Pad See Ew

Taken from Thaitable.com

2 Servings, Prep Time: 15 Minutes, Total Time: 25 Minutes

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• 1 lb Chinese broccoli
• 1 tablespoon Dark Soy Sauce
• 1 egg
• 1 lb Fresh Flat Rice Noodles
• 2 cloves chopped garlic
• 2 tablespoons Light Soy Sauce
• 1/2 cup thinly sliced pork
• 1 tablespoon sugar

If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add theChinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground chili pepper. I usually like mine with ground chili peppers and vinegar.

Crock Pot Thai Peanut Chicken

"Crock Pot Thai Peanut Chicken"

ingredients

•    2 
medium onions, cut into thin wedges

•    1 1/2
 cups sliced carrot (3 medium)

•    1 
small red sweet pepper, cut into bite-size strips

•    2 
pounds skinless, boneless chicken breasts, cut into 1-inch pieces

•    3/4
 cup chicken broth

•    3 
tablespoons creamy peanut butter 

•    1/2 
teaspoon finely shredded lime peel

•    2 
tablespoons lime juice

•    2 
tablespoons soy sauce (substitute Liquid Braggs for GF cooking)

•    2 
tablespoons quick-cooking tapioca

•    1 
tablespoon grated fresh ginger

•    2 - 3 
teaspoons red curry paste

•    4 
garlic cloves, minced

•    1/2
 cup unsweetened coconut milk (or soy milk with coconut extract)

•    1 
cup frozen peas

•    
Hot cooked rice

•    
Chopped peanuts (optional)

•    
Snipped fresh cilantro (optional)

directions

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3.Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. 

Taken from: Love at home

Asian noodle salad

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro (good lunch idea for Will at work)

Thai Cucumber Salad

Thai Cucumber Salad

Ingredients

• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
• two tomatoes (optional)
• 1 tablespoon salt
• 1/2 cup white sugar
• 1/2 cup rice wine vinegar
• 2 jalapeno peppers, seeded and chopped (optional also can use red pepper flakes)
• 1/4 cup chopped cilantro
• 1/2 cup chopped peanuts (optional)

Directions

1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Massaman Curry

This is what I came up with for Massaman curry, and since I can no longer have coconut milk, it took some creativity. I simply can't give up my Thai!!!!

Massaman Curry:
3 Cups Vanilla Soy Milk
1 3/4 tsp Massaman Curry Paste
2 Tbsp Brown Sugar
3 Tbsp peanut butter (use natural for lower over all fats)
2 Tsp Coconut Extract
2 Red Potatoes
1/2 Yellow Onion
1 Cut up Chicken Breast
1 1/4 tsp Salt


Directions:
Cut up Potatoes/Onions and Boil leaving them somewhat firm
Cut up Chicken and saute it with cooking spray and salt and pepper
In a seperate pan add Soy Milk and Curry Paste. Cook over a very low heat (between medium to low heat to not scald the milk.) You can add more paste if you want a bit more heat, but add it a 1/4 tsp at a time. Add in all the other ingredients (peanut butter, coconut extract, salt, and brown sugar.)make sure peanut butter cooks down before you add the potatoes, onions, and chicken. Serve over rice and enjoy!