Chef Nikky

I recently shared this story on stage at D Magazine’s Leadership Summit, and it felt only right to share it here too.

There was a time I lost myself — rushing through meals, disconnected from what I was eating and why. It wasn’t until I slowed down over a plate of Pad Kee Mow, my Drunken Noodles, that something shifted.

The heat of the chili. The char on the noodles. The basil hitting last. Every bite pulled me back — back to late nights with my friends in Thailand, back to the tables we shared, back to who I was with them.

Mindful eating isn’t just a wellness buzzword for me. It’s how I found my way back to the people who shaped me. 🍜✨

Who’s the friend you’d want to share this dish with? Tell me below 👇

The mistake? Soaking the rice paper too long 🌿

I see it all the time — people dunk it like pasta and wonder why it tears or turns gummy.

Here’s the trick: 3 seconds in warm water, that’s it. It’ll still feel a little firm when you pull it out, but it softens perfectly by the time you’re rolling.

Herbs first, protein next, fold the sides in, then roll tight. Soul Foodies, try this next time and tell me if it’s a game changer! Kob Kun Ka 🙏

Y’all keep asking me this — so let’s fix it once and for all! 🍜

The number one mistake I see? Boiling rice noodles like regular pasta. Don’t do it!

Here’s my method:
1. Soak dried rice noodles in room-temp water for 2 hours — patience is key here!
2. Add a splash of water to your wok and steam the noodles first
3. THEN stir-fry them with your sauce — this is where the magic happens
4. They finish cooking in the wok and soak up all that flavor

That’s the secret to noodles that aren’t mushy or clumped together. Texture is everything in a good Pad Thai!

Try it and tell me how it turns out 👇

Link in bio for more recipes like this in my cookbook 📖

Kob Kun Ka 🙏

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Garlic fried rice that just so happens to be gluten free 🧄🍚 Y’all know I don’t believe in boring rice — this one’s packed with garlicky, savory flavor and comes together in one pan, one pan wonder!

The secret? My gluten free stir fry sauce does all the heavy lifting. No soy sauce swaps, no guessing games — just real Thai flavor you can trust.

Perfect side dish, perfect base for leftovers, perfect any night of the week 🙏

Want the full recipe plus more gluten free-friendly Thai dishes? It’s all in my cookbook, Thai Food and Travel with Chef Nikky — link in bio!

Grab the sauce that makes this dish sing 👉 chefnikky.shop

Kob Kun Ka 🙏

Better than takeout. 🍜

Pad See Ew is one of my all-time favorite Thai street noodles — wide rice noodles, tender chicken, crispy egg, and that deep, smoky wok flavor you just can’t fake. The secret? Black soy sauce. It’s what gives this dish its gorgeous color and rich, slightly sweet depth.

The good news — you can make this at home, and it’s easier than you think. 🙌

👉 Grab my Black Soy Sauce at chefnikky.shop and make this tonight.
📖 Want the full recipe + all my noodle secrets? It’s in my cookbook — link in bio!

Kob Kun Ka 🙏