Lara Lee

With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

Lara Lee’s vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf.