If Chinese broccoli isn't available in your area, you can substitute regular broccoli.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
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.