Crispy Sticky Tamarind Noodles“Mee krob” translatesliterally to “crispy noodles.” This dish is more like a sweet treat than atraditional noodle dish, and eats like a sweet, savory noodle haystack. It’s anold Thai dish that’s been featured in cookbooks for hundreds of years, and itfound favor in early Thai restaurants in America because it’s so easy to eat.We served it in my family’s restaurant for more than 40 years. The key here isto make sure the oil is hot enough to fry the noodles so they’re light andairy. Think of the noodle nest under Mongolian beef. The sauce is more like asyrup. Remember, fried foods usually get soggy in water-based sauces, but theystay crisp in sugar-based sauces and syrups.
2–3 qt1.9–2.8 L canola or other high-temperature cooking oil to fry noodles, plus 3 tbsp (45 ml) for cooking chicken, divided
4oz113 g dry rice vermicelli noodles
¼white onionthinly sliced
1chicken breastabout 4 oz [113 g], cut into thin slices
6–8 medium shrimpabout 4 oz [113 g], peeled and deveined
¼cup62 g savory baked tofu, cut into 1-inch (3-cm) tiles
¼cup60 ml tamarind concentrate
2tbsp32 g tomato paste or ketchup
¼cup50 g white sugar
1tbsp15 ml fish sauce
1tbsp8 g cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
Instructies
Place a wire rack in a sheet pan.
Set aside.
In a large skillet with high sides, heat the 2 to 3 quarts (1.
9 to 2.
8 L) of oil to 350°F to 375°F (175°C to 190°C).
When hot, add the dry rice vermicelli in 1-ounce (28-g) batches.
The vermicelli will fry, almost triple in size, and puff up immediately.
Turn them over and cook the other side for about 30 seconds until pale yellow and crispy.
Drain on the wire rack over the sheet pan.
Repeat with the next three batches of vermicelli.
You can hold the cooked noodles on a sheet pan until you’re ready to serve.
In a wok or separate large skillet, heat 3 tablespoons (45 ml) of oil over high heat for 1 to 2 minutes until it just starts to smoke.
Stir in the onion and chicken and cook for 1 to 2 minutes, until the chicken is seared on the outside but not yet cooked all the way through, and the onions are translucent and light brown.
Add the shrimp and tofu and continue to stir-fry for about 1 minute, until the shrimp have cooked a little but not all the way through.
Now push the contents of the wok up against one side to create a hotspot mid-pan to build the tamarind sauce.
Pour in the tamarind concentrate, tomato paste, sugar and fish sauce.
Stir as the sauce comes to a boil and cook for about 30 seconds, or until the sugar dissolves.
Add the cornstarch slurry.
Constantly stir the sauce as it boils and thickens.
Reduce the heat to low and fold in the noodles, about half at a time, gently folding the noodles together with the sauce and other ingredients in the wok.
It will feel like too many noodles for the sauce, but it will eventually come together into a sweet, delicious, sticky pile of noodles.
Drunkken NoodlesOne of the noodle dishesI’m most famous for was an accident. I was opening a prestigious hotel andrestaurant in Vegas and needed a noodle dish to fill out the menu. I took aclassic Thai drunken noodle and gave it some Chinese technique, and it becamethe most popular dish in the restaurant’s history. Thai Basil is the key tothis dish, but feel free to use Italian basil if you can’t find the Thai.
Pan-Fried Rice Noodles With Chicken And SquidThis fresh noodle dishis a mild version of Chicken Pad See Ew(Pad See Ew Gai). It’s a simple, very popular street noodle withsquid and chicken added. It’s one of my favorites when I want a lighter meal.Most noodle dishes are loaded with sauce and salt, and this one is my go-towhen I need a break from heavier foods.
2tbsp30 ml canola or other high-temperature cooking oil
4oz113 g chicken thighs or chicken breast, sliced thin
2clovesgarlicminced
2eggs
4cups480 g fresh rice noodles (store-bought or homemade from here)
½cup100 g squid
3½tbsp53 ml oyster sauce
1tbsp15 ml soy sauce
2scallionssliced on the bias Pinch white pepper
2largeleaves green-leaf lettuce
Instructies
In a large skillet, heat the oil over high heat.
When you see a wisp of white smoke, add the chicken to the pan and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
Stir in the garlic and sauté until it’s light brown.
Crack the eggs into the hot pan and lightly scramble them until they’re barely set, about 1 minute.
Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through.
Taste and adjust any of the seasonings if you’d like.
Top with the scallions and white pepper, and give it one final toss to warm the scallions.
Tear the lettuce into bite-sized pieces and place on a large serving plate.
Plate the hot noodles on top of the lettuce and serve.
Lard Nar NoodlesThis is a noodle dishsmothered in gravy, the cousin to ChickenPad See Ew (Pad See Ew Gai). This would be the saucy version and PadSee Ew is considered the dry version. Yellow bean sauce is made with lightlyfermented black beans, so it doesn’t have the sharp saltiness of black beansauce or soy sauce. It is the key ingredient to this dish.
4cups480 g wide fresh rice noodles (store-bought or homemade from here), separated
1tbsp15 ml sesame oil
4tbsp60 ml canola or other high-temperature cooking oil, divided
3tbsp45 ml black soy sauce
3clovesgarliccoarsely chopped
1½cups110 g Chinese broccoli or regular broccoli
2tbsp30 ml yellow bean sauce
2cups480 ml cold chicken stock mixed with 2 tbsp (16 g) cornstarch
1tbsp15 ml fish sauce
1tbsp15 ml oyster sauce
1tbsp15 g white sugar
Pinchwhite pepper
Instructies
Marinate the beef by placing it in a small bowl and mixing in the cornstarch, baking soda and Thai soybean sauce.
Set aside.
In a large bowl, separate the fresh rice noodles and toss them thoroughly with the sesame oil, 1 tablespoon (15 ml) of the cooking oil and the black soy sauce.
Heat a large skillet or wok over high heat for 1 minute to preheat.
Toss the noodles into the hot pan and cook for 1 to 2 minutes, folding constantly.
When the noodles are slightly crisp on the edges and fragrant, place them on a large platter.
Return the same pan to high heat and allow it to preheat for another minute.
Swirl in the remaining 3 tablespoons (45 ml) of cooking oil to coat the pan.
When you see wisps of white smoke, stir in the garlic, marinated beef and broccoli into the pan and stir-fry for about 1 minute, until the beef is evenly seared on the outside.
To build the sauce, stir in the yellow bean sauce, chicken stock–cornstarch mixture, fish sauce, oyster sauce and sugar and bring to a boil while constantly stirring.
When the sauce thickens, taste and adjust any of the seasonings if you’d like.
It should be thick enough to coat the noodles without soaking through.
If the sauce isn’t thick enough, you can add a little more cornstarch (mixed with enough stock to make a slurry), about 1 tablespoon (8 g) at a time.
Pour the sauce, beef and vegetables over the noodles and top with a pinch of white pepper.
Chicken Pad See Ew This is Thailand’s version of chow fun noodles. With pillowy noodles and a sweet-savory sauce, it’s a simple but very craveable dish. “See ew” translates to “soy sauce,” and it’s the sticky sweet soy sauce that is the key to this dish. The noodles are hard to come by so I recommend using extra-large dry rice stick noodles if you can’t find fresh noodles.
3tbsp45 ml canola or other high-temperature cooking oil, divided
½lb225 g chicken breast or thigh, sliced thin
2clovesgarlicminced
2eggs
1½cups110 g broccoli florets (see Pro Tip)
4cups480 g fresh rice noodles (store-bought or homemade from here), separated
½tspwhite pepper
Instructies
To make the sauce, combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
In a large skillet, heat 2 tablespoons (30 ml) of the oil over high heat for about 1 minute.
When you see wisps of white smoke, add the chicken and garlic to the pan and stir-fry for about 1 minute, or until the exterior of the chicken is mostly seared and opaque.
Don’t be scared to really scrape the bits off the pan before they burn.
Add the remaining 1 tablespoon (15 ml) of oil to the pan and add the eggs.
Lightly scramble them until they are just set, about 30 seconds.
Add the broccoli, tossing it constantly until it starts to turn dark green, 1 to 2 minutes.
Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute.
Then add the reserved sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
When the chicken is cooked through and the sauce is absorbed, sprinkle with white pepper and combine very well, then serve.
Notes / Tips / Wine Advice:
Pro Tip:
To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 90 seconds on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of the broccoli to that perfect point to add it to the wok. You can also substitute Chinese broccoli and your choice of protein in this recipe.
This is arguably the most popular Thai dish in the world. Because this dish has been in America for 50 years, there are dozens of versions. To me, the common thread is tamarind, sugar and fish sauce. Everyone gets to the red color a little differently. I like using paprika for great color without heat. But if you want a little chili punch, back up the paprika with 1 to 2 tablespoons (15 to 30 ml) of Thai sriracha. Rice stick noodles also vary in quality. Look for Chantaboon dry rice sticks from Thailand; they are the best.
3–4 cups360–480 g soaked medium rice stick noodles, or fresh
Pad Thai Sauce
4tbsp60 ml fish sauce
3tbsp45 ml tamarind concentrate
1tbsp15 ml fresh lime juice
1tbsp15 ml unseasoned rice vinegar
4tbsp60 g white sugar
Pad Thai
2tbsp30 ml canola or other high-temperature cooking oil
2clovesgarlicminced
2tbsp15 g packaged shredded sweetened radish
1tspdried shrimp
½cup125 g savory baked tofu, cut into slices
2eggs
½cup70 g thin strips of chicken breast or thigh
10large–medium shrimppeeled and deveined
1tbsp7 g paprika, for color
3scallionscut into 3-inch (8-cm) julienne
¼cup30 g chopped dry-roasted unsalted peanuts, divided
1cup125 g bean sprouts, for garnish
Instructies
If you’re using dry noodles, soak them in a large bowl of warm water for about an hour.
The water should be about 90°F (32°C).
The noodles will start to absorb water and loosen up.
Drain them well, reserving some of the soaking water to adjust the texture later if needed, and set aside.
If you’re using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
To make the sauce, combine the fish sauce, tamarind concentrate, lime juice, vinegar and sugar in a small bowl.
Make sure to stir well until the sugar dissolves.
Set aside.
Heat a wok or large skillet over high heat for about 1 minute, until hot.
Add the oil and swirl it to coat the pan completely.
When you see wisps of white smoke, add the garlic and stir-fry for about 5 seconds.
Add the radish, dried shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
Push the ingredients in the wok to one side and let the oil settle in the center of the pan.
Crack the eggs into the pan and add the chicken.
As the eggs start to fry, just pierce the yolks to let them ooze.
Fold the chicken and eggs over, scrape any bits that are starting to stick and cook for about 30 seconds or until the eggs begin to set.
Now stir everything together to combine it all in the wok.
Add the fresh shrimp and cook for about 30 seconds, until they just start to turn color and become opaque.
Add the soaked (and drained) rice noodles and cook for 2 to 3 minutes, until the noodles become soft.
Add the reserved sauce mixture and the paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
Place the scallions in the center of the noodles, and then spoon some of the noodles over the scallions to cover and let steam for 30 seconds.
Stir in 3 tablespoons (24 g) of the peanuts.
Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
Thai Rice Porridge With Pork Meatballs And Coddled Egg
This is a classic Thai breakfast dish—a warm, savory bowl of jasmine rice porridge, pork meatballs and a cracked egg stirred in. It is the way many Thais start their day. Plus, it’s a great recipe for using up any leftover jasmine rice.
To make the pork meatballs, mix all the ingredients in a medium bowl for about 2 minutes, until the meat feels sticky.
To make the rice porridge, bring the chicken stock to a boil and stir in the Chinese chicken powder until dissolved.
Scoop the pork mixture into 1-ounce (30-g) balls and drop right into the boiling broth.
Cook for a few minutes, until they are firm to the touch, float and are cooked through.
Remove the pork meatballs and reserve until ready to serve.
Now, reduce the broth to a medium simmer.
Add the cooked rice, bring it back to a simmer, cover and cook for 10 to 15 minutes, until it becomes a porridge but the grains are still separate and identifiable.
It should look like light oatmeal.
Season with the fish sauce, Thai soybean sauce, salt and white pepper.
Taste and adjust seasonings as needed.
To serve, ladle a piping hot portion (about 1¼ cups [300 ml]) into each of the four bowls.
Crack a raw egg into each bowl, top with the meatballs and then garnish with scallions, cilantro leaves, fried garlic and ginger threads.
The egg will start to coddle and cook as you stir it into the porridge.
Coconut Chicken Soup“Kha” is the Thai word for galanga, an herb that resembles ginger but tastes nothing like it. Galanga is very spicy and herbaceous, with a strong pine scent. It’s refreshing and the backbone of this delicious soup. There’s much debate about chicken breast versus thigh. I personally love chicken thighs, and they would work in any of my recipes. Feel free to play around with the ratio of coconut milk to stock. If you want a creamier soup, up the coconut milk.
1stalk lemongrasstough outer leaves discarded, sliced thinly on the bias
3kaffir lime leavestorn, plus more for garnish
3–5 thin slices galanga
2–4 dried Thai chilies or chilies de arboldepending on desired heat level (see Pro Tip)
1tspgranulated Chinese chicken powder
6oz170 g boneless, skinless chicken breasts, cut into thin slices
115-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
5tbsp75 ml fish sauce
3–5 tbsp45–75 ml fresh lime juice
114-oz [414-ml] can full-fat coconut milk
1tbsp15 g chili paste in soybean oil
1cup90 g cabbage, large dice Cilantro leaves, for garnish
Instructies
Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
8-L) saucepan.
When the broth is simmering, add the chicken powder, chicken and mushrooms and simmer for 2 to 3 minutes, or until the chicken is almost cooked through.
Stir in the fish sauce, lime juice, coconut milk and chili paste.
Because the chili paste is thick, it works well to use a whisk to help break it apart and incorporate it into the soup.
Add the chopped cabbage and cook until just tender, about 1 minute.
Divide the soup among serving bowls and garnish with the cilantro.
Notes / Tips / Wine Advice:
Pro Tip: If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
Beef Boat Noodle SoupBoat noodles’ namesake comes from the little river boats they are served from in the floating markets. Vendors set up complete cooking stations with burners, bowls and all the ingredients set out, while rowing up and down rivers and canals. Beef blood is the special ingredient that gives the soup a rich body. It’s available in most Asian markets in the meat department and sometimes in the freezer section.
½cup40 g Thai morning glory (ong choy), cut into 1-inch (3-cm) sections
6–8 Thai or Chinese beef meatballs
2tbsp2 g store-bought fried garlic
¼cup5 g cilantro, roughly chopped (leaves and stems), for garnish
¼cup12 g thinly sliced scallions, for garnish
Instructies
Heat a medium stock pot over medium heat and allow it to preheat for 1 to 2 minutes.
Add the cracked black peppercorns, coriander seeds, star anise and cinnamon to the dry pot and toast the spices, stirring constantly, for about 1 minute or until fragrant.
Pour in the water and raise the heat to high.
Just before the water reaches a simmer, add the beef bones, garlic cloves, onion and cilantro.
Bring the stock to a boil, then reduce the heat to a simmer.
Stir in the salt, sugar, soy sauce, msg and fish sauce.
Cover and cook for 1½ hours on a low simmer.
Remove the lid, then scoop out all the solids so just the broth liquid is left in the pot.
If making the boat noodle bowls immediately, keep the broth at a simmer over medium heat.
If making ahead, store the broth in the fridge then warm it on the stovetop while preparing the bowls.
While the broth is simmering, cut the beef into thin slices, ½ inch (13 mm) thick by 2½ inches (6 cm) wide, and set aside.
Start a separate 3-quart (2. 8-L) saucepan of boiling water to poach the noodles and vegetables.
To prepare two bowls, place 2 tablespoons (30 ml) of fresh beef blood in each serving bowl.
In a colander or noodle basket, add half of the noodles, half of the bean sprouts and half of the morning glory.
Submerge the colander/basket with the ingredients in the boiling water, stirring them for about 1 minute until the noodles soften but are still al dente.
Shake out the excess water and place them into one of the serving bowls.
Top with half of the meatballs, half of the sliced beef and 1 tablespoon (10 g) of the fried garlic on top of the noodles.
Repeat for the second bowl.
Bring the broth up to a full boil.
Once it’s boiling, ladle about 2 cups (480 ml) of the broth into each bowl.
The boiling broth will cook the blood and beef slices.
Shrimp Tom Yum Soup
This is probably the most famous Thai soup in the world. “Yum” in Thai translates to the balance point between hot, sour, salty, sweet and savory. This dish is most well known with shrimp but will work great with any protein or vegetables. Chili paste in soybean oil is the hero ingredient here and must be used without substitute.
1stalk lemongrasstough outer leaves discarded, sliced thinly on the bias
3kaffir lime leavestorn
3–5 thin slices galanga
2–4 dried Thai chilies or chilies de arboldepending on desired heat level (see Pro Tips)
1tspgranulated Chinese chicken powder
8–10 medium shrimpeither head-on and unpeeled or peeled and deveined (see Pro Tips)
115-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
4–6 tbsp60–90 ml fish sauce
4–6 tbsp60–90 ml fresh lime juice
3tbsp45 g chili paste in soybean oil
¼cup4 g cilantro leaves, for garnish
Instructies
Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
8-L) saucepan.
When the broth is simmering, add the chicken powder, shrimp and mushrooms and cook for 2 to 3 minutes, or until the shrimp are pink and almost cooked through.
Turn the heat to low, then stir in the fish sauce, lime juice and chili paste.
The chili paste is thick like honey and might need some help to break apart and incorporate into the soup.
A whisk works great for this.
Taste and adjust the soup.
For more salt, add more fish sauce.
If you are lacking acid, add more lime juice.
Divide the soup between two bowls and garnish with the cilantro leaves.
Notes / Tips / Wine Advice:
Pro Tips: I love using head-on and unpeeled shrimp for this soup. It gives another layer of flavor and is just fun when you peel and eat the shrimp and get your fingers super messy.
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
