Tom Yum Fried Rice

3 cups cooked rice 1-2 cups seafood (fresh shrimp, scallops or steamed mussels) 2 tbsp. roasted red chili paste 1 tbsp. red chilies, chopped 3 stalks lemongrass 4-6 leaves kaffir lime leaves 1 tsp. sugar 1-1.5 tbsp. fish sauce 2 tbsp. lime juice 1 tbsp. oil

Heat oil in a wok. Add scallops, roasted red chili paste, red chilies and cook through. Add rice, lemongrass, kaffir lime leaves, fish sauce and lime juice. Mix well and turn off the heat. Serve with fresh cucumber and fried egg if you like.

Serves 2

Vegetarian Pad Thai

1 cup WATCHAREE’S pad Thai Sauce 8 oz. (medium width) dried flat rice noodles or banh pho noodles (about 1/2 of a 1 lb. bag) 4 tbs. oil ¼ cup water 4 eggs 1 cup fried soybean curd or firm tofu, cut into ½ inch cubes 4 tbs. preserved sweet radish 1 cup chives, sliced to 1 inch long 3 cup beansprouts, pea shoots or sunflower shoots, rinsed 1/2 cup ground unsalted roasted peanuts 1 lime, cut to wedges 1 tsp. ground hot chili (optional)

Soak noodles in cold water until soft for 20- 30 minutes, drain & set aside.

Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles at this stage. With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook eggs until almost done. Stir the noodles to cover the eggs, add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of beansprouts, pea shoots or sunflower shoots. Mix well and turn off the heat. Arrange noodles on a serving dish. Serve with fresh beansprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges.

Add hot chilies if you like spicy pad Thai!

Serves 4