Pad Thai


(Click on pic to enlarge)

Serves 2

4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 chicken thighs (boiled in 2 cups water for 20 minutes and de-boned, cut into cubes)
¼ red bell pepper or green bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup re-hydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.

3 TBSP Vegan fish sauce (See Vegan Fish Sauce)
1 TBSP soy sauce
2 TBSP light brown sugar or Shaoxing Cooking Wine
1 TBSP Sriracha
2 TBSP creamy peanut butter or add whole peanuts to the dish or both (Most Pad Thai calls for whole peanuts)

Mix all the sauce ingredients in a bowl with a small whisk.

In an iron Dutch oven add the oil and throw in all the veggies and stir fry 10 minutes on medium.  Toss in the chicken and remaining ingredients.  Add the sauce and mix. Heat until everything is hot and the chicken is cooked tenderly.

Serve over hot Thai noodles, add more Sriracha and cilantro.

Thai Noodles are found in most super markets.  All noodles including Italian cook exactly 12 minutes.

As of 7/3/21

Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly. If you can’t find Thai Basil substitute cilantro only add the cilantro at the end when serving.  (Pic w/cilantro below).

4 oz, Thai Kitchen Brand stir-fry rice noodle (or Ramen Noodles from the cheap pack)

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes, (If you would prefer instead of flakes add Sriracha or Chiu Chow Chili Oil when serving)
1 Tbsp. brown sugar (Or substitute Aji-Mirin)

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced (or 1/2 red bell and carrots slice thinly)
¼ cup Thai basil leaves or regular basil sliced (or add cilantro when serving)

1 Lb. flank steak (or rib eye steak)
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.

As of 4/18/21

Stir Fry Sweet Beef with Veggies and Turmeric


(click on pics to enlarge)

This is my own formula. I’ve been working on the exact right flavors and found it. It is kind of a Thai assortment and has a little heat with the chili sauce and then sweetness with the Shoaxing and turmeric.  If you can’ find Shoaxing then substitute brown sugar and sherry.


Marinade for 1 pound of meat:
2 tsp soy sauce
2 tsp brown sugar
2 tsp corn starch
2 tsp sherry
Alternatively using Chinese Shoaxing Cooking Wine:
2 tsp veg oil
2 tsp soy sauce
2 tsp cornstarch
2 tsp Shoaxing Wine

First Step to marinade:
1 tsp baking soda (add the baking soda to 1/2 cup water and soak the meat ~30 minutes.  Not too long or the meat will get gushy.  The baking soda tenderizes the meat and help it brown better in the wok.   Thoroughly rinse the meat to remove the baking soda)

Second step is to marinade the meat at least an hour in the marinade choice listed above.

Wok Sauce:
1/3 cup chicken stock
1 ½ TBSP soy sauce
1 tsp. chili sauce
1 TBSP cornstarch (added to the cold chicken broth and whisk, the cornstarch thickens the sauce)
½ tsp. Turmeric
1 ½ TBSP Shoaxing cooking wine or sherry

4 small Napa cabbage (Chinese cabbage) cut thin
1 carrot cut into match sticks
4 mushrooms (Shiitake or white)
3 scallions chopped
4 or 5 broccoli heads quartered
½ TBSP garlic – minced
½ TBSP fresh ginger – minced
½ small yellow onion chopped into half moon pieces
½ green bell pepper, thinly sliced
½ orange bell pepper, thinly sliced

½ Lb. beef chuck, sliced into thinly cut short pieces

3 TBSP veggie oil
1 TBSP sesame oil

Prepare the veggies, ginger, garlic and meat

Marinade: Place the beef in a bowl and mix with the marinade listed above and leave on the counter.

Wok Sauce: Mix all ingredients in the 1/3 cup of cold water and let stand.

In a wok:

Sauté the ginger and garlic in a TBSP of oil for a minute or so on a low heat and remove. This avoids burning the ginger/garlic.

Brown the meat in the oil in batches. Add more oil as you need. Remove and set aside.

Sauté the onions for a minute or so and then add the veggies. Add more oil as needed. Cook those about 4 to 5 minutes – stir often.

Return everything to the wok and then add the sauce. Get the sauce hot until it thickens, mix everything together and then cover and cook on low for several minutes.

Serve over rice or noodles.

As of 6/20/21

Malaysian Curry Seafood Laksa


  • 2 TBSP oil
  • 14 oz. frozen shrimp thawed
  • 4 oz. white fish cut into 1” squares (Cod or north Atlantic Pollock)
  • 1 chicken thigh cut into pieces
  • 1 TBSP cloves garlic minced
  • 1 TBSP grated ginger or galanga. (I used galanga)
  • ½ medium red onion chopped
  • ½ red bell pepper chopped
  • 2 TBSP Red Curry Paste (Thai Kitchen Red Curry Paste can be found in most independent stores)
  • 2 TBSP Curry Powder
  • 1 can of unsweetened coconut milk
  • 2 cup Chicken stock
  • Dash of fish sauce or to taste
  • 1 handful of cilantro leaves plucked from the stem
  • Kosher Salt
  • Cooked Chinese egg noodle and vermicelli rice noodles.
  • Bean sprouts
  • 1 lime cut into wedges

Heat oil in a dutch oven, (I use a cast iron oven).  On medium heat fry the curry paste in oil for a minute or so until the aroma begins to come forward.  Add the curry powder and stir in.  Add the chicken and fry a minute or more longer.  Add the coconut milk, galanga/ginger, red bell, garlic, onion, salt and the chicken stock.  Slow roll the pot on low to medium heat and cook for 20 minutes or more.

Twenty minutes before serving add the shrimp and fish.  This prevents the over cooking of the seafood.

Boil the egg noodles in a separate pot exactly 12 minutes and drain.  Cook the rice noodles exactly 12 minutes and remove the noodles but keep the hot water. 

Back to the Laska pot now add the fish sauce and stir (dash of fish sauce, it can be a little frisky).  Cook several minutes more. 

Plate the noodles, heat the bean spouts in the hot left over noodle water and plate on the side of the noodles.  Ladle in the meat and veggies and ladle in the Laksa soup sauce.  Top with a lime wedge and cilantro leaves.


As of 5/29/21

2161 Calories per pot, 219g. Carbs per pot

Simple Chicken Thai


Serves 2

1 carrot – cut into matchsticks or cubed
½ red bell pepper – cut into match sticks or cubed
½ orange\yellow bell pepper – cut into match sticks of cubed
½ red onion – chopped
2 green onions (scallions) – chopped
1 TBSP fresh ginger – run through a small shredder
1 TBSP cloves garlic – run through a small shredder
½ Jalapeño cut down the center and sliced
1 TBSP vegetable oil
1 TBSP butter
Salt and pepper
3 chicken thighs
Water, 2 cups strain and retain for chicken broth, use ½ cup of chicken stock
½ cup white wine
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Pull leaves from stem)
Sriracha at the end

Start the rice to cook, should be 30 minutes in a rice cooker.

In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep the natural stock.

In a large Dutch oven add vegetable oil and butter and sauté red onion, green onion, garlic and ginger. Add the carrots, bell pepper and Jalapeño. Cook on medium several minutes. Add the wine and de-glaze.  Add the chicken broth. Cook several minutes.

Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.  Return the chicken.

Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.

As of 5/15/21