Authentic Thai Basil

Thai Fusion Steak Fried Rice

Sea Salmon

Thai Style Pasta (Seafood)

Panang Curry

Pineapple Curry

Yellow Curry

Green Curry

Red Curry

Chicken Noodle

Pad Woon Sen

Pad See Ew

Drunken Noodle

Pad Thai

Tom Yum Fried Rice

Paradise Fried Rice

Crab Fried Rice

Nawa Exotic Fried Rice

House Fried Rice

Tofu Soup

Thai Wonton Soup

Tom Kha

Tom Yum

Glass Noodle Soup

In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and 2 tablespoons water or chicken broth. Stir until sugar dissolves. Taste — the mixture should be savory with a balance of salty and slightly sweet. Set aside.

Crack and grind pepper into the sauce mixture or add directly to pan when cooking (reserve a pinch to finish).

If using chicken, pork, or beef: slice thinly across the grain into bite-sized strips. Lightly toss with 1 teaspoon cornstarch (optional) and a pinch of salt — this helps brown the meat and keep it juicy. If using tofu, press and cube; no cornstarch needed but can dust lightly.

Trim and cut green beans into 1–2-inch pieces. Thinly slice onion. Peel and thinly slice or mince garlic. Thinly slice chilies; remove seeds if you want less heat.

Pick basil leaves from stems; you can leave some small stems but discard large woody stems. Rinse and dry basil thoroughly — excess water will steam when added and reduce flavor.

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of oil and swirl. Add the sliced protein in a single layer (work in batches if necessary). Let sear without moving for 30–45 seconds to develop color, then stir-fry until mostly cooked through (about 2–3 minutes for thin chicken). Remove to a plate and set aside.

Heat and sear protein

Add remaining 1 tablespoon oil to the hot pan. Add garlic and chilies and stir-fry 20–30 seconds until fragrant (do not burn). Add sliced onion and green beans; stir-fry 1–2 minutes until beans are bright and beginning to blister but still have bite.

Aromatics and veg

Return the protein to the pan. Give the prepared sauce a quick stir and pour it over the contents of the pan. Stir continuously for 1–2 minutes until sauce thickens slightly and coats the ingredients. If mixture is too dry, add up to 1–2 tablespoons water or broth to loosen.

Combine

Turn off the heat. Add the basil leaves and toss quickly in the residual heat until wilted (about 20–30 seconds). Taste and adjust seasoning: add a little more fish sauce for salt, sugar for balance, or sliced chilies for heat. Sprinkle remaining ground pepper.

Finish with basil

Spoon steamed jasmine rice into bowls or onto plates. Top with a generous portion of the Thai basil stir-fry. If desired, top each serving with a fried egg (sunny-side up) and break the yolk into the dish before eating.

Serve immediately while hot, with lime wedges or extra chilies on the side if desired.

light soy sauce

dark soy sauce

oyster sauce

fish sauce

granulated sugar

water or chicken broth

freshly ground white or black pepper

chicken thighs, thinly sliced (or pork/beef/tofu)

cornstarch (for light dusting, optional)

neutral oil (vegetable, canola, or peanut)

garlic, thinly sliced or minced

fresh Thai bird’s eye chilies, thinly sliced (adjust to taste)

yellow or white onion, thinly sliced

long green beans or green beans, trimmed and cut 1–2 inch

fresh Thai holy basil (bai kaprao) or Thai sweet basil

steamed jasmine rice

fried eggs (optional)

In a medium bowl combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, 1 tbs lime juice and 2 minced garlic cloves. Add the thinly sliced flank steak and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Drain excess marinade before searing but reserve marinade for later use.

Marinate steak

Heat 1 tablespoon vegetable oil in a large heavy skillet or wok over high heat until shimmering. Add the steak in a single layer (work in batches if needed) and sear 1–2 minutes per side for medium-rare to medium, developing a brown crust. Remove steak to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips. Set aside.

Sear steak

Break up any clumps in the cold day-old jasmine rice with your hands or a fork so grains are separated. Keeping rice cold helps prevent sogginess when frying.

Prep rice

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Whisk 2 eggs lightly with a pinch of salt, pour into the hot pan, and scramble quickly until just set but still soft. Transfer eggs to a bowl and set aside.

Scramble eggs

Increase heat to high. Add remaining 1 tablespoon oil to the pan. Add the sliced shallot and the white parts of the green onions; stir-fry 30–45 seconds until fragrant. Add 2 minced garlic cloves and the diced red bell pepper; stir-fry another 30 seconds. Add the thawed peas and carrots and continue stir-frying 1 minute until vegetables are hot but still crisp.

Cook aromatics and vegetables

Add the cold jasmine rice to the wok, spreading it out and letting it sit 20–30 seconds to get slightly toasted before stirring. Toss and break apart any remaining clumps so rice is evenly heated through, about 2–3 minutes.

Fry rice

Stir together 2 tbs soy sauce, 1 tbs oyster sauce, 0.5 tsp fish sauce, 1 tsp light brown sugar, 0.5 tsp chili paste, 0.25 tsp white pepper, and the zest of 1 lime. Pour the sauce evenly over the rice and toss thoroughly to coat. Taste and adjust seasoning — add up to 0.5 tsp salt if needed.

Add sauce

Return the sliced steak and the scrambled eggs to the wok. Toss just until everything is heated through and well combined, 1–2 minutes. Tear in the Thai basil leaves (if using) and the green parts of the scallions; toss briefly.

Finish with steak and eggs

Turn off the heat and drizzle 0.5 tsp sesame oil over the fried rice and squeeze the remaining lime juice (about 1 tbs) over top, tossing once to distribute. Sprinkle crushed toasted peanuts and chopped cilantro over the dish. Garnish with additional lime wedges and extra chili paste at the table if desired.

Final touches

Serve hot, portioned into 4 bowls or plates. Offer extra lime wedges and chopped scallions for guests to customize.

Serve

flank steak (thinly sliced against the grain)

soy sauce

brown sugar

fresh lime juice

garlic (minced)

vegetable oil (for searing)

day-old jasmine rice (cold, separated)

large eggs

shallot (thinly sliced)

red bell pepper (small dice)

green onions (thinly sliced, white and green separated)

frozen peas and carrots (thawed)

fresh Thai basil (optional, chiffonade)

light brown sugar

white pepper (or black), ground

chili paste (Sambal Oelek) or Thai bird chile paste

lime (zest and extra juice)

toasted peanuts (crushed)

fresh cilantro (chopped)

sesame oil

vegetable oil (for frying)

salt

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1.5 tbs soy sauce, 1 tbs honey, minced garlic, grated ginger, 1 tsp sea salt and 1 tsp black pepper until combined.

Make the marinade

Place the salmon fillets in a shallow dish or zipper bag skin-side down. Pour half of the marinade over the fillets (reserve the other half for basting/finishing). Ensure fillets are coated, cover and refrigerate for 20–30 minutes (up to 1 hour).

Marinate the salmon

About 15 minutes before cooking, remove the salmon from the fridge to come closer to room temperature for even cooking. Reserve the leftover marinade in the fridge until ready to use (do not use raw marinade without cooking).

Bring to room temperature

For pan-seared: heat a large nonstick or cast-iron skillet over medium-high heat until hot. For oven-roasting: preheat oven to 400°F (205°C) and place a rack with a rimmed baking sheet inside.

Preheat pan or oven

If using a skillet, add 1 tsp olive oil and swirl to coat. Pat excess marinade from the fillets (so they sear, not steam). Place salmon fillets skin-side down in the hot pan and press gently for 15 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish is browned about halfway up the side.

Sear the salmon

Flip the fillets and immediately spoon 1–2 tbs of the reserved marinade into the pan around the fish (not directly on top). Cook 2–4 minutes more, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well done. If oven-roasting: place marinated fillets skin-side down on the lined baking sheet and roast 8–12 minutes until desired doneness.

Finish cooking

If you prefer a sticky glaze, pour the reserved marinade into a small saucepan and bring to a boil, then simmer 2 minutes to reduce and kill bacteria. Brush the reduced glaze over the cooked fillets just before serving.

Optional glaze

While the salmon cooks (or immediately after), mix the softened butter with chopped dill, parsley and lemon zest in a small bowl until smooth and evenly combined.

Make herb butter

Transfer cooked salmon to a warm serving plate. Place about 3/4–1 tbs of the herb butter on each fillet so it melts over the hot fish. Garnish with microgreens or chives and a lemon wedge. Serve immediately.

Plate and finish

salmon fillets (skin-on, 6–8 oz each)

extra-virgin olive oil

fresh lemon juice

soy sauce (or tamari)

honey

fresh ginger (grated)

sea salt

freshly ground black pepper

unsalted butter (softened)

fresh dill (finely chopped)

fresh parsley (finely chopped)

lemon zest

lemon wedges (for serving)

olive oil (for pan if not nonstick)

microgreens or chopped chives

Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, pat the seafood dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Heat 1 tablespoon oil in a large wide skillet or wok over medium-high heat. Add shrimp and scallops (if using) and sear 1–1.5 minutes per side until just opaque; remove to a plate. Add another 1 tablespoon oil, add calamari rings and toss for 30–45 seconds until they curl and turn opaque; remove with the other seafood. Do not overcook seafood—reserve until sauce is ready and then return to the pan to finish.

Cook seafood

In the same skillet or wok over medium heat, add 2 Tbsp oil if pan is dry. Add minced garlic, sliced shallot, sliced red chili and minced lemongrass. Sauté 1–2 minutes until fragrant and the shallot begins to soften, stirring so garlic doesn’t burn.

Add fish sauce, light soy sauce, oyster sauce, tamarind paste (or lime juice), brown sugar and chili paste. Stir to combine and simmer gently for 30 seconds so the sugar dissolves and flavors meld.

Pour in the warm chicken/seafood stock and coconut milk (if using). Bring to a gentle simmer and reduce 1–2 minutes until slightly thickened. Taste and adjust: add up to 1 tsp more fish sauce for saltiness, or another 1/2 tsp sugar if you want sweeter, or a squeeze of lime for brightness.

Add the sliced red bell pepper, julienned carrot and trimmed green beans/snap peas to the simmering sauce. Cook 2–3 minutes until vegetables are tender-crisp.

Add the drained pasta to the skillet along with half of the reserved pasta water. Toss thoroughly to coat the noodles with sauce; add more pasta water a tablespoon at a time if the sauce needs loosening.

Return the cooked seafood to the pan and gently toss for 30–60 seconds to reheat and finish cooking, coating everything in the sauce.

Stir in the bean sprouts, torn basil, chopped cilantro and sliced green onions. Toss briefly just to wilt the herbs (about 30 seconds). Remove from heat and squeeze the lime wedges over the pasta to taste.

Taste and adjust seasoning with the remaining 1/4 tsp salt (if needed) and freshly ground black pepper. Drizzle toasted sesame oil if using.

Divide among plates or bowls. Sprinkle crushed roasted peanuts over each serving, add extra basil or cilantro leaves, and serve immediately with extra lime wedges on the side.

spaghetti or linguine (dried)

shrimp (peeled, deveined, tails on or off)

calamari rings (cleaned)

scallops (optional, halved if large)

vegetable oil or neutral oil

shallot (finely sliced) or small yellow onion

red Thai bird chili (thinly sliced) or red pepper flakes

lemongrass (white part, finely minced) or 1 tsp lemongrass paste

tamarind paste (or 1 lime, juiced)

brown sugar or palm sugar

chili paste with garlic (nam prik pao) or sambal oelek

coconut milk (light) — optional for creaminess

chicken or seafood stock (warm)

red bell pepper (thin strips)

carrot (julienned)

green beans or snap peas (trimmed)

bean sprouts (rinsed)

fresh basil (Thai basil preferred, torn)

cilantro (roughly chopped)

green onions (sliced on bias)

lime (cut into wedges)

roasted peanuts (crushed) or cashews

toasted sesame oil (optional, finishing)

Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat. Add the sliced shallot and minced garlic; sauté 1–2 minutes until fragrant and beginning to soften but not brown. Add sliced fresh red chili if using and stir 30 seconds.

Prepare aromatics

Add 4 tablespoons Panang curry paste to the pan with the aromatics. Stir continuously for 1–2 minutes until the paste becomes fragrant and oil starts to separate slightly from the paste. This step blooms the flavors.

Bloom the curry paste

Add the thinly sliced chicken to the pan with the bloomed paste. Increase heat to medium-high. Stir often, stirring to coat the chicken in the paste, and cook 3–4 minutes until the exterior is mostly opaque.

Cook the chicken

Stir in the red bell pepper strips, trimmed green beans (or snap peas), and bamboo shoots if using. Cook 1–2 minutes to combine and heat the vegetables slightly before adding liquids.

Add vegetables

Pour in the 14 oz can of full-fat coconut milk and 1 cup chicken stock (or water). Stir well to combine with the paste, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook 6–8 minutes, partially covered, until the chicken is cooked through and vegetables are tender-crisp.

Add coconut milk and simmer

Add 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Stir and taste; add lime juice (1 tablespoon) and more fish sauce or sugar as needed to balance salty, sweet, and sour. If the curry is too thick, add up to 1/4 cup more stock or water to reach desired consistency.

Season the curry

Tear the kaffir lime leaves (or add lime zest) and stir them into the curry during the last 1 minute of cooking to release aroma. Fold in most of the Thai basil or cilantro, reserving some for garnish.

Finish with kaffir lime leaves and herbs

Turn off heat. Ladle the Panang curry over steamed jasmine rice or serve alongside. Sprinkle roughly chopped roasted peanuts and remaining herbs on top. Adjust seasoning to taste and serve immediately.

Panang curry paste (store-bought or homemade)

Garlic, minced

Shallot, finely sliced

Fresh red chili (optional), thinly sliced

Chicken breast or thigh, thinly sliced

Red bell pepper, seeded and sliced into strips

Green beans or snap peas, trimmed

Bamboo shoots (optional), drained

Full-fat coconut milk

Chicken stock or water

Fish sauce

Palm sugar or brown sugar

Lime juice (fresh)

Kaffir lime leaves, torn (or lime zest)

Roasted peanuts, roughly chopped (optional)

Thai basil or cilantro leaves

Vegetable oil or neutral oil

Core and cut the pineapple into 1-inch chunks. Slice the red bell pepper into 1/2-inch strips, thinly slice the yellow onion, and measure peas and spinach if using. Set aside.