Wok-Fried Rice Noodles with Chicken and Squid

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

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.

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.

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.

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.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.