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• Pad See Ew | Stir-Fried Rice Noodles with Chicken and Chinese Broccoli 

• Tom Kha Gai | Coconut and Lemongrass Soup with Chicken 

• Roti Mamuang | Roti with Banana or Mango

🥘 Pad See Ew (Thai Stir-Fried Noodles)

Pad See Ew is a beloved Thai street food dish made with wide rice noodles stir-fried in a savory, slightly sweet soy-based sauce, typically accompanied by chicken, beef, or tofu, and crisped vegetables. This simple yet flavorful dish is the perfect balance of umami, sweetness, and smoky stir-fried goodness.

Serves: 2
Preparation time: 10 minutes
Execution time: 15 minutes

INGREDIENTS

For the Pad See Ew Sauce:

• 3 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sugar

• 1 tbsp water

For the Stir-Fry:

• 200g wide rice noodles (fresh or dried)

• 2 tbsp vegetable oil

• 200g chicken breast (sliced thinly), or tofu for a vegetarian version

• 2 cloves garlic, minced

• 1 egg, lightly beaten

• 150g Chinese broccoli (or bok choy)

• 100g cup sliced carrots (optional)

• 1/2 tsp white pepper (or more, to taste)

• 1 tbsp sesame oil (optional for added flavor)

• Lime wedges (for serving)

• Fresh cilantro (for garnish)

METHOD

1. Prepare the Rice Noodles: If using dried noodles, cook them according to package instructions until tender, then drain and set aside. If using fresh noodles, they should be ready to use directly after separating any clumps.

2. Make the Sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and water. Set aside.

3. Stir-Fry the Chicken or Tofu: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken slices (or tofu) and cook until browned, about 3-4 minutes. Remove from the pan and set aside.

4. Cook the Vegetables and Garlic: In the same pan, add a little more oil if needed and toss in the garlic. Stir-fry for about 30 seconds, then add the broccoli (and carrots, if using). Stir-fry until the vegetables are just tender, about 2-3 minutes.

5. Fry the Noodles: Push the vegetables to the side of the pan, then add the noodles, breaking up any clumps. Pour the sauce over the noodles and toss well to combine. Push everything to the side of the pan and crack the egg into the empty space. Let it cook for about a minute, then scramble it into the noodles.

6. Finish and Serve: Add the cooked chicken or tofu back into the pan, along with the white pepper and sesame oil (if using). Toss everything together for a minute or two until well combined and the noodles are lightly caramelized.

7. Serve: Divide the Pad See Ew between plates, garnish with fresh cilantro, and serve with lime wedges for a fresh kick. Enjoy the delicious balance of sweet, salty, and savory flavors!

🥣 Tom Kha Gai (Thai Coconut Soup with Chicken)

Tom Kha Gai is a fragrant and creamy Thai soup made with tender chicken, galangal, lemongrass, and kaffir lime leaves, all simmered in coconut milk. This soup strikes a beautiful balance between savory, spicy, sour, and sweet, with its rich coconut broth offering a deliciously comforting experience.

Serves: 2
Preparation time: 10 minutes
Execution time: 15 minutes

INGREDIENTS

For the Soup:

• 200g boneless, skinless chicken breast or thighs, thinly sliced

• 1 stalk lemongrass, smashed and cut into pieces

• 3-4 kaffir lime leaves, torn into pieces

• 3-4 slices galangal (or ginger as a substitute)

• 2-3 Thai bird's eye chilies (adjust based on heat preference)

• 400ml coconut milk

• 2 cups chicken stock 

• 1 tbsp fish sauce

• 1-2 tbsp lime juice (to taste)

• 1 tbsp sugar (optional, to balance the sourness)

• 1 small tomato, quartered (optional, for added sweetness)

• 150g oyster mushrooms, sliced (optional)

For Garnish:

• Fresh coriander, chopped

• 1 tbsp nam prik pao (Thai chili jam, optional) 

• Extra lime wedges

• Sliced chili (optional for extra heat)

METHOD

1. Prepare the Broth: In a medium pot, combine the chicken broth (or water), lemongrass, kaffir lime leaves, galangal slices, and bird’s eye chilies. Bring the mixture to a boil, then lower the heat and simmer for 5-7 minutes, allowing the aromatics to infuse the broth.

2. Add the Chicken and Vegetables: Once the broth is fragrant, add the sliced chicken, mushrooms, and tomato (if using). Cook for about 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.

3. Add the Coconut Milk: Stir in the coconut milk, fish sauce, and sugar (if using). Bring the soup back to a gentle simmer, letting the flavors meld together for 2-3 more minutes. Taste the broth and adjust the seasoning, adding more fish sauce or lime juice if necessary to achieve a balanced flavor that’s savory, spicy, and slightly sour.

4. Finish the Soup: Once the soup is seasoned to your liking, remove the pot from the heat. Discard the lemongrass, galangal, and kaffir lime leaves before serving.

5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, extra lime wedges, and sliced chilies (if you want more heat).

🍌 Banana/Mango Roti

Serves: 2
Preparation time: 15 minutes (excluding resting time)
Execution time: 20 minutes

INGREDIENTS

For the Roti Dough:

• 180g all-purpose flour

• 90g water

• 1 tbsp ghee (clarified butter)

• 1/2 tsp salt

• 1 tsp sugar 

• 1 tbsp vegetable oil (for greasing)

To garnish: 

• 100g of mango or banana 

• 2 tbsp sweetened condensed milk 

METHOD

1. Prepare the Roti Canai Dough: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the ghee and vegetable oil. Gradually pour in the water, stirring with your hand or a spoon until a dough starts to form. Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour. Once the dough is ready, cover it with a damp cloth and let it rest for 10 minutes.

2. Rest the Dough Overnight: After resting for 10 minutes, divide the dough into small balls (about the size of a golf ball). Coat each ball lightly with vegetable oil, then cover them with plastic wrap or place them in a sealed container. Refrigerate overnight to allow the dough to relax and develop more elasticity.

3. Cook the Roti Canai: After the dough has rested overnight, remove it from the fridge and allow it to come to room temperature for 15-20 minutes. On a lightly oiled surface, take one dough ball and start stretching it out by gently pressing and pulling it with your hands until it forms a thin, almost transparent sheet. The dough should be large enough to fit your pan. Once stretched, fold the edges into the center to create layers, then fold it over itself into a square or round shape.

4. Fry the Roti: Heat a non-stick or cast-iron skillet over medium heat and lightly oil it. Place the roti into the pan and cook for about 1-2 minutes. Add in the banana or mango and fold it up, creating a rectangle. Cook the roti on each side, or until golden brown and crispy. Use a spatula to press down gently on the roti to ensure it crisps up evenly. Once cooked, remove from the pan and set aside. Repeat with the remaining dough balls.

5. To serve: Drizzle sweetened condensed milk on top and serve while hot.