Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
ugar, lime juice and fish sauce in small bowl. Set aside
mins.
For the Thai dipping sauce, blend or process the
In a hot pan, add the oil and stir fry garlic and chili until fragrant.
Add pork and continue to stir fry on medium heat until almost ready.
Keep stir frying and add pork stock as needed.
Add oyster sauce, fish sauce, sugar.
Increase heat to high and add fresh thai basil. Keep stir frying for few seconds.
Serve with white basmati rice and fried eggs.
To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it in
nd transfer to bowl with sauce.
Add sliced green onions
Combine broth, fish sauce, sugar and chili garlic sauce in a small bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add garlic and chilies, cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 1/2 to 3 minutes.
Add basil and green onions. Stir-fry for 1 minute.
Add sauce and bring to a boil. Add cornstarch solution, stirring, until boils again and thickens.
Serve with rice or noodles.
Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.
long with a handful of Thai basil, and muddle together.
Pour
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
Stir in the mint and Thai basil.
Cut the cooked noodles
inutes.
To serve pour sauce on a plate and top
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
r>Meanwhile, make the tomato-basil sauce: In same pan (no need
rom grill.
Fresh Basil Sauce:.
place the basil leaves in a
Cook rigatoni in 4 qts. boiling water until al dente.
Set aside.
Using a large frying pan, saute garlic and zucchini in olive oil.
Add Tomato Basil sauce.
Simmer on low 20-30 mins.
Add rigatoni and simmer till hot.
edium-high heat. Add the Thai red curry paste. Stir-fry
b>sauce thickens slightly. Remove wok from heat. Add bean sprouts and basil