Easy Thai to Feed the Soul

EASY THAI

TO FEED THE SOUL

NIKKY PHINYAWATANA

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DEDICATION This book is for my kids, Knox and Skye.

NIKKY FEEDING SOULS Easy Thai Recipes to Feed the Soul

By Nikky Phinyawatana Edited by Dotty Griffith

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WHY I WROTE THIS BOOK First and foremost, I wrote this for my kids. I wanted to document my journey as an entrepreneur, mother and philanthropist.

I want them to know how they have fed my soul by being in my life. After having my second child, knowing it was going to be my last, I started digging deeper within myself to find my true purpose: Feeding Souls.

The second reason for this book is to share Thai food and hospitality with my Mint Fanatics. Looking inward, I realized that I have been feeding souls not just tummies through my restaurants. At the same time, I realized that with success, I felt an obligation to give back to the community in word and deed.

That’s why a portion of the proceeds from this book will be donated to charity.

I also want to honor the talented, hard-working staff that shares my mission to feed souls every day in the restaurants.

This book is the culmination of my search to live in alignment with body and soul. Thank you for being part of the quest and supporting my mission to feed souls, yours and mine.

Nikky Phinyawatana

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TABLE OF CONTENTS Introduction p.11 The Four S’s of Thai Cuisine p.36 Nikky’s Favorite Tools p.38 Chapter 1. Sips and Bites Sips p.44 Bites p.58

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Chapter III. Mains Noodles p.100 Fried Rice p.112 Stir-Fry p.122 Curry p.128 Proteins p.132

Chapter II. Soups and Salads p.70

Chapter IV. Desserts p.138

Reflections on Cooking at The James Beard House, Nov. 8, 2017 p.88

Chapter V. Essentials Rice p.156 Sauces p.160 Eggs p.174

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INTRODUCTION Sawadee ka! Hi! My name is Nikky Phinyawatana, aka Nikky Feeding Souls. That’s not a direct translation of my last name, but it is my mission.

My philosophy is that food must feed your soul as well as your body and must be super yummy! For me, that means Asian comfort food.

I love Asian cuisine because it is a sensory experience through textures, flavors and colors. And it is incredibly well-balanced in nutrition and taste.

I want to share with you that Thai food is easy to make at home with all the flavor complexity for which the cuisine is revered. I want to help you make Thai food a part of your weekly dinner rotation.

My restaurant customers inspired me to write this cookbook because they are constantly requesting recipes.

Yet they are afraid they won’t be able to recreate my Thai dishes at home. By the end of this book, you will be able to cook my recipes as well as add Asian and Thai flavors to the everyday dishes you and your family already love. I will show you how to add simple ingredients like fresh chilis, soy sauce, fish sauce, fresh lime juice and sweetness to round out the flavors and add a little Thai twist.

My upbringing together with my mission, Nikky Feeding Souls, merge as the background for this cookbook.

I want to inspire you to love life through food, culture and travel. My hope is that you will taste the culture and history of Thailand in every bite and truly experience how food can feed your soul and nourish your body.

This book is full of recipes that are easy to prepare, packed with flavor and good for your health. Most recipes use no more than 10 ingredients and require no more than five steps to prepare. We all live very busy lives, but that doesn’t mean we have to sacrifice food that feeds our souls.

You know: easy and tasty!

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Ning (my cousin), Me, and PawPaw (my maternal grandfather) in the garden planting green beans.

Family photo of me, Vanchai (my dad), Jane (my mom) and Ink (my little brother).

Me, P’Morn (my nanny), and Ink.

My mother is an adventurer. Imagine leaving Texas with a young child, being pregnant with my younger brother and moving to Thailand.

She did not know anyone but her husband and didn’t speak Thai. After a few years, however, she spoke and wrote Thai well enough to help my father in his business.

When we first moved to Thailand we lived as a traditional Asian family -- four families consisting of all my aunts and uncles, grandparents, a great grandmother and eight cousins under one roof. It was always a party of 20 in our house. The matriarch of the family was my great grandmother who sailed from China and landed in Thailand with her daughter. My first and fondest memories about Asian cuisine started

here. I remember times at the dining table when we ate simple fried rice for breakfast made by Ahma, my grandmother. She used a basic white jasmine rice, white soy sauce and eggs. She could make simple things so delicious which has been a big influence on me.

During my pre-teens, I lived in a threestory townhome where I learned how to make my favorite dishes with my nanny, P’Morn.

My mom and I baked Texas-style cakes and cookies. As with most Thai homes, there was a Thai kitchen outdoors with a wok, and a western kitchen inside with a stove and an oven. Both had their own refrigerator so no cross smells could happen!

MY FOOD, MY LIFE The story of my food is the story of my life. I was lucky enough to experience the richness of multiculturalism because I was born in America but grew up in Thailand, my father’s homeland. Because my American mother’s family lives in the Dallas area, I visited often enough to understand and appreciate Texas as well.

My style of comfort food is inspired by my Thai background, international travels and Texas-American roots. I find inspiration from local flavors wherever I go. Today, I constantly flashback to dishes I grew up eating in Thailand; dishes I discovered while going to high school in Dallas; and later during college in Boston.

I often remember dishes from when I traveled

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the world through a semester-at-sea program because I feel it is best to experience a new country through its cuisine.

My Thai father came to Dallas as a student at Southern Methodist University and soon met my American mother, an 18-year-old from rural Texas. After my parents married and I was born, they returned to Thailand so my dad could work in his family’s business. I come from an entrepreneurial Thai family. My grandfather was the first entrepreneur to import and install airconditioning in cars in Thailand. My dad was one of the first to bring in compact discs to Thailand, and he started the laser disc and compact disc rental business.

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I often went to the On-Nut fresh market with my nanny and enjoyed learning how to pick the freshest produce and meats. I remember my first lesson in food budgeting. My parents gave Nanny a weekly food budget.

She would shop and negotiate for a better price or an extra bunch of cilantro or for a few more mangosteens for me. She also had her favorite chicken vendor who gave her a little extra for being a regular customer.

At home, I frequently requested my favorite dishes, green curry with extra Thai green eggplants, fried omelets and yum woon sen (glass noodle salad). I learned how to make my style of yum woon sen and became the designated yum woon sen maker of the house!

That’s when I learned how soul-feeding it is to play with herbs, spices, balance The Four S’s of Thai cuisine; sweet, sour, spicy and salty. Even today in Dallas, I taste the history of this cuisine in my daily life. For example, I love basil stir-fry or larb (minced meat chili lime salad with Thai herbs) over rice with a nice Thai fried egg in the morning, or a steaming bowl of noodle soup.

I also grew up eating lox and bagels, pancakes and over-easy eggs fried in country sausage drippings in a cast iron skillet. During summers, I would visit my American grandparents in rural Leonard, about an hour northeast of Dallas. That’s when and where I learned how to bake country style cakes and cookies along with my favorite banana pudding. I learned how Meemaw, my grandma, made the tastiest strawberry cake and orange mandarin cake that are now staples at my restaurants.

I took those types of traditional American recipes home with me so I could bake chocolate chip cookies for my Thai friends who’d never had them. Sharing goodies and exposing new flavors to people feeds my soul.

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Me and Ming (my friend) with children from a local school on the streets of Yaowarat Road (Bangkok’s Chinatown).

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Pam, Nat, Kade, Mae, Koi and me in my dorm room at The Hockaday School.

My mom, Meemaw (my maternal grandmother), me, PawPaw and Julia (my aunt) at my 1996 Hockaday graduation.

THE GRAND ADVENTURE At 16, I lost a bet to my mom that sent me across the ocean to study in the United States.

Losing that bet changed my life. It was the beginning of my grand adventure. My mom bet me that if I could speak English while I was home, I could stay in Thailand and continue my schooling at the International School. As a busy teenager, it was just not going to happen. My mom had the foresight to send me to board at

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The Hockaday School in Dallas. There, I learned so much more than just how to read, write, and speak English. I learned how to be independent and confident. Because I was out of my comfort zone, I developed leadership skills. I am so thankful to my mom. She is my role model who still inspires me with her forward thinking, intelligence and “go do it” attitude.

My studies at Babson College near Boston ignited the family spark of entrepreneurship.

I thrived in my entrepreneurial studies class with Jiffy Lube’s cofounder, Professor Stephen Spinelli. His lessons made me want to create my own business out of what I was passionate about.

I remember putting together a business plan

with another Thai friend to start a dive boat business in Pattaya. My love was for Thailand and its beaches while my business partner was all about the diving. We listened to Professor Spinelli’s entrepreneurial stories, read Harvard Business School case studies and problem-solved corporate crises. That was so much fun for me!

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During my college years in Boston, I was exposed to all types of cuisines. I fell in love with serving and feeding many souls from my own little kitchen. While living in an apartment complex with other Thai friends, I learned how to cook other Asian dishes with limited ingredients that made me think of home. I also became obsessed with Martha Stewart and the Food Network. I made my first soufflé out of Martha’s cookbook and learned that baking is a science of perfection. I remember calling my friends a few minutes before the soufflé came out because Martha said a soufflé must be eaten immediately before it falls. I then became a bit obsessed with French cuisine and explored the Boston dining scene on my first post-graduation paycheck.

My mom dropping me off for the Spring 1999 semester at sea program

Not so much fun When Asian Mint’s expansion required a business school-type assessment, it wasn’t nearly as much fun as it was during college. My executive team was getting bigger. Supported by a core of colleagues with similar values, I opened another location. Like clockwork, another opportunity came knocking and my next pair of restaurants emerged only eight months apart.

At this point, I had learned to create systems and processes to manage larger teams and feed more souls with consistent products, ser vices and experiences. Now I wanted to create a different concept to cater to our on-the-go customers with electronic savvy lifestyles.

I came up with a concept I called “EnjoyMint, A Fresh Thai Kitchen to Feed Souls with Fast, Fresh Thai Bowls.” This concept would be the solution to my mission to feed more souls more quickly with fresh Thai street food flavors in a fast-casual setting.

However, after a few months, my guests were telling me that this wasn’t Asian Mint.

I had to keep explaining the new concept. I believed I’d created an amazing product and wanted to stick to it. Soon, however, I realized I was fighting my own brand. I decided to give it a full year, which was six months too long, and eventually flipped it to a full-ser vice restaurant.

All my Mint Fanatics were happy again. I realized that I couldn’t hold on to something that my Mint Fanatics did not want because it was not feeding their souls!

Me and my mom at my Babson Collage graduation, class of 2000.

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Chef Kent Rathburn, Chef John Tesar, Chef Jason Skinner, Chef Daniel Pitman, Me, Chef Janice Provost, Chef Sharon Van Meter at 3015 at Trinity Groves in Dallas, Tx.

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FROM WAITRESS TO OPENING MY FIRST RESTAURANT After graduation, I worked in the corporate world until 9/11. When such a tragedy took place, my dad asked me to move back to Dallas to start a food delivery business while I attended culinary school, waited tables, and even sang in a cover band.

It was a time of self-discovery…trying to figure out what I wanted to do with my life. I loved striking up conversations with my customers. One thing he said stuck in my head after I shared that I ultimately wanted to own and run a place on the beach in Thailand. He warned, “Whatever you do, don’t do a restaurant. It’s the hardest thing ever!”

A light bulb went off and I thought counterintuitively, “I’m going to start there and work my way backwards.” I would at the least acquire new skill sets running a restaurant that I could use to run my dream place on the beach. I had nothing to lose. I set out to see what it would take to start my own restaurant and the journey began.

My marketing research was not very scientific.

First, I made some new friends in the real estate business by calling numbers posted on the windows of empty spaces to find a location. I sat at bars of restaurants around the space I was interested in; counting how many people came into each location and trying to figure out who they were. Are these a group of people who would enjoy Asian food? Do they know Thai? Do they even know where Thailand is?

After all that counting, I arrived at this bottom line: If 20 people from each restaurant came to eat at my place, I would be able to pay my rent and hopefully make a living.

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Me and Erykah Badu at one of my restaurants, Asian Mint Inwood Village.

Luckily, my hard work paid off. After a few months, my restaurant was recognized by The Dallas Morning News as one of The Top 10 Best New Restaurants in the Dallas-Fort Worth area. Overnight, I went from serving 40 to 250 people. I had to call in friends and family, no experience needed. Just be nice and get the customers what they wanted.

Media coverage got the people to come in, but it was my job to feed their souls and make them come back again and again. Now, 15 years later, I have created an empire and started to embark on new journeys to find other ways to feed souls.

For me, business has never been about

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Me cooking at one of my restaurants, Asian Mint Richardson.

money or fame. It was a way to feed souls through pure passion, guts and hard work. I can now give back to the community in the form of scholarships I support in Texas and internationally. Those scholarships target ambitious, brave students who want to embark on a similar journey into the hospitality industry. Some may want to open a restaurant. Others have their sights set on hotels or a bed-and-breakfast. Some may want to be nutritionists or food scientists.

We all can make a difference in each other’s lives; we just have to apply ourselves to the task that is right in front of us in the best manner possible. Every action you take fosters a reaction in the world.

Me and Tan (my husband) at the opening of Asian Mint Richardson.

As luck would have it The opening of the first restaurant happened on a coin toss.

My husband and I were looking at a space but were going through a falling out with our potential partner. We had back- up plans to open a dessert shop in Thailand.

When it came time to decide which of us would open a Dallas restaurant, our Realtor, my mentor at the time, said, “Let’s toss to see who gets to move forward with it.”

We won the toss and the partner was out. Luck had us stay.

I don’t believe that was a coincidence anymore. It was a path meant for me. So, as long as you work your hardest and smartest, it all turns out the way it should.

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REALIZING MY VISION I opened my first Dallas restaurant at the age of 27. As an optimistic entrepreneur, I bet everything on this business. I took out credit card loans, signed personal guarantees with vendors and for leases. One month after my husband, Tan Noisiri, and I were married at the courthouse, we were also in business together. Our honeymoon was spent putting together a dream restaurant, painting, assembling tables and chairs, learning about gas lines, electricity and plumbing.

We created a fresh approach to Asian and Thai cuisine and called it Asian Mint: Fresh Asian Fusion. In 2004, Thai cuisine was not well known in Dallas, and Chinese food was the only “go to” Asian cuisine. If you did frequent one of the few Thai restaurants at the time, most were decorated with imported Thai woodcarvings and tapestries.

The decors were dark and the dining rooms smelled of fried food.

Our mission was to put Thai and Asian Cuisine on the map as the fresh flavors I grew up eating.

We served new Bangkok style Thai dishes in a fresh, clean, modern dining room in colors of green and white to create a light, bright atmosphere. We served on white tables and plates so you could see the vibrant colors of the fresh food.

We continued having great success and decided to open a second Dallas location. I wanted to prove I could do it better, more efficiently and more effectively without me there. With this step, I learned that for me great things often come in pairs: a new endeavor and a baby. I found out that I was having a baby after we signed the lease and started the build out. I was busy growing both at the same time, which meant I had to figure out how to set up a business that had to run without me being there 24/7.

Me teaching at one of my hands on cooking experiences in Dallas, Texas.

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The urgency of the situation required that I learn to set priorities, constantly reevaluating the use of my time and creating succession plans.

The reality is that being a mom and an entrepreneur is hard. I constantly had “mommy guilt” and “work guilt” even though I had the most incredible support team that included my mom and my husband.

I had to reprioritize my life by taking care of myself physically and mentally before I could be a present mom, a loving wife, a supportive daughter and a great “femtor” (female mentor). I started doing yoga regularly, eating healthier, giving myself permission to have “me” time and not feel guilty about it. I learned that you cannot take care of others if your cup is always nearly on empty.

Being able to give from my overflowing cup is much more beneficial for everyone; my family, my team and community of Mint Fanatics (Asian Mint Fans)!

My proudest moments come from the hardest job in my life, being a mom. Accepting that I’m not made for being a stay-at-home parent was difficult. However, after having my second child, a full-of-life daughter, I realized that I needed to make this world a better place for my children in the way I was called to.

I went searching and found that I was not the only woman going through this. There were tribes of female entrepreneurs and “femtors” that were ready to coach me through these seasons of life. I learned that you could enjoy the path to success with a supportive team who believes in your vision and have fun in the process.

Tan, Skye (my daughter), me and Knox (my son).

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Me at the Wat Phra That Doi Suthep, Ratchaworawihan Temple in Chiang Mai, Thailand during my culinary retreat in 2019.

LOOKING FORWARD !

Our restaurant group has now expanded to four locations, and I have been honored to receive numerous local and national awards through a great work ethic and the need to feed souls. I am most proud of my community service and leadership recognition as that feeds my soul!

And I’m not done yet! I feel like I am on version four of Nikky as I evolve and progress towards my true calling: Feeding souls and bringing the world together through the love of food, culture and travel.

I have big dreams about feeding more souls and propelling Thai food upward as America’s next Asian comfort food. I have seen life-changing moments that happen in the restaurants through the food experiences and conversations that come from talking about food, life, love and passion. I see the soul-fed smiles and hear the ooh’s that fill our restaurants. I feel I’ve found the next platform to do what feeds my soul while feeding others’ souls, too.

Our core values MINT values foster my business culture and our mission : To feed souls with great Asian food through consistency, quality, value and friendly ser vice.

We are committed to MINT : 1. Modernizing consistent products, ser vices and experiences through passion.

2. Inspiring our Mint Fanatics by feeding their souls with great Asian food.

3. Nurturing an organization of growth, integrity, fiscal responsibility and purpose.

4. Teamwork to make the dream come true while having fun in the process “You have to start giving first and expect absolutely nothing.” - Dalai Lama

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I have come to realize being the CEO of four restaurants, mom of two kids and wife to a wonderful husband means that I cannot be everywhere for everyone. I miss and the daily connection with my tribe, my Mint Fanatics in my restaurants. So as any good entrepreneur does, I went back to the drawing board to figure out how I could be in more places and feed more souls. I recognized that the only way for me to be everywhere, anytime, on any device is to be online! That way I can spread the joy of feeding souls and leave an imprint on the world’s soul in bigger ways. I built a website, www.nikkyfeedingsouls.com which has allowed me to build a soul-feeding community as I share my love of food, culture and travel.

I built a YouTube channel where I stream videos that capture my love of food, culture and travel; my communities on both sides of the planet; and entrepreneurial stories in the hospitality world.

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Nikky and a member of the..........tribe.

Of course, you can always get your soul fed by dining at any of my restaurants or attending my cooking classes. I have hosted cooking classes for more than 15 years because I want to make Thai cooking easy. My classes have become a great date or fun family outing.

I’ve made my Asian flavors even more accessible with a line of sauces.

For the ultimate soul-feeding experience, I take a small group of Soul Foodies on a life-changing, bucketlist trip to Southeast Asia called The Southeast Asia Culinary Retreat. Twice a year I lead a foodie exploration that encompasses culture, food and travel, exploring new tastes and finding different perspectives on life, love and passion. It’s an incredible ride that I love sharing with everyone. Visit my website www.nikkyfeedingsouls.com for pictures and videos from our trips.

Together, we can feed our souls!

In case you are still curious, my last name is pronounced PIN-YA-WAT-TA-NA. Now let’s get cookin’!

“Lead your life with love. Lead with passion. Lead with gratitude. Lead with connection.”

– Nikky Phinyawatana

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THE 4 S’S

ไม่ มีภ าพถ่ า ยเครื่ องปรุ ง แก้ ปั ญ หาโดยขยายรู ป ให้ แ น่ น

Thai food is renowned for the way it balances Sweet, Sour, Salty and Spicy flavors. A few basic ingredients create the 4 S’s.

Sweet 1. The sweet flavor in Thai cuisine often comes from white granulated sugar or palm sugar. I highly recommend adding palm sugar to your pantry because it tastes like cotton candy and it’s not refined.

Sour 2. Thai food’s acidic flavor profile comes from sour fruits like tamarind and fresh lime juice. Another staple sour ingredient that I grew up with is good oldfashioned white distilled vinegar.

Salty 3. Fish sauce, sea salt, or one of the thousand kinds of soy sauce like white soy, black soy, or just regular soy sauce create the saltiness that is characteristic of Thai dishes.

Spicy 4. Fresh Thai chilis or dry chilis ground into powder or flakes add the heat to Thai cooking. Not every dish is spicy, but you can make it so if you like. When you eat on the street or in a restaurant in Thailand, you always find a condiment tray with four flavors to spice up your noodle soup or any other dish to your liking. Make it as mild or fiery as you want. Balance the sweet and sour as you desire.

BASIC THAI CONDIMENTS The basic Thai condiment tray consists of four little glass jars with small teaspoons and lids sitting in a tray that resembles a drink carrier. There are jars of sugar, dried chili flakes, pickled vinegar with sliced Thai chilis and fish sauce with sliced Thai chilis. Fresh chilis are preserved in the vinegar and the fish sauce.

You will only get the heat if you eat the chilis. The vinegar and fish sauce add acid and salt, respectively. If you have these basic ingredients in your home, you are set to make any dish with Thai flair.

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WANT TO BUY NIKKY’S SAUCES ?

Several of the recipes in this book call for one of our bottled sauces : • Nikky’s Pad Thai Sauce • Nikky’s Sweet and Sour Sauce • Nikky’s Stir Fry Sauce • Nikky’s Gluten Free Stir Fry Sauce • Nikky’s Black Soy Sauce • Nikky’s Hot Sauce These are available at our restaurants and on our website: www.nikkyfeedingsouls.com There’s another product I recommend. I found it during my many trips to Thailand where I fell in love with Drama Queen Crispy Thai Chili or the new flavor, Crispy Thai Chili Basil, also available on my website. You’ll love this chili condiment laced with crispy garlic.

NIKKY’S FAVORITE TOOLS Here’s a list of some of the tools I refer to in this cookbook. Of course, use what is in your kitchen, but my favorites are handy to have. There’s a link on my website, www.nikkyfeedingsouls.com, that tells where to get them.

• Non-stick wok or non-stick skillet • Wooden spatula for stirring • Bamboo cutting board • Saucepans (3 sizes, for any occasion) • Vegetable peeler • Julienne peeler • Strainer • Ladle • Measuring cups and spoons • Liquid measuring cup • Rice cooker • Food scale (for the baker in you) • Asian paring knife (I love the cheap ones at Asian supermarkets) • Tongs (great for all stir-fries with noodles) • Small food processor (handheld with bowl attachment is most versatile) • Chef ’s knife (I love ceramic blades for vegetables and herbs, stainless steel for meats) • Bamboo steamer (cheap and best way to make sticky rice; also looks very cool in your kitchen; a conversation starter)

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NIKKY’S NOTES Why not garlic first when stir-frying ?

I don’t use the traditional steps with my stir-fry dishes. My method is the opposite. Why? Because my easy, foolproof technique will prevent you from burning garlic. Ever!

After teaching cooking classes for over 15 years, I’ve found this to be the best way : Add oil, protein and egg before garlic.

Nikky’s Tip : 2 cloves of garlic equal 1 teaspoon minced Mise en place This French term translates to “everything in place” and is a must for successful – and stress free – Thai cooking. Always have ALL your ingredients – (your mise en place) ready before the cooking starts. Get your tools in order as well.

Because Thai cooking happens fast, there’s no time to stop and chop once you get going.

For even cooking, cut all vegetables and proteins in similar sizes.

Thai chili’s spice guide Not all chilis are created equal. Neither are all taste buds. But here’s my estimate of heat levels when using Thai chilis.

• 1 to 3 = mild • 4 to 6 = medium • 7 to 9 = spicy • 10+ = Thai Spicy Vegan, Vegetarian, Dairy free and Gluten free Thai cooking at its core makes it ideal for vegetarians or those avoiding dairy and/or gluten. To adapt, eliminate the ingredients you don’t want and substitute your preferences. Taste as your season, have fun, and enjoy the process. It can’t get any easier than this, unless you decide to order out, which is always an option at your favorite local Thai restaurant.

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1 SIPS AND BITES

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Thai ICED TEA My Thai Tea is addictive, super sweet like a desser t, and ver y traditional. We use a tea mix called Pantai Thai Tea that can be bought online or in most Asian supermarkets. With the popularity boom of bubble tea, this Thai tea mix has been much more accessible in Asian markets in many cities.

Once the tea is brewed and chilled, it can be kept for up to 10 days refrigerated.

With this recipe, you may be the most popular person with the coolest drink.

1 cup pantai Thai tea mix 1 cup granulated sugar ½ cup evaporated milk

In a medium saucepan, bring 4 cups water to boil and add Thai tea mix. Add sugar and stir to completely dissolve sugar. Continue to boil for another 4 minutes and remove from heat.

Steep tea for at least 30 minutes or until it comes to room temperature.

Strain Thai tea into a pitcher and chill until you are ready to serve.

To serve : Fill a tall glass with ice and add Thai tea. Leave enough room to add evaporated milk or half-and-half. For a 16-ounce glass, we like to add about 5 to 6 tablespoons evaporated milk.

SERVINGS : 6

Like pulling tea In Thailand, iced tea is made with a theatrical technique called “pulling tea.” The process aerates the milk in the tea, making it frothy and sweeter in taste, without added sugar. Here’s how it’s done : the Thai milk tea is poured back and for th between two stainless steel mugs but that description doesn’t do the action justice. Exper t tea pullers use grand gestures, an arcing pour of milk tea from a mug in one hand, held high overhead, to another mug at waist level or below. Without spilling a drop.

It takes practice. Done correctly, the technique creates a foamy sweet Thai tea with no added sugar, like an iced cappuccino.

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Butterfly LIMEADE Butterfly pea flower, native to Thailand, is high in antioxidants that help cool your whole system from the brain to the soul.

Another cool characteristic is that butterfly pea flower extract changes color when acid is added. Ser ve lime juice on the side so kids or guests may add it and watch the purple drink turn pink. For adults, the drink may be spiked with vodka as a cocktail.

You can buy butterfly pea flower extract or steep dried butterfly pea flowers as you would tea. I prefer a strong infusion for a more impactful “wow.” To get that, I boil the flowers until the blue is almost gone from all the flowers and the liquid even reduces a bit.

Let it cool and you can keep it refrigerated in a closed container.

8 ounces club soda or sparkling water 1 ounce simple syrup (p.173) 1 ounce butterfly pea flower extract 1 ounce fresh lime juice garnish : lime slices, mint sprigs

In a tall glass, layer ice to the rim, soda, simple syrup and butterfly pea extract.

Serve drink with lime juice on the side to see the acid transform from purple hue to magenta pink when stirred into the glass. So fun!

Garnish with lime and mint.

SERVINGS : 1

How to make Butterfly Pea Flower.

Recipe: ½ cup dried butterfly pea flowers

1 cup water Boil the butterfly pea flowers in water for 5-10 minutes until most of the color has been extracted from the flowers. Drain and squeeze out all the liquid from the flowers. Let cool and keep refrigerated in an air tight container for up to 6 months.

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EASY THAI : TO FEED THE SOUL

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GINGERTINI When I star ted to craft cocktails, I first thought of what we had on hand in the kitchen that we could use to make drinks. Ginger was one of the ingredients that I knew would be an exotic flavor to complement our dishes. You may crush the ginger with a pestle or shake hard with the ice.

The more you crush it, the spicier the cocktail will get. Fresh ginger gives the cocktail sass.

This is one of the cocktails we ser ved at the James Beard House when I was invited to prepare a meal at this historic Greenwich Village home in New York City. (See P. 88)

1¾ ounces orange-flavored vodka ½ ounce ginger liqueur ½ tablespoon fresh ginger, sliced 1½ ounces ginger beer garnish : additional ginger slices, edible flowers (optional)

In a cocktail shaker, muddle fresh ginger and combine vodka with ginger liqueur. Fill with ice so that you have more ice than liquid.

Shake until super cold or about 30 hard shakes.

Strain into a flute or other stemware. Top with ginger beer.

Garnish with additional fresh ginger and edible flowers.

SERVINGS : 1

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EASY THAI : TO FEED THE SOUL

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Lychee MARTINI Fresh lychees aren’t available in this countr y…yet. Until then, we must rely on canned fruit. Also, note that Thais pronounce lychee as “lint-chee.”

When making a mar tini, be sure to add enough ice to the shaker so there’s more ice than liquid. That’s the trick to getting nice ice cr ystals in the cocktail. Shake until the container is super cold or about 30 hard shakes.

1¾ ounces vodka 1 ounce soho lychee liqueur or ½ ounce simple syrup 1 ounce lychee juice garnish : 2 lychees

In a cocktail shaker, combine vodka, liqueur and lychee juice. Fill with ice so that you have more ice than liquid.

Shake until super cold or about 30 hard shakes.

Strain into a coupe or martini glass.

Garnish with lychees.

SERVINGS : 1

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EASY THAI : TO FEED THE SOUL

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Mango MOJITO Mango is one of the most popular fruits in Thailand. As a tropical fruit, it’s natural to pair with rum, East meets West. It brings together two cultures to make an international beach drink. One sip makes me feel sand between my toes. It reminds me of my goal : To live on a beach in Thailand running a small bed and breakfast.

1 ounce mango puree 1¾ ounces mango rum ¾ ounce rose’s sweetened lime juice ¾ ounce triple sec ½ ounce simple syrup juice from ½ lime pinch of salt 5 to 6 mint leaves, torn garnish : mint leaves, lime slices, mango slices

In a cocktail shaker with 1 cup of ice, combine mango puree, rum, Rose’s sweetened lime juice triple sec, simple syrup, lime juice, salt and torn mint. Squeeze juice from lime wedges into shaker then add wedges.

Shake well and serve in a tall glass with ice from shaker. Add additional ice if desired.

Garnish with mint leaves, lime and mango slices.

SERVINGS : 1

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EASY THAI : TO FEED THE SOUL

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MEXITINI I made this drink because I was getting requests for margaritas but wanted to be different from a Tex-Mex cocktail. I also wanted to figure out how to make a drink that wouldn’t be diluted by melting ice. This Mexitini is a margarita ser ved up…in a mar tini glass or stemware with a salted rim.

1¾ ounces reposado tequila ½ ounce fresh lime juice ½ ounce triple sec ½ ounce rose’s sweetened lime juice ¼ ounce simple syrup (p.173) kosher salt for glass rim garnish : lime slices

Combine tequila, lime juice, triple sec, Rose’s sweetened lime juice and simple syrup in a cocktail shaker. Fill with ice. Shake well.

Moisten rim of glass with additional lime juice and press into salt. Strain cocktail into glass.

Garnish with lime slices.

SERVINGS : 1

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EASY THAI : TO FEED THE SOUL

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Thai MAI TAI Many guests at my restaurants request a Mai Tai cocktail, even though the original concoction has nothing to do with Thailand. The rum drink was created in the 40s and is usually associated with Polynesian themes.

I decided to create my own version using the fruits of Thailand that I love, pineapple and lychee. To make the cocktail beautiful, I added a top layer of butterfly pea extract so the cocktail changes color when you stir it, creating a “wow” factor.

1¾ ounces dark rum 1½ ounces pineapple juice 1 ounce lychee juice ½ ounce lime juice ½ ounce simple syrup 1 ounce butterfly pea flower extract garnish : 2 lychee fruit, mint leaves

Combine rum, juices and simple syrup in a tall glass. Fill with ice, leaving an inch of space from the top of the glass.

Float butterfly pea flower extract on top.

The color will change when extract combines with the drink.

Garnish with lychee fruit and mint leaves.

SERVINGS : 1

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EASY THAI : TO FEED THE SOUL

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Crispy Vegetable EGG ROLLS Eggrolls are ver y Chinese, but they are par t of the cuisine in ever y southeast Asian countr y.

It’s a reflection of the influence of Chinese cooking throughout Asia.

Once you learn how to roll an eggroll properly, you can use any filling. Think chocolate and banana desser t rolls, pad Thai noodle eggrolls, steak and cheese eggrolls, taco eggrolls.

The possibilities are endless. Make it an egg roll par ty and include your friends and family!

Anything that is deep fried and dipped in a sweet and sour sauce feeds the soul!

8 egg roll wrappers 2 tablespoons vegetable oil 2 cloves garlic, minced ½ yellow onion, chopped (about ½ cup)

3 tablespoons Nikky’s stir fry sauce (p.38) 1/8 teaspoon ground white pepper 1 teaspoon light sesame oil

1 medium green cabbage, shredded (about 3 cups)

2 tablespoons all-purpose flour

1 medium carrot, shredded (about ½ cup)

2 tablespoons water vegetable oil for frying

FILLING Thaw egg roll wrappers if frozen at room temperature while preparing the filling.

Chop all vegetables and remove any thick parts, as it will tear wrapper when rolling.

Heat oil in a large wok or skillet over high heat.

Add garlic, onion, cabbage, carrots, sauce, white pepper and sesame oil. Cook until vegetables are soft, about 5 minutes.

Pour vegetables into a strainer to drain and cool. Press out all the juices. Make vegetables as dry as you can.

EGG ROLL GLUE In a small bowl, combine flour and water.

Stir to make a smooth paste.

ROLLINGS On a flat surface, lay the egg roll skin in a diamond shape with a corner pointing at you.

Place 2 tablespoons of filling at the corner closest to you. Roll wrapper over filling, tucking in the ends after first roll. Roll as tight as you can without breaking wrapper. Brush flour paste on to the edges of egg wrapper to seal.

Heat 3 inches of oil in a large, deep saucepan over medium high heat. When the oil is hot, about 350 degrees F, fry egg rolls until golden, about 3 to 5 minutes.

Serve egg rolls with Sweet and Sour Sauce or your favorite Sweet and Sour sauce from your local supermarket.

SERVINGS : 8 EGG ROLLS

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EASY THAI : TO FEED THE SOUL

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Fresh SUMMER ROLLS Summer Rolls are our best-selling appetizer because: they are as fresh as you can get and are a great excuse to eat as much peanut sauce as possible.

I get compliments about our summer rolls daily. People tell me, they “are the best I ever had” and “How do you get them so soft and so fresh?”

Here’s how. At each restaurant, I have kitchen staff dedicated to making summer rolls by hand. They prep shredded lettuce and carrots at least twice a day and spend hours rolling. That’s the Asian Mint dedication to freshness. So much love goes into these rolls you can taste it.

Summer Rolls are best ser ved at room temperature. Rice paper wrappers are a Vietnamese creation as are Summer Rolls. We fill them with vermicelli rice noodles, a la Thailand, and ser ve them with a dipping sauce combination of Peanut Sauce (P. 164) and Sweet and Sour Sauce.

A typical serving is two rolls per person but sometimes it is hard to stop with just two.

8 shrimp, peeled and deveined edible flowers, optional

16 mint leaves, washed and patted dry

2 ounces thin rice vermicelli

DIPPING SAUCE 8 tablespoons peanut sauce

1 package banh trang rice paper

2 tablespoons sweet and sour sauce

1 medium head of green leaf lettuce, leaves finely shredded

crushed peanuts

1 medium carrot, finely shredded (about ½ cup)

In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add noodles and cook for 2 minutes or until al dente, stirring to separate strands. Drain, rinse with cold water and shake dry in a strainer.

In a medium saucepan over high heat, bring 2 inches of water to a boil. Add shrimp. After 1 minute, drain shrimp. When cool enough to handle, cut shrimp in half lengthwise.

Fill a small shallow dish with warm water.

Immerse one sheet of rice paper in the water and let stand until pliable, about 10 seconds.

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Transfer rice paper to damp cloth that will be your work surface.

Place a half-handful of shredded lettuce over the bottom third of the rice paper. Arrange some noodles and shredded carrot on the lettuce.

Tightly roll the rice paper halfway into a cylinder. Fold in the sides of the paper over the filling. Lay 2 shrimp halves, cut side down, 2 mint leaves and optional flowers along the crease. Continue rolling the rice paper to the edge to seal.

Place the roll, seam side down, on a plate and cover with a damp cloth. The prepared rolls will keep, covered with a damp cloth or plastic wrap, for up to 4 hours.

Repeat with remaining ingredients to make 8 rolls. Serve with Dipping Sauce.

For Dipping Sauce: In a small bowl, combine Peanut Sauce and Sweet and Sour Sauce.

Top with crushed peanuts.

SERVINGS : 8 SUMMER ROLLS

EASY THAI : TO FEED THE SOUL

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Sweet crispy NOODLES (Mee Krob) This dish is a traditional afternoon snack that can also be a great appetizer or cocktail par ty bite. You can create different shapes: balls, squares, hear ts…anything you can imagine.

The texture is a Thai version of Rice Krispies Treats but the taste is sweet and savor y. It really gets your juices flowing. So craveable, these bites are like chips. You can’t eat just one!

2 cups vegetable oil for frying 3 ounces (½ package) dry vermicelli rice noodles, wai wai brand preferred ½ cup Nikky’s pad thai sauce (p.38) garnishes : 1/8 red bell pepper, thinly sliced and cilantro leaves

Heat oil in a wok or large saucepan over high heat. Break up noodles into 4-inch long bunches. When oil reaches 425 F., very quickly fry noodles until crisp and puffed, about 5 seconds. Remove and drain on paper towel.

In a clean wok or skillet over medium heat, heat 1 teaspoon of vegetable oil. Add Nikky’s Pad Thai Sauce and heat until it bubbles around the edges of the pan. Add crispy noodles and crumble as you toss in the sauce until noodles are coated.

To create bite-size shapes for appetizer presentation : Use your hands to form the fried noodles into small balls. Or make 2-inch thick sheet as if you were making Rice Krispies Treats and cut into bite-size shapes.

Garnish with red bell pepper strips and cilantro.

SERVINGS : 4

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EASY THAI : TO FEED THE SOUL

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SHRIMP CEVICHE (Pla Koong) I want to share this recipe as we ser ved it at our prestigious James Beard Dinner in NYC .

(P. 88) It has lovely aromatics from fresh young herbs like lemongrass, makrut lime leaves, shallots, mint and cilantro. The kick comes from chili paste balanced with fresh lime juice and fish sauce. The 4 S’s are ver y prominent in this dish.

We ser ve the ceviche on cucumber slices for a fancy presentation, but it can be ser ved on a plate with fresh vegetables to use like chips. You may use cucumbers, carrots, endives, Napa or green cabbage and lettuce leaves.

The recipe isn’t difficult, but you must enjoy chopping herbs like I do because I get to feel the ear th and smell herbal fragrances on my hands. Herbs shine in this dish. It feeds my soul and will feed yours!

18 shrimp, peeled and deveined SAUCE 4 tablespoons fish sauce 5 tablespoons lime juice 1½ tablespoons chili paste with soybean oil (nam prik pao), pantainorasingh brand preferred 2 stalks lemongrass, thinly sliced, bottom white part only (about ¼ cup)

15 sprigs cilantro, chopped (about ¼ cup) 4 shallots, thinly sliced (about ½ cup) 8 makrut lime leaves, shredded (about 1½ tablespoons) 6 mint leaves, shredded (about 1½ tablespoons)

Place a scoop of ice in a large bowl. Add 1 cup water; reserve.

Bring 1 quart of water to a boil in a large saucepan over high heat. Add shrimp and cook till they turn pink, 1 to 2 minutes. Drain shrimp then place in the ice water to stop the cooking. Drain and pat dry.

2 to 8 fresh thai chilis, finely chopped

Cut shrimp into ¼-inch pieces. Set aside.

vegetable oil for frying

In a big bowl, combine fish sauce, lime juice and chili paste. Stir until paste dissolves.

Add lemongrass, cilantro, half the shallots, makrut lime leaves, mint, chilis and shrimp.

Stir to evenly coat shrimp.

3 to 4 medium persian (seedless) cucumbers

Heat ½ inch of oil in a small skillet or saucepan over medium high heat to 350 F. Add remaining shallots, stirring to separate. Fry until crisp and golden, 1 to 2 minutes. Drain on paper towels.

Trim ends of the cucumbers. Cut each cucumber on the bias into ¼-inch thick slices.

Scoop about 1 teaspoon filling onto each slice.

Top each with a sprinkle of crispy shallots.

SERVINGS : 24 TO 30 PIECES

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EASY THAI : TO FEED THE SOUL

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THAI TOMATO CHICKEN DIP With Vegetable (Nam Prik Ong) This is the Thai version of Bolognese. Made with red curr y, ground chicken or pork and tomatoes, it is eaten with fresh and steamed vegetables such as kabocha squash, mini carrots, green and purple cauliflower florets, sliced cucumber, green cabbage and leaf lettuce. No pasta. Also, it is really good with fried pork rinds, boiled eggs and sticky rice.

1 tablespoon vegetable oil ½ tablespoon red curry paste 3 garlic cloves, minced 3 medium shallots, thinly sliced 1 teaspoon shrimp paste, optional 1 pound ground chicken or pork 8 ounces cherry tomatoes, halved

½ tablespoon dried thai chili flakes, to taste 2 tablespoons tamarind juice (p. 172) 1½ teaspoons kosher salt fresh or steamed vegetables, pork rinds, boiled eggs and sticky rice for dipping

Heat oil in a large skillet over medium heat.

Add red curry paste, garlic, shallots and shrimp paste. Cook until fragrant, 2 to 3 minutes.

Crumble ground chicken or pork into pan.

Stir to break into small pieces. Add tomatoes and cook until tomatoes have completely softened, and chicken or pork is cooked through.

Lower heat and add dried chilis, tamarind juice and salt. Let sauce cook until it reaches consistency of thick sauce, about 10 minutes.

Serve as a dipping sauce for vegetables, pork rinds, boiled eggs and sticky rice.

SERVINGS : 2 CUPS

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EASY THAI : TO FEED THE SOUL

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Thai Herbal LEAF WRAP (Meang Kham) This is a tasty snack often sold as a Thai street food. It involves wrapping little bites of several items in a leaf, along with a sweet-and-savor y sauce. These bites make great par ty food.

Chewing all the myriad ingredients together gives taste receptors a thrilling experience - salty taste of dried shrimp, rich, roasted flavors of coconut and peanut; the tang of lime zest; the pungent bursts of diced ginger and chilis, and sweetness from the sauce. Find dried shrimp in Asian and Hispanic markets.

To eat, take a lettuce leaf, fill it with a little bit of ever ything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew ever ything all at once.

Enjoy the explosion of flavors.

1 or 2 bunches of bai cha plu (wild pepper leaves) or 1 head of leaf or butter lettuce 1 cup Nikky’s pad thai sauce (p.38) FILLINGS 1 cup unsweetened shredded coconut ½ cup dried shrimp 1 cup whole unsalted roasted peanuts

½ cup fresh ginger, peeled and cut into pieces about the size of a small pea

Rinse and dry lettuce leaves. Tear into 3- to 4-inch round or square pieces. Leave wild pepper leaves whole.

½ cup finely chopped shallots or red onion, the same size as the ginger

To make sauce, pour Nikky’s Pad Thai sauce into a small saucepan over medium heat. Stir sauce constantly until sauce has thickened to the consistency of a light gravy. Remove from heat and cool to room temperature. The sauce will continue to thicken as it cools.

1 lime, cut into small peanut-size wedges, with the peel 2 to 4 fresh thai chili’s sliced thin

In a non-stick skillet over medium heat, place unsweetened fresh or dried shredded coconut and dried shrimp. Stir frequently until evenly golden brown and very fragrant. Remove from heat.

Arrange lettuce leaves and filling ingredients toasted coconut, dried shrimp, peanuts, ginger, shallots, lime, chilis -- on a large serving platter. Pile each filling separately and aesthetically for a pleasing presentation.

Serve sauce on the side.

SERVINGS : 20

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EASY THAI : TO FEED THE SOUL

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2 SOUPS AND SALADS

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EASY THAI : TO FEED THE SOUL

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Spicy TOM YUM SOUP Tom Yum is the gateway recipe I love to teach in my cooking classes. I use it to introduce first timers to amazing Thai herbs that I grew up with.

Once you get these herbs, they keep ver y well in the freezer. Just cut them to the por tion size you would use and grab some whenever you want. Once you have tasted the power of these herbs, you can star t adding them to other dishes and sauces for a Thai flair. Some of my favorite ways to use lemongrass are to infuse syrups and steep for tea.

In Thailand, Tom Yum uses straw mushrooms, ver y hard to come by around here.

Use your favorite mushrooms or an assor tment.

5 cups chicken or vegetable stock

1 to 5 fresh thai chilis to taste, slit open

1 tablespoon fish sauce (substitute with salt to taste for vegetarian)

16 ounces boneless, skinless chicken, sliced thin; or peeled and deveined shrimp; or firm tofu, strained and cubed

4 makrut lime leaves, torn 3 stalks fresh lemongrass (tender white part sliced into 1-inch pieces) 2-inch piece fresh galangal (thai ginger), sliced ¼ teaspoon salt 2 tablespoons red chili paste with soybean oil (nam prik pao), pantainorasingh brand preferred, to taste

2 cups fresh mushrooms, cut into quarters or sliced 2 roma tomatoes, quartered 1½ tablespoons fresh lime juice

In a large pot over high heat, combine stock, fish sauce, makrut lime leaves, lemongrass, galangal, salt, red chili paste, and Thai chilis.

Bring to a boil, then reduce heat to low.

Add chicken, shrimp or tofu; mushrooms, tomatoes and lime juice. Simmer for 5 minutes until chicken or shrimp is cooked through.

Garnish with cilantro.

SERVINGS : 4

garnish : sprigs of fresh cilantro

So good!

Tom Yum Soup is the dish that put Thai food on the America culinar y map. It’s commonly made with shrimp and has amazing herbs that will clear your sinuses in seconds. In my cooking classes, students’ eyes light up when they first see, smell, and taste real lemongrass stock, makrut lime leaves from my garden, fresh galangal (Thai ginger) and fish sauce. I must have a bowl of this soup with noodles ever y week to savor the delicious herbs that take me back to times in Thailand when I walked the fresh market with my Nanny while she bought from the grandmas.

When we lived in Thailand, we always, always ordered Tom Yum when we ate at a restaurant.

It’s so soul nourishing! The lime-forward flavors cut the spice from the Thai chilis and balance the salt from the fish sauce. And it comes with large, head-on freshwater prawns!

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EASY THAI : TO FEED THE SOUL

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TOM KHA Soup In Thai, “tom” means to boil and “kha” means galangal, a Thai root similar to ginger. I like to refer Galangal as Ginger’s spicier sister!

The big difference between these two Thai classics is that the broth for Tom Kha is made with coconut milk. If you see oil floating on the soup, that means your coconut milk has curdled and the oil has risen to the top. Not to worr y. It’s good fat and yummy.

Tom Kha is traditionally made with chicken, but shrimp or tofu works well, too.

Use any type, or assor tment, of mushrooms, though oyster mushrooms are typically used in Thailand.

5 cups chicken or vegetable stock 3 stalks fresh lemongrass (tender white part sliced into 1-inch pieces) 2-inch piece fresh galangal (thai ginger), sliced 4 makrut lime leaves, torn 2 tablespoons sugar 1½ tablespoons fresh lime juice 1 tablespoon fish sauce (substitute with salt to taste for vegetarian)

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¼ teaspoon salt 16 ounces boneless, skinless chicken, sliced thin; or firm tofu, strained and cubed 2 cups fresh mushrooms, cut into quarters or slices 8 grape tomatoes 1 cup coconut milk garnish : sprigs of fresh cilantro

In a large pot over high heat, combine stock, lemongrass, galangal, makrut lime leaves and sugar, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes.

Add lime juice, chicken or tofu, mushrooms, tomatoes and coconut milk. Simmer for an additional 5 to 10 minutes until chicken or shrimp is cooked.

Garnish with cilantro.

SERVINGS : 4

EASY THAI : TO FEED THE SOUL

77

Chicken Noodle SOUP Chicken Noodle Soup has been my daughter Skye’s favorite soup since she was two.

“Noodle” was probably one of her first words and she is a noodle fanatic like her mom and grandpa. This bowl of soup has a Chinese touch with the addition of sesame oil and pickled cabbage.

These ingredients keep for a ver y long time and are good to have in the house.

I am ver y excited to introduce you to these two ingredients and this recipe, as it’s a great base for many soups you may make going forward.

2 teaspoons chopped garlic

Heat vegetable oil in a saucepan over medium high heat. Add garlic and stir until it turns golden brown. Remove only garlic onto paper towel to absorb extra oil. In the same saucepan soaked in lukewarm water with the remaining oil, add 3 cups of stock, for 20 minutes, drained Nikky’s Gluten Free Stir Fry Sauce and sesame ½ cup bean sprouts oil. Once it comes to a boil, add chicken and bok choy. Cook for 2 to 3 minutes or until 1 scallion, chopped chicken is cooked through. Cover with lid to 2 sprigs of cilantro, keep warm. chopped

2 baby bok choys, bottom trimmed and 1 tablespoon vegetable oil leaves separated 4 ounces rice noodles, 3 cups chicken or vegetable stock

2 tablespoons Nikky’s gluten free stir fry sauce 1 teaspoon sesame oil 4 ounces skinless, boneless chicken breast, sliced thin

In a second medium saucepan over high heat, bring 1 quart of water to a boil. Add soaked noodles and cook for 1 minute or until noodles are soft. Use a strainer to drain.

To compose the noodle soup, Put bean spouts in the bottom of the bowls, top with the noodles and ladle the soup over the noodles. Garnish with chopped scallion, cilantro, and crispy garlic.

SERVINGS : 2

How to eat noodle soup like a Thai Set the table with chopsticks, soup spoons and condiment tray.

That allows each to feed their souls with their favorite add-ins.

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EASY THAI : TO FEED THE SOUL

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THAI SEAFOOD BOUILLABAISSE (PO TAK) Along with Tom Yum and Tom Kha, this is one of Thailand’s famous soups. Basil leaves and dried chilis give this seafood soup its characteristic flavor profile. I love Po Tak with shrimp, scallops, fish, mussels and squid. I like to call this soup Thai Bouillabaisse because you get a medley of seafood along with basil.

4 cups vegetable stock or water 1 stalk fresh lemongrass (tender white part sliced into 1-inch pieces) 2 to 6 thai chilis, slit open 3 magrut lime leaves, torn 1-inch piece fresh galangal (thai ginger), sliced ¼ cup thai basil leaves, loosely packed ¼ red onion or 2 shallots, peeled and quartered

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In a large pot, combine stock or water, lemongrass, chilis, magrut lime leaves, galangal, basil 1½ tablespoons fish sauce leaves, red onion, lime juice, fish sauce, and salt. Bring to a boil over high heat, reduce heat ¼ teaspoon salt and simmer for 5 minutes.

16 ounces of mixed 1½ tablespoons fresh lime juice

seafood; shrimp, squid, white fish, mussels and scallops

1 cup white mushrooms, quartered

Add seafood, mushrooms and tomatoes.

Cook till seafood is no longer translucent, about 4 minutes.

2 roma tomatoes, quartered

Garnish with cilantro and fresh basil.

garnish : sprigs of fresh cilantro, whole thai basil leaves

SERVINGS : 4

EASY THAI : TO FEED THE SOUL

81

Asian NOODLE SALAD (Yum Woon Sen) If you asked me what my last meal would be…It would be Yum Woon Sen. I eat it all the time.

To this day, I order this dish at ever y Thai restaurant across the globe just to see what version that restaurant owner or chef grew up on.

Yum Woon Sen is a spicy glass noodle salad, made with ground pork or chicken and seafood. It may be ser ved warm or at room temperature. Woon sen (glass noodles) are made from mung bean, so many Thais view this dish as a diet food because it is not grain-based.

After years of ordering, I’ve found there are many versions. I like it simple. Period. Let the lime juice, fresh chilis and layers of flavors in ever y bite stand out and come together like a par ty in your mouth. It’s my way of getting my taste buds dancing, my soul moving and grooving.

4 ounces clear noodles, uncooked 4 ounces ground chicken or pork 4 shrimp, peeled and cut in half lengthwise 2 cups of mixed greens (purple cabbage, napa cabbage, spring mix, romaine lettuce), chopped ½ medium carrot, shreadded 1 shallot, chopped 1 scallion, chopped

4 sprigs cilantro, chopped 1 sprig of mint, chopped, leaves only 6 grape tomatoes, halved ¼ cup roasted peanuts, crushed DRESSING 4 tablespoons fish sauce 5 tablespoons lime juice 1½ teaspoons sugar 2 to 4 fresh thai chilis, chopped

Soak noodles in warm water for 30 minutes then drain.

Heat ½ inch of water in a small saucepan over medium heat. When water boils, crumble chicken or pork into the pan. Break up with the back of a spoon. Stir and cook until done, 3 to 5 minutes.

Bring 2 quarts water in a large saucepan to a boil. Add shrimp and cook for 2 minutes or until pink. Remove with a Chinese strainer.

Set aside to drain and cool.

Add soaked noodles to boiling water. Stir around for a few seconds till noodles turn clear. Drain into a strainer, rinse with cool water and drain again.

For the Dressing: Combine fish sauce, lime juice, sugar and Thai chilis; stir to dissolve sugar.

Combine noodles, chicken or pork, shrimp and dressing in a big bowl. Add mixed greens, shallot, scallion, cilantro, mint, tomatoes and peanuts and toss again.

SERVINGS : 2

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EASY THAI : TO FEED THE SOUL

83

Minced CHICKEN SALAD (Larb Kai) Believe it or not, this is a “love it” or “hate it” dish outside of Thailand. In Thailand, it is one of the most popular dishes and we all grew up eating it. There is a crunchy texture that comes from toasted rice powder (Khaw Kua) that is unfamiliar territor y for anyone who didn’t grow up eating it. Besides adding texture, it’s a binder and adds a toasted note that you can’t get any other way. Think of that the next time you tr y it to understand how awesome it is.

This dish may be ser ved with sticky rice or jasmine rice. Use the greens as wraps. If you really like it hot, garnish with sliced Thai chilis. I love the flavors so much that I would eat this over rice with a fried egg (kai dao) in the morning as breakfast!

16 ounces ground chicken

1 teaspoon sugar

2 shallots, thinly sliced

1 tablespoon thai chili flakes

2 scallions, thinly sliced 4 sprigs cilantro, coarsely chopped 10 mint leaves, thinly sliced 2 tablespoons powdered rice (khaw kua) (p.162) DRESSING 6 tablespoons lime juice 4 tablespoons fish sauce

steamed sticky rice or thai jasmine rice (p.158 and p.160) greens of choice as your “wrap:” napa cabbage, green leaf lettuce, butter leaf lettuce, belgium endive garnish : fresh mint, whole dried chilis

In a medium skillet over medium high heat, add 4 tablespoons of water. Crumble chicken into hot water and cook until done, about 3 to 5 minutes. Set aside.

For the Dressing: In small bowl, combine lime juice, fish sauce, sugar and Thai chili flakes.

Stir to dissolve the sugar.

In large bowl, combine chicken, Dressing, shallots, scallions, cilantro, mint and powdered rice, mixing well.

Serve with sides of greens and rice. Garnish with mint and dried chilis.

SERVINGS : 4

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Thai Mushroom LETTUCE WRAPS (Larb Hed) Mushrooms are one of my top 3 favorite vegetables as there are so many varieties. In this larb version, I play with them all. Mushrooms come with their own umami and subtle ear thy flavors. The preparation of the mushrooms is the most delicate step.

Mushrooms absorb water and can dilute the flavor of the sauce if too much water is retained. With gentle but firm hands, I squeeze out the water from the mushrooms after blanching. Use the greens as wraps.

2 shallots, thinly sliced

DRESSING 6 tablespoons lime juice 4 tablespoons fish sauce or white or light soy sauce for vegetarian

In a large pot over high heat, bring water to a boil. Add mushrooms and cook for about 30 seconds. Quickly drain and pat dry with paper towels.

2 scallions, thinly sliced

1 teaspoon sugar

10 mint leaves, thinly sliced

1 tablespoon thai red chili flakes

4 sprigs of cilantro, coarsely chopped

steamed sticky rice or thai jasmine rice, cooked (p.158 and p.160)

For the Dressing: In a small bowl, combine lime juice, fish sauce or light soy sauce, sugar and chili flakes. Stir to dissolve the sugar.

16 ounces mixed exotic mushrooms; beech, white, brown, oyster, portabella, button, sliced

2 tablespoons powdered rice (khaw kua) (p.162)

greens of choice as your “wrap:” napa cabbage, green leaf lettuce, butter leaf lettuce, belgium endive garnish : sprigs of mint

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In a large bowl, combine mushrooms, Dressing, shallots, scallion, mint, cilantro and powdered rice, mixing well.

Serve with sides of greens and rice.

Garnish with mint.

SERVINGS : 4

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87

Green PAPAYA SALAD (Som Tum) I grew up on papaya salad just like ever yone else in Thailand. This is a nor theastern dish that hits your senses just right to feed your soul. Thais’ crave papaya salad and all the crazy, spiced-up side dishes that go with it. Ser ving it with balls of sticky rice makes it easy to soak up all the sauce so you don’t miss a drop.

Papaya salad is the gathering dish for friends and families. Plus, it’s really good for you.

Besides being low-cal, papaya produces one of the best digestive enzymes. For a fun feast, ser ve this dish with sticky rice, seafood with seafood sauce, grilled meats, and more sauces.

Wash down the spice with cold beer or Thai tea.

Since few of us own a giant mor tar and pestle, we are going to make our papaya salad in a modern way, by tossing. Green papaya is available in Asian supermarkets.

2 cloves of garlic, minced 1 or 2 fresh thai chilis, chopped 2 tablespoons fresh lime juice 2 tablespoons fish sauce ½ tablespoon tamarind juice (p.170) 2 tablespoons finely chopped palm sugar, or granulated sugar

2 cups matchstick-cut or julienned green papaya 5 long green beans, cut into 1-inch pieces 6 cherry tomatoes, halved 2 tablespoons peanuts 1 tablespoon dried shrimp

In a large bowl, combine garlic, Thai chilis, lime juice, fish sauce, tamarind juice and palm sugar. Stir until palm sugar melts.

Add papaya, green beans, tomatoes, peanuts and dried shrimp. Toss to combine. Press with the back of a large spoon to release the juices.

Toss again.

SERVINGS : 2

The Thai way In Thailand, green papaya salad is called Som Tum and made in a giant mor tar and pestle. Garlic and chilis are first crushed to release their oils and flavors. Then, long beans, dried shrimp and peanuts are added and crushed. This process not only tenderizes them, but also helps the beans absorb more dressing. Finally, the tomatoes, shredded papaya and dressing get mixed with the other ingredients.

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JBH volunteer chef, Eduardo De La Cruz, Jr., JBH volunteer chef, Chef Michael Scott, Chef Steve DeShazo, Chef Bee, Susan Ungaro, me, Chef Jeep Solow, Chef Janice Provost

REFLECTIONS ON COOKING AT THE JAMES BEARD HOUSE, NOV. 8, 2017 My team and I felt so at home the day we cooked at the James Beard House. We found a nice, clean and well-stocked kitchen with everything in reach. It felt a lot like the old Asian Mint kitchen before our expansion. It took only two steps to get to anything. We shared prep space and worked in sync. The colors of the vegetables looked like a painting and the smell of lemongrass and fresh chilis filled the space with the aroma of cooking time in Thailand.

The day channeled nerves and calm into

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one exhilarating energy. It was such an honor to be invited to cook at such a prestigious place.

We were excited just to be there. We could close our eyes and feel as one with previous Beard House chefs, living and dead, their spirits watching over us.

When we looked or asked for something it seemed to just appear right where we thought it should be. Of course, the attentive Beard House staff had a lot to do with that. The vibe was Zen with a sense of full awareness.

Tom Kha Soup served as a hors d’oeuvres.

As service time neared, our excitement rose.

Then president of JBH, Susan Ungaro, came down from her office to talk. She posed for pictures with us in our custom - made “Asian Mint at JBH” prep t-shirts. For service, we changed into chefs’ whites and our green aprons. We were ready to execute a five-course meal for 80 guests in two hours.

Led by women chefs, we felt honored and excited to present Thai cuisine in an elevated way.

One of my proudest moments, I have to say.

We were a success as nine pairs of hands worked the line to get each course rolled out, all the while prepping for the next one. The first course, Thai Herbal Leaf Wraps (Meang Kham), (P. 68) had to be composed upstairs on the dining

tables during the cocktail reception.

The event started with cocktails in the enclosed glass patio with hors d’oeuvres of Thai Shrimp Ceviche (Pla Koong), (P. 64) in cucumber cups, and Tom Kha Soup (P. 74) served in demitasse cups. Also, Kratong Tong, golden boats of fried tapioca filled with coconut, chicken and corn, a nice balance of palette-whetting sweet, spicy and sour flavors.

Guests sipped, tasted and mingled, sharing what had attracted them to this dinner. Then it was time for guests to take their seats. The tables were filled with a mix of Dallas friends as well as New York Thai food and wine enthusiasts. All were curious and supportive of our small group from, of all places, Dallas, Texas.

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The second course was readied as the first course was being enjoyed. Our crudités showcased the beauty of nature’s international vegetables -- along with pork rinds -- for dipping into our Thai Tomato Chicken Dip with Vegetables (Nam Prik Ong). (P. 66) How’s that for Thai meets Texas? The vegetables ranged from New York-grown yellow baby carrots to Persian cucumbers, Asian chive flowers to deep green broccolini and Romanesco cauliflower to green Thai eggplant.

The contrast of multi-colored vegetables surrounding red sauce was a “dream come true” plate presentation.

A color contrast that let the beautiful vegetables shine!

Departing from light starters and moving towards the main event led us to the Stuffed Squid course, Plamuk Yud Sai. (P. 138) Our biggest concern about serving this dish was timing so the squid wouldn’t be tough and strong-tasting. We tried at least 10 versions of the recipe before we settled on the best stuffing, a perfect ratio of pork and shrimp for tenderness and juicy flavors cooked with a sous vide machine. The color landscape for this dish was “under the sea meets Thailand shores.” Think of a squid swimming through coral reefs of bright colors and green seaweed. Sliced stuffed squid laid on a bed of pickled striped beets topped with a traditional seafood chili lime dressing, salty fingers of seaweed, rock chive cress and an edible karma purple orchid next to fried squid tentacles.

Pictured left to right, top to bottom : Thai Herbal Leaf Wraps, me plating and serving the Thai Tomato Chicken Dip with Vegetables, me drawing the Unalome symbol on the dessert plate.

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95

Lychee Flower Jelly with Unalome coconut palm sauce, tapioca, fresh mango, sticky coconut rice, traditional candle flower cookies.

Texas raised Wagyu beef with panang curry sauce, crab fried rice and Wagyu powder.

Stuffed squid with shrimp and pork, chili lime sauce with pickled garlic.

Our main dish was mind-blowing, grilled Texas Wagyu Beef, sliced and served over my favorite yellow curry fried rice topped with crab.

The sauce was an intense Panang curry reduction to match the full flavor of the Thai marinated Wagyu Beef. We rounded out the plating with crisp fried chiffonade of makrut lime leaves that turned a bright green atop the white gastronomic Wagyu Beef fat powder sprinkled heavily in a diagonal line over the beef. Our crowning garnishes were hand-formed balls of crispy red chili threads.

This complex dish combined the comfort of yellow Thai curry and the luxury of an upscale steak house. We were laser-focused on the execution as the perfect medium rare temperature

of the meat was key. Paired with Luigi Bosca Malbec Single Vineyard, Lujan de Cuyo D.O.C., Argentina, this dish elicited “oohs and aahs” from the diners and demonstrated that Thai food goes very well with wine when paired correctly.

Last, but not least, the dessert was worth the patience and planning we put into it. The headwaiter and staff declared Lychee Flower Jelly “the most beautiful dessert ever” at the Beard House. Back in Dallas, we had worked late nights into the morning hours handcrafting 100 lychee jelly flower molds as decorations. We carried the delicate creations on the plane to New York City and watched over them like a newborn. The result resembled flowers in a glass paperweight. Guests said the desserts were too beautiful too eat.

This dish was born from my love of so many Thai desserts while I was growing up.

I racked my brain to come with an over-the-top dessert. As I tear up writing this next part, the people that made this dessert come together were the people in my life that inspire my creativity in the art of food, fashion and visuals. The design featured the Unalome symbol representing the path to enlightenment. The bottom spiral illustrates life’s struggles, a line that gets straighter as one progresses on life’s path and finally reaches enlightenment or Nirvana.

The Unalome was made of a coconut palm sugar reduction that represented the taste of the main base sauce for most of Thai desserts tinted

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in the color of yellowish gold. The center stage of the plate showcased the lychee flower jelly that was carefully unmolded and placed on the plate to perfectly balance the crescent moon on the left side of the plate. This was a moon of the Thai flowery path composed of bright pink sticky coconut rice, cubes of yellow mangoes, cubed green papaya, cream colored Thai candle-smoked flower cookies and light green mini tapioca balls garnished with green micro mint and red shiso leaves. I could imagine fairies happily lounging in this Thai dessert forest that I created, wowing little girls and inspiring them to be creative and enjoy the sweet, sour and colors of life. #Enjoylife.

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97

Those bright colors reminded me of when I first started baking cakes at the age of eight decorating them with the colors of the rainbow. I felt I’d come full circle.

The adrenaline rush reached a peak when the dessert was completed. We presented this artful dish to the guests ourselves and experienced firsthand the happiness we were able to bring to the diners’ hearts and faces.

That dark dining room came alive with audible “wows.” Most guests thought it was a real flower and didn’t dare to eat it. Flashes were going off everywhere and the conversations got louder as everyone tried to deconstruct what was in front of them.

It was a delight to touch people like that. So many emotions to bring out in every course, staying in line to true comfort flavors elevated in the manner attributed to the incomparable James Beard in his own home. We also channeled his pal Julia Child and imagined taking them on a culinary trip to Thailand.

I feel blessed and humbled by this opportunity.

Being able to share it with team members who encouraged and enabled my creativity meant so much. I hope this essay makes it possible for you to close your eyes and imagine you were there.

Thank you to my team for making this possible: Chef Jeep Solow, Chef Bee, Chef Janice Provost, Chef Steve DeShazo, Chef Michael Scott, Chef Eduardo De La Cruz, Anita Cook-Motard and Martha Tiller.

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99

Three big reasons I love what I do : 1. I get inspired when I’m told I inspire others to be their best selves, eat their best foods and follow their souls’ callings to lift the community and society upward. I’m committed and live for this.

2. I love living my life as an example for my kids.

3. I work to leave the planet ear th in good condition for the next generation.

Next ?

What makes me unique and stand out in the food space is that I want to put Thai food on the map! I believe my multicultural background of two food cultures puts me in touch with what feeds souls. That is the background of my success through 15 years of building a business that has been rated The Best Thai Restaurant in Dallas by popular vote in D Magazine.

Dallas has the most restaurants per capita in America and Dallasites eat out more than diners in any other cities in the United States, according to the Greater Dallas Restaurant Association. I’ve enjoyed success in this competitive environment. and I want to concentrate on growing my personal brand as a chef and stor yteller. I would love to add talk show host/ television personality to my resume because I speak from the soul with authenticity, love and fun.

Me at the Fox 4 News station in Dallas, Texas before I went on air for a televised Thai food cooking segment

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101

3 MAINS NOODLE FRIED RICE STIR-FRY CURRY PROTEINS

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103

Traditional PAD THAI My husband and I knew that Pad Thai was going to be the star at our restaurants. I wanted to have a whole menu section devoted to it. Here are three versions. We had a lot of fun coming up with the names and what to put in each.

• Pad Thai is made with rice noodles • Pad Thai Woon Sen is made with clear noodles made from mung beans. Also called glass noodles.

• Pad Thai No Sen is made without noodles for the carb averse.

In ver y shor t order, guests were ordering “Pad Thai No Sen.” No Sen means no noodles.

They were speaking a little Thai without realizing it. Since then, the star has become a super star and Pad Thai is one of the dishes that many of my Mint Fanatics tell me is their comfor t food. I often reply, “Soul feeding, isn’t it?” I get the best facial expressions from that comment and I keep on doing it.

Note : Stir-fr ying more than two por tions at a time doesn’t result in as good a final dish because the noodles can get mushy. Make multiple batches for more ser vings.

This is a traditional Thai recipe that has been handed down from generation to generation.

It is quick and easy but also authentic, restaurant-style.

4 ounces of rice noodles

8 shrimp

4 tablespoons vegetable oil

2 eggs

4 ounces firm tofu, strained and cut into ¼-inch cubes or strips 4 ounces skinless, boneless chicken, sliced thin; or 1 cup vegetables of choice, sliced thin (about 1/8-inch thick), for vegetarian dish

1/3 cup Nikky’s pad thai sauce (p.38) 2 cups bean sprouts 2 scallions, cut into 2-inch pieces garnish : bean sprouts, crushed unsalted peanuts

In a medium bowl, soak rice noodles for 2 hours in enough lukewarm water to cover. Do not use hot water, as it will make noodles mushy when stir-frying. Drain noodles and reserve.

Heat oil in a large non-stick wok or skillet over medium high heat. Fry tofu until crisp and remove with a slotted spoon. Set aside.

Add chicken and stir-fry until done. Add shrimp and cook until no longer translucent. Add eggs, stirring to scramble, and cook until set. (For vegetarian, stir-fry vegetables until they begin to soften, 2 to 3 minutes.)

Add noodles and tofu and up to ¼ cup water to steam the noodles. Cook until noodles are soft, about 2 to 4 minutes.

Once noodles are soft, add Nikky’s Pad Thai Sauce. Stir fry for 2 to 3 minutes until all sauce is absorbed into noodles. When liquid is absorbed, remove wok from heat. If your wok is not hot enough, you will see a lot of juice in the wok at this point.

Add 1 cup of bean sprouts and all scallions and toss to combine.

Serve immediately topped with remaining 1 cup fresh bean sprouts and crushed peanuts.

SERVINGS : 2

The Thai way In Thailand, we ser ve Pad Thai with a squeeze of fresh lime and dried chili flakes.

Now the 4 Ss are complete!

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105

PAD THAI Woon Sen I didn’t grow up eating Pad Thai Woon Sen but I did grow up eating woon sen, glass noodles made from mung beans. This kind of noodle, woon sen, is my life. Anytime I can make a dish to share that is made with woon sen, I am all in. I wanted to create a version of Pad Thai using woon sen, my personal twist on the famous classic. Woon sen absorbs more flavors from the sauce than rice noodles and you don’t feel sleepy after eating a big bowl of it. The perfect combination!

4 ounces of clear glass noodles

8 shrimp

4 tablespoons vegetable oil

1/3 cup Nikky’s pad thai sauce (p.38)

4 ounces firm tofu, strained and cut into 1⁄2-inch cubes or strips 4 ounces skinless, boneless chicken, sliced thin; or 1 cup vegetables of choice, sliced thin (about 1/8-inch thick), for vegetarian dish

2 eggs

2 cups bean sprouts 2 scallions, cut into 2-inch pieces garnish : bean sprouts, 1 tablespoon crushed unsalted peanuts

In a medium bowl, soak clear glass noodles for 30 minutes in enough lukewarm water to cover.

Drain noodles and reserve.

Heat oil in a large non-stick wok or skillet over medium high heat. Fry tofu until crisp and remove with a slotted spoon. Set aside.

Add chicken and stir-fry until done. Add shrimp and cook until no longer translucent. Add eggs, stirring to scramble, and cook until set. (For vegetarian, stir-fry vegetables until they begin to soften, 2 to 3 minutes.)

Add noodles and tofu and up to ¼ cup water to steam noodles. Cook until noodles are soft, about 2 to 4 minutes.

Once noodles are soft, add Nikky’s Pad Thai Sauce. Stir-fry for 2 to 3 minutes over high heat until all sauce is absorbed into noodles. When liquid is absorbed, remove wok from heat. If your wok is not hot enough, you will see a lot of juice in the wok at this point.

Add 1 cup of bean sprouts and all scallions and toss to combine.

Serve immediately topped with remaining 1 cup fresh bean sprouts and crushed peanuts.

SERVINGS : 2

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107

PAD THAI With No Noodle (Pad Thai No Sen) I was so proud of myself when I came up with the Pad Thai section of our menu. It’s my contribution to Thai-ish food names on the menu. Pad Thai No Sen means Pad Thai with No Noodles.

4 tablespoons vegetable oil

10 broccoli florets

4 ounces firm tofu, strained and cut into 1⁄2-inch cubes or strips

¼ cup Nikky’s pad thai sauce (p.38)

4 ounces skinless, boneless chicken 8 shrimp 2 eggs 3 baby bok choys, stems removed and leaves separated

½ medium carrot, sliced

2 cups bean sprouts 2 scallions, cut into 2-inch pieces garnish : bean spouts and 1 tablespoon unsalted peanuts, crushed

Heat oil in a large non-stick wok or skillet over medium high heat. Fry tofu until crisp and remove with a slotted spoon. Set aside.

Add chicken and stir-fry until done. Add shrimp and cook until no longer translucent. Add eggs, stirring to scramble, and cook until set.

Add bok choy and broccoli. Stir and cook for 1 minute. Add Nikky’s Pad Thai Sauce. Stir-fry for 2 to 3 minutes. Turn off heat.

Add 1 cup of the bean sprouts and all the scallions; toss to combine.

Serve immediately topped with remaining 1 cup fresh bean sprouts and crushed peanuts.

SERVINGS : 2

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109

Wok-Tossed Chinese Style NOODLE WITH CHICKEN (Kua Kai) Kua Kai is a traditional Chinese wok noodle dish that is ver y popular in Thailand. Kua means to char and kai means chicken. Char makes the character of this dish and when you get a bite of a fresh noodle with a brown burn on it that makes it crispy, that’s heaven!

It’s also one of those dishes that can bring back childhood memories because it is a staple in Thailand amongst kids. It has minimal vegetables and consists of mostly noodles, chicken and egg. Almost like the American Mac and Cheese comfor t food. The secret ingredient that makes this dish extra special is the pickled cabbage. Chinese pickled cabbage is stored in a salted jar, creating natural umami. You won’t believe it until you taste its magic. It is also used to flavor broths and soups.

4 tablespoons vegetable oil

¼ cup Nikky’s gluten free stir fry sauce (p.38)

8 ounces skinless, boneless chicken, sliced thin (or any protein)

2 teaspoons chinese pickled cabbage

2 eggs 2 cloves garlic, minced 3 cups fresh rice noodles cut into 2-inch wide strips

2 leaves of green leaf lettuce, cut into 1-inch pieces garnish : 2 scallions, thinly sliced

Heat oil in a medium non-stick wok or skillet over medium high heat.

Add chicken and stir-fry until done. Add eggs, stirring to scramble, and cook until set. Add garlic and cook until fragrant, about 10 seconds.

Add noodles, Nikky’s Gluten Free Stir Fry Sauce and pickled cabbage. Stir-fry for 2 to 4 minutes or until noodles absorb all the sauce. To get a charred noodle flavor, cook noodles without stirring until noodles are brown and crisp.

Serve immediately on top of torn lettuce and top with scallions.

SERVINGS : 2

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111

Wok-Tossed Thai BLACK SOY RICE NOODLE (Pad See Ew) My kids’ soul feeding dish of all time is Pad See Ew. I also grew up on this dish as a noodle addict. Because this dish is sweet and salty, I season it with my favorites of The Four S’s of Thai Cuisine (p.36) ; dr y chili flakes and pickled chilis in vinegar. It is usually made with Chinese broccoli. If you can find some, use it. The noodles used are the big fresh flat rice noodles.

If you cannot get them, you may use dried rice noodles of any size or even your favorite cooked pasta. Go ahead and tr y them all and let me know which is your favorite! I also like to char the noodles and my favorite is the crunchy bites of the noodles that has the caramelized sauce on it. Oh, so good!

4 tablespoons vegetable oil 8 ounces boneless, skinless chicken, lean beef or pork, sliced thin 2 eggs 2 cloves garlic, minced 3 cups fresh rice noodles, cut into 2-inch wide pieces

2 baby bok choys, bottoms trimmed and leaves separated

Heat oil in a medium non-stick wok or skillet over medium high heat.

¼ cup Nikky’s black soy sauce (p.38)

Add chicken, beef or pork and stir-fry until done. Add eggs, stirring to scramble, and cook until set. Add garlic and cook until fragrant, about 10 seconds.

nikky’s personal garnish : chili flakes, pickled chilis in vinegar

1 cup of broccoli florets

Add fresh rice noodles, broccoli, bok choy and Nikky’s Black Soy Sauce. Stir until noodles absorb sauce, about 3 to 5 minutes.

To get a charred noodle flavor, cook noodles in the wok until noodles are brown and crisp.

Garnish as desired.

SERVINGS : 2

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113

DRUKEN NOODLES (Pad Kee Mow) Thai basil is the flavor backbone of this dish. It also has amazing proper ties that keep you coming back for more. The herb is considered by some to be an antidepressant and relieve anxiety.

I love watching body language when someone eats basil-infused dishes. They star t to relax. Their shoulders are less tense. They star t to smile and converse in different tones.

The effects of basil happen so fast, I think it must be magical.

So, let’s eat lots of Thai basil. Add it to your daily dishes and grow it in your garden.

Thai basil has purple stems and darker, hear tier leaves than Italian basil.

4 tablespoons vegetable oil

¼ cup Nikky’s black soy sauce (p.38)

8 ounces skinless, boneless chicken, sliced thin (or any protein)

½ red bell pepper, sliced

2 eggs 6 cloves garlic, minced

8 to 10 thai basil leaves

1 jalapeno or 2 to 6 thai chilis, minced

2 leaves of green leaf lettuce, torn into pieces

3 cups fresh rice noodles, cut into 2-inch pieces

garnish : thai basil

1 roma tomato, quartered

Heat oil in a medium non-stick wok or skillet over medium high heat.

Add chicken, beef, pork, shrimp or tofu and stir-fry until done. Add eggs, stirring to scramble, and cook until set. Add chopped garlic and jalapeno and cook until fragrant, about 10 seconds.

Add fresh rice noodles and Nikky’s Black Soy Sauce. Stir until noodles absorb all the sauce.

Add bell pepper, tomato and basil. Stir for 1 minute.

Place lettuce on a platter. Pour noodle mixture on top and garnish with Thai basil.

SERVINGS : 2

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115

Thai FRIED RICE Thai fried rice is the best fried rice. Made of soul-feeding ingredients like jasmine rice, egg, garlic, scallions, onions and tomatoes, this dish is special. Garlic flavors the rice. Onions and tomatoes add a level of natural sweetness to the dish that balances the soy sauce. It’s a simple dish with nine ingredients and most of those you already have in your house.

The real secret ingredient to successful fried rice is to use day-old rice. To use any leftover rice, warm it in the microwave for 1 minute, but you can always use fresh rice if you don’t have any leftover.

4 tablespoons vegetable oil 8 ounces skinless, boneless chicken, sliced thin (or any protein) 2 eggs

½ carrot, sliced 1/8 yellow onion, sliced (about ¼ cup) 1 roma tomato, quartered

2 cloves garlic, minced

1 scallion, cut into 1-inch lengths

3 cups cooked jasmine rice (p.158)

garnish : 1 thinly sliced scallion

1/3 cup Nikky’s stir fry sauce (p.38)

Heat oil in a non-stick wok or skillet over medium high heat. Add chicken and stir-fry until done. Add eggs, stirring to scramble, and cook until set. Add garlic and cook until fragrant, about 10 seconds.

Add rice, Nikky’s Stir Fry Sauce, carrot, onion, tomato and scallion. Stir-fry to separate rice grains and evenly coat with sauce, 3 to 5 minutes.

Serve immediately and top with sliced scallion.

SERVINGS : 2

The Thai way In Thailand, we ser ve fried rice with a side of Fried Egg (Kai Dao), Chilis Fish Sauce, fresh limes, cilantro and scallions. It’s another dish you can eat any time of the day.

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117

Thai Basil FRIED RICE I often get this question: what makes this fried rice recipe addictive ? Hahaha! Many suspect I put in a secret ingredient to make it irresistible, but once again, the secret is Thai basil with its special proper ties that calms and relaxes the souls. (See Drunken Noodles, P. 110)

4 tablespoons vegetable oil

3 cups cooked jasmine rice (p.158)

8 ounces skinless, boneless chicken, sliced thin (or any protein) or 1 cup vegetables of choice, sliced thin (about 1/8-inch thick), for vegetarian dish

1/3 cup Nikky’s black soy sauce (p.38)

2 eggs 6 cloves of garlic, minced 1 fresh jalapeno or 2 to 6 thai chilis, minced

¼ medium red bell pepper, seeded and sliced 8 to 10 thai basil leaves garnish : thai basil leaves

Heat oil in a non-stick wok or skillet over medium high heat. Add chicken or vegetables.

Stir-fry until chicken is done or vegetables begin to soften. Add egg, stirring to scramble, and cook until set. Add garlic and jalapeno and cook until fragrant, about 10 seconds.

Add rice and Nikky’s Black Soy Sauce. Stir-fry to separate rice grains and evenly coat with sauce, 3 to 5 minutes. Add red bell pepper and basil leaves. Stir for 1 minute and turn off the heat.

Serve immediately and top with Thai basil leaves.

SERVINGS : 2

รู ปข้ า วผั ด กะเพราไม่ มีถ่ า ยไว้ รบกวนเขี ยนสู ต รใหม่ เป็ นผั ด กะเพราราดข้ า ว + ไข่ ด าว 118

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119

Garlic FRIED RICE This fried rice is basic comfor t food. I grew up on it and craved it ever y time I visited my grandmother in Thailand. I can see her now asking me, “Are you hungr y?” As she spoke, she grabbed a pan and lit the stove.

In minutes, I could smell garlic, onion and egg. My ears caught the sizzle as she added soy sauce to the rice. That aroma always takes me back to my childhood. Food inspires powerful memories.

Play with the level of the garlic to your liking. For young taste buds, less is more.

This version of fried rice is more Chinese than Thai. Season your dish with some soy sauce if you like. It’s solid peasant food. Delicious!

4 tablespoons vegetable oil

3 cups cooked jasmine rice (p.156)

2 eggs 1/8 yellow onion, diced (about ¼ cup)

¼ cup Nikky’s gluten free stir fry sauce (p.38)

4 cloves garlic, minced

garnish : 1 scallion, thinly sliced

2 scallions, thinly sliced

Heat oil in a non-stick wok or skillet over medium high heat. Add egg, stirring to scramble, and cook until set. Add onion and garlic and cook until fragrant, about 10 seconds.

Add rice and Nikky’s Gluten Free Stir Fry Sauce.

Stir-fry to separate rice grains and evenly coat with sauce, 3 to 5 minutes.

Serve immediately topped with sliced scallion.

SERVINGS : 2

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121

PINEAPPLE CASHEW Fried Rice I know it might seem weird to have pineapple and cashews in fried rice, but it really has a purpose…yummy goodness. These ingredients not only add deliciousness, but the pineapple is a natural sweetener and the cashew brings a crunch and extra protein. Pineapple and cashews are grown widely in the southern par t of Thailand and thus are used in a lot of dishes from the south. This region grows the sweetest pineapples and the best cashews.

I challenge you to star t thinking of other natural sweeteners from fruits that you can star t adding to your ever yday dishes that will make your creations pop with another layer of fresh flavor.

4 tablespoons vegetable oil

3 tablespoons whole roasted cashews

8 ounces fresh boneless skinless chicken breast, thinly sliced; or shrimp

½ cup pineapple chunks, fresh or canned in water, drained

2 eggs 2 cloves garlic, minced 1/8 yellow onion, sliced (about ¼ cup) 3 cups cooked jasmine rice (p.156) 1/3 cup Nikky’s stir fry sauce (p.38)

1 scallion, cut into 2-inch pieces 1 roma tomato, quartered garnishes : 1 scallion, thinly sliced

Heat oil in a non-stick wok or skillet over medium high heat. Add chicken and stir-fry until half-done. Add egg, stirring to scramble, and cook until set. Add garlic and yellow onion and cook until fragrant, about 10 seconds.

Add rice and Nikky’s Stir Fry Sauce. Stir-fry to separate rice grains and evenly coat with sauce, 3 to 5 minutes.

Add cashews, pineapple, scallion and tomatoes.

Stir to combine and turn off heat.

Serve immediately topped with sliced scallion.

SERVINGS : 2

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Ginger CHICKEN Ginger Chicken is special because the sauce is ver y unique. It’s a balance of acid, sweet, spice and salt. This balance plays on the spicy taste of ginger that deser ves its own blend of flavors. Tr y it and fall in love.

The flavor of the sauce is enhanced by the vegetables and protein you use.

Have fun and change it up with your favorites.

2 tablespoons vegetable oil

1 scallion, cut into 2-inch pieces

8 ounces bonelss, skinless chicken breast, sliced thin

1/8 yellow onion, sliced (about ¼ cup)

2 cloves garlic, minced 2 tablespoons fresh ginger, peeled and sliced into matchsticks

1/8 green cabbage, cut into 2-inch squares (about 1½cups) ¼ cup Nikky’s stir fry sauce (p.38)

4 white mushrooms, quartered

1 tablespoon white vinegar

½ medium carrot, sliced thin

4 cups cooked jasmine rice (p.158)

10 snap peas

Heat oil in a non-stick wok or skillet over medium high heat. Add chicken and stir-fry until done. Add garlic and ginger; cook until fragrant, about 10 seconds.

Stir in mushrooms, carrots, snap peas, scallion, onions and cabbage.

Stir in Nikky’s Stir Fry Sauce and vinegar.

Stir-fry until vegetables are al dente, 3 to 5 minutes.

Serve with jasmine rice.

SERVINGS : 2

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CHICKEN BASIL Stir-Fry This is the best one-dish meal ever. I remember as a teen hanging out with my brother and his friends. I didn’t like to do girly stuff. Instead I liked goofing around with the boys, bicycling around the village and playing in the streets. We loved this chicken dish with basil, rice and kai dao (fried egg).

Even though I am a noodle girl, this stir-fr y with rice is the bomb. I have made it really simple by using Nikky’s Black Soy Sauce. All you must do is add minced chicken and some basil, chilis, and garlic. It’s the dish Thai’s eat as breakfast, lunch, dinner, late night and for sobering up after a big night out.

Use Holy Basil if available. It has smaller leaves with a pepper y undernote. That is a variety native to Southeast Asia. If that isn’t available, use Thai basil.

2 tablespoons vegetable oil

½ cup Nikky’s black soy sauce (p.38)

1 pound ground or sliced boneless, skinless chicken

1 cup thai basil leaves, loosely packed

10 broccoli florets, optional

2 cups jasmine rice (p.158)

6 cloves garlic, minced

optional : 2 thai fried eggs (kai dao) (p.173)

1 jalapeno or 2 to 6 fresh thai chilis, minced

chili fish sauce (p.168)

Heat oil in a non-stick wok or skillet over medium high heat.

Add chicken and broccoli; stir-fry until done.

Add garlic and chilis; cook until fragrant, about 10 seconds. Add a splash of water if chicken appears dry.

Stir in Nikky’s Black Soy Sauce and basil.

Toss for 1 minute longer.

Serve with jasmine rice. If desired, top each serving with a Thai fried egg and Chili Fish Sauce SERVINGS : 2

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ASIAN STIR-FRY With TOFU And VEGETABLE This recipe demonstrates how impor tant prep is for Thai cooking. Make sure you cut all vegetables the same size and thickness to assure even cooking. To go vegetarian, get creative with your favorite plant-based protein. This is great for when you’re craving a lot of veggies.

2 tablespoons vegetable oil 8 ounces skinless, boneless chicken, lean beef or pork, sliced thin; shrimp; tofu, (cubed and fried) 2 cloves garlic, minced ½ cup cabbage, cut into 2-inch squares

10 whole snap peas ¼ cup yellow onion, sliced into half moons ½-inch wide ¼ cup canned bamboo shoots, sliced or matchsticks 1 scallion, cut into 2-inch pieces

10 broccoli florets

1/3 cup nikky’s stir fry sauce (p.38)

2 bok choy, leaves separated

½ teaspoon sesame oil

4 mushrooms, quartered 1 cup carrots, sliced ¼-inch thick

2 cups cooked jasmine rice (p.158)

Heat oil in a large non-stick wok or skillet over medium high heat. Add chicken, beef, pork, shrimp or tofu and cook until done, 3 to 5 minutes. Add garlic and cook until fragrant, about 10 seconds.

Stir in cabbage, broccoli, bok choy, mushrooms, carrots, snap peas, onion, bamboo shoots and scallion.

When vegetables are half-way soft, after 2 to 3 minutes, add Nikky’s Stir Fry Sauce and sesame oil. Stir-fry until proteins and vegetables are done, 1 to 2 minutes longer. Remove from heat.

Serve with jasmine rice.

SERVINGS : 2

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RED Curry Red curr y fits right in between the heat levels of yellow (mild) and green (hot) when it comes to spice level. It feeds all souls and is the gateway to Thai curries for many people.

My recipe has more of a soup consistency so that I get more curr y. Different regions of Thailand also make it with var ying consistencies. There is no right or wrong way to make it.

You can even make it without a protein.

To create a curr y sauce, omit water and reduce it to thicken for any grilled meats, fish or vegetables. The way you cook it dictates the consistency. So, make it the way you love it.

1 tablespoon vegetable oil

4 teaspoons sugar

2 tablespoons red curry paste

½ cup bamboo shoots, sliced or matchsticks

8 ounces skinless, boneless chicken; lean beef or pork, sliced thin; shrimp; cubed tofu 2 cups coconut milk 1 cup water

½ teaspoon salt

¼ medium red bell pepper, sliced thin 8 to 10 thai basil leaves 2 cups cooked jasmine rice (p.158) garnish : thai basil leaves

Heat oil in a medium saucepan over medium high heat. Add red curry paste and stir to release the fragrance, about 10 seconds.

Add protein of choice. Cook until done, 3 to 5 minutes. Add coconut milk, water, sugar and salt. Bring to a boil.

Add the bamboo shoots and red bell pepper.

Simmer for 10 minutes. Stir in Thai basil leaves.

Serve with jasmine rice. Garnish with Thai basil.

SERVINGS : 2

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GREEN Curry Green is my favorite curr y. There, I said it! The green color comes from fresh green Thai chilis.

The flavor is more intense, i.e hotter, than other colors of Thai curries. This dish also includes eggplant. I love eggplant, all kinds.

Curries are best ser ved with white jasmine rice or rice noodles. Any carb, even spaghetti or a roll, will soak up the delicious green curr y sauce.

The secret to getting the curr y to a beautiful bright green is the spinach water. Spinach adds iron and a natural color.

This is one of the better-known Thai dishes around the world and represents the hotter end of the curr y spectrum.

2 cups fresh spinach leaves

2 tablespoons sugar

1 cup water

1 teaspoon fish sauce

1 tablespoon vegetable oil 2 tablespoons green curry paste 8 ounces skinless, boneless chicken; lean beef or pork, sliced thin; shrimp; cubed tofu 2 cups coconut milk 1 small japanese purple eggplant, sliced 1-inch thick or 4 thai green eggplant, quartered

2 tablespoons + ¼ teaspoon salt ½ cup bamboo shoots, sliced or matchsticks ¼ medium red bell pepper, sliced thin 8 to 10 thai basil leaves 2 cups cooked jasmine rice (p.158) garnish : thai basil

In blender, combine spinach and 1 cup water.

Blend until mixture turns green and no leaves are visible.

Heat oil in a medium saucepan over medium high heat. Add green curry paste and stir to release the fragrance, about 10 seconds.

Add protein of choice. Cook until done, 3 to 5 minutes. Add blended spinach water, coconut milk, eggplant, sugar, fish sauce and salt. Bring to a boil.

Add bamboo shoots and bell pepper. Simmer for 10 minutes. Stir in Thai basil leaves.

Serve with jasmine rice. Garnish with Thai basil.

SERVINGS : 2

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Thai BARBECUE Take your grilling skills to the next level with Thai grilled beef. It is the perfect pairing with Dried Chili Sauce (Nam Jim Jeaw) (P. 162). The addition of baking powder to the marinade helps tenderize the meat.

1½ pounds flank or sirloin steak, pork loin, chicken thighs MARINADE ¼ cup light soy sauce

1 cube or 1 teaspoon chicken bouillon

Place beef in a single layer in glass baking dish.

3½ cups sticky rice (p.160) MARINADE In a small bowl, stir together soy sauce, oil, dried chili sauce (nam jim jeaw) (p.162) baking powder and chicken bouillon. Pour

1 tablespoon light sesame or vegetable oil ½ teaspoon baking powder

over meat and marinate for at least 20 minutes.

Turn the meat half way through.

Remove meat from marinade. Grill protein to desired degree of doneness.

Cut into strips and serve with sticky rice and Dried Chili Sauce. Garnish with chopped scallion.

SERVINGS : 4

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Crispy Red Snapper with

SWEET AND SPICY CHILI SAUCE Getting addicted to this surprise dish is kind of like ser ving your community. You get an unexpected good feeling when you give more than you get. It feeds your soul.

May I digress? I was introduced to community ser vice while I was at the Hockaday School as a full-time high school student. I realized that without suppor ting your community when you are able, you are nobody. That ethic is engrained in me as I’m always looking for ways to give back.

I was once told “to give from your overflow.” That made so much sense and inspired me to want my business to ser ve my community by feeding souls with amazing food.

Now back to soul-feeding red snapper.

In Thai, this sauce is called Pla Rad Prik, which means “fish topped with chilis.” After being in the restaurant business for a while, I learned that just the word “chili” can make some people war y about tr ying the dish. Thus, I gave our red snapper dish a named based on the main flavors of the sauce, sweet and spicy. I personally love a lot of fresh herbs as my garnish so that it looks like fish topped with an herb salad.

A couple of chef ’s notes : • If you can’t find white soy sauce, don’t sweat it. Just add a pinch or two of salt for balance.

• To get the filets in a crisp spiral, use deeper oil so the fillets can curl.

• A whole red snapper is traditional to this dish. Use a deeper pan and more oil for fr ying for a whole fish.

1 tablespoon vegetable oil 2 tablespoons white vinegar 1/8 yellow onion, diced (about ¼ cup)

4 cloves garlic, minced 1 small jalapeno, chopped

2 tablespoons white soy sauce 1 tablespoon sriracha sauce

1 scallion, thinly sliced

2 (6-ounce) red snapper fillets, skin on

6 sprigs of cilantro, coarsely chopped

1 cup all-purpose flour vegetable oil for frying

Rinse red snapper fillets and pat dry. With small sharp knife, slice the surface of the fish in left-to-right diagonal slices about 1 inch apart. Repeat with right-to-left diagonal slices to create a diamond pattern. Be careful not to cut through the skin.

1/3 cup sweet and sour sauce

garnish : 1 scallion thinly sliced and sprigs or leaves of cilantro

Spread flour in a large shallow bowl. Dip fish into flour on both sides to coat evenly.

1/3 red, orange or yellow bell pepper, diced (about ¼ cup)

1 teaspoon cornstarch

Heat oil in a non-stick wok or skillet over medium high heat. Add yellow onion, garlic and jalapeno.

Stir to release the fragrance, about 10 seconds.

Add bell pepper, scallion, cilantro and Sweet and Sour Sauce, vinegar, white soy sauce and sriracha.

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Blend 1 teaspoon water and cornstarch to make a smooth paste. When mixture boils, stir in cornstarch mixture until thickened. Remove from heat but keep warm while cooking fish.

Heat 1 inch of oil to 350 F in a large skillet.

Deep-fry the fish fillets until golden brown.

Pour sauce on top of fried fillets and garnish with scallion and cilantro.

SERVINGS : 2

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STUFFED SQUID (Plamuk Yud Sai) I love squid! I grew up eating fresh seafood in Thailand, especially on the beach. I am a beach girl and the ocean restores me with peace and serenity. I love ever ything about the beach, the ocean, the sand and free time.

Hanging out with your family with no agenda and no schedule is impor tant for family bonding. My family went to the beach ever y weekend we could and ate our way through Pattaya, a beach town south of Bangkok. We also took big, extended family vacations to the beach.

How do you like to relax and bond with family? Share this recipe and lets all go to the beaches in Thailand. They are ranked some of the most beautiful beaches in the world.

Cooking notes: • I don’t always have a steamer or a sous vide machine on hand to cook squid. If you don’t either, don’t be dismayed. You can make one easily.

• Buy prepared, ready-to-use squid. Filling the squid bodies is easier if you use a pastr y bag. To make a disposable pastr y bag, fill a plastic food bag with the filling. Using scissors, snip off one of the bottom corners. Squeeze filling into squid bodies.

• You will need toothpicks to secure the stuffing inside the squid.

8-10 whole squid bodies or “tubes” STUFFING 10 stems of cilantro, chopped 8 cloves garlic, minced 6 ounces ground pork

1 teaspoon ground white pepper

Rinse squid and pat dry. Lay out on paper towels.

1 teaspoon sugar

In work bowl of food processor, add cilantro, garlic, white pepper, sugar and salt. Process until finely chopped. Add shrimp and process until finely chopped.

2 teaspoons salt thai seafood sauce (nam jim seafood) (p.168)

6 ounces shrimp, peeled and devained

Transfer to a medium bowl. Add pork and blend well.

Transfer stuffing to pastry bag or plastic bag.

Homemade steamer Inver t a plate or saucer inside a large skillet or saucepan with a tight-fitting lid. The plate or saucer should fit with a little space for the steam to rise around it. Add 1 to 2 inches of water. Don’t let the water cover the plate but don’t let it cook away either. Viola! You have a steamer.

Squeeze enough stuffing into each squid to fill the body almost to the top. Use a toothpick to close the opening.

Arrange stuffed squid tubes in a steamer and steam for 18 to 20 minutes.

After squid are cooked through, remove from steamer and cool enough to handle. Remove toothpicks. Slice the tubes into bite-size pieces and top with the Thai seafood sauce.

SERVINGS : 4

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Me and Knox at Asian Mint Oak Lawn

Being a Mom Entrepreneur The most frequent question I get as a Mom Entrepreneur (woman with her own business and a family) is, “How do you do it all?”

Honestly, when I first started and even sometimes to this day, I ask myself that same question. It’s not easy.

But as long as you have your priorities right; plan your days, weeks, months and years; and have your tribe to support you, it happens.

I have to say my restaurants’ hours do fit well with my kids’ school schedules. I get up with them and take them to school. That means I get to have the first conversation with them to set the tone for their day.

Sometimes I put on a motivational YouTube talk but mostly it’s Disney music right now for Skye.

I then can come home and put them to bed and be the last person to talk to them about their day and kiss them good night. I ask them what life or school events are important to them and I make sure I am there for those; not what I think is important. I do add a few I want to be a part of, too. My son’s and daughter’s needs are ver y different, but they also have each other to lean on which is so awesome.

Mommy guilt and work guilt still happen from time to time but that is my “smallness” talking. I am learning to acknowledge the feeling, make a decision and move on.

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4

DESSERTS

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Mango STICKY RICE One of me and Knox’s favorite desser ts is mango sticky rice. I go searching for this desser t the moment I get off the plane in Bangkok. Like many homesick Thais, it is the first and last thing I eat before I leave the countr y.

This is another soul-feeding dish that brings back memories of the warm sun ripening the mango and the familiar hands that made the sticky rice and coconut sauce. It’s a dish to live for.

In Thailand, pandan leaves are used like vanilla in Western cooking to add aromatics to desser ts. Because fresh pandan leaves are hard to find in the U.S., use pandan essence, available in Asian groceries. Note: it comes in green and clear shades. The green essence impar ts a beautiful jade color to the sticky rice. ¾ cup coconut milk ¾ cup sugar ½ teaspoon salt ½ teaspoon pandan essence 2 ½ cups warm cooked sticky rice (p.160)

COCONUT SAUCE ¼ cup coconut milk 1 tablespoon sugar 1 teaspoon all-purpose flour ¼ teaspoon salt 2 whole mangos, carved or sliced toasted white sesame seeds

In a medium saucepan over medium high heat, combine coconut milk, sugar and salt. Bring to a boil, stirring until sugar is dissolved. Remove from heat and stir in pandan essence.

Transfer warm sticky rice into a large bowl and pour coconut mixture over rice. Mix well until grains separate and rice is evenly coated.

Cover rice and let stand for 30 minutes to allow rice to absorb coconut mixture.

For Coconut Sauce: Combine coconut milk, How to handle a mango sugar, flour and salt in a microwave safe bowl.

Hold the mango stem end pointing up. Position Microwave on High for 20 seconds and stir. a chef ’s knife next to the center of the stem, Microwave again for 10 seconds and stir. cutting down, along the sides of the pit. You should have two large oval pieces of fruit. Cut Drizzle coconut sauce over sticky rice and the two small sides to remove the flesh from sprinkle with toasted sesame seeds with fresh the seed. There will be four total pieces of fruit. mango on the side.

You can trim the remaining mango flesh attached to the seed. Or eat around the pit for a quick snack.

Position a piece of mango, skin side down on a cutting board. Be careful not to cut through the mango skin. Make long slits lengthwise to create multiple parallel lines. Turn the mango and cut similar sized lines perpendicular to the other slices to form a crisscross pattern. Do the same with the other half. Hold a piece of crisscross-cut mango piece with both hands. Place thumbs on the skin side of each end and push to raise the cross-cut mango flesh. The piece of mango should look like the quills of a hedgehog. For a spectacular presentation, ser ve this way.

Or use a paring knife to slice the mango flesh from the skin. This technique produces mango cubes. Or skip the crisscross and use a large spoon to scoop the fruit from the skin.

SERVINGS : 4

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Chocolate MOUSSE CREPES Measurements for this recipe are in weights because that’s how I learned it in El Centro College pastr y classes. Weight measurements are so much more accurate than cups because different kinds of flours weigh differently.

My personal touch to the chocolate mousse is amaretto. This Italian almond liqueur is my favorite to pair with chocolate. I love spiking my desser ts with a spirit.

The first time I made this for my hubby he told me they were the best chocolate mousse crepes ever. So, when I was deciding what to make for a Valentine special, he said, “Without a doubt, your chocolate crepes!” I even made crepes as his “bir thday cake” desser t one year.

CREPES 6 ounces bread flour

CHOCOLATE MOUSSE 8 egg yolks

6 ounces cake flour

4 cups heavy cream

3 ounces sugar

8 tablespoons sugar

2 teaspoons salt

16 ounces bittersweet chocolate chips

6 whole eggs, lightly beaten 6 egg yolks, lightly beaten 6 ounces butter, melted and cooled 3 cups warm (not hot) milk 4 ounces brandy

2 teaspoons vanilla extract ½ cup amaretto liqueur GARNISHES powdered sugar whipped cream fresh strawberries

CREPES In a large bowl, whisk together flours, sugar and salt. Whisk in beaten eggs and yolks, butter, warm milk and brandy. Mix until blended, then strain through a fine mesh strainer into a clean bowl.

Cover and let sit for 30 minutes.

Warm a (10-inch) non-stick skillet or crepe pan over medium heat.

Pour ¼ cup of crepe batter into pan and swirl to evenly coat the bottom. When bubbles break the surface of crepe and it begins to look dry, slide a rubber spatula around the edges to loosen crepe.

Using a spatula, flip the crepe when it looks dry on top. The bottom should be very light brown. Cook an additional 30 seconds, then slide crepe into a plate. Repeat with remaining batter. Stack finished crepes and allow to cool. Wrap tightly in plastic until ready to use. Crepes keep in refrigerator for up to 3 days.

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CHOCOLATE MOUSSE In a medium saucepan, whisk together egg yolks, 1 ½ cups heavy cream and 4 tablespoons sugar.

Cook over medium-low heat, stirring constantly, until mixture coats back of spoon, about 3 to 4 minutes (do not boil). Remove from heat.

Place chocolate chips in a large bowl. Pour custard mixture through a fine mesh sieve over the chocolate. Let it sit for a few minutes then stir to melt the chocolate. Add vanilla and Amaretto. Fill a larger bowl with ice and water. Place bowl with chocolate mousse into ice and chill until cool.

With an electric mixer, beat remaining 2½ cups heavy cream with remaining 4 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

Spoon into a piping bag or a large zip lock bag; chill, at least 2 hours or overnight.

ASSEMBLY Warm 2 crepes in the microwave for 10 to 15 seconds to bring to room temperature.

Squeeze a line of chocolate mousse into the middle of each crepe.

Fold left and right over the mousse and flip with the seam down on serving plate.

GARNISHES Dust with powdered sugar or just pick it up to eat like a burrito as my husband does. Great served on a plate with fresh strawberries and whipped cream.

SERVINGS : 24 FILLED CREPES, 2 PER SERVING

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Green Tea ICE CREAM CAKE My restaurants became well-known for this cake early on as we were one of the first restaurants to bring green tea desser ts to life in the Dallas area. We were the only ones making a green tea ice cream cake. We went through multiple versions before we settled on this recipe. It reflects my love for green tea ice cream in a desser t that fuses eastern and western flavors and techniques.

ICE CREAM FILLING 2 pints green tea ice cream, slightly softened

1½ cups sugar

GREEN TEA CAKE 2¾ cups sifted cake flour

1 cup milk

2 tablespoons matcha green tea powder, pinch more to dust top 4 teaspoons baking powder ¾ teaspoon salt 4 large egg whites

¾ cup unsalted butter, at room temperature 2 cups simple syrup FROSTING 8 large egg whites 2 cups sugar ½ teaspoon cream of tartar 2 teaspoons vanilla extract

Cover a 9½x13-inch sheet pan in plastic wrap with the edges hanging over the sides. Fill with green tea ice cream. Smooth and level the top.

Ice cream should be about ½-inch thick. Cover with another piece of plastic wrap and freeze overnight.

Heat oven to 350 F. Line 1 13x18-inch sheet cake pan with parchment paper.

GREEN TEA CAKE In a large bowl, sift together flour, green tea powder, baking powder and salt. Sift together 1 more time.

In a medium mixer bowl, beat 4 large egg whites on high speed until foamy. Gradually add ½ cup sugar and continue beating until soft peaks form.

In another large mixer bowl, beat butter on high speed until light and fluffy, about 1 minute.

Gradually add remaining 1 cup of sugar and beat until light and fluffy. Add sifted flour mixture, a small amount at a time, alternately with milk.

Beat until smooth after each addition.

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Gently fold beaten egg whites into batter. Spread batter into parchment-lined sheet cake pan.

Bake for 30 to 35 minutes or until cake springs back when pressed lightly in the middle. Cool cake in pan. When completely cool, release cake around edges using a knife. Turn out of pan onto a large cookie sheet lined with parchment paper. Brush generously with simple syrup. Transfer to freezer.

FROSTING In a medium heatproof mixer bowl, combine 8 large egg whites, 2 cups sugar and cream of tartar. Set over a pan of simmering water to make a water bath. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to an electric mixer fitted with whisk attachment.

Starting on low speed, gradually increasing to high, beat until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla and mix until combined.

Sweet thoughts I am a pastr y chef at hear t. I love to bake and eat sweets.

This passion has shaped my menu and my huge, prized cookbook collection along with my baking gadgets. Along the way, I have tried it all: Cake pops, cupcakes, layered cakes, pies, tar ts, cookies, crepes and gelatin ar t. I always seem to find a way to add Asian flair to my western desser ts and ways to westernize my Thai sweets.

Green Tea Ice Cream Cake helped put me on the map. So did my Jasmine Crème Brulee, Chocolate Flourless Cake (before gluten free was a thing and the reason my husband married me) as well as the East meets West notion to put ice cream with Thai sweet sticky rice.

I’ve featured my grandmother’s orange mandarin and strawberr y cakes. I sometimes make special occasion desser ts for my guests: Green Tea S’mores for the winter holidays, Chocolate Mousse Crepes for Valentine’s Day and Kabocha Coconut Custard during the fall.

TO ASSEMBLE THE CAKE Transfer cake to board or tray. Remove frozen green tea ice cream from its pan. First remove top layer of plastic wrap. Then pull evenly on all sides of the bottom plastic wrap to lift ice cream from pan. Carefully remove plastic wrap and transfer ice cream to top of cake.

Frost the top and sides of cake with frosting.

Garnish with a dusting of green tea matcha powder.

Keep frozen until 10 minutes before ready to serve. Allow to soften slightly for slicing.

SERVINGS : 24 PIECES

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SWEET RICE PUDDING With Sweet Corn And LONGAN FRUIT Longan fruit (Thais say Lum-Yai) is one of the most popular fruits in Thailand. This rice pudding is one of my favorite desser ts of all time, something I loved as a child. The salty coconut sauce with the sweet rice pudding makes a great contrast in flavors.

Longans are the size of grape tomatoes with a hard, brownish shell on the outside and a large pit in the middle. The edible flesh is translucent, similar to a lychee but slightly sweeter and chewier. Longans taste ver y sweet, with a hint of tang.

The rice pudding should be ser ved warm or at room temperature. It must be ser ved immediately because the rice will continue to absorb the sauce and the texture changes from pudding to a glob.

SAUCE ½ cup coconut milk ½ teaspoons salt RICE PUDDING 1 cup sticky rice, soaked for at least 2 hours ½ cup sugar 1/8 teaspoon salt 1 cup fresh or canned sweet corn, drained 1 (20-ounce) can of longan fruit, drained

SAUCE In a small saucepan over medium high heat, bring the coconut milk to a simmer. Add 2 teaspoons salt. Stir to dissolve. Remove from heat.

RICE PUDDING Drain and rinse soaked rice. Let dry about 20 minutes.

In a large pot over high heat, add rice and 3 cups water. (If using fresh corn, add to pot at this time). Bring to a boil and cook for about 10 minutes or until rice grains are clear.

Turn heat to low. Stir in sugar and salt. When sugar melts, add canned corn and longan fruit.

5. Pour 1.5 tablespoon of sauce over rice pudding.

Serve immediately.

SERVINGS : 6

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RED RUBY (Tub Tim Krob) Tub Tim Krob is a ver y popular Thai desser t, especially in the hot season. It looks like red rubies floating in a glass of chilled milk. The name comes from the name of red pomegranate seeds, the “rubies.”

Our version of Tub Tim Krob is made from water chestnuts cut into small cubes and colored pink by soaking them in traditional Thai red strawberr y-flavored syrup. This recipe uses flavoring syrups like those used for Italian sodas or cocktails. Jasmine essence may be found at an Asian supermarket.

With strips of jackfruit, it is perfect on a tropical afternoon. Ser ve with coconut milk, syrup and crushed ice on top. Kids love it.

RED RUBY 2 cups of water chestnuts, drained and quartered (20-ounce can) 1 tablespoon flavored red syrup, as for italian sodas or snow cones 1 cup tapioca flour

JASMINE SIMPLE SYRUP 1½ cups palm sugar 1 cup water 1/8 teaspoon salt 1 teaspoon jasmine essence 1 cup of coconut milk

½ cup jackfruit, drained and sliced

RED RUBY In a medium bowl, combine quartered water chestnuts and syrup. Let set for 30 minutes, then drain. Sprinkle with tapioca flour and mix well to coat.

Pour tapioca flour-coated water chestnuts into a strainer and shake off excess flour. Make sure there’s not too much flour or the texture will be gummy.

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In a medium pot over medium high heat, bring 3 inches of water to a boil. Add floured chestnuts and cook until chestnuts float and flour turn translucent, about 4 to 5 minutes. Remove red cubes with a slotted spoon and place into a medium bowl of ice cubes and water to stop the cooking. After it cools down, it will become more translucent.

Drain and scoop Red Rubies from the ice water bath into 4 small bowls. Add jackfruit to each and drizzle with 3 tablespoons Jasmine Simple Syrup and 3 tablespoons coconut milk on top of each. Top with crushed ice.

JASMINE SIMPLE SYRUP In a small saucepan over medium high heat, combine sugar, water and 1/8 teaspoon salt.

Stir and cook until sugar is dissolved and liquid boils. Remove from heat and stir in jasmine essence. Let cool.

SERVINGS : 4

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Thai Kabocha COCONUT CUSTARD I love making this desser t in the fall, especially for Thanksgiving when ever yone is in the mood for pumpkin and squash. It is a beautiful desser t that impresses the eyes as well as the taste buds.

1 small (7-inch diameter) kabocha squash ¾ cup coconut milk 1½ cups (250 grams) palm sugar, shaved or grated (see below) ½ teaspoon salt 1 teaspoon vanilla extract 5 large egg

Wash the outside of the squash thoroughly because you will be eating the skin. Cut out a 2x3-inch rectangle around the stem. Scrape with a paring knife to smooth the cut side.

Scoop out squash seeds and rinse the inside.

A smooth inside will look pretty when you slice the custard.

In a medium microwave safe bowl, combine coconut milk, palm sugar, salt and vanilla.

Microwave on high in 30-second intervals, stirring each time. You will need 1 to 3 intervals until sugar dissolves. Let cool to room temperature.

In large bowl, beat eggs until foamy. Whisk coconut milk-palm sugar mixture into eggs to make the custard.

Strain custard through a fine sieve into another bowl. Strain custard a second time into squash, to the top of the opening. Let set while steamer heats.

When water boils, place filled squash inside a large bowl so it is level. Place bowl on steamer rack. (To improvise a steamer, see P.159) Simmer for about 1 ½ to 2 ½ hours on low heat.

Every 15 minutes, lift lid of steamer so squash doesn’t crack. After 1½ hours, insert a sharp knife or bamboo skewer into custard about every 15 minutes. When done, knife or skewer should come out clean. Total cooking time will depend on thickness of squash.

Let cool completely in steamer with lid slightly open to allow custard to set and squash doesn’t crack, 5 to 6 hours. Refrigerate to store. Best served at room temperature. Slice for individual servings.

FOR INDIVIDUAL SERVINGS Cut squash flesh into 1-inch cubes. Fill 6-8 ramekins equally and pour in custard ¾ up.

Place in a steamer or into a larger baking pan with 1 inch of hot water. Steam as above for 30 to 35 minutes or bake in 350 F oven for 30 to 35 minutes. Test for doneness as above.

SERVINGS : 8 SLICES

About palm sugar Palm sugar (not coconut sugar) is sold in small solid disks that must be shaved with a knife or grated. Use a box grater or micro plane.

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5

ESSENTIALS RICE SAUCE EGGS

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Jasmine RICE Jasmine rice is essential to Thai cuisine. It is a long grain variety with a subtle aromatic fragrance and a soft, sticky texture.

Jasmine rice is so impor tant to Thai dishes that some of my regular customers have become connoisseurs who can tell when the rice is not cooked correctly. They don’t hesitate to call out our chefs. It makes a difference.

I was not a big brown rice fan until I found jasmine brown rice. With a texture like white jasmine rice, brown jasmine rice takes longer to cook, because brown jasmine rice doesn’t undergo as much processing or milling as white jasmine. It retains more of the rice essence and vitamins, par ticularly B vitamins; also nutrients and minerals to keep the body and soul ver y happy. If you don’t love brown rice but want to star t adding it to your diet, mix it with white jasmine rice.

Most of the recipes in this book call for 3 cups rice. This recipe yields 4 cups cooked rice, an extra cup to use as you like or to soak up even more sauce. Rice stores in the refrigerator and reheats easily in the microwave.

2 cups white or brown jasmine rice

Place rice in fine mesh strainer. Rinse under cold running water until water runs clear. Use your fingers to gently massage the rice; drain.

If using a rice cooker, follow manufacturer’s instructions with easy guidelines on the cooking insert.

If using a large saucepan over high heat, combine white rice and 3 cups water or brown rice with 4 cups water.

Bring to a boil, stirring occasionally until grains soften and water evaporates to the level of rice.

Why use a rice cooker?

I grew up with a rice cooker in the kitchen.

I prefer using a rice cooker because it is foolproof. You can leave cooked rice in the cooker to keep warm all day. Make rice in the morning, if you like. It’ll still be warm and ready to eat for dinner. Also, clean up is so much easier.

Cover saucepan with lid and turn heat to very low.

Simmer white rice for 15 minutes, brown rice for 30 minutes. Rice should be tender and most of the liquid absorbed.

Remove from heat and let sit covered for 10 to 15 minutes. The residual heat inside the pot will steam the rice and absorb any remaining water.

SERVINGS : 4 CUPS

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Sticky RICE Just about ever yone falls in love with sticky rice at first bite. Kids especially, because sticky rice clings together so little ones can eat it with their hands. Beyond that, sticky rice goes well with grilled meats on a stick and fried chicken which are also kids’ favorites.

You can eat sticky rice with anything. You can make it into a savor y condiment or a desser t.

I have a sweet sticky rice desser t recipe (P. 142) that you will love.

Your life will forever be changed once you have added sticky rice to it!

2 cups sticky rice

To a large bowl, add rice and enough room temp water 1 inch above the rice. Soak for at least 4 hours. If you are in a rush, use hot water and soak for 30 minutes.

Using a fine-mesh strainer, drain the rice and rinse till the water runs clear.

Improvise a rice steamer To achieve the right texture, sticky rice must be steamed, not boiled. Great if you want to buy a traditional bamboo rice steamer. If not, here’s how to create one: • Select a deep saucepan and a colander large enough to still fit inside of the saucepan.

Add 2 inches of water to pan. Raise bottom of the colander 2 to 3 inches above the water with an inver ted plate or bowl.

• Line the colander with 2 layers of damp cheesecloth. The cloth should be large enough for a 3-inch overhang down the sides of the pot.

Place soaked rice in cheesecloth-lined colander.

Pat rice into an even layer. Fold overhanging cheesecloth over the rice, then cover with lid or foil to create a tight seal.

• Halfway through cooking time, take pot off heat and use a large rubber spatula to turn the rice for even cooking. Return pot to heat and finish steaming.

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If using a bamboo or improvised steamer (see note), transfer soaked rice to cheesecloth lined colander or bamboo steamer. Set on top of a pot and cover rice with a lid or foil. Over high heat, bring water to a boil, then lower heat to a simmer.

Cook for 15 minutes. Remove from heat.

With a large rubber spatula, lift the whole cheesecloth batch of rice and turn it over. Return pot to heat, replace lid and continue to steam for another 5 minutes. Rice kernels should be soft, sticky and somewhat translucent.

When rice is tender, remove from heat and let cool for 10 to 15 minutes.

SERVINGS : 3½ CUPS

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TOASTED RICE POWDER (Khaw Kua) Khaw kua is a binder that adds a toasted flavor and bit of crunch to a salad. Either you love it or hate it! When added to a chicken salad (chicken larb), it binds the sauce to the meat, so you get all the flavors in one bite. Not one drop of sauce is left in the bottom of the bowl. I call this the efficiency binder.

2 cups uncooked sticky or jasmine rice

Heat a medium size wok or skillet over medium high heat. Add uncooked sticky rice.

Stir constantly until rice starts to turn dark brown, almost burnt. Remove from heat and cool in the pan.

Khaw Kua

Grind to a coarse powder in a spice mill or blender, or crush with a mortar and pestle. Use as called for in recipes. SERVINGS : MAKES ½ CUP

THAI DRIED CHILI DIPPING SAUCE (Nam Jim Jeaw) This sauce is great with grilled or pan-seared beef, pork and chicken. I even like it on a fried egg over rice.

I grew up on this sauce. Ever y Saturday, the papaya salad street car t rolled into our neighborhood. Soon there would be a line waiting to order. Within two hours, ever ything was sold out.

I had a special connection with the Papaya Salad Lady. I was the only half-white kid in line to order. I loved watching her multitask, taking and making all the orders. She sweated over the coal fire, never skipping a step to make things go faster. Her hands flew as she prepared each order. Sometimes I stood in line for an hour. This wasn’t fast food take-out.

I loved smelling the meats on the grill. The citrusy aroma of a fresh squeeze of lime juice going into the larb. Chili and garlic being smashed for the papaya salad. And this sauce ready to go in small plastic bags tied with a red rubber band. It truly is the best dipping sauce for grilled meats with sticky rice.

4 tablespoons fish sauce 3 tablespoons lime juice 1 teaspoon palm sugar or granulated sugar 2 tablespoons thai chili flakes, to taste 1 shallot, sliced thin 1 scallion, sliced thin

Nam Jim Jeaw

In a medium bowl or jar with tight-fitting lid, combine fish sauce, lime juice and sugar. Stir or shake to dissolve sugar.

Add chili flakes, shallot and ground rice. Stir or shake again to combine.

SERVINGS : ¾ CUP

1 tablespoon ground toasted rice (khaw kua)

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PEANUT Sauce This sauce recipe wins souls, so be ready! When people eat it, they fall in love with you and want to be your bestie. People take my cooking class just for this recipe. Some have nicknamed it “crack sauce” because its so craveable.

It’s ver y simple and I have tweaked it to make it vegan and dair y free. This recipe is a long way from the original. I love the challenge of making a house favorite that fits all dietar y needs and preferences yet keeps the true essence and flavor that feeds the soul.

1 cup of coconut milk ¾ cup creamy peanut butter 1 tablespoon red curry paste 6 tablespoons sugar 1 teaspoon paprika ¾ teaspoon salt ¼ cup unsalted, roasted peanuts, crushed

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Combine coconut milk, peanut butter, red curry paste, sugar, paprika and salt in a saucepan over low heat. Cook, stirring constantly, until sauce is well-blended and begins to simmer.

Add additional red curry paste for a higher heat level.

Top with crushed peanuts.

SERVINGS : 1½ CUP

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THAI SEAFOOD SAUCE (Nam Jim Seafood) Nam means water, jim means dip. Nam Jim Seafood is a dipping sauce for seafood. It’s the sauce that I wish I have when I’m at an oyster bar in Texas, wishing it were ser ved here!

Nam Jim Seafood goes with any seafood no matter how it is ser ved - grilled, fried, baked, boiled or raw.

The traditional way to make it is with a mor tar and pestle to crush and blend the ingredients. A blender makes the process easier. It will keep up to one week refrigerated.

4 to 10 fresh thai chilis, depending on your tolerance for heat 15 cloves of garlic 15 stems of cilantro 6 tablespoons fish sauce

For medium heat, use 4 chilis. For hot, go for 10.

In a blender, combine chilis, garlic, cilantro, fish sauce, lime juice, and sugar. Blend to liquefy.

SERVINGS : 1 CUP, 1 TO 2 TABLESPOON PER PERSON

7 tablespoons lime juice 4 teaspoons palm sugar or granulated sugar

Tasting the world While in college, I got to take an amazing trip around the world during a semester-at-sea program.

Parents with college students should consider that if you are considering a study abroad program.

Visiting 10 countries in a span of 100 days opened my eyes to life, economics, food and cultures that I would have never had the oppor tunity to experience otherwise.

As we sailed around the world on a cruise ship, we got to tr y lots of seafood. But the memor y of seafood alone doesn’t get my mouth watering like Nam Jim seafood sauce.

The balance of acid and salt in the sauce brings out the sweetness of the seafood like no other sauce I know of.

When I think back to the seafood I ate around the world, there was always acid of some kind, whether lemon or lime juice, balsamic vinegar or tomato sauce. All enhanced by a sprinkle of salt.

I think Thai seafood sauce is the best because of the chopped Thai chilis, garlic and cilantro stems. My mouth is watering just thinking about it.

Tr y It Now!

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Chili FISH SAUCE (Prik Nam Pla) Fish sauce is an acquired taste but let me put it this way. If you like anchovies, you will like fish sauce. Like anchovies, fish sauce brings umami to any dish. Don’t dis it until you dish it!

This condiment is easy to make, keeps well and is a staple in ever y home in Thailand.

The number of chilis depends on your heat tolerance. This goes best on fried rice dishes, curries, stir fries and fried noodle dishes.

I like to make it with just chilis, fish sauce and with a squeeze of lime. You may also add chopped garlic and that’s pretty awesome, too.I like to add a layer of acid to my food, so I squeeze more fresh lime juice into the sauce right before I spoon it over my food.

5 to 10 fresh thai chilis ½ cup fish sauce 3 cloves fresh garlic, minced ½ teapoon sugar 1 tablespoon fresh lime juice

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For medium heat, use 5 chilis. For hot, go for 10.

Slice the chilis and place in a small glass container with tight-fitting lid.

Add fish sauce, garlic, sugar and lime juice. Store this in a closed glass container in the fridge.

SERVINGS : ½ CUP

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TAMARIND Juice Using tamarind paste is the quickest, easiest way to get the tar t and tangy flavor of tamarind fruit.

14 ounces tamarind paste (seedless) 4 cups water

Cut tamarind paste into small chunks and place into a large bowl. Bring 4 cups of water to a simmer.

Pour hot water over tamarind paste and let it sit till cool enough to touch, about 30 minutes. Once cooled, massage paste with your hand until all the pulp separates from fibers.

Into a stainless-steel saucepan, strain tamarind through a strainer, pressing out all pulp and juice from fiber.

Dip strainer back into juice and massage any leftover pulp from fiber.

Place saucepan over medium high heat and bring tamarind juice to a boil, stirring constantly. Once boiled, pour tamarind juice into a clean glass jar and close lid while still hot. Let cool to room temp and keep refrigerated. It should last 6 to 8 months.

SERVINGS : 4 CUPS

EASY WAYS TO MAKE NIKKY’S ESSENTIAL SAUCES Stir Fry Sauce ¾ cup soy sauce, Kikkoman brand preferred ¼ cup thin soy sauce or white soy sauce 4 tablespoons of sugar

Bring to a boil and let cool to room temp. Keep at room temp in an airtight container.

Makes 1 cup of sauce.

Gluten Free Stir Fry Sauce 1 cup thin soy sauce or white soy sauce (gluten free) 7 tablespoons of sugar

Bring to a boil and let cool to room temp. Keep at room temp in an airtight container.

Makes 1 cup of sauce.

Black Soy Sauce 1 cup black soy sauce 7 tablespoons of sugar ½ teaspoon white vinegar

Bring to a boil and let cool to room temp. Keep at room temp in an airtight container.

Makes 1 cup of sauce.

Pad Thai Sauce

SIMPLE Syrup Using tamarind paste is the quickest, easiest way to get the tar t and tangy flavor of tamarind fruit.

1¼ cups sugar 1 cup water

In a small saucepan over high heat, combine sugar and water. Stir occasionally until water comes to a boil.

100g palm sugar ½ cup water ½ cup tamarind juice (p.174) 1/8 cup thin soy or white soy (gluten free version) 1 tablespoon non smoked paprika 1/4 teaspoon kosher salt

Melt palm sugar and water on medium heat in a medium saucepan. Add the rest of the ingredients and reduce to about half over high heat, about 5-10 minutes. Let cool and keep at room temp in an airtight container. Make about ½ cup of sauce.

Stir until sugar is dissolved. Remove from heat and cool to room temperature.

SERVINGS : 2 CUPS

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THAI FRIED EGG (Kai Dao) In Thailand, “put an egg on it” has been around forever. When I saw fried eggs being added to burgers and sandwiches on restaurant menus, I wondered if the chef was inspired by a Thai dish with a fried egg on top. I asked, “Why didn’t I think of this?” LOL, we all have those moments.

My favorite dishes to top with a runny yolk, fried egg are Chicken Basil Stir-Fr y (P. 124), all the fried rice and larb with rice for breakfast or brunch.

Kai means egg and dao means star. The name comes from the egg when traditionally fried in a hot wok, it resembles a star with all the crispy golden edges all around the egg white. As my dreamer self, I saw it as a spaceship. Oh, the possibilities.

1 egg ¼ cup vegetable oil, or as needed

Break egg and place in a small bowl. Be careful not to break the yolk.

Heat oil in a small skillet over medium high heat.

THAI OMLET (Kai Jeaw)

When oil is shimmering, carefully pour egg into hot oil.

Warning: egg can pop and splatter.

Fry until edges are brown and crispy, but yolk is still soft, about 3 minutes. Ladle hot oil over egg during cooking time.

SERVINGS : 1

This is the Thai go-to fried egg dish for all occasions. I love to jazz it up by adding small amounts of minced pork, chopped tomatoes, chopped yellow onions and scallions, also chopped clear noodles. Eat this as a meal over Jasmine Rice (P. 158) and Chili Fish Sauce (P. 168) 2 large eggs 1 teaspoon fish sauce or light soy sauce ¾ cup of vegetable oil

In a medium bowl, combine eggs and fish sauce; beat with a fork until frothy.

To a small skillet or wok over medium high heat, add oil and heat until lightly smoking.

Pour egg mixture into hot oil all at once. Egg mixture will immediately puff. Do not disturb it. After 20 to 30 seconds, flip omelet. Don’t worry if your egg is not in perfect shape, it’s not supposed to be. Let other side cook for another 20 to 30 seconds.

Remove omelet from the pan and serve immediately.

SERVINGS : 1

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A final word Multiculturalism greatly influences my life and my work. I see things differently having been raised in Thailand and the United States, specifically Texas. My background gives me a different perspective, in life and in my restaurants. It has influenced the food, but also the restaurants’ atmosphere and service.

I’ve put all that together in a unique and fresh way that feels very authentic to who I am. I believe this creates a broader multicultural appeal to a lot of different people. They desire to be adventurous by exploring and experiencing something different while, at the same time, feeling the familiarity of home. My creations are both authentic AND new.

About Nikky I’m first and foremost a multicultural mother, wife, restaurateur, traveler and Asian Food Lover! My expertise is the ability to connect with people and feed their souls through food, culture and travel. I got to where I am today because of my business sass, work ethic, integrity, gratitude, desire to give back and curiosity about the world.

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ASIAN MINT TEAM • Thank you to my entire Asian Mint Team. Without you, there would be no Nikky Feeding Souls. My Mintees are an extension of my arms and legs in caring for our Mint Fanatics. Together, we feed thousands of souls a day at our restaurants.

• Thank you to Jeep Solow (Kunjeathong) for inspiring me to lead better and be my true self.

• Thank you to everyone that believes in the Asian Mint Family and continuing the culture that we can all be proud of, especially Stephanie Acho, Ink Phinyawatana and Chai Phinyawatana as well as the back- and front-of-house crews. I am so honored to have crossed paths with you.

• If you are now a Mint Alumni, you made a difference in our lives and I respect you.

MAMA Thank you, Mama, Jane Ford, for being the wind beneath my wings. As a true Bette Midler fan, you will appreciate that! Thank you for always being there for me and my family and looking out for us.

Thank you for caring for your grandkids with love and affection and running around to all the restaurants locations to keep everyone in line.

TAN, KNOX AND SKYE Lastly, thank you to my husband, Tan Noisiri. You are my rock and my check point. You are my perfect other half. Thank you for supporting me on my visionary life adventures. Your jokes help keep things in perspective.

Thank you, my son, Knox, for being so awesome and kind. You inspire me to be my best self as a role model and work to build a better world for you.

Thank you, my daughter, Skye, for living your full life. I see so much of me in you and you are a constant reminder that life is full of love, fun and curiosity. Forever stay curious.

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TO FEED THE SOUL Multiculturalism greatly influences my life and my work. I see things differently having been raised in Thailand and the United States, My background gives me a different perspective in life and influences the cuisine, ser vice and atmosphere of my restaurants.