Spice Up Your Spring

Spice Up Your Spring

Bring the heat with the flavors of Thailand this season

BY ELISA GONZALES VERDI / PHOTOS AND RECIPES BY EMSHIKA ALBERINI

Emshika Alberini is the owner and visionary behind Chang Thai Café in Littleton. The café offers the traditional flavors of Thailand, with modern and creative twists that excite your palate bite after bite. After moving to the United States, Emshika and her sister, Sriwipa “Ann,” dreamt up Chang Thai Café before Ann’s passing in 2007. The Thai café opened its doors in her honor on Littleton’s Main Street in 2008, launching Emshika’s career as a chef and restaurateur. She never thought she would be a chef, but it’s in her blood (her grandmother and mother both ran restaurants in Thailand). Today, Emshika has taken her culinary passion to the national stage and was featured on Food

Network’s “Chopped” with Martha Stewart, and was named one of New Hampshire’s Top 200 Most Influential Business Leaders by New Hampshire Business Review in 2020 and 2021. Her most recent culinary venture, The Catch, opened in Littleton in 2024, and brings the fresh, mouthwatering flavors of New Hampshire’s Seacoast to the heart of the White Mountains.

While you’re recovering from the blandness of winter, it’s the perfect time to add spice to your spring! These Thai (with a twist) recipes will add some much-needed color and flavor to your plate that will invigorate your senses, just in time for summer.

Yum Kai Dao SERVES 2

Yum Kai Dao is a delicious and refreshing Thai fried egg salad that combines crispy fried eggs with a tangy, spicy dressing and fresh herbs and vegetables. It’s a great dish on its own or as a side with rice. Here’s a simple recipe for you to try:

FOR THE FRIED EGGS:

4 large eggs

2 tablespoons vegetable oil (or another neutral oil)

FOR THE DRESSING:

2 tablespoons fish sauce (or soy sauce for a vegetarian version)

1 tablespoon lime juice

1 tablespoon palm sugar (or regular sugar)

1-2 Thai red chilies, sliced (adjust to your spice preference)

1 clove garlic, minced

1 teaspoon rice vinegar (optional, for extra tang)

FOR THE SALAD:

1/2 small red onion, thinly sliced

1 small cucumber, thinly sliced or julienned

1-2 medium tomatoes, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves (optional)

1/4 cup roasted peanuts, crushed (optional, for added crunch)

1 FRY THE EGGS:

Heat the oil in a large pan or wok over mediumhigh heat. Crack the eggs into the pan, one at a time, and fry them until the edges are crispy, about 2-3 minutes. You can cook them sunny-side-up or flip them for a fully cooked egg, depending on your preference.

Once the eggs are fried, remove them from the pan and set them aside on a paper-towel-lined plate to drain any excess oil. You can cut the eggs into halves or quarters if you’d like.

2 PREPARE THE DRESSING:

In a small bowl, combine the fish sauce, lime juice, palm sugar, garlic, chilies and rice vinegar (if using). Stir well until the sugar dissolves and the dressing is balanced between sweet, salty and sour.

3. A SSEMBLE THE SALAD:

In a large mixing bowl, add the sliced red onion, cucumber, tomatoes, cilantro and mint (if using). Toss gently to combine.

Pour the dressing over the salad and toss everything together to coat the vegetables and herbs with the dressing.

4 SERVE:

Arrange the fried eggs on top of the salad. Garnish with crushed roasted peanuts for extra crunch if desired.

Serve immediately with steamed rice or enjoy it as a light, flavorful dish on its own.

TIPS:

Adjust the amount of sugar and chili to your taste preferences for a sweeter or spicier salad.

If you like, you can also add cooked ground pork or chicken to make the dish heartier.

Enjoy your delicious Yum Kai Dao — a perfect balance of crispy, savory, tangy, and spicy flavors!

Pad Pak Ruam SERVES 2

Pad Pak Ruam is a popular Thai stir-fried vegetable dish that features a colorful mix of vegetables, often cooked in a savory sauce. It’s a healthy, flavorful dish that pairs well with rice or noodles. Here’s a simple recipe for Pad Pak Ruam:

Pad Pak Ruam SERVES 2

Pad Pak Ruam is a popular Thai stir-fried vegetable dish that features a colorful mix of vegetables, often cooked in a savory sauce. It’s a healthy, flavorful dish that pairs well with rice or noodles. Here’s a simple recipe for Pad Pak Ruam:

VEGETABLES (mix of your choice, typically):

1/2 cup broccoli florets

1/2 cup carrots, sliced thinly

1/2 cup bell peppers, sliced

1/2 cup snow peas

1/4 cup yellow zucchini

AROMATICS:

2 cloves garlic, minced

1-2 small Thai red chilies, sliced (optional, adjust to taste)

SAUCE:

2 tablespoons soy sauce

1 tablespoon oyster sauce (or vegetarian oyster sauce)

1 tablespoon fish sauce (or use soy sauce for a vegetarian version)

1 tablespoon sugar

1 tablespoon vegetable broth or water

FOR COOKING:

2 tablespoons vegetable oil (or another neutral oil)

Fresh cilantro or basil for garnish (optional)

1. PREPARE THE VEGETABLES:

Wash and cut all vegetables into bite-sized pieces. Keep in mind that harder vegetables (like carrots and broccoli) may need to be cut smaller to ensure they cook evenly with softer vegetables like bell peppers or snow peas.

2. MAKE THE SAUCE:

In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, vegetable broth or water, and sesame oil. Stir well to dissolve the sugar. Set aside.

3. STIR-FRY THE VEGETABLES:

Heat the vegetable oil in a large pan or wok over medium-high heat. Add garlic and Thai chilies (if using) and stir-fry until fragrant, about 30 seconds. Add the harder vegetables first (carrots, broccoli, etc.), stir-frying for 2-3 minutes. Add the remaining vegetables (like bell peppers, snow peas, mushrooms and bok choy), and continue stir-frying for another 3-4 minutes, until the vegetables are tender but still crisp.

4. ADD THE SAUCE:

Pour the prepared sauce over the vegetables and stir well to coat evenly. Let the sauce cook into the vegetables for 1-2 minutes, allowing everything to heat through.

5. SERVE:

Transfer to a serving platter and garnish with fresh herbs like cilantro or basil if desired. Serve with steamed jasmine rice or noodles.

TIPS:

You can adjust the vegetable mix based on personal preferences or what you have available. If you prefer a spicier version, add more chilies or even a dash of chili paste to the sauce. For added protein, you can incorporate tofu or shrimp into the dish.