Dreaming of Thailand

I imagine the air is perfumed with lemongrass, chiles, jasmine and ginger. I'd love to be invited into a little hut where something tasty cooks over a wood fire. Thailand is definitely on my list of places to see before I die. I hope I will one day walk among the street vendors. Until then, I'll have to recreate those fresh, balanced flavors in my own kitchen.

Tom Kha Gai is a coconut chicken soup often served in Thailand. Here, I play with a thick creamy sauce with the same flavors, which dresses cellophane noodles, topped with wafer-thin slices of leftover lamb and hugged with butter lettuce.

Tom Kha Noodle Wraps



1 1/2 cans (about 3 cups) coconut milk - you'll need the full fat kind for this
3 Tbsp tomato paste
1 1/2 Tbsp Tom Yum paste (I like Tiger Tiger brand)
1 tsp garlic, crushed
1 tsp grated ginger
1 Tbsp sriracha
1 tbsp lime juice
2 kaffir lime leaves

1/2 lb. thin cellophane (rice) noodles

1/2 cup chopped peanuts
1/4 cup chopped cilantro
1/4 cup chopped scallions (I forgot to get these last time I shopped - hence you won't see them in the picture)

1/2 lb. leftover leg of lamb, cooked to medium rare and chilled

1 head boston or butter lettuce, washed, dried and leaves separated



Combine coconut milk, tomato paste, Tom Yum paste, garlic, ginger, sriracha, lime juice and leaves in a large saucepan. Bring to a simmer and cook until reduced by half and very creamy (about 10 minutes).

Bring a large stockpot full of water to a boil. Add noodles and turn off the heat. Let noodles sit in the hot water, stirring occasionally, until they've softened and become tender. Use tongs or a spaghetti spoon to transfer noodles into the saucepan with the sauce. Toss with peanuts and cilantro.

Serve lettuce, noodles and lamb separately. Let people assemble their own wraps.

A Taste of Bangkok

After a long hot day of weeding the garden and cleaning up the chaos that is currently our yard, we needed something deeply satisfying and yet light enough for the weather. Whenever I want delicate fresh flavor that still packs a punch I turn to Thai food. This was a particularly tasty meal, and a rewarding end to a long day.


Traditionally pad thai contains tamarind paste, which even I don't have in my pantry. I think pomegranate molasses is a good substitute for the sweet tart flavor, and it's easier to find or you can make your own by reducing pomegranate juice. For an easy vegetarian version, replace the fish sauce with soy sauce and omit the shrimp.

The vegetarian version:



Pad Thai (my version)
2/3 cup chopped peanuts
1 tsp. seracha chile sauce
1/4 cup rice vinegar
2 Tbsp. mirin
1 tsp. pomegranate molasses
1/2 tsp. toasted sesame oil
1/4 cup lime juice
1 Tbsp. sugar
1 tsp. fish sauce
2 scallions, sliced thin on an angle

1/2 tsp chile oil
1/2 tsp toasted sesame oil
2 eggs, beaten

8 oz. cellophane noodles
1 can baby corn nuggets
1 can sliced water chestnuts

8 oz. grilled shrimp

Combine all sauce ingredients in a small bowl and stir to mix.

In a small pan, heat oils over medium heat. scramble eggs in oil. Add to sauce mixture.

Bring one gallon of water to a boil. Turn off the heat and add cellophane noodles. Let sit until softened, then drain. Toss with baby corn, water chestnuts and sauce. Top with shrimp.




Lamb Lettuce Wraps


3 small lamb tenderloins (no more than one pound altogether)

1/2 cup chunky peanut butter
1/2 cup teriyaki sauce (I like Trader Joes' Soyaki or Soy Vay Island Style)

1 head butter lettuce, leaves removed whole

Grill the lamb over high heat until cooked through. Meanwhile, combine peanut butter and teriyaki in a small saucepan over medium heat, stirring occasionally until combined.

After letting it rest so the juices can distribute, slice to about 1/2 inch rounds.

Serve with lettuce leaves and sauce. Top lettuce leaf with 2 slices of lamb and a spoonful of sauce.