Coconut Noodle Soup with Tea-Smoked Shrimp

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the soup

• Two 13.5- to 14-oz. cans coconut milk
• 1 Tbs. red curry paste
• 6 cups lower-salt chicken broth
• 3 stalks lemongrass, lightly smashed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 1/4 cup fresh lime juice
• 2 Tbs. fish sauce
• 1 tsp. granulated sugar
• Kosher salt
• 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
• 1 cup cherry tomatoes, halved

For the tea-smoked shrimp

• 1/4 cup Thai or whole-leaf jasmine tea
• 1/4 cup rice, preferably jasmine
• 1/4 cup light brown sugar
• 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
• Kosher salt
• 2 Tbs. minced cilantro stems

For assembly

• 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
• 1/4 cup lightly packed fresh cilantro leaves
• 2 wild lime leaves, vein removed, cut into short fine threads (optional)

Make the soup

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.


Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.

Smoke the shrimp

Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.


Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.


Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.

Assemble the soup

Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

• Kosher salt
• 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
• 1 Tbs. Asian sesame oil
• 3/4 lb. lean ground pork
• 1/2 cup crunchy peanut butter, preferably natural
• 1/4 cup seasoned rice vinegar
• 1-1/2 Tbs. fish sauce
• 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
• 2 medium carrots (about 6 oz.), grated
• 2 large yellow squash or zucchini (about 1 lb.), grated
• 2/3 cup coarsely chopped fresh mint
• Lime wedges, for serving

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.


Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.


In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

Pork with Rice Noodles, Scallions, and Chile

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.

• 8 oz. wide rice (pad thai) noodles
• 1/4 cup fresh lime juice (from 2 medium limes)
• 3 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar
• 2 Tbs. vegetable oil
• 1 lb. ground pork
• Kosher salt
• 1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
• 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
• 1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 2 Tbs. chopped peanuts

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.

Ginger-Sesame-Tofu Summer Rolls

These vegetarian rolls make the perfect starter for a Vietnamese or Thai dinner. Use the firmest tofu you can find for this recipe and handle it carefully, as even firm tofu can break fairly easily. Serve with Pineapple-Lime Dipping Sauce.

For the tofu filling:

• 14 oz. firm tofu
• 3 Tbs. soy sauce
• 2 Tbs. coarsely chopped fresh ginger
• 1 Tbs. granulated sugar
• 2 tsp. toasted sesame oil
• 1/2 tsp. kosher salt
• 2 Tbs. vegetable oil

For the rolls:

• 6-1/2 oz. thin dried rice noodles
• 16 large round rice paper wrappers (about 8 inches in diameter); plus a few extra in case of breakage
• 20 leaves bibb or Boston lettuce, cut crosswise into 1-inch-wide strips (to yield about 5 cups loosely packed strips)
• 1 cup packed fresh mint leaves
• 1 cup packed fresh cilantro or basil leaves, or a mix
• 4 scallions, trimmed, cut into 4-inch-long pieces, and sliced lengthwise into thin strips

Make the Filling:

Lay the block of tofu flat on a cutting board and slice it lengthwise into four even pieces. Flip each piece onto its wide side and slice again into four even pieces to get a total of 16 long (about 4-1/2-inch) rectangular strips. Lay the tofu strips on a paper towel and pat them dry. In a small (about 11x7-inch) baking dish, combine the soy sauce, ginger, sugar, sesame oil, and salt. Stir until the sugar and salt dissolve. Add the tofu strips and carefully turn them until they’re evenly coated with the marinade. Let the tofu stand at room temperature for 15 to 20 minutes, turning once. (Or marinate the tofu for up to 2 hours, covered, in the refrigerator.)

Gently transfer the tofu from the marinade to a platter, brushing off any ginger clinging to it. Blot the tofu dry with paper towels. Heat the vegetable oil in a medium (10-inch) nonstick skillet over medium-high heat. Carefully add half of the tofu strips. Cook until nicely browned on one side, 1 to 2 min., and then gently turn with a spatula to brown the opposite side, another 1 to 2 minutes. Return the cooked tofu to the platter and cook the remaining tofu in the same manner. Let the tofu cool to room temperature or refrigerate, covered, until ready to roll.

Assemble the Rolls:

Bring a medium saucepan of water to a rolling boil over high heat. Drop in the rice noodles. Remove the pan from the heat and let stand for 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften, to cook them evenly and to keep them from clumping. Drain the noodles in a colander and rinse them with cold water to stop the cooking. You should have about 4 cups cooked noodles.

Arrange the noodles, rice paper wrappers, lettuce, herbs, scallions, and cooled tofu around a large cutting board or tray set before you. Have a platter nearby for the finished rolls.

Fill a large skillet halfway with very warm water. Slide a sheet of rice paper into the water and press gently to submerge it until it becomes very pliable, 15 to 30 seconds. Remove the rice paper carefully, shaking gently to help excess water drain off, and lay it before you on a cutting board or tray. (If the water becomes too cool to soften the paper, reheat it briefly on the stove.)

Starting on the lowest third of the wrapper and working away from you, line up a narrow tangle of noodles (about 1/4 cup), a row of lettuce strips (about 1/4 cup), 5 to 7 good-size mint leaves, a row of cilantro or basil leaves, and a row of scallion strips. Leave about 1 inch of empty space along the wrapper's bottom and side edges.

Starting from the edge closest to you, roll the wrapper up and over the fillings. Stop after the first turn to tuck and compress everything snugly into the wrapper. Once the first turn is good and tight, fold the right and left sides of the wrapper in onto the roll, closing off the ends, as though making an envelope.

Just above the cylinder you've already rolled, lay one strip of tofu. Roll the wrapper tightly, all the way to the top, and press the seam closed. If the wrapper is too dry to stick, dip your finger in the water and run it along the paper to moisten and then press the seam closed. Set the roll, seam side down, on the platter. Continue to fill and roll up the rice paper sheets until you've made 16 rolls. (Don't let the finished rolls touch one another or they'll stick.) Serve immediately (or drape a damp dishtowel over the rolls, wrap the platter tightly in plastic, and serve within two hours.)

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

• Kosher salt
• 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
• 1 Tbs. Asian sesame oil
• 3/4 lb. lean ground pork
• 1/2 cup crunchy peanut butter, preferably natural
• 1/4 cup seasoned rice vinegar
• 1-1/2 Tbs. fish sauce
• 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
• 2 medium carrots (about 6 oz.), grated
• 2 large yellow squash or zucchini (about 1 lb.), grated
• 2/3 cup coarsely chopped fresh mint
• Lime wedges, for serving

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.


Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.


In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

Rice Noodle Salad

For the dressing:

• 3 Tbs. fresh lime juice
• 2 Tbs. rice vinegar
• 2 Tbs. fish sauce
• 1 Tbs. granulated sugar
• 2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
• 2 small garlic cloves, minced
• 2 tsp. finely grated or very finely minced fresh ginger

For the salad:

• 6 oz. medium-width rice noodles
• 1 cup shredded romaine lettuce
• 1 cup fresh bean sprouts
• 1/4 cup roughly chopped or small whole fresh mint leaves
• 1/4 cup roughly chopped or small whole fresh cilantro leaves
• 3/4 cup peeled, seeded, and diced cucumbers
• 1/3 cup grated carrots
• 3 Tbs. chopped peanuts

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Vietnamese Noodle Salad with Pork Patties (Bún Cha)

• 8 or 9 oz. rice vermicelli noodles (thin rice sticks)
• Kosher salt
• 1/2 cup very thin carrot strips (julienne)
• 1/2 cup very thin daikon radish or jícama strips (julienne)
• 3 tsp. granulated sugar
• 1 tsp. red-wine vinegar
• Vietnamese Dipping Sauce  (nuoc cham)
• 1 lb. ground pork (ask the butcher for coarsely ground pork butt)
• 5 small or 4 large scallions, thinly sliced
• 1-1/2 tsp. fish sauce
• Freshly ground black pepper
• 6 large leaves romaine lettuce, torn into bite-size pieces
• 1 cup roughly chopped fresh mint
• 1 cup roughly chopped fresh cilantro

Soak the rice vermicelli in a large bowl of warm water for 15 min. Meanwhile, bring about 2 quarts water and 1 tsp. kosher salt to a boil in a large saucepan over high heat. Drain the noodles and add them to the boiling water, stirring with chopsticks to gently separate the strands. When the water returns to a boil (after about 2 min.), drain the noodles in a colander (push the strands against the sides of the colander with chopsticks to help them drain completely). Put the noodles on a platter and fluff them with chopsticks. Set aside until cool, at least 30 min. and up to 2 hours.

Put the carrots and daikon or jícama in a colander. Sprinkle on 1 tsp. of the sugar, the vinegar, and 1/4 tsp. kosher salt and mix well. Let the colander sit in the sink for 10 min., and then gently squeeze the vegetables to get rid of the liquid. Add the vegetables to the bowl of dipping sauce.

Put the pork in a bowl. Add the scallions, the remaining 2 tsp. sugar, the fish sauce, 1/8 tsp. kosher salt, and 1/8 tsp. pepper and mix gently with your hands. Shape the meat into small patties about 2 inches wide and 3/4 inch thick; you should have ten patties.

Grill the patties over a medium- hot gas or charcoal grill, (or in an oiled grill pan or skillet over medium-high heat) until they’re well browned outside and cooked through but still moist inside, 8 to 10 min. on a grill; 15 min. on a grill pan (cut into one to check—it’s fine if the pork is still a little pink inside). Add the cooked patties, still warm, to the bowl of sauce and vegetables and let sit for 5 to 10 min. before serving.

Serve the noodles on the platter, along with the lettuce, mint, and cilantro. Remove the pork patties from the sauce and put them on a different platter. Give everyone a large bowl and let people serve themselves noodles, lettuce, and herbs, then top that with pork patties and a generous drizzle of the dipping sauce and the vegetables in it. Toss gently.

Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli & Soy Sauce)

A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately.

For the pork

• 1-1/2 tsp. vegetable oil
• 1 small clove peeled garlic, lightly crushed into small pieces in a mortar
• Scant4 oz. boneless pork loin or lean shoulder, thinly sliced against the
  grain into bite-size (approximately 1/8-inch-thick) strips
• 1/2 tsp. Thai fish sauce
• 1/4 tsp. granulated sugar

For the noodles

• 6 oz. fresh wide (about 1-1/2-inch), flat rice noodles
• 1 Tbs. Thai thin soy sauce
• 1 tsp. Thai black soy sauce
• 1 tsp. granulated sugar
• Small pinch ground white pepper
• 1 Tbs. Naam Man Krathiem (Fried-garlic oil) or Naam Man Hom Daeng (Fried-shallot oil)
• 1 large egg, at room temperature
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 Tbs.)
• 2oz. baby Chinese broccoli, stems trimmed to 1 or 2 inches and clusters
  separated, or regular Chinese broccoli, leaves coarsely chopped and
  stems thinly sliced

Tip:

The ideal Chinese broccoli for phat si ew is the young, thin-stemmed kind that’s sometimes called gai lan miew (essentially, “little Chinese broccoli”) or gai lan “tips” and occasionally labeled choy sum. (The term choy sum essentially means “small shoots” and is used to refer to many different vegetables in their young form.) If you can’t find this type, you can make do with the thick-stemmed version.

Cook the pork

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Put the wok back on the heat, add the pork, and stir well. Then add the fish sauce and sugar and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the pork is just cooked through, about 1 minute. Transfer the pork to a bowl. You can cover and refrigerate it for up to 2 days.

Prepare the noodles

Carefully separate the noodles. Unless you’ve found freshly made noodles, either microwave them briefly or briefly dunk them in boiling water (for a few seconds) just until they’re pliable enough to separate without crumbling. Drain them well before proceeding.

Stir-fry and serve the dish

Combine the thin and black soy sauces, sugar, and pepper in a small bowl and stir well.

Wipe out the wok, if necessary, then heat it over very high heat, add the garlic oil, and swirl it in the wok to coat the sides. When the oil begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without messing with it until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg (it’s fine if the yolk breaks), push it to one side of the wok (up the wall of the wok is fine).

Add the noodles and cook for 15 seconds or so, prodding and stirring them lightly them so they spread out a bit and don’t clump together. Add the garlic and cook for 15 seconds or so, stirring to mix and to break up the noodles and egg slightly. Add the Chinese broccoli and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the leaves just begin to wilt, about 15 seconds.

Add the pork, then the soy sauce mixture (add a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry, letting the egg break up as you do, until the pork is heated through and the noodles have had a chance to absorb the liquids, about 1 minute. Transfer it to a plate and season to taste with the fish sauce, sugar, vinegar-soaked chiles, and chile powder.

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and serve immediately.

Vietnamese Noodle Salad with Lemongrass Shrimp

Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper.

For the noodles:

• 8 oz. dried rice vermicelli

For the shrimp:

• 2 Tbs. vegetable oil
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 1 lb. large shrimp, peeled and deveined
• 1 Tbs. minced fresh lemongrass
• 2 cups sliced white mushrooms
• 2 tsp. fish sauce
• 1 tsp. sugar
• Kosher salt to taste

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the shrimp:

In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Cool Rice Noodle Salad with Shrimp and Ginger-Lime Dressing

While this recipe is for just one person, it can easily be doubled or tripled to serve more. Cooked shrimp make this an easy, no-cook option, but this Vietnamese-inspired salad is also a great vehicle for using leftover grilled steak or chicken. Some chopped, unsalted and dry-roasted peanuts make a great garnish.

For the Dressing

• 1 tsp. finely grated or very finely minced fresh ginger
• 1 to 2 tsp. minced fresh hot green chile, such as jalapeño or serrano
• 1 small clove garlic, minced
• 2 Tbs. lime juice
• 1 Tbs. rice vinegar
• 1 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar

For the salad:

• 2 leaves romaine or red leaf lettuce, chopped or torn into bite-size pieces
• 1/4 cup thinly sliced seeded cucumber
• 1/4 cup finely grated carrot
• 1 oz. thin rice vermicelli, cooked following the package directions and cooled (about 1 cup)
• 1/4 lb. cooked shrimp
• 5 mint leaves, torn
• 1 Tbs. coarsely chopped fresh cilantro

In a small bowl, mix the ginger, chile, garlic, lime juice, vinegar, fish sauce, and sugar. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

In a larger bowl, gently toss together the lettuce, cucumber, and carrot. Top with the cooked noodles, shrimp, and herbs. Drizzle with the dressing and toss gently to combine.

Rice Noodles with Shrimp and Cilantro

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.

• Kosher salt
• 6 oz. 1/4-inch-wide dried rice noodles (pad thai)
• 2 medium limes, 1 juiced and 1 cut into wedges
• 1-1/2 Tbs. packed light brown sugar
• 2 tsp. soy sauce
• 1 tsp. fish sauce
• 3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
• 3 Tbs. canola or peanut oil
• 1/2 tsp. ground coriander
• Freshly ground black pepper
• 1/2 medium red bell pepper, cored, seeded, and finely diced
• 1 medium jalapeño, seeded and finely diced
• 1 large shallot, finely diced
• 1/4 cup chopped fresh cilantro

Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.


In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.


Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.


Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli & Soy Sauce)

A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately.

For the pork

• 1-1/2 tsp. vegetable oil
• 1 small clove peeled garlic, lightly crushed into small pieces in a mortar
• Scant4 oz. boneless pork loin or lean shoulder, thinly sliced against the
  grain into bite-size (approximately 1/8-inch-thick) strips
• 1/2 tsp. Thai fish sauce
• 1/4 tsp. granulated sugar

For the noodles

• 6 oz. fresh wide (about 1-1/2-inch), flat rice noodles
• 1 Tbs. Thai thin soy sauce
• 1 tsp. Thai black soy sauce
• 1 tsp. granulated sugar
• Small pinch ground white pepper
• 1 Tbs. Naam Man Krathiem (Fried-garlic oil) or Naam Man Hom Daeng (Fried-shallot oil)
• 1 large egg, at room temperature
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 Tbs.)
• 2oz. baby Chinese broccoli, stems trimmed to 1 or 2 inches and clusters
  separated, or regular Chinese broccoli, leaves coarsely chopped and
  stems thinly sliced

Tip:

The ideal Chinese broccoli for phat si ew is the young, thin-stemmed kind that’s sometimes called gai lan miew (essentially, “little Chinese broccoli”) or gai lan “tips” and occasionally labeled choy sum. (The term choy sum essentially means “small shoots” and is used to refer to many different vegetables in their young form.) If you can’t find this type, you can make do with the thick-stemmed version.

Cook the pork

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Put the wok back on the heat, add the pork, and stir well. Then add the fish sauce and sugar and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the pork is just cooked through, about 1 minute. Transfer the pork to a bowl. You can cover and refrigerate it for up to 2 days.

Prepare the noodles

Carefully separate the noodles. Unless you’ve found freshly made noodles, either microwave them briefly or briefly dunk them in boiling water (for a few seconds) just until they’re pliable enough to separate without crumbling. Drain them well before proceeding.

Stir-fry and serve the dish

Combine the thin and black soy sauces, sugar, and pepper in a small bowl and stir well.

Wipe out the wok, if necessary, then heat it over very high heat, add the garlic oil, and swirl it in the wok to coat the sides. When the oil begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without messing with it until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg (it’s fine if the yolk breaks), push it to one side of the wok (up the wall of the wok is fine).

Add the noodles and cook for 15 seconds or so, prodding and stirring them lightly them so they spread out a bit and don’t clump together. Add the garlic and cook for 15 seconds or so, stirring to mix and to break up the noodles and egg slightly. Add the Chinese broccoli and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the leaves just begin to wilt, about 15 seconds.

Add the pork, then the soy sauce mixture (add a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry, letting the egg break up as you do, until the pork is heated through and the noodles have had a chance to absorb the liquids, about 1 minute. Transfer it to a plate and season to taste with the fish sauce, sugar, vinegar-soaked chiles, and chile powder.

Vietnamese Noodle Salad with Grilled Pork

A caramelized marinade gives the grilled pork strips a smoky-sweet flavor, contrasting with the cool soft noodles and crunchy vegetables.

For the noodles:

• 8 oz. dried rice vermicelli

For the pork:

• 1/4 cup sugar
• 2 large shallots, sliced, or 5 scallions (white parts only), chopped
• 2 tsp. fish sauce
• 2 tsp. soy sauce
• Pinch salt
• 2 Tbs. vegetable oil
• 1-1/2 lb. pork loin or sirloin, sliced into large pieces about 1/4-inch thick

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Marinate and cook the pork:

Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.

Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Rice Noodle Salad

For the dressing:

• 3 Tbs. fresh lime juice
• 2 Tbs. rice vinegar
• 2 Tbs. fish sauce
• 1 Tbs. granulated sugar
• 2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
• 2 small garlic cloves, minced
• 2 tsp. finely grated or very finely minced fresh ginger

For the salad:

• 6 oz. medium-width rice noodles
• 1 cup shredded romaine lettuce
• 1 cup fresh bean sprouts
• 1/4 cup roughly chopped or small whole fresh mint leaves
• 1/4 cup roughly chopped or small whole fresh cilantro leaves
• 3/4 cup peeled, seeded, and diced cucumbers
• 1/3 cup grated carrots
• 3 Tbs. chopped peanuts

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Coconut Noodle Soup with Tea-Smoked Shrimp

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the soup

• Two 13.5- to 14-oz. cans coconut milk
• 1 Tbs. red curry paste
• 6 cups lower-salt chicken broth
• 3 stalks lemongrass, lightly smashed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 1/4 cup fresh lime juice
• 2 Tbs. fish sauce
• 1 tsp. granulated sugar
• Kosher salt
• 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
• 1 cup cherry tomatoes, halved

For the tea-smoked shrimp

• 1/4 cup Thai or whole-leaf jasmine tea
• 1/4 cup rice, preferably jasmine
• 1/4 cup light brown sugar
• 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
• Kosher salt
• 2 Tbs. minced cilantro stems

For assembly

• 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
• 1/4 cup lightly packed fresh cilantro leaves
• 2 wild lime leaves, vein removed, cut into short fine threads (optional)

Make the soup

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.


Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.

Smoke the shrimp

Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.


Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.


Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.

Assemble the soup

Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).

Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli & Soy Sauce)

A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately.

For the pork

• 1-1/2 tsp. vegetable oil
• 1 small clove peeled garlic, lightly crushed into small pieces in a mortar
• Scant4 oz. boneless pork loin or lean shoulder, thinly sliced against the
  grain into bite-size (approximately 1/8-inch-thick) strips
• 1/2 tsp. Thai fish sauce
• 1/4 tsp. granulated sugar

For the noodles

• 6 oz. fresh wide (about 1-1/2-inch), flat rice noodles
• 1 Tbs. Thai thin soy sauce
• 1 tsp. Thai black soy sauce
• 1 tsp. granulated sugar
• Small pinch ground white pepper
• 1 Tbs. Naam Man Krathiem (Fried-garlic oil) or Naam Man Hom Daeng (Fried-shallot oil)
• 1 large egg, at room temperature
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 Tbs.)
• 2oz. baby Chinese broccoli, stems trimmed to 1 or 2 inches and clusters
  separated, or regular Chinese broccoli, leaves coarsely chopped and
  stems thinly sliced

Tip:

The ideal Chinese broccoli for phat si ew is the young, thin-stemmed kind that’s sometimes called gai lan miew (essentially, “little Chinese broccoli”) or gai lan “tips” and occasionally labeled choy sum. (The term choy sum essentially means “small shoots” and is used to refer to many different vegetables in their young form.) If you can’t find this type, you can make do with the thick-stemmed version.

Cook the pork

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Put the wok back on the heat, add the pork, and stir well. Then add the fish sauce and sugar and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the pork is just cooked through, about 1 minute. Transfer the pork to a bowl. You can cover and refrigerate it for up to 2 days.

Prepare the noodles

Carefully separate the noodles. Unless you’ve found freshly made noodles, either microwave them briefly or briefly dunk them in boiling water (for a few seconds) just until they’re pliable enough to separate without crumbling. Drain them well before proceeding.

Stir-fry and serve the dish

Combine the thin and black soy sauces, sugar, and pepper in a small bowl and stir well.

Wipe out the wok, if necessary, then heat it over very high heat, add the garlic oil, and swirl it in the wok to coat the sides. When the oil begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without messing with it until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg (it’s fine if the yolk breaks), push it to one side of the wok (up the wall of the wok is fine).

Add the noodles and cook for 15 seconds or so, prodding and stirring them lightly them so they spread out a bit and don’t clump together. Add the garlic and cook for 15 seconds or so, stirring to mix and to break up the noodles and egg slightly. Add the Chinese broccoli and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the leaves just begin to wilt, about 15 seconds.

Add the pork, then the soy sauce mixture (add a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry, letting the egg break up as you do, until the pork is heated through and the noodles have had a chance to absorb the liquids, about 1 minute. Transfer it to a plate and season to taste with the fish sauce, sugar, vinegar-soaked chiles, and chile powder.

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and serve immediately.

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and serve immediately.

Authentic Pad Thai

This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. If you can’t find tamarind, palm sugar, Thai basil, or Thai chiles, you can still make a delicious version of this dish with the substitutions listed below.Extras:Watch Corinne Trang demonstrate how to make Pad Thai and view a slideshow to learn more about Essential Thai Ingredients.

• 1/3 cup fish sauce
• 1/3 cup tamarind concentrate (or substitute fresh lime juice)
• 1/3 cup palm sugar (or substitute agave nectar)
• 5 Tbs. grapeseed or vegetable oil; more as needed
• 1 large clove garlic, minced
• 1/3 cup small dried shrimp, soaked in warm water for 20 minutes and drained
• 1 5-oz. cake pressed tofu, thinly sliced
• 4 large eggs
• 10 oz. medium (1/4-inch wide) rice sticks (pad thai noodles), soaked in warm water until pliable (at least 20 minutes) and drained
• 1-1/2 cups homemade or canned lower-salt chicken broth
• 1 cup mung bean sprouts, rinsed, root ends trimmed (if you like)
• 1/2 cup Thai basil or cilantro, freshly torn
• 1/4 cup chopped unsalted roasted peanuts
• 3 scallions (white and green parts), trimmed and thinly sliced diagonally
• 3 fresh red Thai chiles (or other small hot red chiles), seeded and thinly sliced, or Sriracha to taste
• 1 medium lime, cut into 6 to 8 wedges

In a medium bowl, whisk the fish sauce, tamarind concentrate, and palm sugar until the sugar is completely dissolved. Set aside.


In a large wok, heat 2 Tbs. of the oil over high heat until shimmering hot. Add the garlic and stir-fry until golden, about 15 seconds. Add the dried shrimp and stir-fry for 15 seconds. Transfer to a medium bowl, leaving behind as much oil as possible, and set aside. Add the tofu to the wok and stirfry until heated through and golden in spots, about 1 minute. Transfer to the bowl of shrimp and set aside.


Return the wok to high heat and add 1 Tbs.of the oil. Crack the eggs into the wok and scramble gently to break the yolks, making sure not to overmix so as to retain some yellow and white parts; cook until just set, about 1 minute. Transfer to a small bowl and set aside. If any egg residue remains in the wok, wipe it clean.


Heat the remaining 2 Tbs. oil in the wok over high heat. Add the noodles, broth, and fish sauce mixture. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling, 4 to 6 minutes. Add the dried shrimp and tofu,toss a few times, and divide among plates or bowls. Garnish each serving with some scrambled egg, mung bean sprouts, basil, peanuts, scallions, and chiles. Serve hot with the lime wedges on the side for squeezing over the noodles