
ซาลาเปาเนื้อเปื่อย “sala bao neua buay” or braised beef cheek stuffed steamed buns are an example of Little Uncle reducing classic Thai cuisine into the form of a walker friendly steamed bun.
Little Uncle braises Carlton beef cheeks (from Oregon) in a broth of beef stock, herbal aromatics, pandan, palm sugar and soy. Once the beef cheeks are meltingly tender, they are stuffed into a steamed bun and topped with fried garlic and spicy pickles (green papaya, radish, carrot).
As a side note, sarabao, or steamed buns are found all over Thailand and eaten as an on the run snack.

ข้าวซอยไก่ or khao soi gai is one of our favorite dishes. Khao soi is spicy, contains incredible flavor depth and textures galore. Khao soi is composed of fresh egg noodles from Rose Brand Noodle in the ID that are garnished with pickled mustard greens, fried shallots, crunchy fried noodles, cilantro and drenched in a chicken curry. The dish hails from the Northern city of Chiang Mai, but khao soi sounds like an odd fit for the Northern capital because of the inclusion of the dry spices often found in the Southern provinces of Thailand.
The Little Uncle khao soi curry is made with our own hand made curry paste and freshly ground dry spices to create a full flavored dish. We also use chickens from Mad Hatcher poultry in Ephreta, WA, guaranteeing a well raised bird.
While our curry may be spicy enough for some palates, we include a dried, fried and smashed chili flake to add if you so choose.

ผัดไทย or phad thai is a dish best served simple. Little Uncle’s version of phad thai is based on a version found in PK’s hometown of Lopburi, where Nai Yord has been selling his phad thai for twenty years. At NaiYord’s shop, the sublime noodles are stir fried on a large skillet right in front of your eyes as the ingredients are added one by one. No premade sauces, just raw ingredients added at the right moments creating the perfect plate of noodles.
Following this tradition, Little Uncle feels the best phad thai is best kept simple. A few good ingredients and technique come together to make a great dish.
The ingredients are: fresh rice noodles, shallots, tamarind (not from concentrate), soy, palm sugar, garlic chives, bean sprouts, roasted and crushed peanuts, local organic eggs and tofu from NW Tofu, inc.
The seasoning of the noodles is performed by the diner, not the cook. Hence, a packet of hot dried and roasted chilies aka “prik bon”, a packet of raw sugar and a lime wedge are served with the Little Uncle phad thai. No stars here, so you can add the right amount of seasoning to your liking.
We serve the phad thai in waxed butcher paper, which is how you would get your noodles packaged if you were in Thailand. Simply take off the rubber band, place the package on a plate, unfold, add the seasoning, mix it up and enjoy.