Oriental Market

09/20/2026

This cry baby noodles recipe (pad ngor ngae) is ready in under 30 minutes, bringing you the bold, spicy flavors you’ve seen on screen!

Ingredients
1 tbsp chili oil, see notes
3 cloves of garlic, minced
1/2 onion, sliced
3/4 cup extra-firm tofu, pressed and diced
1 oz or 3 tbsp dried mini shrimp
3 oz Chinese sausage lap cheong, sliced
1 1/2 tbsp oyster sauce
1 tbsp fermented soybean paste
2 tbsps oxo sauce
1 lb fresh rice noodles
1 tbsp cooking oil
2 eggs

Instructions

Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.

Add the tofu, dried shrimp, and lap cheong (Chinese sausage). Stir-fry until the tofu is lightly browned and the dried shrimp are fragrant.

Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.

Add the fresh rice noodles to the wok. Gently toss to coat each noodle with the sauce, cooking until the noodles are heated through.

Move the noodles and other ingredients to one side of the wok to create space for the eggs. Add the cooking oil to the empty space and let it heat up.

Crack the eggs into the empty space and lightly scramble them until just set.

Then toss the eggs with the noodles and other ingredients until everything is evenly combined.

Serve immediately, garnished with green onions and a sprinkle of white pepper. Enjoy!

09/20/2026

09/20/2026

This spicy stir-fried pork with chili paste, or moo pad prik pao recipe, is a quick and easy Thai dinner ready in only 20 minutes.

Ingredients

3 tablespoons oil
3 cloves garlic, minced
1 1/4 cups or 10 oz pork, sliced thinly
1 1/2 tablespoon chili paste, see notes
1 teaspoon white sugar
2 tablespoons golden mountain sauce, Thai seasoning sauce
2 tablespoons oyster sauce
2/3 cup onions, sliced
2 large chilies, sliced, adjust to taste, see notes
4 green onions, chopped

Instructions

Heat oil in your wok over medium. Sauté garlic until golden and fragrant.

Toss in the pork and stir-fry it until it’s cooked through yet tender.

Add all your sauces and seasonings: Thai chili paste, golden mountain sauce, oyster sauce, and white sugar. Thoroughly mix and coat each piece of pork with sauce.

Add your prepped onions and chilies into the mix. Stir-fry until they reach your desired level of softness and coat with sauce.

Take your wok off the heat, sprinkle in green onions, and give everything one final stir. Serve immediately with rice.

09/20/2026

Thai mango chicken curry recipe with sweet mangoes and rich coconut milk. A quick, gluten-free dinner perfect for busy weeknights!

Ingredients

1 (about 5.3 oz flesh) large ripe mango, purée half, dice the rest into cubes
1/2 cup + 2 tbsp coconut milk, full-fat
1 tbsp red curry paste
3 tbsp + 1 tsp water
1-3 large red chilies, prik chi fa
1/2 tbsp fish sauce
1 tsp palm sugar
3/4 cup chicken, thinly sliced

Instructions

Heat half of the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant, and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny oil droplets pooling on the surface and the paste becomes glossy and slightly thicker.

Add water, followed by the remaining coconut milk. Bring the red curry sauce to a boil, then stir in the fish sauce and palm sugar.

Add the mango puree and chicken. Let the curry simmer until the chicken is fully cooked through.

Turn off the heat and stir in the chilies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!