Jeow Mak Len – Lao Roasted Tomato Salsa

Over the past few years my family has really gotten into camping.  And when we go, we go all out.  My mom and aunts will make the best Lao food at the campground.   The best part is waking up for breakfast and having fresh cooked sticky rice and grilled Lao sausage with jeow mak len – roasted tomato salsa.  Jeow is dip or sauce in Lao.    Jeow mak len is my favorite sauce.  It’s best eaten with some sort of grilled meat or bbq.  Traditionally you eat it by dipping your meat or sticky rice onto it.  I like it on top of scrambled eggs or in a breakfast burrito.


  • 6 medium tomatoes
  • 4 shallots
  • Thai chilies – add  quantity depending on your heat tolerance
  • 4 garlic cloves
  • 5 green onions – green and onion parts chopped
  • 2 tablespoon lime juice
  • 3 tablespoon fish sauce
  • 1/2 cup cilantro  chopped

Roast tomatoes, shallots, 3 green onions, and chilies in oven on broil.  Or roast over a grill.  You can roast the garlic too but I prefer to use fresh garlic.

Keep checking and turn to prevent burning.  You want a nice char but be careful not to burn.  Remove once tomatoes are roasted and charred.

Traditionally, garlic is pounded in mortar with pestle.  Next add the roasted shallots, green onions,  and chilies.  The tomatoes and remaining ingredients are then added and mashed into a chunky sauce.  If you are not accustomed to fish sauce, start with 1 tablespoon and season to taste.

I prefer to chop all the ingredients in a blender.

Almost as good as mom’s!

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Singaporean Chicken Rice

Now that I’m settled back in, I miss Singapore.  But I do not miss the heat and the humidity.  Yep, most definitely not the 90% humidity.  Still traumatized by it.

I miss SINGLISH!  How can I forget SINGLISH.    Here’s a short lesson in SINGLISH.

LAH- Add to the end of everything to emphasis.  OK-LAH! Let’s go Lah!

MEH – Add to the end of everything as a question.  Really Meh?

Nice- Instead of really good everything is nice.  Very Nice.  Quite Nice.

Siao/Siow- Crazy!

Wa Lao – WOW!

Can, can – I can do it/No Problem

Queue Up – Line up

A set – A combo

Upsize – Supersize

What I also miss the food!  If you happen to visit Singapore make sure to visit a hawker center.  Hawker centers are open-air food courts offering a variety of cheap and delicious food.   Stalls selling Singaporean, Chinese, Malay, Thai and many more line the complexes and can be quite overwhelming.  $3 for lunch! If you are really hungry, upsize to a $4 plate!  Best tip, the longer the line, the better the food.  But when in doubt, order Chicken Rice.

Chicken rice is probably one of my favorite Singaporean dish.  It looks so boring and simple but is rather tasty.  Chicken rice (also called Hainanese chicken rice) is the national dish of Singapore.  Whole chicken is cooked in a ginger and garlic broth and served with riced cooked from the chicken broth.  It’s served with chili garlic sauce and sweet thick soy sauce.

Since NO ONE serves it in Utah, I will have to make my own.



  • 1 whole chicken
  • 2 medium ginger knobs, sliced
  • 1 head of garlic, halved
  • 10 green onions
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Shaoxing Rice Wine
  • 2 tbsp salt

Chili Garlic Sauce

  • 10 red Thai chilies
  • 8 garlic cloves, coarsely chopped
  • 4  tbsp minced ginger
  • 1 tbsp lime juice
  • 1 tsp salt
  • 4 tbsp chicken poaching broth


  • 2 cups jasmine rice, washed and drained
  • 3  cups chicken poaching broth
  • 1 tsp salt
  • 4 garlic cloves chopped
  • 2 tbsp fresh ginger minced
  • 2 tbsp minced shallot
  • a few small pieces of chicken fat
  • 2 tbsp vegetable oil


  • Sweet, thick black soy sauce
  • Sliced cucumber

Prepare chicken by removing any remaining feathers.  Remove some fat under the skin and around the cavity.  Reserve about 2 tablespoons of the chicken fat.

Chop 1/2 of garlic and 1/3 of the ginger.  Blend in a food processor.   Mix the paste with light soy sauce and rice wine.  Rub the paste inside the chicken cavity.  Cut 6 green onions in half.  Stuff 1/3 of ginger and green onion into the cavity of the chicken.  Tie legs together with cooking twine.

Add salt, remaining green onions, garlic, and ginger to a pot of water.  Water should be enough to cover chicken.  Add chicken breast down first.   Bring to a boil and reduce to a low simmer.  Cover with a lid and allow the chicken to poach slowly for an hour.

Remove the chicken from the pot and discard the ginger and scallion.  Reserve 4 cups of chicken broth.  I save the remaining broth for later use in other recipes.  Bath chicken in ice water for 10-15 mins to cool and remove and drain.

While the chicken cools, make the rice.  Start by frying chicken fat and vegetable oil on medium high heat.  The chicken fat sounds disgusting but actually adds a lot of flavor to the rice.  Add minced garlic, shallots and ginger and fry for 2-3 minutes.  I love that smell! Discard any remaining chicken fat.    Add rice and mix well.

Transfer rice mixture to a rice cooker and add chicken poaching broth.  Cook rice based on rice cooker instructions.  Typically I use the knuckle test.   Standing water should be one knuckle above rice.  Works every time!  Sorry folks, I have no idea how to cook rice over the stove.  If you don’t have a rice cooker, I highly recommend it.

While the rice is cooking, make the chili garlic sauce.  Add all ingredients of the sauce into food processor and blend into a smooth paste.  The sauce is traditionally made from red chilies but I only have green chilies today.

Chop chicken and serve with rice.   Drizzle sweet soy sauce over rice and serve.

Very Nice, Lah!

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Asian Summer Cocktails

After 5 months in Singapore for work, I am finally back home.  As much as I liked it in Singapore, I missed the boyfriend, family, and my friends.  Besides Utah is home.    (You know you really miss the U.S. when you’re singing Neil Diamond’s Coming to America in your head as you board the plane.  Everywhere around the world, they coming to AMERICA!)

Of course, the boyfriend picked me up from the airport.  God, I missed him.  I’ve noticed he has lost some weight since his trip to visit me in Singapore just 3 months prior.  He has made me a very extensive list of meals he wanted me to make.  I get home and see the fridge has not been stock.  Not sure what he has been eating besides salad.  However, the bar cart is fully stocked.   I remembered how much he objected to the bar cart when I first brought it home.  Now, he constantly keeps it stocked.

(I swear we are not alcoholics!)

Then I remember I quit drinking in Singapore.  Why?  It was outrageously expensive.  A bottle of Jameson Whiskey? $150.  Grey Goose?  $190.  Patron? $200!   Now that I’m home, I don’t feel so guilty about spending money on alcohol.  Here are two Asian inspired cocktails to enjoy.

Lemongrass Whiskey Sour

  • 1 cup sugar
  • 2 cups water
  • 1 stalk lemongrass
  • 2 tablespoon lemon juice
  • 2 oz. Hibiki Japanese whiskey (3 oz.  if you want it stronger)

Ginger & Gin Limeade

  • 1 cup sugar
  • 2 cups water
  • 2 oz. Bombay Sapphire gin (3 oz. if you like it stronger)
  • Juice of 2 lime wedges
  • lime slice for garnish

For the Lemongrass Whiskey Sour, cut up a stalk of lemongrass into 1” pieces.  Reserve the end for garnish.

To make the simple syrup, combine 1 cup sugar with 2 cups water in a saucepan  and bring to a boil.  Add lemongrass to the boiling water and reduce to a slow simmer for 15 mins.  Set aside to cool.

Pour 2 oz. lemongrass syrup with 2 oz. Hibiki whiskey, and lemon juice into a shaker. Shake and strain into an old-fashioned glass filled with a few ice cubes.  Garnish with the lemongrass stalk.

For the Ginger and Gin Limeade, cut up some fresh ginger into thick slices.  Bring a cup of sugar with 2 cups of water to a boil.  Add the ginger slices and reduce to a simmer for 15 mins.  Set aside to cool.

Pour 2 oz. ginger syrup with 2 oz. gin and lime juice into a shaker. Shake to mix and strain over a glass with ice.  Garnish with a slice of lime.

*Feel free to use any available gin or whiskey on hand.

Relax and enjoy your nice refreshing adult beverage.   And please drink responsibly!

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Brussel Sprouts with Chinese Bacon

Remember the things you hated eating as a child?  I hated anything that was not meat or sweet.  Like any child, I hated vegetables.  Especially anything green and bitter.   Now I love vegetables even the bitter ones.  I don’t recall when it happened but I’m sure I was starving and had nothing but vegetables to eat.

I had brussel sprouts recently and now it is one of my favorites.  I like it very simple too.  I love it pan fried with pancetta and olive oil.  I have used Chinese sausage as well.  This version will be with Chinese bacon.


  • 1 lb brussel sprouts
  • 1/4 cup diced Chinese bacon
  • olive oil

Rinse brussel sprouts and cut in half or in slices.

Use a wok.  The wok will heat up nicely and char the brussel sprouts.  I’ve tried cooking in the oven but I tend to over cook them before getting a nice crisp.

Heat up wok on high heat.  Add oil.  Once pan is hot, carefully add diced bacon and sauté for 1 minute.

Add the brussel sprouts.  If you prefer not to use Chinese bacon, add sea salt instead.  I have a small bottle of white truffle sea salt.  It’s amazing with the brussel sprouts.  But regular sea salt is great as well.

Stir and let them sit undisturbed for about 5 mins.  This will help char them which gives it a nice smoky finish.

Stir and let the other side sit for another 10 mins.

And it’s done!  Serve as a side dish or over a bowl of rice.

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Mussel Shooters

My friends and I love to get together and eat.  We love BBQs (of course) or pot lucks.  My friend made mussel shooters for one of my parties and it’s been a hit ever since.  I never made it since it seem so difficult.  She finally shared the recipe and it is so easy to make.   She tops it with tobiko and quail eggs.  I think it’s a cool and delicious appetizers.


  • 2 lb New Zealand frozen mussels
  • 1/2 cup ponzu
  • 1/2 cup ponzu soy sauce or 1/4 cup soy sauce
  • 1 tablespoon  sugar
  • 2 teaspoon salt
  • 1/4 cup minced cilantro
  • thinly sliced Thai chilies
  • tobiko – flying fish roe (optional)
  • quail eggs (optional)

New Zealand mussels are larger in size and will be easier to handle for this recipe but any will do.

The mussels I am using are frozen.  Clean the mussels by rinsing under warm water for 5-10 mins to thaw.  Use a stiff brush to remove any sand or debris.  Also pull out in debris around the beard by tugging with your fingers.

In a large pot boil the mussels shell on for 10 mins.   Drain and wait until cooled.

Once cooled remove the mussels from the shell and remove from the shell.   You can save the shells for serving.   Finely chop the mussels.  Add the cilantro and chilies.  The quantity of the chilies will vary.  I can handle the heat.  I used 6 Thai chilies.  I also like to add a 3 tablespoons of tobiko in the mixture.

Now add the ponzu soy sauce, sugar, salt, and ponzu.

Toss all the ingredients together.  Taste and adjust seasoning.

I served mine on metal Asian spoons and topped with tobiko.

If you are brave, top with a quail egg.  The saltiness of the eggs cuts against the tartness of the ponzu.  Also can be served on the mussel shells.  Make sure to clean off all the dirt and debris from the outside of the shell before using.

How’s that for an appetizer!

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Beef and Broccoli

When we moved back to SLC from Huntington Beach, I used to help out at Southeast Market on the weekends.  It was a tough few years.  The market was not as fully staffed as it is today.  The boyfriend worked 7 days a week and I had a full time job elsewhere.  We rarely saw each other except at the market.  He called it QT-Quality Time together.  While working there, I was often asked how to make Chinese beef and broccoli.

Beef and broccoli is easy to make.  It is an affordable meal and can be serve over rice or noodles.  The key is keeping the broccoli crisp.  Just blanch the florets and toss in towards the end.   This works with any vegetables in stir fry.  I hate eating a flavorful dish with mushy veggies.


  • 1 lb beef (flank, sirloin or tenderloin)
  • 8 oz lo mein noodles
  • 1 lb broccoli florets


  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon water
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt
  • 3 chopped garlic cloves


  • 1/3 cup oyster sauce
  • 2 tablespoon soy sauce
  • 2 teaspoon sugar
  • 1 tablespoon Chinese rice cooking wine
  • 1/3 cup water

Start by slicing beef thinly across the grain.  In a bowl, mix marinade ingredients and add beef.  Set aside for 30 mins.

In a separate bowl, mix together the ingredients for the sauce.  If you are tossing with lo mein noodles, adjust ingredients by 1.5x the amounts.  This will make enough to coat the noodles.

Today I am making it with lo mein noodles. Cook according to the package.    The package says to boil for 2-3 minutes.  It took about 10 mins to get it right.

Next blanch the broccoli.  Blanch in boiling water for about 2 mins.  Drain and place in an ice bath.  This will help shock them and stop the cooking process.  It will help keep them crispy.   If you do not have ice on hand use very cold water. Once cooled, drain again.  The broccoli should be a nice vibrant green.

The meat should be ready now. In a wok or large saute pan, add some oil on high heat.  When the pan is hot, add the beef.  Spread out the meat around the pan and toss after browed.  If your pan is not large enough, do in multiple batches.

When the meat is ready, add the sauce and stir.  Once the sauce becomes thick add the cooked broccoli and toss quickly.

Lastly add in the lo mein noodles or simply serve over rice.

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Cafe Sua Da (cà phê nâu đá)- Vietnamese Iced Coffee

I have to admit I am a caffeine addict.  It is rare that I go a day without coffee.  If you have seen the movie, The Last Samurai, remember when Tom Cruise goes through an alcohol withdrawal and yells,”SAKE! SAKE! SAAAAKKKKEEEE!”  Yep, that’s what the boyfriend faces on Sunday mornings with me, “Coffee!  Coffee! COOOFFFFFEEEE!!!”

Since the days are getting warmer, I crave ice coffee.  Not just regular ice coffee but cafe sua da. Cafe sua da is a Vietnamese iced coffee made with dark roast coffee and sweetened condensed milk.  The coffee is made using a small individual drip filter.  It is strong, rich, and creamy.


  • 4 tablespoons dark roast coffee – (medium coarse ground works best)
  • 2-4 tablespoons condensed milk
  • crushed ice
  • hot water
  • whipped cream (optional)
  • single cup Vietnamese coffee press

You can buy a Vietnamese coffee press at our store or most Asian markets.  I’ve never tried it with a normal coffee press.   Just doesn’t seem right.

The most traditional coffee method is to use either Cafe du Monde or Trung Nguyen coffee.  I’m using a double dark french roast.

Cafe du Monde Coffee and Chicory is from the famous coffee stand New Orleans French Quarters.  They are known for their chicory coffee and beignets.  Cafe du Monde is on our list of places to visit.  Coffee and beignets!!!

The chicory root is added to their coffee blend.  Chicory is the root of endives.  Adding it to coffee helps cuts the bitterness and adds a mild chocolate flavor.

Trung Nguyen coffee is imported from Vietnam.  This is more traditional than using Cafe du Monde.  Coffee in Vietnam does not have chicory added.  The coffee is suppose to have a little bit of butter flavoring and cocoa added which gives the coffee a caramel like taste.

I’m using Gavina Double French roast.  It is a really strong bitter roast.  I think it is perfect with the condensed milk.  Unfortunately they are sold directly from Gavina and in large volume packs.  This is available at SouthEast market in smaller volume.

Start by adding the condensed milk to a tall glass.  You can add more or less depending on how what type of coffee you are using.   I ann using 4 tablespoons since the double french is super strong. The boyfriend likes it with 3 tablespoons.  I like Longevity brand condensed milk.  You can use low fat condensed milk but it will not give you the same rich sweet and buttery result.

Next, place filter onto of a glass cup and add the coffee to the bottom of the coffee press.

Now tighten the press on top of it.  The more you tighten, the slower the drip and the stronger the coffee.

Add boiling water to the press and fill to the rim.

Cover with the lid.  Now wait.  and wait. and wait.  This is a slow drip.  It will take some time.

Once the water empties, add more water.  This is optional if you do not want to have it as rich and thick.  The boyfriend likes it strong and lush.  But I prefer not to have a heart attack quite yet.

Once the coffee is done dripping, stir coffee and condensed milk thoroughly. Fill a glass with ice.

Pour coffee into glass of ice and drink up!

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Banh Xeo – Vietnamese Crepes

Well it’s been some time since I added recipes to the blog and I think I’m ready to start posting again.  Don’t get me wrong.  I’ve been cooking.  Like all the time.  But I recently developed a slight addiction to British TV.  Ok it’s been more like an obsession.  Dr. Who. Downton Abbey. Sherlock.  Lucky for you I am now all caught up on the shows.  So let’s begin.  First on the list, banh xeo.

Banh xeo is  a Vietnamese crepe made from rice batter and stuffed with pork, shrimp and bean sprouts.  Coconut milk is added to sweeten the crepes and a touch of tumeric is added to give it a nice vibrant color.  The crepes are served wrapped with lettuce and Asian herbs and dipped into fish sauce.



  • 1 package banh xeo mix, or 2 c rice flour and 2 tsp turmeric
  • 1/2 teaspoon salt
  • 2 cup water
  • 1 cup canned coconut milk or 1 cup beer
  • 1/4 cup green onion, thinly sliced
  • vegetable oil


  • 2 cups bean sprouts
  • 1/2 lb  pork shoulder or pork butt or pork belly
  • 1/2 lb shrimp
  • salt
  • oyster sauce
  • fish sauce

Dipping Sauce – See Spring Roll recipe for directions

  • 1 cup water
  • 1 cup sugar
  • 1/4 – 1/3 cup fresh squeezed lime juice
  • 1/3 – 1/2 cup fish sauce
  • 1 garlic clove mince
  • chili garlic sauce or crushed thai chilies


  • Lettuce
  • Asian herbs (mint, perilla, cilantro)
  • pickled daikon and carrots
  • cucumber

In a mixing bowl, combine banh xeo mix, coconut milk, water,  and mix well.  You can make your own batter or use the banh xeo mix.

Add the green onions and set aside.

Marinate the pork with 2 tablespoon oyster sauce and 1 teaspoon fish sauce.   Heat pan on medium high heat.  Add vegetable oil and cook pork.  Remove from pan and set aside.

Season shrimp with 1 tablespoon oyster sauce and 1 teaspoon fish sauce.  Heat pan on medium high heat.  Add vegetable oil and cook shrimp.  Remove from pan and set aside.  Once cooled, slice shrimp in half.

Now to make the crepes.  Heat some oil in a non-stick pan on medium heat. Add some shrimp, pork and bean sprouts.  Distribute the mixture evenly around the pan.

Pour in enough batter to cover the surface of the pan.  This should be about a ladle or so.

Give the pan a swirl to distribute a thin layer of batter around the pan.  The thinner the layer the crispy the crepe.    Place a lid over the pan for about 2 mins. This will help cook the batter thoroughly.

The edges will begin to curl up.  Add a small about of oil to get it extra crispy and cook for another minute.  Gently fold the  pancake in half.  Tip up your pan and carefully slide onto a plate.

To serve, wrap some bites of banh xeo in lettuce and Asian herbs and dip into sauce.

I prefer to eat it like pancakes.  Pour some sauce on top and dig in!

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Ramen (Southeast Market style)

Ramen.  Ramen.  Ramen.  I love ramen.  Not the Top Ramen you had in college.  Japanese ramen.   Tons of flavor.  And really chewy noodles.  Oh how I love ramen!  The most common types of ramen broth are shoyu (soy sauce), miso, or tonkotsu (pork bone).  You have to try spicy miso as well.   Popular toppings include:  sliced chashu (pork), corn, pickled bamboo shoot, finely sliced scallions, soft boiled egg, and bean sprouts.

Since I am having a sudden craving for it, I will have to do with what is in the fridge.

Servings 2

(All ingredients available at Southeast Market)


1 package Sun Noodle Brand Ramen (Shoyu Flavor)
1 cup Bok Choy
1 Bag – Huong Duyen – Cooked Beef Meat Balls (16 oz.)
10 – White Shrimp

Other Ingredients –

1 cup
Bean Sprouts
2 Eggs
1-2 tablespoon Yama Moto Yama Brand Momi Nori Roasted Shredded Seaweed (Plain), 2.1 oz.

First, prepare your vegetables.  Pull apart the stems from the stalks, and rinse your vegetables.  Or you can cut the bok choy into quarters.   Blanch your vegetables for about 2-3 minutes in boiling and set them aside.

You can get creative and use any brand/flavor of ramen.  I used Sun Noodle Brand – Ramen (Shoyu Flavor is my favorite!).  The other flavors from this brand are:  pork, miso, soy sauce vinaigrette, and spicy sesame.

Add the 2 packets of ramen noodles (from the Sun Noodle Brand – Shoyu Flavor) in 7 cups of boiling water for 2-3 minutes.  Stir the ramen occasionally to prevent it from sticking together.  Pour your pot of ramen into a strainer and rinse under cold water.  Make sure you rinse the starch from ramen thoroughly.

Tip:  Spray Pam to your pot of boiling water to help noodles and pasta from sticky together.

Next, for the soup base, boil approximately 3 cups of water and mix the 2 packages of assari shoyu ramen soup sauce.  You’re soup base is ready.

Make 2 hard-boiled eggs and peel the shells.

I wanted to kill two birds with one stone for the meatballs and shrimp so I boiled them together.  Boil the meatballs and white shrimp on medium to high heat for about 10 minutes.  When the shrimp begin to curl and turn pinkish orange, they are ready.

Assemble your bowl by adding the broth first.  Then the noodles and finish with your topping of choice.

I’m a hardcore carnivore so I added 5-8 meatballs and 4-5 white shrimp into my bowl.

Remember to always eat your vegetables! 🙂 Add 6-8 pieces of the bok choy into your bowl.

Grab 1 peeled hard-boiled egg, slice it in half and place them in your bowl of ramen.

Add ½ handful of roasted shredded seaweed.  Add a few dashes Togarashi for some heat.

Here’s another bowl I made with sliced pork belly, shiitake, enoki mushrooms, corn, and fried shrimp cake.

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Pad Thai

This year it will be our tenth anniversary for the boyfriend and I.  Ten years.   It’s amazing how fast it has gone by.  This is a big anniversary for us.  We are hoping to make it to Thailand to celebrate.  Oh how I would love to try pad Thai from a street vendor!  Until then I will have to make it myself.

Pad Thai is a very popular Thai dish.   If you have tried Thai food, you have probably tried pad Thai.  There’s various way to make it.  This is a simple method.

Servings 4-5


  • 1 pack Pad Thai Noodle  (Size: 16oz x 3mm)

Pad Thai Sauce:

  • 1/4 cup fish sauce
  • 1/2 cup palm sugar
  • 1/4 cup tamarind concentrate

Other Ingredients

  • 1 lb shrimp or chicken
  • 1 cup bean sprouts
  • 2-3 green onions or Chinese chives
  • 2 -3 eggs
  • 3 cloves garlic minced
  • 1/2 – 1 lime
  • 2 tablespoons roasted peanuts
  • crushed dried Thai chili peppers (optional)
  • vegetable oil

Begin by soaking the noodles in a bowl of warm water to soften while you prepare the other ingredients.  This should take at least 15-30 minutes.
The noodles should be flexible but not mushy.

Cut the green onions and set a few for a garnish. Rinse the bean sprouts. Mince the garlic. And crush the garlic and chili peppers.

Begin to prepare the pad Thai sauce.  Over medium heat combine fish sauce, tamarind concentrate, and palm sugar.  The sauce will be ready when your palm sugar is dissolved.  Taste and adjust to your liking.   Remove from heat. OR if you prefer, you can buy prepared pad Thai sauce.

Then drain your noodles.  Don’t worry if their a little firm, it’ll soften up when it’s placed over heat.

In a wok or deep pan, heat 3 tablespoons of oil and cook your shrimp/chicken.   Remove from the wok when ready.

Add more oil to your wok/pan.  Add the minced garlic and fry.   Add the noodles and let it cook for about 1 minute.

Next add some the pad Thai sauce.   Make sure you fully coat your noodles with the sauce and taste.  Add more sauce if needed.  Push the noodles to one side of the wok.  Crack the egg into the wok and scramble for about 30 seconds.  When it’s almost cook toss in the noodles.

Add the remaining ingredients into your wok and toss.  The noodles should be soft and chewy.  If it is too hard, add some water.

Your pad Thai done! Garnish with roasted crushed peanuts, a lime wedge, and crushed chilies. Feel free to add more lime, fish sauce or crushed dried chili to your taste.

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