Thai Cashew Chicken

Also known as gai pad med mamuang himaphan, this is a Thai version of a Chinese takeout classic — crunchy cashews, tender chicken and vegetables that stay crisp and vibrant. Everything is bathed in a light glaze than won’t weigh down the dish. Fry the aromatics just to fragrant, keep the wok hot and finish with fish sauce for a polished, restaurant-style result.

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.

New Thai BBQ Chicken (Gai Yang)

I used to make Thai BBQ chicken the same way forever, and it required a lot of ingredients and time. While working in tech and universities, I realized I needed a quicker way as we were making Thai BBQ chicken for hundreds of people. Thinking about all the herbs and spices that are in curry paste and curry powder, a lightbulb came on. I didn’t need to individually source galanga, lemongrass, chili, turmeric and all the other ingredients to make Thai BBQ chicken the old way, because all those ingredients were in curry paste and curry powder. So, Thai BBQ chicken V.2.0 was born and here it is!