chili pepper, sugar and fish sauce in large bowl. Add lamb
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.
mins.
For the Thai dipping sauce, blend or process the
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
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.
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
For the Salad:
Put napa cabbage in
inutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper
b>salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced,
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
For the Pad Thai Chili Sauce:
Combine all ingredients and
Mix mangoes, onion, avocado, and peanuts together in a large bowl.
Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
Let salad sit at room temperature for 10 minutes before serving so flavors can blend.
fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
edium-high heat. Add the Thai red curry paste. Stir-fry
Mix together sesame seeds, sugar, cornstarch & flour.
Roll tofu in sesame mixture till well coated.
Heat oil in skillet till hot.
Fry squares till well browned.
Drain on paper towels & set aside.
Arrange on a platter & serve warm with the sauce.