Khao Soi is ramen’s cousin in Thailand—a thick, big flavored coconut broth typically served over egg noodles with a slick of coconut oil and chicken fat, pickled mustard greens to cut the richness, fried noodles for crunch, and lime and cilantro to add a refreshing kick.
Read moreChris' Nam Prik Ong
This Thai pork sauce is out of this world. The flavors are so punchy, and it has the perfect amount of heat and funk. It's reminiscent of a bolognese, built on a base of ground pork, shallot, and tomatoes, with an addictive shrimp paste and fish sauce underbelly.
Read moreChris' Thai Coconut-Lime Broth
This recipe makes an extremely flavorful coconut broth infused with lemongrass, galangal, garlic, Thai chiles, and lime leaves. You may have to shop out of your way, but you'll love how easy this is to make: Chop everything in big hunks, drop into coconut milk, simmer, and strain.
Read moreFrancesca's Nam Sodd (Thai Pork Salad)
"Nam Sodd is a favorite dish at my neighborhood Thai restaurant. I realized I could make it at home, and then I realized I could make it with Umi Organic noodles!"
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.