Made with 'Drunken noodles'. Chicken and veggies, green peppercorns, chili and basil

Pad Kee Mao

Gang Pak

Chicken, thai basil, peppers, topped with a fried egg

Gai Krapow

Fish Curry

Chicken Teriyaki

AUGUST KESSELER RIESLING

Masaman Beef

WILLIAM HILL CHARDONNAY

STAGS' LEAP CHARDONNAY

BERNIER SAUVIGNON BLANC

WHITEHAVEN SAUVIGNON BLANC

MATUA SAUVIGNON BLANC

MASO CANALI PINOT GRIGIO

PASO VERDE

SANTA MARINA PINOT GRIGIO

VEUVE CLICQUOT

ALBARIÑO

PIPER SONOMA ROSÉ

LYCHEE SANGRIA

JULIETTE ROSÉ

BERINGER 'KNIGHTS VALLEY' CABERNET SAUVIGNON

RABBLE ZINFANDEL

DAOU CABERNET SAUVIGNON

BODEGA COLOMÉ MALBEC

Combine the thinly sliced chicken thighs with 1 tablespoon light soy sauce and 1 teaspoon cornstarch in a bowl. Toss to coat and let sit while preparing other ingredients (10–15 minutes).

Marinate chicken

If using dried wide rice noodles, soak in warm water for 20–30 minutes until pliable but not falling apart; drain and separate gently. If using fresh noodles, loosen and separate with your hands.

Prepare noodles

Slice the green bell pepper into 1/4-inch strips, cut the onion into thin slices, trim and cut long beans into 1.5-inch pieces, mince the garlic, slice the chilies, and pluck or tear the basil leaves. Keep the green peppercorns whole on the stem if available.

Prep vegetables

In a small bowl combine 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sweet soy or dissolved palm sugar, and 1/4 teaspoon freshly ground black pepper. Stir until sugar is fully dissolved and set aside.

Mix sauce

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the marinated chicken in a single layer and stir-fry for 2–3 minutes until the edges are opaque and just cooked through. Remove the chicken to a plate and set aside.

Return the wok to high heat. Add another small drizzle of oil if the wok is dry. Add minced garlic, sliced chilies, and fresh green peppercorns. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the sliced onion and long beans. Stir-fry 1–2 minutes until they begin to soften but stay crisp.

Add the green bell pepper and continue to toss for 30–45 seconds.

Add the drained rice noodles and return the cooked chicken to the wok. Pour the prepared sauce evenly over the noodles and quickly toss everything together so the noodles absorb the sauce. Use tongs or two spatulas to turn the noodles; add a splash (1–2 tbs) of water if the noodles need loosening or more moisture.

Stir-fry for 1–2 minutes, allowing noodles to char slightly in places (this adds authentic wok flavor) while ensuring everything is heated through.

Turn off the heat, drizzle 1/2 teaspoon sesame oil over the noodles, then toss in the torn Thai basil leaves and gently combine until wilted (about 15–30 seconds).

Taste and adjust seasoning: add a little more fish sauce or soy if it needs salt, or more sweet soy/palm sugar if you prefer sweeter balance.

Serve immediately with lime wedges on the side to squeeze over before eating.

boneless skinless chicken thighs (thinly sliced)

light soy sauce (for marinade)

cornstarch

wide rice noodles (fresh or soaked dried; ~1/2-3/4 inch wide)

green bell pepper (sliced into 1/4-inch strips)

onion (medium, sliced)

long green beans or yardlong beans (cut into 1.5-inch pieces)

garlic (minced)

fresh Thai bird chilies or serrano chilies (thinly sliced, adjust heat)

fresh Thai basil leaves (torn)

fresh green peppercorns (on the stem or loose)

dark soy sauce

light soy sauce

oyster sauce

fish sauce

sweet soy sauce (kecap manis) or palm sugar dissolved in a little water

black pepper (freshly ground)

vegetable oil or peanut oil

sesame oil

lime wedges (for serving)

Press tofu for 15–20 minutes while you prepare other ingredients. Mince garlic, slice shallot, grate ginger, and slice vegetables as listed. Have coconut milk and stock measured.

Prepare aromatics

Heat a large wide skillet or wok over medium heat. Add neutral oil and when shimmering add the sliced shallot and minced garlic. Sauté for 1–2 minutes until fragrant but not browned.

Add red curry paste to the pan and cook, stirring, for 1–2 minutes to bloom the spices and reduce raw paste flavor.

Pour about 100 ml of the coconut milk into the pan and stir to combine with the paste, scraping up any browned bits. Allow it to simmer for 1 minute so the fat releases flavors from the paste.

Add the remaining coconut milk and the vegetable stock. Stir to combine and bring to a gentle simmer.

Stir in soy sauce, palm or brown sugar, and grated ginger. Taste and adjust seasoning: add salt (start with 1 tsp) and lime juice. Keep the curry at a low simmer while you cook the vegetables and tofu.

While the curry base is simmering, heat a separate nonstick pan over medium-high heat and add 1 tsp oil. Add the pressed tofu cubes in a single layer and pan-fry until golden on at least two sides, about 3–5 minutes per side. Remove and set aside. (Alternatively, you can bake tofu at 200°C / 400°F for 20–25 minutes.)

Add the vegetables that take longer to cook first: green beans and carrots. Cook them in the simmering curry for 3–4 minutes until they begin to become tender-crisp.

Add bell pepper, baby corn (if using), and napa cabbage. Simmer all together for another 2–3 minutes until vegetables are cooked but still bright and with some bite.

Return the fried tofu to the curry and gently stir to coat. Simmer for 1–2 minutes to heat the tofu through and allow flavors to meld.

Taste once more and adjust: add more soy sauce for saltiness, lime for brightness, or a pinch of sugar if needed.

Remove the pan from heat and stir in fresh Thai basil leaves and chopped cilantro if using. Drizzle with a little toasted sesame oil and scatter chili flakes or sliced fresh chili to taste.

Serve hot with steamed jasmine rice or rice noodles. Garnish with lime wedges alongside so diners can squeeze fresh lime over their portions.

red curry paste

neutral oil (vegetable or canola)

garlic cloves, minced

shallot, thinly sliced

fresh ginger, grated

coconut milk (full fat)

vegetable stock or water

soy sauce (or tamari)

palm sugar or brown sugar

lime juice

salt

firm tofu, pressed and cut into 1-inch cubes

carrot, julienned or thinly sliced

bell pepper (red or yellow), thinly sliced

green beans, trimmed and halved

baby corn, halved lengthwise (optional)

napa cabbage or Chinese cabbage, sliced

fresh Thai basil leaves

fresh cilantro (optional, roughly chopped)

lime wedges

toasted sesame oil (optional)

chili flakes or sliced fresh red chili (optional, to taste)

Trim excess fat from the chicken thighs and finely chop into small bite-sized pieces (about 1/2 inch). Pat dry with paper towel.

Prepare the chicken

Thinly slice the bell peppers into strips about 1/4-inch wide. Mince the garlic and thinly slice the Thai chiles (remove seeds for less heat). Rinse and dry the Thai basil leaves; leave whole or lightly chiffonade larger leaves.

Vegetables and aromatics

In a small bowl combine light soy sauce, oyster sauce, fish sauce, dark soy (if using), brown sugar, and chicken stock or water; stir until sugar dissolves and set aside.

Sauce mix

Heat a large wok or heavy skillet over high heat until very hot (about 2 minutes). Add 1 tablespoon of neutral oil and swirl to coat.

Add the minced garlic and sliced chiles to the hot oil. Stir constantly for about 10–15 seconds until fragrant but not browned.

Add the chopped chicken in a single layer. Let it sear undisturbed for 30–45 seconds to get color, then stir-fry for 2–3 minutes until mostly cooked through.

Push the chicken to the side of the wok, add the remaining 1 tablespoon oil if the pan looks dry, then add the sliced bell peppers. Stir-fry together with the chicken for 1–2 minutes until peppers start to soften but remain slightly crisp.

Pour the sauce mixture over the chicken and peppers. Stir quickly to coat and cook for another 1–2 minutes until the sauce reduces slightly and the chicken is cooked through (internal pieces no longer pink). If the pan dries out, add another tablespoon of water or stock.

Turn off the heat and immediately add the Thai basil leaves and freshly ground black pepper. Toss until basil wilts into the hot mixture, about 30 seconds. Taste and adjust seasoning: add a little more fish sauce for saltiness or a pinch more sugar to balance heat.

In a small nonstick or cast-iron skillet, heat 2 tablespoons oil over medium-high heat until shimmering and slightly smoking for crisp edges.

Crack one egg at a time into the pan and fry until the whites are set but the yolks remain runny, about 1.5–2 minutes for a sunny-side-up with crispy edges. Spoon hot oil over the egg white near the yolk to help it set without flipping, if desired. Cook the second egg the same way.

Divide steamed jasmine rice between two plates (about 1 cup cooked rice per serving). Spoon the hot Gai Krapow over the rice, top each serving with a fried egg, and garnish with lime wedges on the side. Serve immediately so the egg yolk mixes with the hot chicken and rice.

boneless skinless chicken thighs

neutral oil (vegetable, canola, or peanut)

thai red chiles (bird's eye) or spicy red chiles, thinly sliced

small red bell pepper, thinly sliced

green bell pepper or long sweet pepper, thinly sliced

dark soy sauce (optional, for color)

brown sugar or palm sugar

chicken stock or water

fresh Thai basil leaves, lightly packed

freshly ground black pepper

large eggs

oil for frying eggs (same neutral oil)

steamed jasmine rice (for serving)

lime wedges (optional)

Pat fish fillets dry and cut into 1-1.5 inch pieces if large. In a bowl combine 1 tsp salt, 1 tsp turmeric powder and 1 tbsp lemon juice. Toss pieces gently to coat. Set aside to marinate for 15 minutes while you prepare the rest.

Prep and marinate fish

Place roughly chopped onion (1 cup), garlic (4 cloves), ginger (1 tbsp), green chilies (2) and coriander stems (2 tbsp, if using) into a blender or food processor with 2 tbsp water. Blitz to a smooth or slightly coarse paste (about 30–60 seconds). Scrape down sides and set paste aside.

Make the paste

Measure out dry spices (mustard seeds 1 tsp, cumin seeds 1 tsp, coriander powder 1 tsp, red chili powder 1 tsp, garam masala 1/2 tsp, ground fennel 1/2 tsp and 1 tsp salt) and have them ready next to the stove. These will be added in stages during cooking.

Prepare dry spices

Heat 2 tbsp oil in a wide skillet or heavy saucepan over medium heat until shimmering. Add mustard seeds and cumin seeds and cook 20–30 seconds until they start to pop and become fragrant (reduce heat if they brown too fast). Add the prepared onion-garlic-ginger paste and sauté on medium-low for 6–8 minutes, stirring occasionally, until the raw smell is gone and the paste darkens slightly.

Temper whole spices and cook paste

Stir in coriander powder (1 tsp), red chili powder (1 tsp) and ground fennel (1/2 tsp). Cook 1 minute to bloom the spices. Add the chopped/crushed tomato (1 cup) and 1 tsp salt (for the curry). Increase heat to medium and simmer, stirring, for 6–8 minutes until tomatoes break down and oil begins to separate slightly from the masala.

Add powdered spices and tomatoes

Reduce heat to medium-low. Pour in 1 cup coconut milk (or yogurt thinned with 1/4 cup water if using). Stir to combine and bring to a gentle simmer. Add 1/2 cup water or fish stock to reach desired consistency. Simmer gently for 4–5 minutes to meld flavors. Taste and adjust salt or heat now.

Add coconut milk and simmer

Carefully add the marinated fish pieces to the simmering curry in a single layer if possible. Spoon sauce over the pieces. Cover and simmer gently (avoid vigorous boiling) for 6–8 minutes depending on thickness, or until fish is opaque and flakes easily with a fork. Turn pieces once halfway through if desired. Do not overcook — fish will continue to cook slightly after removing from heat.

Cook the fish in the sauce

Sprinkle 1/2 tsp freshly ground black pepper and 2 tbsp chopped cilantro over the curry. Give it a final gentle stir. Remove from heat and rest 2 minutes. Serve hot with lime wedges (2) on the side. This fish curry pairs well with steamed rice, rotis, or crusty bread.

Finish and serve

firm white fish fillets (cod, tilapia, or halibut)

turmeric powder

lemon juice

onion, roughly chopped

garlic cloves

fresh ginger, peeled and chopped

green chilies (adjust to taste), seeded if you want milder

coriander (cilantro) stems (optional, for flavor)

water

mustard seeds

cumin seeds

coriander powder

red chili powder (or paprika for milder)

garam masala

ground fennel (optional)

salt (for curry)

vegetable oil (or mustard oil for authenticity)

tomato, finely chopped or crushed

coconut milk (full-fat for richness) or plain yogurt

water (or fish stock)

fresh cilantro, chopped

Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Prepare chicken

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil shimmers, add the chicken thighs presentation-side down (smooth side). Cook undisturbed 4–5 minutes until deep golden-brown. Flip and cook 3–4 more minutes until the internal temperature reaches 155–160°F (68–71°C). (If using very thick pieces, reduce heat to medium and cover for a minute or two to finish.) Transfer chicken to a plate and let rest 5 minutes; residual heat will carry it to 165°F (74°C).

Sear chicken

While the chicken rests, in a small bowl combine 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp granulated sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove. Stir until the sugar begins to dissolve.

Make sauce base

Pour the sauce mixture into the same skillet used for the chicken (leave browned bits in the pan) and bring to a simmer over medium heat, scraping up browned bits with a spatula. Simmer 2–3 minutes to concentrate flavor. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk it into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat and stir in 1/2 tsp toasted sesame oil for flavor.

Reduce and thicken

Return the rested chicken to the skillet, spooning and turning pieces in the glaze so they are evenly coated. Cook 30–60 seconds per side over low heat just to warm and set the glaze, coating the chicken thoroughly.

Glaze the chicken

Transfer glazed chicken to a cutting board. Slice the thighs crosswise if desired. Spoon any extra glaze over the top. Sprinkle with 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions. Serve immediately with lemon or lime wedges on the side if you like a bright finish.

kosher salt

neutral oil (vegetable, canola, or avocado)

low-sodium soy sauce

mirin

sake (or additional mirin/white wine)

granulated sugar

garlic, minced

cold water

toasted sesame oil

sesame seeds

scallions (green part), thinly sliced

lemon or lime wedges (optional)

Place the August Kesseler Riesling bottle in the refrigerator for 2–3 hours before serving to reach an ideal serving temperature of about 8–10°C (46–50°F). If short on time, place the bottle in an ice bucket filled with ice and water for 20–30 minutes.

Chill the bottle

Select clean Riesling or white wine glasses. Rinse quickly with cold water and drain to ensure they are cool; warm glasses will raise the wine's temperature and mute its aromas.

Prepare glassware

Use a corkscrew to carefully remove the cork. Wipe the neck of the bottle with a clean cloth to remove any cork debris. Inspect the wine briefly for clarity and any off aromas; August Kesseler Riesling should be bright with typical varietal aromas.

Open the bottle

Pour approximately 120–150 ml (4–5 fl oz) per glass to allow room for swirling and aroma development. Hold the glass by the stem to avoid warming the wine. Present the bottle to guests if appropriate, then pour starting with women and guests of honor, ending with host.

Pour and serve

If the bottle warms during service, return it to the ice bucket or re-wrap in chilled towels between pours. Do not leave the bottle submerged in ice throughout service if you prefer a slightly warmer temperature; adjust to taste.

Optional: Use ice bucket or cooler

Slice the green apple thinly and cut the lemon or lime into wedges. These are not intended to be added to the wine but offered as palate cleansers or small complementary bites.

Pad Kee Mao

Gang Pak

Gai Krapow

Fish Curry

Chicken Teriyaki

August Kesseler Riesling

Masaman Beef

William Hill Chardonnay

Stags' Leap Chardonnay

Bernier Sauvignon Blanc

Whitehaven Sauvignon Blanc

Matua Sauvignon Blanc

Maso Canali Pinot Grigio

Paso Verde

Santa Marina Pinot Grigio

Veuve Clicquot

Albariño

Piper Sonoma Rosé

Lychee Sangria

Juliette Rosé

Beringer 'knights Valley' Cabernet Sauvignon

Rabble Zinfandel

Daou Cabernet Sauvignon

Bodega Colomé Malbec