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!
- 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
- Put 2 thai chiles in a mortar with 3 gloves garlic. Make a Paste.
- Shred the papaya and cut off the tips of the long beens. Place in a big bowl with the chile and garlic paste.
- In the bowl, add the palms sugar, fish sauce and lime juice.
- 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
- 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.
- 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.
- Add in the rice powder with the larb and a little bit of chile flakes.
- Add sugar, fish sauce, lime and stir.
- Slice the shallots and add them in next when about 5-6 green onions and cilantro. After that, add the mint in a mix.
- 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!
- Serve with cucumbers and cabbage + enjoy!
- 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
- Soak the noodles in warm water for 30 minutes. Drain.
- Mix vinegar, sugar and fish sauce.
- 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.
- 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.
- 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! 🙂