3 1/2 Ounces Wun Sen (cellophane noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves — chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black peppercorns
1 Leaf lettuce
1/4 Cup Fresh coriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoon Nam pla (fish sauce)
1 European cucumber
1 1/4 Pound Boneless chicken breast
1 Tablespoon Roasted peanuts — chopped
4 Cup Chicken stock
1 Lime — thinly sliced
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1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk
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3 Cups Vegetable Oil
20 Wonton Skins — 1/4 -in strips
8 Cups Mixed Salad Greens — Shredded
4 Cups Roast Chicken — Bite-size
1 Cup Bean Sprouts, Raw
1 Large Yellow Pepper, Strips — Julienne
1/2 Cucumber, Seedless — Julienne
6 Tablespoons Lime Juice, Fresh
1/4 Cup Nuoc Mam
1/4 Cup Sugar, Brown, Pressed Down
4 Chiles, Serrano — Seed and Mince
1/2 Teaspoon Nutmeg — Freshly grated
1 Tablespoon Lemon Grass — Finely minced
1 Tablespoon Ginger, Fresh Slices — Finely minced
1/4 Cup Mint, Fresh — Finely minced
3 Tablespoons Basil, Fresh — Finely minced
1/4 Cup Peanut, Dry-roasted, unsalted — Coarsely chopped
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1 1/2 Pounds Beef tenderloin — room temp.
1/4 Cup Fresh lime juice
1/4 Cup Fresh coriander — chopped
1 Leaf lettuce head
2 Tablespoons Fresh mint — chopped
2 Tomato — thinly sliced
1 Jalapeno pepper — minced
1 Small red onion — thin sliced
3 Garlic cloves — crushed
1 Small cucumber
2 Tablespoon Nam Pla (fish sauce)
Fresh ground black pepper
2 Tablespoon Palm (brown) sugar
1 Lime — thin wedges

Preheat oven to 500F. Set beef in small baking dish and roast for 20 min. until rare. Let cool for 30 min, then refridgerate until cold, approx. 2 hr Slice against grain into 0.25 in. by 0.25 in pieces. In a large bowl, combine meat strips, corriander, mint, jalapeno and toss. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice – mix well. Pour this dressing over the meat and toss to coat. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hr and up to 4 hrs. Before serving, sprinkle with black pepper, and garnish with lime wedges.

3/4 Pound Large shrimp
1 Teaspoon Salt
1 Pound Fresh asparagus
1/2 Cup Whole straw mushrooms -Fresh or Canned
4 Green onions
2 Tablespoons Vegetable or peanut oil
3 Garlic cloves — chopped
1 Teaspoon Sugar
1/2 Teaspoon Ground black pepper
1 Tablespoon Thai fish sauce (nam pla)
1 Tablespoon Oyster sauce
1/4 Cup Chicken stock

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot
of water to a boil. Drop the asparagus into the water and blanch for a few
seconds or until it turns bright green. Remove and shower with cold water
to stop the cooking. If using canned mushrooms, drain and rinse them with
cold water; set aside. Cut the green onions, including part of the green
tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot
add the oil and garlic; toss until lightly brown. Turn the heat to high
and add the green onions and shrimp to the wok; stir-fry together until
the shrimp turn bright orange and feel firm to the touch, about 30 seconds
to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce,
oyster sauce and chicken stock; stir-fry together until the mixture is
heated through and sauce has a light cream consistency. This should take
no more than a few seconds.

THAI SPRING ROLL:
2 Ounces Bean thread noodles- (MUNG bean)
1/4 Cup Dried tree ears
6 Dried Chinese blk mushrooms
1/2 Teaspoon Whole black peppercorns
3 Garlic cloves
1 Tablespoon Fresh coriander roots – (coarsely chopped)
3/4 Pound Fresh ground pork
1/4 Pound Shrimp -shelled — deveined & chopped
-=OR=-
1/4 Pound-Fresh crab meat — flaked
1 Tablespoon Thai fish sauce
2 Teaspoon Sugar
4 Shallots — finely chopped
1 Carrot; peeled — grated
1/4 Pound Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves- (as an accompaniment)
Fresh mint leaves- (as an accompaniment)

THAI SPRING ROLL DIP:
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves -(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce

3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1 clove garlic, finely chopped
1/2 medium onion, peeled and sliced
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
2 jalapeno peppers, seeded and cut into quarters
1 tbsp. fish sauce
1 tsp. sugar
1/2 to 1 cup coarsely chopped fresh basil leaves

1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.
2. Wash skillet or wok and dry thoroughly.
3. Heat remaining oil in skillet or wok over high heat for 1 minute. Add garlic, onion, mushrooms, and peppers and stir well. Cook, stirring frequently, for 1 minute, or until mushrooms and peppers are soft.
4. Add meat, fish sauce, and sugar and stir well. Cook, stirring constantly, over medium heat for 2 minutes, or until heated through.
5. Add basil, stir-fry just until leaves wilt (about 10 seconds).
6. Serve hot over rice.

3 tbsp. vegetable oil
2 lb. fish fillets, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp. grated fresh ginger
1 20-oz. can crushed pineapple, drained thoroughly
1 c. coconut milk
2 tsp. fish sauce
1/8 tsp. pepper
1 tsp. sugar
1/8 tsp. cayenne pepper
hot rice noodles
fresh mint and cilantro for garnish (optional)

1. In a large skillet or wok, heat oil over high heat for 1 minute.
2. Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.
3. Add pineapple, coconut milk, fish sauce, pepper, sugar, and cayenne pepper and stir well. Cook, stirring constantly, for 2 minutes, or until fish flakes easily.
4. Serve over hot rice noodles. Garnish with fresh mint and cilantro

2 Tablespoons Oil
1 Garlic clove — finely chopped
2 Cups Plain boiled rice
1 Sm Potato — diced small
1 Sm Onion — diced small
1/4 Cup Peas
3 Tablespoons Light soy sauce
1/2 Teaspoon Sugar
1 Teaspoon Curry powder
1/2 Teaspoon Ground white pepper

1 Piece of cucumber (1-inch) — thinly sliced into rounds Coriander leaves In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander.

1 2-in piece of tamarind pulp
Peanut or corn oil (for deep-frying)
1/4 Pound Dried rice stick noodles
6 Ounces Med shrimp- shelled and deveined
1 Whole boned chicken breast- cut into slices
4 Shallots — minced
1 Tablespoon Minced garlic
2 sm Serrano chiles – finely minced
1 Lime (zest only)
3 1/2 Tablespoon Tomato paste
4 tablespoon Sugar
1/4 Cup Thai fish sauce (nam pla)
3 Tablespoon Fresh lime juice
4 Green onions; trimmed – cut into 1-in lengths – blanched
3 Tablespoon Fresh coriander leaves
1/2 Pound Bean sprouts — tails removed – (for garnish)

CRISPY EGG LACE
Oil for deep-frying
2 Eggs; lightly beaten
1/4 ts Salt

Cover tamarind with 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds.Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through.Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat.Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.
CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

3 Lb Chicken Wings
1/4 C Garlic — Chopped
1 Tbsp Cilantro — Chopped
1 Tsp Tumeric — Ground
1 1/2 Tsp Chiles — Dried and ground
1 Tbsp Sugar
1/4 Tsp Salt
3 Tbsp Nouc Mam
1/2 C Coconut Milk

Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of dipping sauce.

1 Whole Garlic ,Clove ,Raw — Finely chopped
1/4 Teaspoon Ginger ,Fresh Slices — Finely chopped
3 Tablespoons Vinegar, Rice
1 Teaspoon Brown Sugar
1 Teaspoon Soy Sauce
1/4 Cup Oil
1/2 Teaspoon Oil ,Sesame
1/4 Teaspoon Pepper ,Red, Crushed
Onions ,Red (optional
Orange, Mandarin (optional)
Jicama ,Raw ,Sliced (optional)

Combine all ingredients and mix well. Pour over mixed lettuces, toss and
serve.

1 1/2 Tablespoons chile oil
1 onion — diced
2 Stalks lemongrass — very thinly sliced
1/2 red bell pepper — cut julienne
1/2 green bell pepper — cut julienne
1/2 yellow bell pepper — cut julienne
2 habanero chiles — stemmed, finely chop
1 jalapeno chile — stemmed, finely chop
4 Thai chiles — stemmed, finely chop
2 serrano chiles — stemmed, finely chop
1 poblano chile — stemmed, finely chop
1 green New Mexican chile — stemmed, finely chop
2 tablespoons ginger — freshly grated
1/2 head garlic — minced
1/4 pound shitake mushrooms — thinly sliced
1/4 pound crimini mushrooms — thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken stock
1/2 pound chicken breast, skinless, boneless — cut in 1/2″
2 tablespoons rice wine vinegar
1 cup whole kernel corn or baby corn — sliced
1/2 bunch fresh cilantro, stems removed — chopped
1/2 lemon — juice and zest
Salt — to taste

Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock, and chicken. Heat very lowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve.

3 Tablespoons Oil
2 Ounces Ready-fried beancurd
1 Egg
4 OuncesFlat noodles — cooked
1 Tablespoon Chi po (preserved turnip) – (finely chopped)
2 Spring onions — in 1″ pieces
2 Tablespoon Chopped roasted peanuts
3 Ounce Beansprouts
1/2 TeaspoonChili powder
1 Teaspoon Sugar
2 Teaspoon Light soy sauce
1 Teaspoon Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander- (for garnish)

In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.

Ingredients:
3 lbs chicken wing drummettes

Marinade:
1/4 cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp – shop for a bunch that still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chilis
1 tbsp sugar
1/4 tsp salt
3 tbsp thai fish sauce

Basting liquid:
1/2 cup coconut milk

Garnish:
cilantro sprigs
dipping sauce.

Method:
process all marinade ingredients in a blender until smooth. marinate chicken, refrigerated, overnight. grill over hot coals until done, brushing frequently with coconut milk. serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

3 tsp. sugar
2 tbsp. soy sauce
2 tbsp. fish sauce
1 tsp. pepper
1 clove garlic, finely chopped
1 2 1/2- to 3-lb.chicken, cut into quarters

Mix first 5 ingredients. Pour mixture over chicken in a large bowl. Cover and refrigerate for 4 hours or overnight. With the help of an adult, place chicken on grill over hot coals with skin side up. Cook 10 minutes. Turn every 10 minutes until done, about 40 minutes in all. Chicken is done when juices run clear after flesh is pierced with a fork. If you prefer, broil chicken in preheated broiler 40 to 45 minutes, turning often so that all sides are cooked evenly. To bake chicken, place chicken in a baking dish in a 400°F oven. Bake 30 to 45 minutes. Serve chicken with nam pla prig or with sweet and sour sauce.