Recipes

Ingredients 

• ▢4 bone-in pork chops
• ▢coarse salt, to season
• ▢freshly ground black pepper, to season
• ▢1 tablespoon olive oil
• ▢3 tablespoon butter, divided
• ▢2 springs fresh thyme, (plus 1 tbsp fresh chopped thyme, stems removed)
• ▢6 cloves garlic, minced

Instructions 

Season – Generously season both sides of pork chops with salt and pepper.

Cook – Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, and the chops, 2 tablespoons butter, and 2-3 sprigs of fresh thyme to the skillet. Cook the pork chops for 3-4 minutes on each side, or until the outside is golden and the internal temperature reads 145°F (or a little below) with a digital meat thermometer.

Add the remaining butter, garlic, and thyme – Add the remaining butter, minced garlic, and chopped thyme to the skillet. Use a spoon to drizzle the garlic butter sauce over the pork chops before flipping the pork chops over and spooning the garlic butter over the pork chops on the other side. Repeat for 1-2 minutes.

Serve – Immediately remove pork chops from the skillet and serve with all your favorite sides. Enjoy!

 

Ingredients

• Noodles: 100g to 250g dry thin flat rice noodles (soaked in room-temperature or warm water until pliable, not mushy)

• Sauce:
• 2 to 3 tbsp tamarind paste / puree (the essential sour element)
• 2 to 3 tbsp fish sauce (for salt and umami)
• 2 to 5 tbsp palm sugar or brown sugar (for sweetness)
• Optional splash of oyster sauce or light/dark soy sauce for color and depth

• Protein & Aromatics:
  • Choice of prawns (shrimp), chicken thighs, or firm tofu, cut into bite-sized pieces
  • 2 eggs
  • Minced garlic and shallots (or green onions)
  • Optional: dried shrimp and preserved radish (for traditional street-style flavor)

• Veggies & Garnishes:
  • Fresh bean sprouts
  • Garlic chives or green onions
  • Crushed roasted peanuts
  • Lime wedges

---

• Soak the Noodles: Submerge the flat rice noodles in room-temperature or warm water until soft and flexible (usually 15–30 minutes depending on the brand), then drain. Do not boil them.

• Mix the Sauce: In a small bowl or saucepan, combine the tamarind paste, fish sauce, and sugar, stirring until dissolved and balanced.

• Cook the Protein & Aromatics: Heat oil in a wok over high heat. Sear your chicken, prawns, or tofu until golden and cooked through, then push them to the side of the wok.

• Scramble the Eggs: Crack the eggs directly into the empty space in the wok, scramble them softly, and mix them with the protein.

• Stir-Fry the Noodles: Add the drained noodles and pour the sauce evenly over them. Toss constantly on high heat until the noodles absorb the sauce and turn tender.

• Add Fresh Elements: Toss in the bean sprouts, garlic chives (or green onions), and most of the crushed peanuts for a quick final toss.

• Serve: Plate immediately while hot, garnishing with extra crushed peanuts, fresh bean sprouts, and a wedge of fresh lime.