All recipes
All 82 ChefEdit recipes across 2 cuisines. Each researched from many cited sources, with smart scaling and regional substitutes for global kitchens.
Boat Noodles
Boat noodles are not pale pork noodle soup. The bowl should be small, dark, aromatic with warm spice, salty before sweet, and thickened a...
Rad Na with Pork
Rad na lives or dies on two separate textures: blistered noodles and a gravy that coats without turning gluey. The wok does the first job...
Pad See Ew
Pad see ew lives or dies on two things: fresh wide rice noodles that can take heat, and enough wok contact to mark them with smoke before...
Pad Thai with Shrimp
Pad Thai Goong lives or dies on noodle hydration and sauce balance. The noodles should bend without breaking before they hit the wok, the...
Holy Basil Chicken with Fried Egg
This version keeps the dish fast and direct: pound garlic with Thai chilies, stir-fry minced chicken hard over high heat, season assertiv...
Holy Basil Pork
A beginner-friendly pad krapow moo that keeps the Thai logic intact: coarse pork, plenty of garlic and fresh chilies, salty-savoury seaso...
Tom Kha Gai (Thai Coconut Chicken Soup)
A beginner-safe tom kha gai with the parts that matter protected: galangal is sliced thin and simmered long enough to perfume the coconut...
Tom Saap (Isaan Spicy Pork Rib Soup)
A standard tom saap with pork ribs: simmer the bones until the broth has body, season only after the meat is tender, and finish with lime...
Creamy Tom Yum with Shrimp
This is the creamy, orange-red branch of tom yum goong: shrimp stock, roasted chili jam, evaporated milk, and the non-negotiable tom yum ...
Clear Tom Yum with Shrimp
This is the clear-broth branch of tom yum goong: shrimp, hot herbs, fish sauce, lime, and no dairy to cover mistakes. The broth has nowhe...