Street Fried Rice

Tom Yum

Somtum (Papaya Salad)

Pat Thai

Gather all the ingredients. If using chicken or shrimp, cut them into small bite-sized pieces. If using tofu, press it to remove excess moisture and then cut into cubes.

Prepare the ingredients

In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove from the skillet and set aside.

Scramble the eggs

In the same skillet, add another tablespoon of oil. Add your choice of protein and cook until fully cooked through. Remove from the skillet and set aside.

Cook the protein

Add the diced carrots and peas to the skillet. Sauté for 2-3 minutes until the vegetables are tender.

Sauté vegetables

Add the cooked rice to the skillet with the vegetables. Stir in the soy sauce, sesame oil, salt, and black pepper. Mix well to combine.

Combine ingredients

Return the scrambled eggs and cooked protein to the skillet. Stir everything together and cook for an additional 2-3 minutes until heated through.

Add eggs and protein

Remove from heat, stir in the chopped green onions, and serve hot.

Garnish and serve

cooked rice

choice of protein (chicken, shrimp, or tofu)

peas

carrots, diced

green onion, chopped

soy sauce

sesame oil

salt

black pepper

oil for frying

Slice the galangal, lemon grass, and shallot. Rinse and chop the culantro and cilantro. Set aside.

Prepare Ingredients

In a pot, bring 4 cups of water or chicken broth to a boil.

Boil Broth

Add the sliced galangal, lemon grass, shallot, and kaffir lime leaves to the boiling broth. Let it simmer for about 5 minutes to infuse the flavors.

Add Aromatics

Add the choice of protein (shrimp, chicken, or tofu) and shimeji mushrooms to the pot. Cook until the protein is cooked through (about 5-7 minutes for shrimp or chicken, 3-5 minutes for tofu).

Add Protein and Mushrooms

Stir in the fish sauce, lime juice, and chili paste. Adjust seasoning to taste.

Season the Soup

Remove from heat, add the culantro and cilantro. Serve hot with additional lime wedges if desired.

Finish and Serve

Protein (Shrimp, Chicken, or Tofu)

Shimeji Mushroom

Galangal

Lemon Grass

Shallot

Kaffir Lime Leaf

Culantro

Cilantro

Fish Sauce

Lime Juice

Chili Paste (Nam Prik Pao)

Water or Chicken Broth

Peel and julienne the green papaya and carrot. Cut the long beans into 2-inch pieces and halve the cherry tomatoes.

Prepare the Vegetables

In a mortar and pestle, pound the garlic until finely crushed. Add the tamarind paste and juice from one lime, mixing well to create a dressing.

Make the Dressing

In a large bowl, combine the julienned green papaya, carrot, long beans, cherry tomatoes, and crushed peanuts.

Combine Ingredients

Pour the dressing over the salad mixture and squeeze in the juice of the second lime. Toss everything together until well combined.

Dress the Salad

Serve immediately, garnished with additional crushed peanuts if desired.

Serve

Green Papaya

Carrot

Long Bean

Cherry Tomato

Peanuts

Garlic

Lime

Tamarind Paste

Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until al dente, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Rice Noodles

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Cut the firm tofu into cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Cook the Tofu

In the same skillet, crack the eggs into the pan and scramble them until fully cooked. Remove and set aside with the tofu.

Scramble the Eggs

In the skillet, add the pickled radish, bean sprouts, and cooked rice noodles. Toss to combine. Return the cooked tofu and scrambled eggs to the skillet and mix everything together.

Combine the Ingredients

Plate the Pad Thai and garnish with chopped green onions, crushed peanuts, and a wedge of lime. Squeeze lime juice over the dish before serving.

Street Fried Rice

Tom Yum

Somtum (papaya Salad)

Pat Thai