Lime

Street-style pad thai with tofu instead of shrimp, and coconut aminos standing in for fish sauce. Tastes like the real thing, I promise.

Made in a stone mortar as God intended. The order of addition matters. Lime goes in last.

Replace tofu with shrimp, coconut aminos with fish sauce. Classic. The vegan version is good; this version is the one people order at restaurants.

Fire-roasted tomatillo salsa folded into guacamole. Two sauces become one. Smoky, bright, and spicier.

Add a handful of pomegranate seeds right at the end. The crunch and sweetness are the most underrated guacamole upgrade.

Big flat wide rice noodles, Chinese broccoli, oyster sauce and dark soy. The wetter, sweeter, more charred cousin of pad thai.