This Thai chicken buddha bowl makes a great weeknight dinner. Or you can grill the chicken ahead and serve it cold. Makes a great lunch. The spicy miso grilled chicken adds a bit of Korean spice to the mix. The bright Thai flavours from the sauce bring it all together. It’s well balanced. Sweet, salty, spicy, sour. All the southeast Asian flavours are represented. It’s just tasty.
I don’t know that this is actually a Thai dish. The flavours are mostly Thai. The roast chicken technique is actually French. The dipping sauce is all Thai. The greens could be from anywhere in Asia. I’m calling it Thai roast chicken though. But it doesn’t matter what you call it really. It’s just a delicious jumble of Asian flavours bolstered by a little French technique.
This Thai dipping sauce is great on just about everything. Maybe not ice cream but other than that. It’s called nam jim. That’s actually just another way of saying Thai dipping sauce so that’s not particularly useful information. The flavours are wonderful though. Salty, sweet, spicy and sour. The core flavours of Southeast Asia.
Thai beef noodles are a tasty weeknight dinner. They’re a bit different. Not like pad thai really – although you could be forgiven for thinking that. Garlicky, sweet, salty, spicy. Lots of big flavours going on. It comes together blazing fast too. Cook the beef and it’s on the table literally a couple minutes after that.
There was a time before Internet. Hard to believe but true. Back then, you had to figure things out the hard way. PBS. Cookbooks. Word of mouth. All still great but more work. I learned how to cook pad thai in the only cooking class I ever took. Taught by a Thai who I would credit except I have no idea what her name was. This recipe has drifted a bit over the years but still have my original notes so I know it’s really her recipe with some of my technique on top.