easy pad thai

8 oz. dried, wide and flat rice noodles
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts

soak noodles according to package instructions.  drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet.  cook, tossing constantly, until noodles are soft (about 1 minute).  add egg mixture and toss to coat, breaking eggs up gently. 
serve noodles with lime wedges, topped with cilantro and peanuts.

*i've used whole wheat spaghetti or linguini instead of the rice noodles.  i've also added chicken.

*original recipe from allison rowe

asian lettuce wraps

2 tsp. vegetable oil
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried

*i have also added julienned carrots and radishes to the toppings

 in a skillet over medium-high heat, add the vegetable oil and saute beef until brown.  stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.  remove from the heat and stir in the peanuts.  season with salt and pepper and serve warm wrapped in lettuce cups.

*i leave the peanuts out and top the meat with them when assembling wraps.  also add carrots and radishes at this time.

*original recipe from foodnetwork.com

sesame brown rice salad with shredded chicken and peanuts

2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced

cook rice according to package directions.  transfer rice to a large bowl; fluff with a fork.  cool.  add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.

combine juice and remaining ingredients in a small bowl.  drizzle oil mixture over rice mixture; toss to combine.  sprinkle each individual serving with remaining peanuts and cilantro. 

*original recipe from www.yummly.com

different noodles with broccoli and red pepper

1 lb. 100 percent whole wheat spaghetti
3 c. small broccoli florets
4 1/2 tbsp. dark toasted sesame oil
3 1/2 tbsp. organic reduced-sodium soy sauce
2 tbsp. balsamic vinegar

2 tbsp. agave
1 tsp. salt
1/2 tsp. garlic, minced
1 1/2 c. red bell pepper, finely diced
1/3 c. green onions, sliced

cook spaghetti according to package directions.  meanwhile, blanch broccoli in lightly salted boiling water 2 to 3 minutes.  drain; place on plate in refrigerator to stop the cooking.

combine sesame oil, soy sauce, agave nectar, vinegar, salt and garlic in a large bowl; mix well.  drain spaghetti; rinse in cold water and drain again.  add to bowl; toss with sesame oil mixture.  add broccoli, red pepper and green onions; toss well. 

*original recipe from you raising your baby book. 

spicy asian salad

1/2 c. bbq sauce

1 c. dry roasted peanuts, divided

1 tsp. crushed red pepper

1 c. chicken broth

1 1/2 lb. boneless skinless chicken breast, thin strips

1 medium onion, sliced

1 medium red pepper, cut into strips

8 oz. spaghetti, uncooked

1/4 c. chopped cliantro

place bbq sauce, 3/4 c. of peanuts, crushed red pepper and broth in blender.  set aside.  heat 1 tsp. oil in large nonstick skillet; keep warm.  add remaining 1 tsp. oil to skillet.  add onions and meanwhile cook spaghetti as directed on package.  drain spaghetti; add immediately to skillet with chicken.  remove from heat; toss with peanut sauce to coat completely.  sprinkle with cilantro.  serve topped with remaining 1/4 c. peanuts chopped

*original recipe from kraft website 

thai sweetened sticky rice and mango

2 cups thai sticky rice (long grain sweet rice)
1/2 cup sugar
1 tsp. salt
1 cup coconut milk
5 medium yellow mangoes
2 tbsp. cooked coconut milk

cook 2 tbsp. coconut milk over low heat.  it will thicken just slightly.  set aside.

prepare sticky rice in rice cooker.

in a mixing bowl dissolve sugar and salt in 1 cup coconut milk.  crumble in the steamed sticky rid and stir slowly until well mixed.  cover and let stand for 15 minutes.

peel and slice mangoes.  place on a serving plate.  spoon the cooked sticky rice beside the mango.  drizzle the reserved cooked coconut milk.  serve.

*original recipe is a compilation of random recipes i found on the world wide web.

chinese chicken salad

ingredients:

• 1/4 cup rice wine vinegar

• 2 tablespoons smooth peanut butter

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chipotle pepper puree

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1/2 cup canola oil

• Salt and freshly ground pepper

• 1/2 head napa cabbage, shredded

• 1/2 head romaine lettuce, shredded

• 2 carrots, shredded

• 1/4 pound snow peas, julienned

• 1/4 cup coarsely chopped fresh cilantro leaves

• 1/4 cup thinly sliced green onion

• 2 cups shredded rotisserie chicken

• 1/2 cup chopped roasted peanuts

• 1/4 cup chopped fresh mint leaves

• chili oil, optional

• grilled lime halves, for garnish

directions:
whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil and canola oil in a medium bowl.  season with salt and pepper, to taste.  combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl.  add the dressing and toss to combine.  transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint.  drizzle with chili oil, if desired.  garnish with grilled lime halves. 

*original recipe found on random website on the world wide web

thai peanut pizza

10 rhodes dinner rolls, thawed and risen
2 boneless skinless chicken breasts, cubed
1 tbsp. canola oil
1 tbsp. low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 c. mozzarella cheese
1 cucumber sliced
1/2 c. chopped cilantro

peanut sauce:  (can be made ahead of time and stored in refrigerator
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. low sodium soy sauce
3 tbsp. water
3 tbsp. canola oil
2 tsp. minced garlic

spray counter top with non-stick cooking spray.  combine rolls to form a ball and roll into a 13-inch circle.  place on a sprayed 12-inch pizza pan.  cover with plastic wrap and let rise 30 minutes.  remove wrap and poke with a fork to prevent bubbles from forming.  bake at 350 degrees for 10-15 minutes.  in a saucepan combine all the ingredients for peanut sauce.  cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened.  set aside to cool.  stir fry chicken in canola oil and soy sauce until completely cooked.  spread peanut sauce over baked crust.  top with peppers, onions, chicken and cheese.  bake at 350 degrees for 10-15 minutes or until cheese is melted.  remove from oven and top with cucumbers and cilantro.

*original recipe from rhodes