Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.
The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
This spicy and savoury vegan Thai holy basil stir-fry or pad krapao with tofu can be whipped up in 15 minutes for a quick and delicious meal.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
This vegan version of Taiwanese Three Cup Chicken is tasty and warming, with the fragrance of ginger, rice wine, and sesame oil.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
Tofu is a perfect substitute for fish in this yummy Thai vegan hor mok that is packed with different layers of subtle flavours.
Vegan banh xeo is a crispy and springy Vietnamese pancake with the fragrance of coconut and served with fresh herbs.
Vegan laab moo is a spicy and savoury salad with the crunch of toasted sticky rice powder and the freshness of shallots and mint.
This simple granita recipe uses fresh mint, basil, and calamansi juice to create an easy but very refreshing icy dessert for hot summer days.