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Pho Sho

The Real Girl's Kitchen

Haylie’s looking for some Asian inspiration! When her publicist books her to do Asian cooking demos for PopSugar, Haylie Duff turns to The Walking Dead’s Alanna Masterson for ideas. They check out Pho Cafe, make homemade soba noodles with Sonoko Sakai, and pick up ingredients from Bangkok Market. Will they be able to finish a Green Papaya Salad for PopSugar and make a soba noodle bowl for the demo in less than two minutes?

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Recipes in this Episode

Simple Thai Iced Tea


  • 8 Cups of Water
  • 4 Black Tea Bags
  • 1 teaspoon of vanilla
  • 2 star anise pods
  • 3/4 cup, sweetened condensed milk


  1. Steep 8 cups of hot water with 4 tea bags of black tea and 2 star anise pods for 8 minutes.
  2. Take out the star anise pods and tea bags.
  3. When cool, add 1 teaspoon vanilla and sweetened condensed milk.
  4. Serve over ice & enjoy!

Green Papaya Salad Recipe


  • 4 garlic cloves, minced
  • 5 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 3 tablespoons fish sauce
  • 2 Thai dried red chilies finely chopped
  • 5 tablespoons of peanut oil
  • 1 tablespoon of chili oil
  • 12 green beans
  • 2/3 cup of cherry tomatoes halved (can combine red and yellow tomatoes)
  • 1- 1/2 pound green papaya, peeled, halved, seeded
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 3 tablespoons coarsely chopped roasted peanuts


  1. Whisk first 5 ingredients in medium bowl. Slowly whisk in peanut oil and chili oil. Set dressing aside.
  2. Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.
  3. Peel papaya, cut in half and discard the seeds and inner pulp. Shred with a box grater on the largest holes. Place in large bowl.
  4. Add tomatoes, cilantro, green onions, and green beans. Pour dressing over & toss. Sprinkle with peanuts

Shrimp Pad Thai with Soba Noodles


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons fish sauce
  • 4 garlic cloves, roughly chopped
  • 1 inch piece of ginger roughly chopped
  • 1/4 cup natural peanut butter
  • 2 tablespoons brown sugar
  • 4 teaspoons sesame oil
  • 2 tablespoons peanut oil can substitute vegetable oil
  • 1 pound peeled large raw shrimp
  • 9 ounces soba (buckwheat) noodles, cooked, rinsed and drained
  • 1/4 cup of cilantro roughly chopped
  • 1/4 cup roasted peanuts, coarsely chopped
  • 2 limes, quartered, for serving


  1. In a blender, combine the first eight ingredients and ¼ cup hot water: puree until smooth and set aside.
  2. Heat a wok or large skillet on medium high. When it’s hot, add 1 tablespoon of oil and swirl to coat the pan. Then add the shrimp and cook until they just turn pink, about 2 minutes. Transfer them to a plate.
  3. Add another tablespoon of oil to the wok and swirl.
  4. Return the shrimp to the pan along with the peanut sauce, cooked soba. Stir-fry for 1 minute.
  5. Top with peanuts and cilantro. Serve with lime wedges on the side.

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