Pad Thai

By Marcus Samuelsson | September 9, 2015

Pad Thai

Pad thai is perhaps the best-known Thai dish in the world and it’s easy to see why: Serving up noodles, vegetables, a little bit of heat, some protein, and a sprinkling of peanuts, it’s light yet filling, with an unmistakable flavor that lets the noodles do the talking. Although many of the pad thais served in America have been westernized to have a less dimensional flavor, the real thing is very complex and quite spicy, with lettuce and vinegar to tone down the heat. Many people think of pad thai as a restaurant dish and don’t make it at home, but my version, spiked with a potent chile vinegar, gives you a reason to try your hand at it.

Pad Thai

Sho Nuff Noodles

By Marcus Samuelsson | July 29, 2015

An old favorite over at Streetbird in Harlem.

An old favorite over at Streetbird in Harlem. These noodles were one of the first Streetbird dishes I ever tested. I debuted them at the Lower East Side pop-up back in February, and then added them to the menu as soon as the Rotisserie officially opened up in Harlem. They’re a little bit sweet, spicy, tangy, and super addicting. The name was inspired by a character in the 1980’s martial arts comedy The Last Dragon.

Rice Noodles & Broccoli Stir-Fry

By Marcus Samuelsson | November 8, 2014

photo by seaturtle


photo by seaturtle

photo by seaturtle


They key to good stir-fry is high heat.  If there’s a Chinatown where you live, I would recommend that you go there and buy a wok—they conduct heat better than any pot or pan ever could.  What I love about a dish like this is that you can add in anything to it—you can make it all vegetarian or serve it with grilled salmon.


Hot Shrimp Noodles with Poached Eggs

By Marcus Samuelsson | July 29, 2014

Photo by qasic
Hot Shrimp Noodles with Poached Eggs

Photo by qasic

I love how this fresh dish is infused with the bold flavor of shrimp cooked in their shells with the head still on. It’s unusual to find that here in the West. I recommend getting your wok as hot as possible; if you have a gas stove, remove the grate from the burner and place the wok directly on the flame to get the pan as hot as you can. This summery recipe is from New American Table.

Malaysian Hot and Sour Noodles with Tofu and Bok Choy Recipe

By Joanne Bruno | May 6, 2013

bok choy, tofu, noodles, malaysian hot and sour
bok choy, tofu, noodles, malaysian hot and sour

Boy Choy and tofu has layers of texture in this dish.

When in doubt, make noodles.

That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.

bok choy, malaysian hot and sour noodles

Fresh bok choy lends a fresh crunch to this noodle dish.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.

Adapted from The Tropical Vegan Kitchen


Vegan Udon Noodle Stir Fry Recipe

By Aine Carlin | January 19, 2012

vegan udon noodle stir fry

One thing you should probably know about me is that I’m a bit of a Nigella Lawson fan. Granted she’s not vegan and my fascination with her is probably baffling to most of my vegan followers, but I really can’t help it. Ever since her first program that aired on TV, I’ve been besotted by the divine Ms. Lawson and her fat laden, can’t-be-good-for-your-heart, food.

You would think that since becoming vegan my interest would have somewhat dissipated. Nope, I still frequently visit her website, I’m still inspired by much of what she makes. See, what you probably don’t realize is that Nigella’s recipes are very easily Veganized Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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