(Stir-Fried Rice Noodles)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.