Thai Noodle with Cashews

Thai Noodle with Cashews
Prep Time: 15 min    Cook Time: 10 min    Ready In: 25 min
Serving Size: 8



INGREDIENTS

1 Pkg Egg Noodles
1/4 Red Onion
1 Thai Chili
1 Lime
1 Tbs Soy Sauce
1 Tbs Sesame Oil
4 Tbs Fish Sauce
4 Tbs Olive oil
1 Handful of Cilantro

1 1/2 Cup Cashew
4 Tbs Sesame Seeds
4 Tbs Honey



DIRECTIONS

In a blender, blend all ingredients together except cashews, sesame seeds and honey.

Pour smooth mixture into a bowl.

Cook egg noodle as per directions given on the package.




Mix the sauce and cooked noodle together.

Toast the cashew on a pan on medium heat.

Add in sesame seeds and honey and toss until everything is toasted.

Sprinkle the nut mix onto the noodle.

Egg Noodle Stir Fry

Egg Noodle Stir Fry
Prep Time: 15 min    Cook Time: 15 min     Ready In: 30 min
Serving Size: 6


INGREDIENTS

1 Package Egg Noodle
1 Red Bell Pepper
1 Yellow Bell Pepper
3/4 Lb Sliced Beef
1 Onion
3 Spring Green Onion
2 Cloves Garlic
4 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tsp Salt
1/2 Tsp Ground Black Pepper
3 Tbs Oyster Sauce
2 Tbs Vegetable Oil


DIRECTIONS

Bring a large pot of water to boil.  Cook noodle for 1 minute and drain.
Mince garlic, dice green onion, julienne peppers and onion.  Sautee all the vegetables in a pan with vegetable oi for 5 minutes. Set aside the vegetables and put the beef in the same pan and cook for 5 minutes. Add in soy sauce, fish sauce, salt, pepper, oyster sauce and return all vegetables into the pan. Stir in egg noodle until everything is well blended.

Put stir fry noodles onto serving plate!

Tom Yum Goong (Tai Soup)

Tom Yum Goong

Prep Time: 30 min    Cook Time: 30 min    Ready In: 60 min

Serving Size: 8 

INGREDIENTS

7 Fresh Lime Leaves

1 Stalk Lemon Grass

3 Red Chili Peppers

2 Tbs Lime Juice

3 Tbs Chicken Broth Mix

2 Tbs Pantai (Chili paste with soya bean oil) This can be purchased at South China Seas Trading Co. in Granville Island

8 Cups of water

8 Spring of Cilantro

1 Box of Shrimp (Frozen Thai Shrimp)

DIRECTIONS

Defrost the box of shrimp if it is frozen. Bring water to boil, devein shrimps and set aside. Cut lemon grass into pieces, about 2-3 inches long. With the back of your knife, pound the lemon grass to release the flavor and oil. Put lemon grass into water and boil for 5 minutes.

Combine dice red chili pepper, lime leaves, chicken broth mix, lime juice and Pantai, put ingredients into the pot and let it boil for 15 minutes. Use less red chili pepper for less spiciness. Add in the shrimp and let it boil for 5 more minutes.

You may enjoy the soup as is, or in my case I added in a package of udon to the soup. Top with cilantro and enjoy.