who needs takeout when you can master the simplest chicken padthai, ever!?

i think everyone should be able to make a good chicken padthai from scratch! i'm always trying to imrpove my own recipe by trying others and tweaking it to my own personal preference... and here's a super simple and balanced rendition!

sweet, sour, salty, tangy, delicious! it's a tamarind-based explosion of traditional southeast asian flavors in every bite... and definitely one of my favorite dishes to try when exploring a new restaurant because seldom do you find them made exactly the same.




note: i improvised with the ingredients i had on hand (as i usually do) - so instead of bean sprouts and roasted peanuts i threw in fresh chilies and cilantro! nonetheless, the sauce is what makes/breaks the dish and this one's delicious!


soak your rice noodles in warm water. in a small bowl, combine all (pictured) ingredients to make the sauce. once your rice noodles are al dente, strain them and set aside. mince some fresh garlic and shallots. slice your chicken... and have eggs and chilies on hand. also, chop up your herbs and vegetables. it's important to have everything prepped and ready to go before the actual cooking because it's quite fast once you start! :)

in (preferrably) a wok, heat up vegetable oil and add in the garlic, chilies and shallots - until aromatic. add chicken and once it's almost cooked, move it aside in the wok and scramble your eggs. once the eggs and chicken is cooked, throw in the noodles (it's important to keep stirring to avoid sticking) - heat should be on high. drizzle in your sauce to preference; the more you add, the stronger the flavor! once your noodles are cooked through, take the wok off the heat and add the green onions... making sure they steam in the heat from the noodles. garnish with cilantro (and roasted peanuts + bean sprouts) and enjoy!

trust me, it took longer to type this out than it actually does to whip this baby up! :) enjoy!

...a summer salad with a zing!

...mango and cucumber (with carrots!) salad, with a simplified twist!
here's my take on the classic "cucumber salad" that many hmong enjoy, especially during the warmer seasons when they are abundant and easily found, if not in your mum's garden then at the local farmer's markets. traditionally prepared using shredded green papaya, cucumbers have been used as a lighter - more refreshing - alternative... and so, i offer you my own simplified variation.

like any salad, there really is no wrong way to put it together, however, be cautious of how much fish sauce you splash in because it could quickly get too salty, fast. the following is how i enjoy it and i'm sure you will too! it's a perfect balance of sweet, sour, salty and just plain delicious - especially when enjoyed outdoors under the sun! :)

directions: pound garlic (and chilies) in a mortar until it's smashed well. then combine all ingredients, and mix well. serve over lettuce and... enjoy!

this recipe is very simple; a light and refreshing take from what you may be used to - if you're familiar with this dish - where the fusion of each fruit's natural juices is the secret behind the complex flavor combinations. i purposely leave out the shrimp paste(s), padaek, tamarind, etc. that i'd normally add if i was preparing it with green papaya because cucumbers contain a lot more water and therefore releases a lot more natural juices during the process in which i enjoy enhancing, rather than masking, with the addition of more subtle ingredients.

and, it doesn't hurt that i don't feel bad from consuming all the fermented and/or high-sodium ingredients found in the typical green papaya version.

2 cups shredded cucumbers
1/4 cups shredded carrots
1 cups shredded mango
1 wedge of lime
1/2 roma tomato, sliced
1 tablesppon fish sauce
1 teaspoon sugar
1/4 teaspoon msg (optional)
thai chilies (optional)

serves 2-4 people.

*this is really the only dish in which i use msg to enhance the overall flavor because of the simplicity of ingredients.
*chilies are also optional... or to preference.
*squeeze in only half the lime juice from wedge when combining all ingredients. if you prefer it a little more sour after it's all been mixed well, squeeze in the remainder.