Ingredients

• 2 cups cooked jasmine rice
• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced chicken or tofu
• 1/2 cup diced vegetables (e.g., carrots, peas, bell pepper)
• 1 egg, beaten
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon sugar
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup crushed peanuts (optional)

Instructions

1. Heat oil in a skillet or wok over medium-high heat.
2. Add onion and garlic, cooking until softened.
3. Add chicken or tofu, cooking until browned.
4. Add vegetables, cooking until tender.
5. Push ingredients to one side of the skillet and pour the beaten egg onto the other side.
6. Scramble the egg and mix it with the other ingredients.
7. Add rice, fish sauce, and sugar, stirring to combine.
8. Cook for 3-5 minutes, stirring occasionally.
9. Remove from heat and garnish with green onions, cilantro, and peanuts (if using).

Ingredients

• 2 cups shredded green papaya
• 1/2 cup shredded carrots
< li>1/4 cup cherry tomatoes, halved
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1-2 Thai bird's eye chilies, smashed (adjust to taste)
• 1/4 cup roasted peanuts, crushed

Instructions

1. In a large bowl, combine the shredded papaya, carrots, and tomatoes.
2. In a separate bowl, mix fish sauce, lime juice, sugar, and chilies.
3. Pour the dressing over the salad and toss to combine.
4. Top with crushed peanuts before serving.

Ingredients

• 200g rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 200g shrimp or chicken, sliced
• 2 eggs, beaten
• 1 cup bean sprouts
• 1/4 cup chopped green onions
• 3 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Crushed peanuts and lime wedges for serving

Instructions

1. Soak the rice noodles in warm water for 30 minutes, then drain.
2. Heat oil in a wok over medium-high heat, add garlic and cook until fragrant.
3. Add shrimp or chicken and cook until done.
4. Push the ingredients to one side, pour in the beaten eggs, and scramble.
5. Add the noodles, fish sauce, tamarind paste, and sugar, stirring to combine.
6. Add bean sprouts and green onions, cooking for another 2-3 minutes.
7. Serve hot, garnished with crushed peanuts and lime wedges.

Ingredients

• 10 rice paper wrappers
• 1 cup cooked shrimp, sliced
• 1 cup lettuce leaves, shredded
• 1/2 cup vermicelli noodles, cooked
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• Peanut sauce for dipping

Instructions

1. Soak rice paper wrappers in warm water until soft.
2. Place a wrapper on a flat surface and layer with shrimp, lettuce, noodles, mint, and cilantro.
3. Fold the sides over the filling and roll tightly.
4. Repeat with remaining wrappers and filling.
5. Serve with peanut sauce for dipping.

Ingredients

• 1 cup glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds or mung beans for garnish (optional)

Instructions

1. Soak the glutinous rice in water for at least 4 hours or overnight.
2. Drain the rice and steam it for about 30 minutes until cooked.
3. In a saucepan, combine coconut milk, sugar, and salt, heating until dissolved.
4. Once the rice is cooked, mix it with half of the coconut milk mixture and let it sit for 30 minutes.
5. To serve, place a portion of the sticky rice on a plate, top with mango slices, and drizzle with the remaining coconut milk mixture.
6. Garnish with sesame seeds or mung beans if desired.