Papaya Salad

Egg noodles in a rich coconut curry broth.

Khao Soi

Classic Thai noodles stir-fried with shrimp and peanuts.

Pad Thai

Juicy chicken wings deep-fried to perfection.

Wings

Duck Basil

Baby Back Ribs

Chicken Wings

Khao Soi Chicken

Pad Thai Shrimp

Red Curry Shrimp

Thai Style Basil

Pad See Ewe Beef

Crab Fried Rice

Spicy Shrimp and Calamari Salad

Duck Salad

Head to Calle Ocho for great…Thai food? Yep, it’s a thing, thanks to chef Bas Trisransi and what started as his passion project in 2015: Lung Yai Thai Tapas.

Lung Yai Thai Tapas

Peel the green papaya with a vegetable peeler. Cut in half lengthwise and scoop out seeds with a spoon. Using a julienne peeler or box grater, shred the papaya into long thin strips about matchstick size. Place shredded papaya in a large bowl and set aside.

Peel and shred papaya

Peel and julienne the carrot (matchstick thickness) and add to the bowl with the papaya. Trim the long beans and cut into 1 1/2-inch pieces. If beans are tough, blanch in boiling water for 30–45 seconds then plunge into ice water; drain and add to the bowl.

Prepare carrot and beans

Halve cherry tomatoes and add them to the bowl with the papaya, carrots, and beans.

Halve tomatoes

If using a mortar and pestle, lightly rub 1 tsp vegetable oil on the inside to help prevent sticking. If using a small bowl and the back of a spoon or pestle, proceed similarly.

Prepare mortar or small bowl

Add 2 cloves garlic and 2 chilies to the mortar. Pound until roughly crushed and aromatic (do not make a fine paste unless you prefer stronger raw garlic).

Crush garlic and chilies

Add 2 tsp palm sugar and 1 tsp chopped dried shrimp (if using) to the mortar. Continue to lightly crush to combine — the sugar should begin to dissolve into the aromatics.

Add sugar and dried shrimp (optional)

Pour in 3 tbs lime juice and 2 tbs fish sauce into the mortar (or small bowl). Stir or lightly pound to dissolve remaining sugar and blend flavors. Taste and adjust: add more lime for acidity, fish sauce for saltiness, or sugar for sweetness.

Combine liquid seasonings

Add crushed roasted peanuts (about 1/4 cup) to the dressing and stir briefly to incorporate. Reserve a small pinch of peanuts for garnish.

Pour the dressing over the bowl of shredded papaya, carrots, beans, and tomatoes.

Using two large spoons or tongs, toss vigorously to coat all vegetables with the dressing. Lightly pound the mixture in the bowl (if using a mortar or heavy spoon) 8–10 times to slightly bruise the papaya and help it absorb the dressing. This also softens the beans and melds flavors.

Taste and adjust seasoning with up to 1/4 tsp salt, extra fish sauce, lime juice, or sugar as needed.

Transfer the salad to a serving plate, sprinkle the reserved crushed peanuts on top, and serve immediately. Papaya salad is best fresh and slightly crunchy; refrigerate leftovers in an airtight container for up to 24 hours (texture will soften).

ripe green papaya

carrots

cherry tomatoes

long beans (or green beans)

fresh cilantro

lime juice

fish sauce

palm sugar (or brown sugar)

garlic

Thai bird's eye chilies (or serrano)

roasted peanuts

dried shrimp (optional)

vegetable oil (for pounding tools)

salt

In a medium bowl, combine red curry paste, turmeric powder, curry powder and sliced galangal (or grated ginger) with 1/4 cup of coconut milk to make a smooth slurry.

Prepare aromatics and paste

Heat a large Dutch oven or deep skillet over medium heat. Add 1 tablespoon neutral oil if needed and pour in the curry slurry. Cook, stirring, for 1–2 minutes until fragrant.

Add the remaining coconut milk and chicken stock to the pot, whisking to combine. Add kaffir lime leaves if using.

Bring the mixture to a gentle simmer, then add fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning — it should be balanced savory, slightly sweet, and a bit tangy.

Simmer gently on low for 10–12 minutes to blend flavors while you prepare other components.

Right before serving stir in lime juice and remove galangal slices and kaffir leaves.

Season chicken pieces with salt and pepper.

Add the chicken to the gently simmering curry broth and poach for 6–8 minutes, until cooked through. If you prefer, brown the chicken first in a separate skillet for more caramelized flavor, then add to the broth to finish cooking for 4–6 minutes.

Cook the egg noodles (for the soup) according to package instructions until al dente. Drain and divide among serving bowls. Reserve hot water to keep noodles warm if needed.

While broth simmers, make a batter for frying by whisking together all-purpose flour, cornstarch and cold water until smooth. You want a loose batter that will coat noodles or form small nests.

Make crispy noodles

Heat vegetable oil in a wide skillet or wok to 350°F (175°C). If you don’t have a thermometer, heat until oil shimmers and a pinch of batter sizzles immediately.

Toss a handful of fresh or cooked egg noodles in the batter to coat lightly, then carefully drop into the hot oil. Fry in batches, spreading the noodles into small nests. Fry until golden brown and crisp, about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.

Alternatively, you may deep-fry thin nests of plain raw dried noodles directly until crisp (adjust time accordingly). Keep the crispy noodles warm and separate from the broth so they stay crunchy when served.

Reheat the broth briefly to bring to a gentle simmer and ensure chicken is hot.

To assemble each bowl: place a portion of cooked egg noodles in the bowl, ladle hot coconut curry broth with chicken over the noodles (enough to cover and leave a little on top).

Top each bowl with a small handful of crispy fried noodles for texture, plus pickled mustard greens, sliced shallots, scallions, cilantro, and toasted fried shallots.

Serve immediately with lime wedges and chili oil on the side so diners can adjust brightness and heat to taste.

coconut milk (full fat)

chicken stock (or vegetable stock)

red curry paste

turmeric powder

curry powder

soy sauce (or light soy)

kaffir lime leaves (optional)

galangal (sliced) or ginger

boneless chicken thighs (cut into bite-sized pieces)

pepper

fresh or dried egg noodles (for soup)

all-purpose flour

cornstarch

cold water

vegetable oil (for frying)

shallots (thinly sliced)

pickled mustard greens (or lightly pickled cabbage)

fresh cilantro (chopped)

scallions (thinly sliced)

lime wedges

chili oil or chili crisp

toasted fried shallots (store-bought or homemade)

Place the 8 oz dried rice stick noodles in a large bowl. Cover with warm (not boiling) water and let soak for 20–25 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating any strands gently with your fingers.

Soak noodles

In a small bowl, whisk together 3 tbs tamarind paste, 3 tbs fish sauce, 2 tbs palm sugar, 1 tbs rice vinegar, and 2 tbs water until sugar dissolves. Taste and adjust to balance tangy/salty/sweet — it should be pleasantly tart and slightly sweet. Set sauce aside.

Make sauce

Pat shrimp dry and season lightly with 1/4 tsp white pepper and a pinch of salt. Chop or crush 1 tbs peanuts coarsely. Trim and wash bean sprouts and slice green onions into 1-inch pieces. Mince garlic and thinly slice the shallot. Crack two eggs into a small bowl and beat lightly.

Heat a wok or a large nonstick skillet over high heat until very hot. Add 1.5 tsp neutral oil and swirl. Add the seasoned shrimp in a single layer; cook 30–45 seconds per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Heat wok and cook shrimp

Add the remaining 1.5 tsp oil to the hot wok. Add the minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant and golden but not burnt.

Aromatics

Push aromatics to one side of the wok, add a little oil if needed, pour in the beaten eggs and scramble quickly until just set but still soft. Break into bite-sized pieces.

Eggs

Add the drained rice noodles to the wok along with the prepared sauce. Using tongs or a spatula, toss and stir-fry quickly to coat the noodles evenly. If the noodles are too stiff, add 1–2 tbs hot water to help loosen and finish cooking. Stir-fry 1–2 minutes until noodles are glossy and tender.

Combine noodles & sauce

Return the cooked shrimp to the wok. Add bean sprouts and most of the green onions (reserve a few for garnish). Toss everything together for another 30–45 seconds until heated through. Taste and adjust seasoning with up to 1/2 tsp kosher salt if needed.

Finish with shrimp & vegetables

Divide Pad Thai among serving plates. Sprinkle with the chopped roasted peanuts, remaining green onions, cilantro (if using), and a pinch of red chili flakes or sliced fresh chili. Serve immediately with lime wedges on the side for squeezing over each portion.

dried rice stick noodles (medium width)

raw large shrimp, peeled and deveined

eggs

tamarind paste

palm sugar (or light brown sugar)

rice vinegar

water

neutral oil (vegetable, canola, or peanut)

garlic, minced

shallot, thinly sliced

fresh bean sprouts

green onions (scallions), sliced into 1-inch pieces

unsalted roasted peanuts, roughly chopped

lime, cut into wedges

fresh cilantro leaves (optional)

red chili flakes or sliced fresh Thai chili

kosher salt

ground white pepper (or black pepper)

Pat the wings thoroughly dry with paper towels. If whole wings are used, cut at the joints to separate drumettes and flats; discard wing tips or save for stock.

Trim and dry

Place the dry wings in a large bowl or on a tray. Sprinkle kosher salt and black pepper evenly over the wings and toss to coat.

In a small bowl combine baking powder, garlic powder, onion powder, and smoked paprika. Sprinkle this mixture evenly over the wings and toss until wings are evenly coated. The baking powder helps dry the skin and promote browning and crispness.

Arrange the coated wings in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour and up to overnight. This step improves skin dryness and crispiness.

Place a deep heavy pot or a deep-fryer on the stove and add oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 40–50 seconds.

Working in batches (do not overcrowd), carefully lower wings into the hot oil using a slotted spoon or spider. Fry wings for 8–10 minutes per batch until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Thicker pieces may take up to 12 minutes. Maintain oil temperature near 325–350°F by adjusting heat between batches.

Use a slotted spoon to transfer fried wings to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes before saucing.

If serving plain: transfer wings to a serving platter and garnish with chopped parsley if desired.

If serving buffalo-style: In a small saucepan or microwave-safe bowl, combine melted butter, hot sauce, and honey (if using). Warm gently and whisk until combined. Place fried wings in a large mixing bowl, pour sauce over them, and toss quickly to coat evenly.

Arrange wings on a platter with celery sticks and a small bowl of blue cheese or ranch dressing for dipping. Serve immediately while hot and crispy.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.

chicken wings (split, drumette + flat)

freshly ground black pepper

baking powder (aluminum-free)

garlic powder

onion powder

smoked paprika

neutral oil for deep frying (vegetable, canola, or peanut)

unsalted butter (melted) or neutral oil

hot sauce (e.g., Frank's RedHot) or buffalo sauce

honey (optional, for sweet-spicy glaze)

fresh chopped parsley (optional garnish)

blue cheese or ranch dressing

celery sticks

Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Pat dry with paper towel. In a bowl combine soy sauce, fish sauce, dark soy (if using), brown sugar, rice wine, minced garlic, minced ginger and white pepper. Place duck breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Marinate in the refrigerator for at least 1 hour, up to 6 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Prepare and marinate duck

Heat a heavy skillet (preferably cast iron or stainless steel) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no added oil). Cook gently, rendering fat and crisping the skin, about 8–12 minutes. Spoon off excess fat into a container for later use (reserve 1 tsp for finishing if desired). When skin is deep golden and crisp, flip the breasts and increase heat to medium. Sear the flesh side 2–3 minutes to color.

Render skin and sear

Preheat oven to 400°F (200°C) only if duck breasts are thick and need finishing. If using oven, transfer the pan to the oven for 4–6 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). If not using oven, reduce heat after searing and cook briefly until desired doneness. Transfer duck to a cutting board and let rest 6–8 minutes before slicing. Reserve any pan juices.

Finish in oven (optional) and rest

While duck rests, wipe out most of the fat from the skillet leaving about 1–2 teaspoons (or add 2 tbsp vegetable oil if you prefer). Return pan to medium heat. Add sliced shallots and sauté 2–3 minutes until soft and slightly caramelized. Add sliced garlic and sliced red chili and cook 30–45 seconds until fragrant but not burnt.

Prepare aromatics

Add light soy sauce and oyster sauce to the pan and stir to combine with shallots and garlic. Add sliced duck (cut into 1/4–1/2-inch slices across the grain) and toss quickly in the sauce for 1–2 minutes to coat and reheat. Stir in lime juice.

Combine sauces and toss with duck

Turn the heat to high, add the basil leaves and toss quickly for 30–45 seconds until wilted and bright green. If you reserved rendered duck fat, toss in the finishing teaspoon now for gloss and flavor. Remove from heat immediately to prevent overcooking the basil.

Add basil and finish

Divide steamed jasmine rice or rice noodles among plates. Arrange sliced basil duck over the rice or noodles, spooning any remaining pan sauce over the top. Garnish with sliced green onions and lime wedges. Serve immediately.

duck breast, skin on

soy sauce

dark soy sauce (for color, optional)

brown sugar

rice wine or dry sherry

fresh ginger, minced

white pepper

vegetable oil (or peanut/neutral oil)

shallots, thinly sliced

garlic, thinly sliced

fresh Thai basil leaves (or sweet basil if unavailable), loosely packed

red chili, thinly sliced (optional, for heat)

light soy sauce

oyster sauce

crispy rendered duck fat or butter (optional, for finishing)

steamed jasmine rice or rice noodles

green onions, sliced (garnish)

In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin and cayenne (if using). Mix thoroughly until evenly distributed.

Prepare the rub

Pat the ribs dry with paper towels. Flip bone-side up and, using a paper towel, remove the thin membrane from the back of the ribs by loosening at one end and pulling it off. If present, trim any excess fat.

Prep ribs

Generously rub the spice mixture all over both sides of the ribs, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (cover) to let flavors penetrate.

Preheat oven to 300°F (150°C). Place the quartered onion and smashed garlic in the bottom of a large rimmed baking sheet or roasting pan. Add apple juice, apple cider vinegar and 1/2 cup water to the pan; this will create steam and keep ribs moist.

Preheat and prepare pan

Place the ribs meat-side up (or standing on edge if they fit better) on a rack set inside the baking sheet or directly on top of the onions and garlic. If using two racks, keep space for air circulation. Cover the pan tightly with aluminum foil, sealing the edges to trap steam.

Arrange ribs

Bake in the preheated oven for 2 to 2½ hours, or until the meat is tender and pulls back from the bone about 1/4–1/2 inch. Ribs should be fork-tender but not completely falling apart.

Braise

Carefully remove the foil (watch for steam) and pour off any excess liquid from the pan. Increase the oven temperature to 400°F (200°C) or prepare a preheated grill for finishing.

While the oven is heating to 400°F (200°C), combine the barbecue sauce, honey or maple syrup and butter in a small saucepan. Warm over low heat until butter melts and the mixture is slightly loosened, stirring to combine. Do not boil; keep warm.

Prepare glaze

Brush a generous layer of the warm glaze onto the ribs. Return the ribs to the oven, uncovered, and bake for 10–15 minutes until the glaze sets and becomes sticky. For extra caramelization, broil on high for 1–2 minutes—watch closely to avoid burning.

Glaze and finish in oven

Alternatively, place glazed ribs directly on a preheated medium-high grill and cook 2–3 minutes per side, brushing with more glaze once, until charred and sticky.