Sliced garlic

pork belly, cut into thick slices (about 1/2–3/4 inch or 1–2 cm thick) • –10 fresh chili peppers (adjust to your preferred spice level) • garlic • cilantro root or 4 cilantro stems • salt (15 grams) • sugar (4 grams) • seasoning powder • chopped green onions

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 •

garlic, finely minced • butter (about 14 grams) • garlic, thinly sliced (for topping) • cooked white rice • green onion, thinly sliced • soy sauce

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

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 •

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 •

cooked rice • finely chopped carrots • green onions, sliced • salted butter • finely chopped garlic • sugar • garlic, thinly sliced (use Chinese garlic for frying) • soy sauce or seasoning sauce

== Chicken Marinade Ingredients • bone-in chicken thighs (about 700 grams) • garlic • black pepper • oyster sauce • soy sauce • granulated sugar • coarse salt • == Jaew Dipping Sauce Ingredients • tamarind pulp (about 50 grams) • warm water • palm sugar •

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 (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 •

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

minced garlic (about 6 grams) • shallots, thinly sliced • whiskey (such as Jack Daniel's) (about 30 ml) • bacon • salt • ground black pepper • cornstarch (about 3 grams) • water (about 10 ml)

medium eggplants, cut diagonally into thick slices about 1/3 inch • ground pork • large cloves garlic, minced • little ginger, minced • little dried chili, sliced (optional) • miso • soy sauce • mirin • sake • cornstarch • little broth • Vegetable oil •

sliced pork loin • large onion • garlic, roughly chopped • gochujang sauce • sugar • soy sauce • sesame oil • white sesame seeds

yellow wheat noodles (about 7 ounces) • Chinese broccoli (kai lan) • pork, sliced (about 5 ounces) • large eggs • minced garlic • dried shiitake mushrooms, soaked until soft • vegetable oil (for stir-frying) • light soy sauce • sweet dark soy sauce • granulated sugar • oyster sauce • water (60 ml) •

large eggs • soy sauce (7.5 ml) • green cap seasoning sauce (7.5 ml) • seasoning powder (about 3 grams) • plate fresh wide rice noodles marinated with 1/2 tablespoon dark soy sauce (about 200 grams noodles, 7.5 ml dark soy sauce) • granulated sugar (12.5 grams) • ground black pepper • Chinese broccoli (gai lan) • garlic • vegetable oil • pork, sliced and marinated with oyster sauce (about 150 grams pork, 240 ml cup)

Wide rice noodles, 7–10 oz (200–300 grams) for 1 serving • dark soy sauce (about) • –2 stalks Chinese broccoli (gai lan) • sugar • Carrot, sliced, about 3.5 oz (100 grams), or to taste • salt • sliced pork loin • ground black pepper • large eggs • sugar • fish sauce • seasoning sauce (green cap) or soy sauce •

wide rice noodles (about 200 grams) • chicken thigh and 3.5 oz chicken breast, sliced (about 100 grams each) • garlic, minced • Chinese broccoli, chopped • large egg • vegetable oil (15-30 ml) • light soy sauce (15-30 ml) • dark soy sauce (15 ml) • oyster sauce (15 ml) • granulated sugar

whole wheat rice vermicelli noodles (80 grams) • pork, thinly sliced (50 grams) • Chinese broccoli (gai lan) • large egg • dark soy sauce • oyster sauce • fish sauce • granulated sugar • minced garlic • vegetable oil • Ground black pepper, for garnish

wide rice noodles (about 150 grams) • Chinese broccoli (kai lan), sliced on the diagonal • carrot, sliced into rounds (about 30 grams) • cabbage, thinly sliced (about 30 grams) • large egg • garlic, roughly chopped • dark soy sauce • light soy sauce • seasoning sauce • oyster sauce • granulated sugar • vegetable oil

wide rice noodles (1 kg) • pork, sliced (300 grams) • large eggs • large plate Chinese broccoli, chopped • garlic, minced • vegetable oil (45 ml) • light soy sauce (45 ml) • oyster sauce (45 ml) • dark soy sauce (45 ml) • granulated sugar (1/2 tablespoon / about 6 grams) • Ground white pepper, to taste

wide rice noodles (about 250 grams) • pork, sliced (about 100 grams) • Chinese broccoli (gai lan) • minced garlic • eggs • oyster sauce • little light soy sauce • little sweet soy sauce • vegetable oil

rice bran oil (or vegetable oil) • minced garlic • chopped Thai bird’s eye chilies (or other hot chili peppers) • Sausage (any cooked sausage, sliced) • Fish balls (about 1 cup/150 grams) • Cooked spaghetti noodles • Oyster sauce • Soy sauce or seasoning sauce • Granulated sugar • Julienned fingerroot (or ginger if unavailable) • Kaffir lime • Thai basil •

Whole black peppercorns (add more for extra heat) • About half a kaffir lime peel (adding more will make it bitter) • About 1 heaping tablespoon sliced galangal • lemongrass (using more gives the paste a tangy flavor) • Holy basil flowers (optional, but my family likes to add them) • salt • Sliced fingerroot • Thai garlic • Shallots • Dried chilies, soaked (for more heat, use dried bird's eye chilies; for milder flavor, mix with larger dried chilies) • shrimp paste (the kind I use is pinkish; if you use regular jarred shrimp paste, the paste will have a stronger smell and darker color, but it's fine to use if that's what you have. You can also wrap it in banana leaf and grill it first, if you like)

Eel, cut into • Seasonings, to taste • Southern Thai red curry paste (dried chilies, garlic, shallots, lemongrass, fingerroot, black pepper), to taste • Shrimp paste, to taste • Coconut cream, to taste • Kaffir lime leaves, thinly sliced