Trying Social Monk’s Thai Green Curry and Chicken Pad Thai: Modern Asian Cuisine at Its Best!

Social Monk, located in Westlake Village, California, is a modern Asian cuisine restaurant that has been making waves in the foodie community. One of the reasons for its popularity is its delicious and authentic dishes, including the Thai Green Curry, Chicken Pad Thai, Fried Rice, and Chicken Mushroom Lettuce Wraps.

The Thai Green Curry is a standout dish, with a rich and creamy coconut milk base, flavored with traditional Thai spices such as lemongrass, kaffir lime leaves, and green chili. The tender chicken pieces and fresh vegetables add texture and flavor to the dish, making it a perfect comfort food option.

Another must-try is the Chicken Pad Thai, a classic Thai noodle dish that Social Monk does justice to. The rice noodles are stir-fried to perfection with tender chicken, tofu, bean sprouts, and green onions, all coated in a tangy tamarind sauce that packs a flavorful punch.

The Fried Rice is another delicious dish that is both filling and flavorful. It features a mix of fresh vegetables, fried rice, and chicken, all tossed together in a fragrant blend of soy sauce and spices.

Finally, the Chicken Mushroom Lettuce Wraps are a light and refreshing option that is perfect for those who want to watch their calorie intake. The dish features tender chicken and fresh mushrooms, all served in a crisp lettuce wrap that adds a nice crunch.

Overall, Social Monk is a great option for those looking for a modern take on classic Asian cuisine. But, if you want to try to make these delightful dishes at home, check out the recipes below.

Recipe 1: Thai Green Curry

Ingredients:

• 2 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb (450g) chicken breast, thinly sliced
• 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and green beans)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. In a wok or large skillet, heat the green curry paste over medium heat for a minute until fragrant.
2. Pour in half of the coconut milk and stir until the curry paste is well incorporated.
3. Add the sliced chicken breast to the wok and cook until it is no longer pink.
4. Add the mixed vegetables and cook for a few minutes until they are slightly tender.
5. Pour in the remaining coconut milk and stir in the fish sauce and brown sugar. Mix well and let the curry simmer for a few minutes.
6. Taste the curry and adjust the seasoning if needed, adding more fish sauce or sugar to balance the flavors.
7. Remove the curry from heat and garnish with fresh basil leaves.
8. Serve the Thai Green Curry hot with jasmine rice for a satisfying and aromatic meal.

Recipe 2: Chicken Pad Thai

Ingredients:

• 8 oz (225g) rice noodles
• 2 tablespoons vegetable oil
• 1 lb (450g) chicken breast, thinly sliced
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1 cup bean sprouts
• 3 green onions, sliced
• 1/4 cup crushed peanuts
• Lime wedges for serving

For the Pad Thai Sauce:

• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the ingredients for the Pad Thai sauce: fish sauce, tamarind paste, brown sugar, and soy sauce. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and cook for a minute until fragrant.
4. Add the sliced chicken breast and cook until it is cooked through and no longer pink.
5. Push the chicken to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked.
6. Add the cooked rice noodles to the wok and pour the Pad Thai sauce over them. Toss everything together to coat the noodles evenly.
7. Stir in the bean sprouts and green onions, cooking for a few minutes until the vegetables are slightly tender.
8. Remove the Pad Thai from heat and garnish with crushed peanuts.
9. Serve the Chicken Pad Thai hot, with lime wedges on the side for an extra zing.

Recipe 3: Fried Rice

Ingredients:

• 3 cups cooked rice (preferably day-old rice)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as carrots, peas, and corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Salt and pepper to taste
• Sliced green onions for garnish

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and cook for a minute.
3. Add the mixed vegetables to the wok and stir-fry for a few minutes until they are slightly tender.
4. Push the vegetables to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked.
5. Add the cooked rice to the wok and toss everything together, breaking up any clumps of rice.
6. Drizzle soy sauce and oyster sauce (if using) over the rice, and season with salt and pepper. Stir-fry for a few more minutes to allow the flavors to blend.
7. Taste the fried rice and adjust the seasoning if needed, adding more soy sauce or salt according to your preference.
8. Remove the fried rice from heat and garnish with sliced green onions.
9. Serve the Fried Rice hot as a delightful and satisfying meal on its own or as a side dish.

Recipe 4: Chicken Mushroom Lettuce Wraps

Ingredients:

• 1 lb (450g) ground chicken
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Lettuce leaves (such as butter lettuce or iceberg lettuce) for wrapping
• Optional toppings: chopped green onions, chopped cilantro, sliced red chili

Instructions:

1. Heat the vegetable oil in a skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. Add the ground chicken to the skillet and cook until it is browned and cooked through.
4. Stir in the finely chopped mushrooms and cook for a few minutes until they are softened.
5. In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce mixture into the skillet and stir to combine everything.
6. Cook for a few more minutes to allow the flavors to meld together.
7. Remove the chicken mushroom mixture from heat and let it cool slightly.
8. Arrange the lettuce leaves on a platter or serving dish.
9. Spoon the chicken mushroom mixture onto the lettuce leaves.
10. Garnish with chopped green onions, chopped cilantro, and sliced red chili if desired.
11. To eat, wrap the lettuce leaves around the filling, creating a delicious and refreshing bundle.
12. Serve the Chicken Mushroom Lettuce Wraps as a light and flavorful appetizer or as a main dish.