Crispy Rice Wings
You might need some wet naps after diving into these wings, which are crunchy and messy in the best way. The crispy rice is inspired by a Thai technique used for rice salad. I love making it for coating these wings or for adding to salads or on top of fish…or really anything you can think of.
Tofu Puffs with Egg Gravy
This tofu recipe is pure comfort, savory and flavorful with a range of satisfying textures. It was inspired by a tofu dish at Penang Malaysian & Thai Cuisine, a chain restaurant that first opened its doors in Queens, New York. There the restaurant serves a platter of deep-fried tofu rectangles with vegetables, all smothered in a thick Chinese-style white sauce with delicate flecks of egg. Our take on it uses the convenience of packaged tofu puffs found in the refrigerated or freezer section of some Asian grocery stores: Cubes or triangles of tofu that have been deep-fried, resulting in a light, porous texture. You can add them directly to the dish — no frying or special preparation necessary. They will absorb tons of sauce and develop a wonderfully meaty, chewy texture.
Pineapple Fried Rice (Khao Pad Sapparod)
I love serving this fried rice in a halved pineapple boat, as it always impresses. Thai fried rice usually does not contain egg like the Chinese version does, and the addition of curry powder gives a color and flavor boost. I also like using Chinese sausage for this rice, but you can use chicken breast, thighs or other proteins. If you want some spice, add chili garlic sauce.
Where to Find Great Thai Food from Coast to Coast 17 Photos
From zesty papaya salad to comforting coconut curry, here’s where to find great regional Thai cuisine across the country.
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