INGREDIENTS 2 tablespoons palm sugar or light brown sugar 2 red or green Thai chiles, finely chopped 2 garlic cloves, finely chopped 1/4 cup fresh lime juice 3 tablespoons fish sauce Kosher salt 1/2 cup unsweetened shredded coconut 1/2 cup vegetable oil 2 shallots, thinly sliced, divided 1/4 cup peanuts, preferably skin-on 2 pomelos or 3 ruby red grapefruit 3/4 cup torn cilantro leaves with tender stems 2 tablespoons dried shrimp PREPARATION Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
INGREDIENTS Special Equipment A charcoal grill (highly recommended), grates oiled Mushrooms 10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem A generous drizzle of vegetable oil Kosher salt and freshly ground black pepper Dressing 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice) 1 1/2 tablespoons Thai thin soy sauce 1 tablespoon mushroom stock or water 1 teaspoon granulated sugar 1 teaspoon Phrik Phon Khua (Toasted-chile powder) 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons) Salad 1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed) 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed 1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing PREPARATION COOK THE MUSHROOMS Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat. Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.# MAKE THE DRESSING Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat. ASSEMBLE THE SALAD Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.
INGREDIENTS 8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles) 1/4 cup fish sauce (such as nam pla or nuoc nam) 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water 3 tablespoons (packed) dark brown sugar 2 teaspoons chili-garlic sauce, plus more for serving 3 tablespoons vegetable oil 4 large eggs, beaten to blend 3/4 pound peeled and deveined medium shrimp 1 bunch scallions, green and white parts separated, coarsely chopped 2 cups mung bean sprouts (about 1/3 pound), plus more for serving 1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving Coarsely chopped fresh cilantro (for serving) Lime wedges (for serving) PREPARATION Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside. Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl. Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add white scallion parts, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add green scallion parts, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more. Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
