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thinly sliced beef (about 200 grams) • medium potatoes • carrot • onion • shirataki noodles • mirin • sake • Japanese soy sauce • granulated sugar • dashi powder • water (300-400 ml)

Ingredients: • sliced beef or pork (about 200 grams) • small potato • small onion • carrot • Seasonings: • granulated sugar (about 25 grams) • sake (about 30 ml) • mirin (about 30 ml) • water (about 500 ml) • soy sauce (about 60 ml)

vegetable broth (made with carrot, onion, and celery) (about 240 ml) • soy milk (about 250 grams) • butter (about 14 grams) • sliced straw mushrooms • Swiss chard, as desired • Salt and pepper • onion, chopped • Grana Padano cheese, for topping (or any hard cheese you have on hand) • Olive oil, for seasoning

–10 oz sliced beef (200–300 grams) • onion • carrot • Hayashi Rice roux (from 1 pack)

pork tenderloin, cut into 2 cm (about 3/4 inch) thick slices • garlic, whole (do not crush) • small potatoes, sliced into 1.5 cm (about 1/2 inch) rounds • large carrot, cut into large pieces • dried rosemary • ground cinnamon • chicken bouillon cube • red wine (from a convenience store, non-carbonated, chilled) • freshly ground black and white pepper • salt • ladles tomato ketchup • salted butter •

dried bird’s eye chilies, soaked until soft • shallots • garlic • sliced fingerroot • shrimp paste or vegetarian shrimp paste • fish sauce (60 ml) • tamarind juice (120 ml) • palm sugar (about 25 grams) • water (1 liter) • dried fish powder (optional) • eggs, made into an omelet with pak wan leaves • green papaya, sliced •

chicken breast (thinly sliced) • firm tofu (cut into cubes) • finely chopped pickled radish • Pad Thai rice noodles (soaked until soft) • raw bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • palm sugar • tamarind paste •

beef (sliced) (about 100 grams) • Pad Thai rice noodles, soaked until soft (about 150 grams) • firm tofu, cut into cubes (about 50 grams) • finely chopped pickled radish • raw bean sprouts (about 50 grams) • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • fresh vegetables for serving (about 158 grams) • chili powder (or to taste) • = Pad Thai Sauce Ingredients = •

pork thigh, sliced • holy basil leaves • bird's eye chilies • garlic • fish sauce • soy sauce • sugar • dark soy sauce • vegetable oil

Chicken stock • Potatoes, diced • shallot, cut into 4 pieces • tomatoes, cut into 4 pieces each • Chicken breast, diced • wedge of lime • date powder • Fried shallots and chopped cilantro for garnish • crispy frying flour • water • Banana, thinly sliced • Ground black sesame seeds to taste (optional)

beef (thinly sliced) (150 grams) • Panang curry paste • coconut milk • palm sugar • light soy sauce • red chili pepper • kaffir lime leaf

pork loin, sliced (about 200 grams) • ground turmeric • kosher salt (use 1 teaspoon if using table salt) • curry powder • granulated sugar • coconut milk (about 120 ml) • vegetable oil • red curry paste • massaman curry paste • coconut milk (about 240 ml) • water (about 80 ml) • table salt •

cooked rice (chilled) (about 200 grams) • Broccoli, washed and thinly sliced (use as much as you like) • egg • oyster sauce • pork bouillon powder • vegetable oil

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

pork, sliced (200 grams) • coconut milk (250 ml) • Thai eggplants • Fresh Thai basil • Red chili peppers • green curry paste (50 grams) • Palm sugar • Fish sauce • oil (1/2 tablespoon)

red curry paste • pork loin, sliced • (about 1 2/3 cups or 400 ml) coconut milk • water (240 ml) • salt • fish sauce • –3 tablespoons palm sugar • cooking oil • fresh bilimbi, sliced lengthwise • (as desired) fresh Thai basil leaves

dried squid, sliced into rings (about 50 grams) • garlic • Thai bird’s eye chilies, sliced • holy basil leaves (about 20 grams) • granulated sugar • fish sauce • light soy sauce • oyster sauce • holy basil leaves (about 20 grams)

spinach • enoki mushrooms • green beans • water • daikon radish • aromatics paste (garlic, cilantro root, and white pepper) • sliced pork • pork liver • pork intestine • pork heart • chili flakes • fish sauce •

chicken breast or thigh, sliced (about 400 grams) • coconut milk (about 400 grams) • water (500 ml) • lemongrass, bruised and sliced • young galangal, sliced into 6 pieces (about 100 grams) • shallots, smashed • small handful cilantro, chopped • kaffir lime leaves, torn • oyster mushrooms • straw mushrooms or white mushrooms • Thai bird’s eye chilies, sliced or smashed, to taste • dried chilies (optional, for aroma and color) •

sliced pork shoulder (about 400 grams) • small winter melon • red curry paste (about 25 grams) • Southern Thai roasted chili paste • canned coconut milk (about 500 ml) • Bone broth, to taste • Fresh Thai basil • Torn kaffir lime • Sliced red chili peppers, for garnish • Sea salt flakes • Fish sauce • Stevia syrup

catfish, sliced into steaks (1 kg) • pickled bamboo shoots (1/2 kg) • Juice of 3 limes • mixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams) • fresh turmeric root • garlic • salt • shrimp paste

chicken breast (sliced lengthwise) (500 grams) • evaporated milk (50 milliliters) • curry powder • turmeric powder • ground cumin • ground coriander • granulated sugar • salt • ground black pepper • canned coconut milk (about 120 milliliters) • skewers for threading the chicken • For the sauce: •

pork shoulder, thinly sliced (500 grams) • coconut milk (240 ml) • red curry paste • fish sauce • palm sugar • Sliced kaffir lime • Sliced red chili • Pea eggplants, as desired

pork loin, sliced (250 grams) • panaeng curry paste • coconut cream (240 ml) • coconut milk (120 ml) • fish sauce • palm sugar • fresh Thai basil leaves • kaffir lime leaves, torn • red chili pepper, thinly sliced • coconut cream, for topping • vegetable oil

green curry paste • ladle vegetable oil • Sliced chicken • coconut milk • fish sauce • palm sugar • MSG • seasoning powder • Thai eggplant • red chili peppers • Thai basil leaves

chicken breast (thinly sliced) • firm tofu (diced) • finely chopped pickled radish • dried rice stick noodles (soaked until soft) • fresh bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • small shallot (thinly sliced) • palm sugar •

sliced Wagyu beef (150 grams) • chayote squash • green curry paste • thick coconut milk (about 240 ml) • thin coconut milk (about 480 ml) • pink Himalayan salt • abalone fish sauce (or regular fish sauce) • stevia • Green Thai chilies, to taste • Thai basil leaves • Shirataki noodles or glass noodles, as desired • Boiled eggs

pork shoulder or pork belly, sliced for grilling (500 grams) • fish sauce • minced garlic • ground black pepper • sugar • finely chopped lemongrass (white part only) • finely chopped green onion (white part only) • honey • vegetable oil

sliced pork (200 grams) • red Thai chilies • garlic • long green beans (optional) • holy basil • oyster sauce • fish sauce • seasoning sauce • RosDee seasoning powder • granulated sugar • MSG (optional) • vegetable oil

Panang curry paste • chicken breast, sliced • pea eggplants • Fresh Thai basil • Fish sauce • Erythritol sweetener • coconut milk (about 240 ml) • Coconut oil