Curry meat marinated skewers, served with our homemade peanut sauce and sweet & sour cucumber salad.

Chicken Satay

Stir-fried rice noodles with meat, vegetables, and basil in a spicy sauce.

Drunken Noodles

Stir-fried rice with egg, vegetables, and choice of meat.

Fried Rice

Stir-fried rice noodles with egg, tofu, bean sprouts, and peanuts in a tamarind sauce.

Pad Thai

A spicy salad made with minced meat, herbs, and lime dressing.

Larb

Classic Thai Wings

In a bowl, combine coconut milk, soy sauce, curry powder, minced garlic, and minced ginger. Cut chicken breast into strips and add to the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate Chicken

In a saucepan over medium heat, combine peanut butter, coconut milk (for sauce), lime juice, and sugar. Stir until smooth and heated through. Add salt to taste and set aside.

Prepare Peanut Sauce

In a bowl, mix diced cucumber, vinegar, and a pinch of salt. Let it sit for 10 minutes to develop flavors.

Make Cucumber Salad

Thread marinated chicken strips onto skewers. Grill or broil for 5-7 minutes on each side, or until fully cooked and slightly charred.

Assemble Skewers

Serve the grilled chicken skewers with peanut sauce and cucumber salad on the side.

Serve

chicken breast

coconut milk

soy sauce

curry powder

garlic, minced

ginger, minced

peanut butter

coconut milk (for sauce)

lime juice

cucumber, diced

sugar

vinegar

salt

skewers

Soak the rice noodles in warm water for about 20-30 minutes or until softened. Drain and set aside.

Prepare the Noodles

In a large wok or frying pan, heat 1 tablespoon of oil over medium-high heat. Add the chicken or shrimp and stir-fry until cooked through. Remove from the pan and set aside.

Cook the Protein

In the same pan, add another tablespoon of oil. Add the minced garlic and sliced red chili, stir-frying for about 30 seconds until fragrant. Then add the bell pepper and carrot, cooking until slightly tender.

Stir-fry Vegetables

Add the drained noodles back into the pan along with the cooked protein. Pour in your choice of sauce (see below) and mix well. Stir-fry for another 2-3 minutes until everything is heated through.

Combine Ingredients

Remove from heat and toss in the Thai basil leaves, mixing until slightly wilted.

Add Basil

Serve hot with additional chili flakes if desired.

Rice noodles

Chicken breast or shrimp

Bell pepper (sliced)

Carrot (julienned)

Thai basil leaves

Garlic (minced)

Red chili (sliced, adjust to taste)

Gather all the ingredients. If using raw meat, cut it into small pieces.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Beat the eggs in a bowl and pour them into the skillet. Scramble until fully cooked, then remove from the skillet and set aside.

Cook the Egg

Add the remaining tablespoon of vegetable oil to the skillet. Add the diced carrots and cook for about 2 minutes. Then add the frozen peas and chopped green onions. Stir-fry for another 2-3 minutes until the vegetables are tender.

Stir-Fry the Vegetables

Add the cooked rice and your choice of meat to the skillet. Stir everything together, breaking up any clumps of rice. Cook for about 5 minutes, allowing the rice to heat through.

Add the Rice and Meat

Pour the soy sauce over the rice mixture and add salt and pepper to taste. Stir well to combine. Finally, add the scrambled eggs back into the skillet and mix everything together.

Season the Fried Rice

Remove from heat and serve hot. Enjoy your fried rice!

cooked rice

vegetable oil

carrot, diced

peas, frozen

green onions, chopped

meat of choice (chicken, shrimp, or pork)

pepper

Soak the rice noodles in hot water for about 20-30 minutes or until softened. Drain and set aside.

In a large pan or wok, heat a little oil over medium heat. Add the diced tofu and cook until golden brown on all sides. Remove and set aside.

Cook the Tofu

In the same pan, crack in the eggs and scramble until just set. Push to the side of the pan.

Scramble the Eggs

Add the drained noodles to the pan, along with the cooked tofu, bean sprouts, and a splash of water. Stir-fry for about 2-3 minutes.

Pour in the tamarind sauce (or your preferred Pad Thai sauce) and toss everything together. Cook for another 2 minutes.

Add Sauce

Remove from heat and garnish with chopped peanuts, sliced green onions, and lime wedges. Serve immediately.

Tofu (firm, diced)

Eggs

Bean sprouts

Peanuts (chopped)

Green onions (sliced)

Lime (cut into wedges)

In a pan over medium heat, cook the ground chicken or pork until fully cooked, about 5-7 minutes. Drain any excess fat.

Cook the Meat

In a bowl, mix lime juice, fish sauce, and finely chopped bird's eye chilies.

Prepare the Dressing

In a large mixing bowl, combine the cooked meat, shallots (thinly sliced), fresh mint, fresh cilantro, and roasted rice powder.

Pour the lime dressing over the meat mixture and toss well to combine.

Add Dressing

Serve the Larb salad immediately, garnished with additional herbs if desired.

Ground chicken or pork

Shallots

Fresh mint leaves

Fresh cilantro leaves

Thai bird's eye chilies

Lime juice

Fish sauce

Roasted rice powder

In a large bowl, combine soy sauce, fish sauce, honey, lime juice, minced garlic, minced ginger, red chili flakes, and black pepper. Add the chicken wings and toss until they're well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Preheat the Oven

Remove wings from the marinade and place them on the wire rack. Bake in the preheated oven for 40-45 minutes, turning halfway through, until wings are golden and crispy.

Bake the Wings

Remove wings from the oven and sprinkle with fresh cilantro. Serve hot with your choice of dipping sauce.