Water Spinach (Kang Kong) is an amazing quick stir fry dish! Typically served with deep friend pork belly, this dish is enjoyable just by itself...   

1. Heat pan to medium/high temperature.
2. Add olive oil.
3. Add garlic. Cook until golden brown.
4. Add water spinach. 
5. Add water, cover pan to allow water spinach to cook.  Stir spinach occasionally to ensure vegetable is cooked evenly.
   
6.  Add soybean sauce, oyster sauce, fish sauce and dried red peppers.   Mix and cover for another minute.
   
7. Turn off heat.  Add a bit of back pepper, stir and serve.  
   

Enjoy as a side dish over fresh steamed white rice! 

Pad See Ew, which means “stir fried soy sauce noodles", is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries because it's just so delicious! The classic Thai dish is salty and balanced with a touch of sour and a wonderful flavor that'll have you coming back for seconds!

• Rice Noodles:
  • Slice ½ inch wide & separate the noodles.
  • Add seasoning soy sauce, thick soy sauce and 1 Tbs of oyster sauce.
  • Thoroughly mix with rice noodles. Set aside.
• Shrimp:
  • Season shrimp with white pepper powder, set aside.
• Eggs:
  • Add chicken broth mix to egg and set aside.
• Vegetables:
  
  • Mince garlic.
  • Slice onion, and dice diagonally. 
  • Chop chinese broccoli into bite-sized pieces. 
  • Cut carrot in half, then slice diagonally​.

1. Heat pan to medium/high temperature.
2. ​​Add 2 tsp vegetable oil, garlic & onions in the pan, sautee until onions are glassy.
3. Add sliced carrots & chopped chinese broccoli to pan.
4. Add water and 2 pinches of salt to the pan.
5. Cover pan until remaining vegetables are cooked.
6. Once cooked, move the vegetables to edges of pan. Add ½ tsp of vegetable oil and eggs.  As the eggs cook, scramble them, then mix with your vegetable medley. 
7. Move vegetables and eggs to edges of pan. 
8. Add ½ tsp of vegetable oil then add shrimp, cover until cooked, about 4 minutes.
9. Move your medley to the edges of your pan.
10. Add ½ tsp of vegetable oil and rice noodles, cover until softened.
11. Mix all ingredients together in your sautee pan and top it off with your oyster sauce!
12. Mix and serve.  

Naem khao, also known as Lao crispy rice salad, is a salad made with deep-fried rice balls, Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Naem khao is a very popular Lao appetizer that is gaining popularity in the West.

Ingredients:

​Method:

1. Mix Egg, Red Curry Paste and Fish Sauce together.
2. Add to ground pork, mix well.  Then add to rice and once again, mix.
3. Add Garlic, salt, sugar, white pepper powder, chicken broth mix and coconut flakes to rice.  Mix well.  
4. Press into patty shapes.
5. Deep patties in vegetable oil for approximately 15 mins or golden brown.  
6. Set aside to cool.
7. Break patties apart.
8. Add lime juice, chopped cilantro, chopped green onions, crushed peanuts and shredded sour pork (Naem).  
9. Mix and serve!

Unlike other varieties of traditional Lahb, Northern Thai Lahb is not as sour, as neither lime juice nor any other souring agent is used. Instead, the Northern Thai version uses an elaborate mix of seasonings, putting its own delicious spin on the traditional recipe. 

                  * Duck, pork or turkey may be substituted for chicken

* Personal Preference:  Ground duck, pork or turkey may be substituted in place of chicken.