This Sunday marks the first-annual Thai Food Festival in Los Angeles. The event will be held on the legendary Paramount Pictures Studios and will include an array of the city’s chefs flexing their culinary muscles as they execute the “Five Fundamental Flavors of YUM” -- spicy, sweet, sour, salty, and bitter. The driving force behind the night is Thai Culinary Ambassador and celebrity Chef personality Jet Tila.

The event is organized by the ThaiTradeCenter in Los Angeles and presenting partners including, the Royal Thai Consulate General, Tourism Authority of Thailand, Board of Investment, Agricultural Office, Thai Airways, and TCCC. General admission tickets are $50 and includes access to culinary discussion panels and demonstrations with celebrity guest chefs, food and drink tastings, and live entertainment. In addition, VIP tickets ($75) provide preview admittance to the festivities at alongside preferred parking.

Throughout the event, guests are invited to join feature discussions and demos with prominent Thai and American culinary personalities including:

-  Jet Tila (Thai Culinary Ambassador)
-  Evan Kleiman (KCRW’s “Good Food”)
-  Andy Ricker (Pok Pok)
-  Susan Feniger (Street)
-  Sang Yang (Lukshon)
-  David LeFevre (MB Post, Fishing with Dynamite)
-  Kris Yenbamroong (Night + Market)


Known for having set three Guinness World Records—for creating the world’s largest stir fry (4,010 pounds); the largest seafood stew (6,500 pounds); and the longest California roll (440 feet)—and his appearances on Iron Chef America, Chopped, The Best Thing I Ever Ate, and Anthony Bourdain’s No Reservations, Jet Tila is nationally recognized for his culinary expertise in Modern Asian Cuisine. Celebrated as a culinary luminary, Jet was recently appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles and is the first-ever chef to represent his country’s culture and cuisine in the United States. Although Tila’s culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas to partnering with Compass Group—the world’s largest food-service company—he has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking. Jet continues to share his culture and culinary expertise through conducting intimate “Melting Pot Tours” of L.A.’s ThaiTown, offering participants a curated taste of his favorite hidden neighborhood gems. Additionally, Tila was honored in May 2013 with the prestigious “Dream of Los Angeles” Award by Mayor Antonio Villaraigosa and the City of Los Angeles for igniting a renewed interest in Pan-Asian cuisine through dedication to his Thai and Chinese roots and passion for the culinary arts inside and outside the kitchen.

Chef Jet was gracious enough to share one of his favorite Thai recipes exclusively with Kasey’s Kitchen and The Dish! See his recipe for Drunken Noodles below!

Drunken Noodles by Chef Jet Tila


1 tbsp.                  Mushroom Soy Sauce
2 tbsp.                  Sweet Soy Sauce
1 tbsp.                  Oyster Sauce
1.5 tbsp.               Fish Sauce
1 tbsp.                  Sugar
1 tbsp.                  Sriracha Sauce
2 tsp.                    Garlic, minced
6-8                       Thai Basil Leaves, chiffonade

3 tbsp.                  Canola or Peanut Oil        
2-3                       Garlic Cloves, minced
1-2                       Serrano Chiles, sliced thin
2                          Eggs
1/3 lbs.                 Beef, Pork, or Chicken, thin sliced against the grain
1/2                       Medium White Onion, sliced
3-4 cups                Fresh Rice Noodles, separated
1/4 cup                  Chinese Rice Wine
1 cup                     Thai Basil Leaves, loosely packed
1/2 cup                  Grape Tomatoes, halved


1.     Combine sauce ingredients in a small bowl and set aside.
2.     Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
3.     Add eggs in and lightly scramble until barely set.
4.     Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
5.     Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
6.     Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!

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