Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Gai Pad Krapow))

Thai basil chicken! <3 the best quick and weeknight dinner! I also love to top my krapow with a crispy fried egg and let the yolk drizzle over the rice and chicken. This is one of my favorite thai dishes as well and can be whipped up in no time!

Thai Basil Chicken (Gai Pad Krapow))

Thai Basil Chicken (Gai Pad Krapow)

Ingredients

  • 1 pound ground chicken

  • 3 cloves garlic

  • 2 bird eye chiles

  • 3 teaspoons sugar

  • 1/2 cup green beans, chopped

  • 1 tablespoon thai seasoning sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon fish sauce

  • 1/2 cup basil leaves

  • 1 teaspoon white pepper

Directions

To begin make your stir fry sauce by mixing oyster, sauce, thai seasoning sauce and 2 teaspoons sugar. Set aside. In a pestal and mortar or blender (you can also finely chop), blend your garlic and birds eye chile, adjust with water as needed.

Next, in a pan or wok, take your ground chicken and pound down until its crumbled. Let it crispy a bit and cook through for about 5-10 minutes. Add your stir fry sauce and garlic/chile blend and stir. Add your green beans in, then 1 teaspoon sugar and fish sauce. Let everything combine here for 10-15 minutes.

Turn off the heat and add your basil and white pepper. Mix and serve with rice and a fried egg.

All ingredients are from Milk and Eggs. Shop @ Milk and Eggs HERE.

Keep up with me on instagram @lindseyeatsla!

Thai Basil Chicken (Gai Pad Krapow))
Thai Basil Chicken (Gai Pad Krapow))

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Ingredients

  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste

Directions

To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps
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Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers

Instructions

Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps

Vegan Cauliflower Larb with Homemade Hot Sauce

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce using Califia Farms creamer. Def becoming my new staple. PS. this is FULLY vegan. :) Find the full recipe below. 

Vegan Cauliflower Larb with Homemade Hot Sauce

Ingredients

  • 1/3rd cup sliced scallions
  • 1/3rd cup roughly cilantro
  • 1/3rd cup chopped mint
  • 3 roughly chopped shallots
  • 1/3rd cup chopped basil
  • 1 lb riced cauliflower
  • 1 tsp soy sauce

For the Rice Powder

  • 1⁄2 cup of sushi rice or jasmine rice

For the Hot Sauce

  • 1/4th cup Califia Unsweetened Creamer
  • 2 tsp red pepper flakes
  • 2 shallots or 2 mini onions
  • 4 dried chilies of your choice
  • 2 tsp vinegar 1-2 lemon juice 1 tsp sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 3 T sriracha
  • 2 tsp water

For The Lettuce Wraps

  • Cabbage or butter lettuce Cucumbers
  • Lime wedges

Directions

Start by preheating your oven to 400 degrees and pour 1⁄2 the cauliflower rice on a pan with salt, pepper and oil for about 30-40 minutes until cooked and almost crispy.

Make your hot sauce next by charring your dried chiles and onions first in a dry skillet for about 5-10 minutes. Place in a blender or food processor, with your creamer, red pepper flakes, vinegar, lemon juice, sugar, salt, paprika, sriracha and water. If it’s too thick, add more water, lemon or vinegar. You want the consistency to be a creamy hot sauce.

Next, prep your veggies for the lettuce wraps by slicing cucumbers, lime wedges and assorting your lettuce wraps. In the meantime, toast your rice and once its brown and toasted through, place in a food processor until it becomes a powder. (you can sub out the rice powder if you prefer, it just adds a more umami flavor to the larb)

Time to make the larb! Heat a pan with the other 1⁄2 of your cauliflower rice and add in salt, pepper, soy sauce and the rice powder for about 10-15 minutes. Next, add in your shallots and the cooked cauliflower from the oven and let cook and char with lime, more rice powder and soy sauce for about 15 minutes.

Take the larb off the fire and add in your cilantro, green onions, mint and basil. Mix well and serve with your lettuce cups!

Keep up with me on Instagram @lindseyeatsla! 

Vegan Cauliflower Larb with Homemade Hot Sauce

Tofu Pad See Ew

Tofu Pad See Ew

Ingredients

  •  1 lb cubed tofu
  • 6-7 ounce rice noodles
  • 3-4 tsp sugar
  • 1 cup chinese broccoli
  • 2-3 eggs
  • 1 tsp white pepper
  • 1-2 tsp black soy sauce
  • 1 cup thai seasoning sauce
  • 1/2 cup oyster sauce
  • 1 tsp white vinegar
  • 2-3 thai chiles
  • 1-2 tsp vegetable oil

Directions

Heat a pan or wok with vegetable oil and let it get HOT! Add in your cubed tofu and let it crisp up, about 10-15 minutes stirring and mixing occasionally so it doesn't stick. 

While that's crisping, make your pad see ew sauce by mixing 2-3 sliced thai chiles, vinegar (this is optional, I personally like this added tart flavor but its not necessary), oyster sauce, black soy sauce, thai seasoning sauce and sugar (about 2 tsp sugar) and bring to a light simmer on medium low heat. Reserve about 1 cup for the stir fry noodles. 

When the tofu is ready, add in your rice noodles and add 1-2 tsp of sugar, this allows the noodles not to clump together. Mix around and add in your Chinese broccoli. Then the stir fry sauce. 

Put all ingredients in the wok to the side and crack your egg, mixing it in one spot until it gets a little bit scrambled and then mix throughout the noodles.

Top with white pepper and more black soy sauce to taste, sometimes I'll add some more white vinegar and thai chiles as well + enjoy with a cold beer! (my favorite is Chang Beer!)

Tofu Pad See Ew

The Best Khao Soi You'll Ever Eat (And Cook!)

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Game. Over. Made this Khao Soi (Thai coconut curry noodz) last night and it was spectaaacuuular, literally outdone myself, perhaps one of the best things I’ve ever made but maybe I’m bias because I love Thai Food. There is something about the flavors of Thai food that inspire me no matter what.

Thai food at first for me seemed like something was only attainable at restaurants, because the flavors taste so intense and strong that I never thought I can create my own really good Thai food at home. But once you get the technique down and find a local market that has all the ingredients you need - you're golden! I'll be honest though, this recipe is particular does have a lot of ingredients but I was surprised I already had a lot of these spices and simple ingredients already in my kitchen. You can definitely find other thai dishes a little bit simpler - but trust me, it's worth the extra steps for this one! 

This recipe is inspired by Night + Market's new cookbook (also one of my LA favorite restaurants!) I used Kris' Khao Soi recipe but added my own twist on some things, adjusting some seasoning, measurements + took out some ingredients and added some ingredients. 

Ingredients: 

  • 3 chicken thighs 
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 3-4 tablespoons sugar/palm sugar, i used 1/2 sugar 1/2 palm sugar, once the soup is complete, you can add more sugar too if you like your Khao Soi even sweeter
  • 1 1/2 cup coconut milk
  • 4 tablespoon khao soi paste
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon curry powder
  • 2 tsp sesame oil 
  • 2 tsp vegetable oil 

Toppings:

  • egg noodles - 5-10 ounces
  • bean sprouts 
  • thinly sliced shallots 
  • cilantro
  • lime wedges 

Khao Soi Paste: I pretty much used his paste recipe to the T except instead of his roasted chile flakes, I just used regular thai chile flakes and also turmeric powder instead of fresh turmeric. 

  • 1/4 cup sliced garlic
  • 1 T turmeric powder
  • 1/3 sliced ginger
  • 1/2 cup sliced shallots
  • 3 large dried NM chiles, seeded, cut into segments
    • 1-2 tablespoons chile flakes 
  • 3-4 fresh cardamon 
  • 1 teaspoon salt 
  • 2 tablespoons vegetable oil 

Directions:

  1. In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes.
  2. Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots and chiles. For the chiles, slice, seed and roughly chop. Dry cook/roast these on medium heat until browned and soft, around 15 minutes. Transfer everything to a food processor or blender with turmeric powder, chile powder, cardamom, salt and oil and blend to make a paste. You can add a little bit of oil or water extra, but not too much since you do want this super thick. 
  3. When the paste is ready, add 4-5 tablespoons to the pot (add more or less depending on desired heat, I like mine HOT). Add in your remaining turmeric powder and chile powder. Add in about 1 or 2 cups water and let simmer. I also added some sesame oil as well, about 1-2 tablespoons. Feel free to add more water as well if it get's too thick. 
  4. Once simmering, get your noodles ready. Take a little bit to the side to fry for the toppings and boil your water and cook the noodles according the the package instructions. To fry your noodles, heat vegetable oil and 1 tsp of sesame oil until really hot, add the noodles and fry 1-2 minutes on each side, set aside.
  5. Once noodles are cooked and the soup is boiled through and chicken is tender, start to spoon your soup into bowls, this will make about 3-4 bowls. Add the noodles and your toppings - fried noodles, limes, chile flakes, bean sprouts, cilantro and shallots. + Enjoy! 

*let me know if you make this recipe by commenting below or tagging @lindseyeatsla on IG! 

Products used to style this recipe: (full blog post on my favorite styling pieces, boards + tips coming soon!) 

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Banyan Tree Bangkok

If you've been following me on Instagram lately, you've noticed I took an awesome trip to Thailand. It was such an amazing time - flew into Bangkok, went to Phuket, Chiang Mai and ended our trip back in Bangkok. When arriving back in Bangkok, I went straight to Banyan Tree Bangkok. Banyan Tree Bangkok is known for it's popular rooftop destination, where you can overlook the whole city. It's pretty spectacular. But alongside that, is also an amazing property, with gorgeous rooms and and overall great hotel experience. Follow along below for more pictures and what we ate! 

Be sure to take a look at my travel hashtag #llindseytravels to see more and stay tuned for a full Thailand Travel & Food Guide. Now let's get into it. :)

First thing's first: Breakfast! 

My room had a gorgeous view so how can I not order some breakfast? It was nice to get to relax at Banyan Tree and stay at the resort and take in the view. Throughout our trip, we were always on the go (in a good way! ;)) so it was nice to come to the property and take a break. One way to relax here is to take a bath, which is just dreamy isn't it! The bathtub had bath salts on the side of it and the room comes with daily essential oils and incense, something that Banyan Tree is very popular for as well, as for good reason. 

Bai Yun

Next up, we went to try their Dim Sum spot, also overlooking a beautiful view. I could not get enough of this view. :p We had a spread of their most popular dim sum dishes, including Steamed Jade Dumplings with Fresh Scallop and Shrimp (below) as well as Steamed Seaweed with Spicy Garlic Sauce and Minced Shrimp + much more! You can take a look at Bai Yun here. 

Afternoon Tea 

Depending on which levels you stay on of the hotel, the higher floors have a lot of amenities. One being Afternoon Tea, (as well as buffet breakfast). Took it all in with some Jasmine tea and some pastries before heading to dinner. 

Vertigo & Moon Bar 

Now onto what Banyan Tree is really popular for. People from all over the world are told they MUST go here to see this unbelievable 360 view of the city. If you are ever in Bangkok, this rooftop is a MUST, just look how gorgeous this is! There is dinner at Vertigo, too, where we tried a wine tasting menu of ahi poke, lamb, mushroom soup and more! Head to Moon Bar for drinks, you won't be sorry. Grab a couple drinks and soak it all in. 

Banyan Tree Bangkok

Banyan Tree