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.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
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.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.