Street Food Star If you've ever had tod man pla at a Thai restaurant, you know that incredible bouncy texture. The secret? You pulse the fish in a food processor rather than chop it — this creates that signature springy bite. How to Make It Pulse the fish in a food processor until it forms a paste. Mix with red curry paste, shredded lime leaves, fish sauce, and the egg. Fold in the finely sliced green beans. Shape into small patties with wet hands. Shallow fry in oil over medium heat for 3