THE Dish: Chef Jet Tila's drunken noodles

(CBS News) Chef Jet Tila has a long history of being around food. His parents opened the first Thai restaurant and grocery store in the United States in Los Angeles in 1966, and he learned Chinese secrets from his Cantonese grandmother. Outside of family influences, Tila studied at Le Cordon Bleu in Paris for a traditional look at the art of cooking.

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The foodie by nature is chef and partner at The Charleston gastro-pub in Santa Monica, Calif., and owner of the soon-to-be opened Kuma Snow Cream in Las Vegas.

This West Coast phenomenon has many awards under his belt. Tila was appointed to be the first culinary ambassador of Thai cuisine by the Royal Thai Consulate in Los Angeles. Most recently, he was awarded the Dream of Los Angeles award for 2013's National Asian and Pacific Heritage month by the city's mayor.

In his spare time, the chef conducts "melting pot tours" of Thaitown in Los Angeles, showing savvy food tourists the ins and outs of this genre of cooking. He also opened the employee cafe at Google's headquarters in Silicon Valley.

The accomplished chef has also set three world records for the sheer size of some of his dishes. He made the largest stir fry, which weighed 4,010 pounds, the largest seafood stew, which weighed 6,656 pounds, and he made the largest California roll ever, which came in at 440 feet.

He shared his ultimate dish, Thai drunken noodles, with "CBS This Morning: Saturday."

Drunken Noodles

1 tbsp. mushroom soy sauce

2 tbsp. sweet soy sauce

1 tbsp. oyster sauce

1.5 tbsp. fish sauce

1 tbsp. sugar

1 tsp. siracha sauce

1 tsp. minced garlic

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 noodle, 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 saute pan and saute 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.

Pineapple Fried Rice

1 Pineapple

3 Tbsp. Cooking Oil

2 Tbsp Dried shrimp (Thai)

4-6 Garlic Cloves, coarsely chopped

3 Tbsp. Shallots, diced

4 oz Chinese Sausage, sliced thin.

4 to 6 Medium Shrimp, peeled and cleaned

1/2 Tbsp. Ginger, finely chopped

4 cups Day old rice

2-3 Tbsp Fish sauce

1-2 Tbsp. Thai Soybean Sauce

1 Tbsp Sugar

1/2 Tbsp. Curry Powder

2 to 3 Green Onions, chopped

2 Tsp. White Pepper

3 Tbsp Cilantro Leaves

1. Cut the pineapple in half lengthwise and cut out the fruit section. Remove the core and cut the fruit into medium dice. Reserve about one cup of pineapple for the fried rice.

2. In a large skillet, heat oil until a whisp of white smoke appears. Add the dried shrimp and fry until crispy, about 20 seconds.

3. Stir in garlic and shallots and cook until light brown. Add the Chinese sausage and cook until they are slightly crisp, about 2 minutes. Add shrimp and ginger and cook until the shrimp start to turn pink, about 1 minute.

4. Fold in rice; make sure not to break rice grains. Add in the fish sauce, soybean sauce, sugar and curry powder. Continue to stir for about a minute. Stir in Pineapple and incorporate well. Cook the fried rice for about 1 to 2 more minutes, folding constantly and mixing all the ingredients well.

5. Fold in green onions and white pepper. Transfer the fried rice into the halved pineapple. Garnish with some fresh cilantro.

Chicken or Beef Satay

1 tablespoon Curry powder

1/2 tablespoon Pepper

1 tablespoon Salt

1 tablespoon Sugar

1 teaspoon Garlic powder, or more to taste

2 pound Chicken Breast or Beef Flank Steak

1/4 cup Coconut milk

10 to 15 Bamboo skewers

1. Combine curry powder, pepper, salt, and sugar and garlic powder, and coconut milk in a medium bowl.

2. Slice Chicken breast/beef against the grain into 1 1/2 inch wide slices. Add to the marinade and coat evenly.

3. Thread Chicken onto skewers, leaving 1 1/2 to 2 inches at bottom of each skewer. Cover and marinade 4 hours to overnight.

4. Grill chicken over high heat on outdoor grill or using stove-top grill pan until cooked through, about 3 to 5 minutes each side.

Peanut Sauce

1 tablespoon Vegetable Oil

1/2 tablespoon Red curry paste, or more to taste

1 cup Coconut milk

2 tablespoons Chunky peanut butter, or more to taste

1 tablespoon Fish sauce

1/2 teaspoon Rice vinegar

1 tablespoon Sugar, or more to taste

1. Heat oil in small saucepan over high heat and stir-fry curry paste 15 seconds.

2. Stir in coconut milk and bring to boil; boil 2 minutes.

3. Add peanut butter. Stir constantly until sauce begins to thicken, 2 to 3 minutes.

4. Reduce heat to simmer and add fish sauce, rice vinegar and sugar. Cook sauce, stirring, 1 minute more. Remove from heat. An oily film will rise to top; skim it off if you wish.

Thai Sticky Rice

4 Cups Thai Sweet Rice

Thai Bamboo Steamer

1. Soak sweet rice covered in water for at least three hours, preferably overnight.

2. Transfer soaked rice into bamboo basket. Rice should sit on the bottom of the basket. Add four cups of water into the steamer pot.

3. Heat water on high until boiling. Insert the basket into the pot and cover for 10 minutes.

4. Flip rice once and let steam for another 10 minutes.

5. Let rest for 10 minutes and serve warm.

Thai Grilled Eggplant Salad

1 pound Asian Eggplants

3 Shallots, unpeeled

5 Garlic Cloves, unpeeled

1 Large Scallion, trimmed and minced

1/2 cup Coriander Leaves, coarsely chopped, plus whole leaves for garnish

1/4 cup Mint Leaves, finely chopped, plus extra for garnish

3 tbsp. Fresh Lime Juice

3 tbsp. Thai Fish Sauce

2 tbsp. Dry-Roasted Sesame Seeds

1 Medium European Cucumber, sliced

Salt, to taste

1. Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, 10-15 minutes.

2. Remove from the heat and set aside to cool slightly, cut eggplant into bite-size pieces

3. Meanwhile, grill shallots, garlic, and chilies on a fine mesh rack, turning often until well softened.

4. When cool enough to handle, peel the garlic, shallots and chilies into a large mortar, blender or food processor and pulse briefly (you do not want a completely smooth puree)

5. Turn the mixture into a bowl with the eggplant and stir in the scallions, chopped coriander, mint, fish sauce

6. Add the sesame seeds, reserving a few for garnish.

7. Taste and add salt if needed

8. Serve the salad in a shallow bowl, garnished with a sprinkling of herbs and sesame seeds.

9. Place cucumber slices around the edge that guests can use to dip through the eggplant

Thai Silk Cocktail

3 oz. Nigori (unfiltered) Sake

1 oz. Malibu Pineapple Rum

1/2 oz. Simple Syrup

1/2 oz. sweet & sour

Kaffir Lime Leaves

1. Pour all ingredients into a cocktail shaker half-filled with ice cubes.

2. Shake well

3. Strain into a cocktail glass

4. Garnish with Kaffir Lime leaf and enjoy!