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.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.