Serve this classic and satisfying stir-fry over brown rice.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.