September 22, 2017

A Thai Feast: Pad Thai, Larb + Papaya Salad

Since coming back from Thailand in April, I found a new love for the cuisine. Before I loved Thai food but realized there were many other dishes and flavors I haven’t tasted yet. I wanted to taste a larger variety of dishes in LA as well as make some dishes myself so I got to cooking! A Thai feast wouldn’t be the same without beer, so kick back and relax with friends and crack open some Chang Beer, which is the Thailand staple! We made a feast of Papaya Salad, Pad Thai and Chicken Larb. Read more for the full recipes and information on how to enter my giveaway with Chang Beer x Smorgasburg LA this Sunday the 24th!

Chang Beer will be at the Smorgasburg LA Beer Garden this Sunday and you can enter to win $25 of Smorgasbucks to attend, eat and drink!

Papaya Salad


  • 2 inch segment of Long Beans (optional)
  • 1/2 Shredded Green Papaya
  • 2 Thai Chiles
  • 3 garlic cloves
  • 1 oz. peanuts
  • 2 Tomatoes
  • 1 tablespoon palm sugar
  • 1 1/4 tablespoon fish sauce
  • 1 1/4 tablespoon lime juice


  1. Put 2 thai chiles in a mortar with 3 gloves garlic.  Make a Paste.
  2. Shred the papaya and cut off the tips of the long beens. Place in a big bowl with the chile and garlic paste.
  3. In the bowl, add the palms sugar, fish sauce and lime juice.
  4. Add in the green papaya, the peanuts and tomatoes. Mix and serve!

Chicken Thai Larb


  • 1 lb Ground Chicken
  • 1 Head of Green Cabbage
  • 1-2 Cucumbers
  • 1 Bundle Mint
  • 1 Bundle Basil (optional, gives a little more freshness!)
  • 1 Bundle Cilantro
  • 2 Tablespoons Lime
  • 1 Tablespoon Rice Powder
  • 1 teaspoon Sugar
  • 1 1/2 Fish Sauce
  • 1 tablespoon Chile Powder ( I add in more because I like a lot!)
  • 1-4 Thai Chiles (optional!)
  • 1-2 Green Onions
  • 1-2 Shallots


  1. Start by grilling your ground chicken in a pan! You want this to be cooked all the way through and get a little crispy. Let sit and grill.
  2. Rice powder time! Toast the rice powder for about 15 minutes and let cool for a couple of minutes. Place your rice powder in a pestle and mortar and start to ground and grind the the rice powder for about another 15-20 minutes.
  3. Add in the rice powder with the larb and a little bit of chile flakes.
  4. Add sugar, fish sauce, lime and stir.
  5. Slice the shallots and add them in next when about 5-6 green onions and cilantro. After that, add the mint in a mix.
  6. Tip: you want to do this in these steps instead of throwing all the ingredients at once since this way it preserves the flavor and tastes exactly like traditional larb!
  7. Serve with cucumbers and cabbage + enjoy!

Pad Thai

  • 4 ounces dried rice stick noodles
  • 1/2 tablespoons sugar
  • 1/2 tablespoons fish sauce
  • 1/2 tablespoons vinegar
  • 3 tablespoons oil
  • 1 block of tofu
  • 1 egg
  • 1/2 cup bean sprouts
  • 1 scallions, cut on an angle into 2-inch slices
  • 2 handful of peanuts (crush if you’d like!)
  • 2 Thai chiles
  • 1 Lime


  1. Soak the noodles in warm water for 30 minutes. Drain.
  2. Mix vinegar, sugar and fish sauce.
  3. Heat a wok on high heat. Add the cubed tofu for 1-2 minutes. Add the noddles and a little bit of water, add your vinegar sauce and stir fry.
  4. Move the noodles on the side and make a space for the egg, crack the egg and let it cook, mix around to create “scrambled” eggs. Once the egg is cooked, remove from heat.
  5. Mix around and plate. Top with bean sprouts, green onions, peanuts, chile powder and juice of 1/2 lime. Put the other 1/2 lime on the side for garnish.

Now get to cooking! 🙂

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