A riff on pad-woon-sen for breakfast. Bean threads and eggs with ham, green onions, and pickled chilies. Seasoned with a little soy and msg but oyster sauce would be better. I forgot I had oyster sauce. 😂 The best texture. It's bouncy.
Replies
you deserve full marks, my friend, for your willingness to be inspired by and experiment with making food from around the world you're awesome 🙏
jul 12, 2025, 4:04 pm • 1 0 • view
My family comes from five continents but this one is inspired by Patti Myint who I worked for as a teenager at her Laotian restaurant. She made it with chicken, yellow squash, and a little vinegar or something sour. I got the texture right is all that matters.
jul 12, 2025, 4:36 pm • 1 0 • view
that's awesome - and cool you have such a blended family Lao food is in my DNA - i'm always super pleased when other people appreciate it
jul 12, 2025, 4:42 pm • 1 0 • view
I don't even know exactly what Lao food is other than Patti's cooking. It's definitely Thai on some fronts but she was also a tempura queen and did amazing grilled chicken kebabs with coconut and hoisin sauce. That's what was cool about her restaurant, it tasted like home cooking.
jul 12, 2025, 4:46 pm • 1 0 • view