Stir fried rice noodle with broccoli, green pepper, egg. Choice: Chicken/Beef/Vegetable.

PAD SE-EW

Stir fried rice noodle with bean sprout, Pad Thai Sauce, egg, tofu, green onion, ground peanut on side. Choices: Chicken/Vegetable.

PAD THAI NOODLE

Stir fried sliced beef with mix veg and served with rice.

BEEF VEGETABLE W/ DEEP FRIED SPRING ROLL

Soup cooked in an herb broth with lime leaves, lemon grass, galangal, tomato, mushroom, shallot with fresh chili and bean sprout. Choice: Chicken, Beef, Pork, or Vegetable.

THAI HOT AND SOUR NOODLE SOUP: TOM YAM

Red curry paste, lime leaves, coconut, green beans, ground peanuts and served with rice. Choice: Chicken, Beef or Pork.

PANENG CURRY W/ DEEP FRIED SPRING ROLL

Stir fried chicken breast with vegetable in chili paste sauce, garnished with crunchy toasted cashew nuts and served with rice.

CASHEW CHICKEN W/ DEEP FRIED SPRING ROLL (NEW)

Green curry, mixed vegetable, and served with rice.

GREEN CURRY VEGETABLE W/ DEEP FRIED SPRING ROLL

Masaman curry, peanut, sweet potatoes and served with rice.

MASAMAN CURRY BEEF W/ DEEP FRIED SPRING ROLL

Egg noodle with red curry paste, coconut milk, lettuce, shallot, green onion, & chili. Choice: Chicken, Beef, Pork, or Vegetarian.

RED CURRY NOODLE SOUP

Stir fried sliced chicken breast with ginger, pepper, basil, chili and served with rice.

PAT CHAA KAI W/ DEEP FRIED SPRING ROLL

Stir fried chicken with red curry, chili, green bean, basil, pepper, bamboo shoot and served with rice.

STIR FRIED RED CURRY CHICKEN W/ FRESH SPRING ROLL

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the noodles

In a small bowl, mix together soy sauce, oyster sauce, sugar, minced garlic, and black pepper.

Prepare the sauce

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken (or your choice of protein) and stir-fry until cooked through. Remove from the pan and set aside.

Cook the protein

In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli florets and sliced green bell pepper. Stir-fry for about 3-4 minutes until they are tender-crisp.

Stir-fry the vegetables

Push the vegetables to one side of the pan. Add the cooked noodles, protein, and sauce to the other side. Scramble the eggs in the empty space until fully cooked, then mix everything together.

Combine everything

Serve hot, garnished with additional black pepper or chili flakes if desired.

Plate and enjoy

Rice noodles

Broccoli florets

Green bell pepper

Eggs

Chicken breast, sliced

Soy sauce

Oyster sauce

Sugar

Garlic, minced

Black pepper

Vegetable oil

Soak rice noodles in warm water for about 30 minutes or until softened, then drain.

Prepare the Noodles

Press and drain the tofu to remove excess moisture, then cut into small cubes.

Prep the Tofu

Chop Vegetables

In a large pan or wok, heat some oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides.

Stir-fry Tofu

Add the drained rice noodles and Pad Thai sauce to the pan. Toss everything together and cook for a few minutes until heated through.

Add Noodles & Sauce

Push the noodles to one side of the pan, crack the eggs into the empty space, and scramble until cooked. Then mix the eggs into the noodles.

Add Eggs

Add bean sprouts and green onions. Stir-fry for an additional minute until everything is well combined and heated through.

Finish with Vegetables

Serve the Pad Thai warm, garnished with ground peanuts and lime wedges on the side.

Plate and Garnish

Tofu

Bean sprouts

Green onions

Pad Thai sauce

Ground peanuts

Lime wedges

In a pot, add 2 cups of rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.

Cook the Rice

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic and ginger, sauté for 1 minute.

Prepare the Beef

Add sliced beef to the skillet and cook until browned. Then add bell pepper, carrot, broccoli, and onion. Stir-fry for about 5-7 minutes until vegetables are tender.

Add Vegetables

Pour in soy sauce, and season with salt and pepper to taste. Stir well to combine and cook for an additional 2-3 minutes.

Season the Stir-Fry

In a bowl, combine grated carrot, shredded cabbage, and chopped green onion. Season with salt to taste.

Prepare the Filling

Take a spring roll wrapper, place a small amount of the filling in the center, and fold the sides in, then roll tightly. Seal the edges with water.

Wrap the Spring Rolls

In a deep pan, heat oil for frying. Fry the spring rolls in batches until golden brown and crispy. Drain on paper towels.

Fry the Spring Rolls

sliced beef

bell pepper

carrot

broccoli

onion

soy sauce

vegetable oil

garlic

ginger

salt

pepper

spring roll wrappers

cabbage

carrot (grated)

green onion

oil for frying

rice

water

In a large pot, combine the chicken or vegetable broth, lime leaves, lemongrass, galangal, shallots, fresh chili, tomato, and mushrooms. Bring to a boil, then reduce heat and simmer for about 15 minutes to allow the flavors to meld.

Prepare the Broth

Add the sliced chicken (or your choice of protein) to the broth and cook until the chicken is fully cooked, about 5-7 minutes.

Cook the Protein

In a separate pot, cook the rice noodles or egg noodles according to package instructions. Drain and set aside.

Cook the Noodles

Add the cooked noodles to the broth and stir to combine. Serve hot, garnished with bean sprouts, fresh cilantro, and lime wedges.

Combine and Serve

Chicken or Vegetable broth

Lime leaves

Lemongrass stalks, chopped

Galangal, sliced

Shallots, sliced

Fresh red chili, sliced

Tomato, quartered

Mushrooms, sliced (shiitake or button)

Rice noodles or egg noodles

Fresh cilantro, chopped

In a large skillet, heat the vegetable oil over medium heat. Add your choice of chicken, beef, or pork and cook until browned.

Cook the Meat

Stir in the red curry paste and cook for 2 minutes until fragrant.

Add Curry Paste

Pour in the coconut milk and add the lime leaves. Stir well to combine.

Combine Coconut Milk and Lime Leaves

Add the green beans, fish sauce, sugar, and ground peanuts. Simmer for 10 minutes.

Add Vegetables and Seasoning

In a bowl, mix together the shredded cabbage, carrot, and bean sprouts. Season with salt.

Place a spoonful of the filling on a spring roll wrapper, fold in the sides, and roll tightly. Seal the edge with a little water.

Heat the vegetable oil in a deep pan over medium heat. Fry the spring rolls until golden brown and crispy.

Cook the jasmine rice according to package instructions.

Serve the Paneng curry over jasmine rice with deep-fried spring rolls on the side.

Plate the Dish

Red curry paste

Coconut milk

Green beans

Chicken, Beef, or Pork

Fish sauce

Spring roll wrappers

Cabbage, shredded

Carrot, shredded

Salt

Vegetable oil (for frying)

Jasmine rice

Start by cooking the rice according to package instructions. Set aside when done.

Heat oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and stir-fry for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.

Stir-Fry Chicken

In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, add the sliced onion, bell peppers, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Sauté Vegetables

Return the cooked chicken to the skillet. Add the chili paste and soy sauce, mixing well to coat the chicken and vegetables. Cook for an additional 2-3 minutes until everything is heated through.

Combine Chicken and Sauce

Serve the cashew chicken over a bed of rice, garnished with toasted cashew nuts.

Serve

Chicken breast, diced

Cashew nuts, toasted

Bell peppers, sliced

Carrots, julienned

Onion, sliced

Ginger, minced

Chili paste

Oil (for stir-frying)

Rice (for serving)

In a large saucepan, heat the green curry paste over medium heat for about 1-2 minutes until fragrant. Add the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.

Cook the Curry

Add the mixed vegetables (broccoli, bell pepper, carrots, snap peas, and zucchini) to the curry. Stir in the soy sauce and lime juice. Simmer for about 10-15 minutes until the vegetables are tender.

In a bowl, mix together the shredded cabbage, julienned carrots, chopped mushrooms, and minced garlic.

Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper. Fold the sides over the filling, then roll tightly from the bottom to the top. Seal with a bit of water.

In a deep frying pan, heat the vegetable oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve the green curry vegetable over a bed of jasmine rice, garnished with fresh cilantro. Place the crispy spring rolls on the side.

Green curry paste

Vegetable broth

Lime juice

Bell pepper, sliced

Carrots, sliced

Snap peas

Zucchini, sliced

Mushrooms, finely chopped

Fresh cilantro (for garnish)

In a pot, heat a bit of oil over medium heat and add the chopped onion and minced garlic. Sauté until softened.

Cook the Beef

Stir in the Masaman curry paste and cook for 2-3 minutes until fragrant.

Add the beef cubes and cook until browned. Then add coconut milk, water, fish sauce, brown sugar, and lime juice.

Add Ingredients

Bring to a boil, then reduce heat and simmer for about 30 minutes until the beef is tender.

Simmer

Add the diced sweet potatoes and crushed peanuts to the curry, then simmer for another 15 minutes.

Add Sweet Potatoes and Peanuts

In a bowl, mix shredded cabbage, grated carrots, finely chopped onion, and soy sauce.

Prepare Filling

Take a spring roll wrapper, place a small amount of filling at the bottom, fold in the sides, and roll tightly. Seal with a bit of water.

Roll Spring Rolls

Heat oil in a deep pan over medium-high heat. Fry the spring rolls in batches until golden brown and crispy. Drain on paper towels.

Fry Spring Rolls

Serve the Masaman curry hot over cooked rice with deep-fried spring rolls on the side.

Pad Se-ew

Pad Thai Noodle

Beef Vegetable W/ Deep Fried Spring Roll

Thai Hot And Sour Noodle Soup: Tom Yam

Paneng Curry W/ Deep Fried Spring Roll

Cashew Chicken W/ Deep Fried Spring Roll (new)

Green Curry Vegetable W/ Deep Fried Spring Roll

Masaman Curry Beef W/ Deep Fried Spring Roll

Red Curry Noodle Soup

Pat Chaa Kai W/ Deep Fried Spring Roll

Stir Fried Red Curry Chicken W/ Fresh Spring Roll