Cold Noodle Salad

 This is good topped w protein of your choice (shrimp, chicken, pork, tofu, etc). We like shrimp & chicken marinated in extra dressing & grilled) Veggies are totally flexible too-use whatever you like (either raw or grilled/roasted)

8 oz vermicelli rice noodles

Sliced veggies (we used 1 head bok choy (stems & leaves), sliced radishes, sliced snowpeas, sliced cucumber, & green onions

Chopped peanuts to top

Mint & Thai basil (cilantro would be goo too) to top

Sriracha or chili crisp to top 

Dressing:

(We mixed a bottle of lemongrass salad dressing with 3 Tbs soy sauce, 2 minced garlic cloves, 1 Tbs sesame oil, 1 Tbs minced ginger, 1 tsp sriracha but if making from scratch use:

1/2 cup rice wine vinegar

3 Tbs brown sugar

1 Tbs minced lemongrass

And above ingredients 

Cook noodles to package instructions (usually boil x 3 min then drain & rinse well w cold water)

Toss warm noodles w bok choy & dressing & chill until cold (at least 30 min)

Top w additional veggies, peanuts, herbs, & hot sauce as desired when ready to eat  

Keith & Gracie’s Thai Tea

 13 tea bags Thai tea (ChaTraMue from World Market is our favorite

8 cups boiling water

1 can sweetened condensed milk

3/4 cup 2% milk

Pinch of salt

In a large mixing bowl, steep tea bags in boiling water for 10 minutes. Discard tea bags. Whisk sweetened milk, milk, & salt into tea. Serve warm or iced (or with a couple of shots of rum if you’re Keith)

Rice noodle bowl w meatballs

 Meatballs:

1/2 pound ground pork

1/2 pound ground turkey

2 eggs

1 Tbs sriracha 

3 Tbs fish sauce

3 garlic cloves, minced

2 green onions, finely chopped

2 Tbs Thai herb blend paste from produce section of grocery store

Zest & juice from 1 lime

1/4 cup cilantro, chopped

1/4 cup Thai basil, chopped

1/4 cup mint, chopped

1 cup panko bread crumbs

1 package rice noodles, prepared per package directions (also good w ramen noodles, rice, or in ramen soup)

Toppings: 

Chopped roasted peanuts, cilantro, mint, Thai basil, sriracha, lime wedges 

Noodle Sauce:

Zest & juice of 2 limes

1/2 cup rice vinegar

3 Tbs soy sauce

2 Tbs fish sauce

1 Tbs sugar

Sriracha to taste  

Preheat oven to 400 degrees 

Mix together meatball ingredients & form into bite sized meatballs  

Bake meatballs on a roasting rack/pan for 25 minutes until cooked through & well browned (they stay juicy)

Whisk together noodle sauce

Top noodles w meatballs, drizzle w sauce, & add toppings of your choice 

Stir fry pork & veggie rice bowls

 2 Tbs soy sauce

1 Tbs chili crisp

1/2 cup chicken broth

Juice of 1 lime

1/2 cup hoisin sauce

2 Tbs rice vinegar

3 cloves minced garlic

1 Tbs minced ginger 

2 Tbs cornstarch

1 pound ground pork (or turkey or beef)

1 cup sliced mushrooms

1 bunch green onions, chopped 

1 bag cabbage or broccoli slaw

2 cups rice, prepared per package directions

Toppings: chopped roasted peanuts, extra chopped green onions, chopped fresh mint & Thai basil, chili crunch  

Whisk together sauce ingredients (soy sauce through corn starch)

Sautéed ground pork until browned & cooked through (broken up into bite sized pieces)  Remove meat from large skillet but leave drippings  Sauté green onions, mushrooms, & slaw in drippings until just browned  

Add pork & sauce to skillet & simmer over medium heat 1-2 minutes until heated through & sauce is thickened  

Serve over rice with garnishes incl green onions, chopped mint & Thai basil, chopped peanuts, & chili crunch

Drunken Noodles w Shrimp

 8 oz wide rice noodles

2 Tbs oyster sauce 

2 Tbs soy sauce

2 Tbs fish sauce

Juice of 1 lime

1 Tbs Thai herb blend (in a tube from grocery store produce section-or sub some finely diced ginger, lemongrass, & Thai basil)

1 Tbs honey

Avocado or vegetable oil for stir frying 

Additional soy sauce for seasoning

1 pound shrimp, peeled & deveined

3 eggs

1/2 head sliced red cabbage (or bag of coleslaw)

1 bunch green onions, sliced

4 garlic cloves, minced

Chopped cilantro to garnish

Chili crisp oil to garnish

Bring a medium stockpot of water to boil. Remove from heat & stir in rice noodles. Allow to soak 10-20 minutes until al dente, stirring frequently to keep noodles from sticking together Drain noodles & rinse with cold water, making sure no noodles are stuck together

While rice noodles are cooking, whisk together oyster sauce through honey to make sauce for noodles

In a large skillet or wok, heat a bit of oil over medium heat & stir fry shrimp w a dash of soy sauce.  Transfer shrimp to a large bowl

In same skillet, scramble 3 eggs w a dash of soy sauce until cooked through (firmer is better-too soft & the eggs get lost in the dish)  Transfer eggs to same bowl as shrimp

In same skillet, stir fry cabbage in a bit of oil until charred & slightly softened  then add to bowl w shrimp & eggs

In same skillet, stir fry garlic & onions in oil about 1 minute, then add rice noodles & stirfry until heated through & slightly charred.  Pour sauce over noodles and continue stirring until noodles have absorbed liquid (about 3 min)  Add bowl of shrimp, eggs, & cabbage to noodles & conyine cooking until heated through  

Serve w cilantro & chili crisp as desired  

Shrimp & sesame cold noodle salad

 

Ingredients

Dressing:

• 5 Tbs rice vinegar

• 1 Tbs sugar

• 2 Tbs soy sauce 

• 1 tsp ground ginger (or 1 Tbs Thai herb blend tube)

  1 Tbs toasted sesame oil 

Noodles

• 12 ounces uncooked fresh soba noodles, prepare per package directions (or noodle of choice-whole wheat spaghetti, ramen noodles, or rice noodles would be good too)

• 1 medium head of broccoli, chopped into large chunks

  1 pound peeled & deveined shrimp

• 1 1/2 cups roughly chopped fresh cilantroleaves and tender stems (about 1 small bunch) 

• 4 scallions, thinly sliced diagonally 

• Furikake seasoning, for serving (or just toasted sesame seeds or chopped seaweed or chili crunch or chopped jalapeños)

  
  

  Preheat oven to 400 degrees & spread shrimp & broccoli on greased baking sheet. Bake for 10-15 minutes or until shrimp are cooked through

  While broccoli & shrimp are roasting, whisk together dressing. In a large bowl, toss together dressing, cooked noodles, cilantro, & scallions. 

  Once shrimp & broccoli are done, mix those into bowl as well. 

  Can be served warm, but we prefer to chill for at least an hour (leftovers are great the next day too) & serve with choice of toppings. 

Chicken Khoa Soi

 https://www.bonappetit.com/recipe/chicken-khao-soi

Khao Soi Paste

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2" piece ginger, peeled, sliced
• ¼ cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

Soup

• 2 tablespoons vegetable oil
• 2 14-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1½ lb skinless, boneless chicken thighs, halved lengthwise
• 1 lb Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Khao Soi Paste

• Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

• Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

• Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

• Meanwhile, cook noodles according to package directions.

• Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Chicken Stew with Coconut and Chickpeas

 https://www.saltandspine.com/recipe/coconut-braised-chicken-with-chickpeas-and-lime

• 3½–4 pounds bone-in, skin-on chicken, preferably a mix of breasts, legs, and thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 4 garlic cloves, thinly sliced
• 1 large yellow or red onion, thinly sliced, divided
• 2 tablespoons gochujang (Korean chili paste) or tomato paste
• 2 tablespoons grated fresh ginger
• 2 tablespoons finely grated fresh turmeric, or 1 teaspoon ground
• 1 tablespoon cumin or fennel seeds
• 1½ teaspoons crushed red pepper flakes
• 2 (15-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 teaspoons fish sauce (optional)
• 2 limes, quartered
• 1 cup cilantro, tender leaves and stems
• ¾ cup roasted peanuts, coarsely chopped (optional)

1. Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, skin side down, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes.
2. Transfer the chicken to a large plate. Add garlic and ¾ of the onion to the pot; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes and cook until the mixture is caramelizing on the bottom of the pot, about 2 minutes, adjusting the heat as needed to prevent scorching. Add the coconut milk and chicken broth and bring to a simmer. Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. Reduce the heat to low, and place the lid on the pot, and walk away for at least 45 minutes.
3. After about 45 minutes, remove the lid and continue to gently simmer, uncovered, until the chicken is, indeed, fall-off-thebone tender and the liquid has thickened, looking all nice and stew-like, 20 to 25 minutes. Add the fish sauce, if using.
4. Serve stew alongside the remaining onions, cilantro, peanuts (if using), and lime for squeezing over.

Instant Pot Eggroll in a Bowl

https://thegirlonbloor.com/low-carb-instant-pot-egg-roll-in-a-bowl/

Ours isn't quite so low carb, but tasty and kid approved.

Ingredients

• 2 tbsp sesame oil
• 1/3 cup low-sodium soy sauce or tamari
• 1 lb ground chicken, turkey, or sausage (could also use leftover rotisserie chicken or BBQ pork or shrimp)
• 4 cloves garlic minced
• 1 1/2 cups chicken broth
• 1 cup matchstick cut carrots
• 2 bags coleslaw mix
• 1 bunch green onions, sliced
• 2 tbsp sesame seeds
• Sriracha, for topping
• Crispy Wonton salad toppers, for topping
• Cashews or peanuts, for topping

Instructions

• Add sesame oil, soy sauce, ground chicken, garlic, and chicken broth to Instant Pot in that order. Cook on high pressure 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Stir in matchstick carrots and coleslaw mix, stirring well to combine. Saute 5 minutes. Stir in green onions and sesame seeds then serve and enjoy!
• Note: We let the kids add toppings as desired (crispy wontons, nuts, a squeeze of lime, etc). Leftovers will keep up to 3-5 days in the fridge.

Asian Lettuce Wraps

https://www.cookingclassy.com/lettuce-wraps/
We topped these w chopped nuts (peanuts or cashews) and (because of the kids) topped ours with sriracha, but didn't add it to the meat mix

Ingredients

• 3 tsp olive oil, divided
• 1 lb 93% lean ground turkey or chicken
• 4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
• 1 Tbsp soy sauce, (low-sodium or regular)
• 2 tsp sriracha (optional)
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tsp honey
• 1 Tbsp minced fresh garlic (3 cloves)
• 1 Tbsp peeled and minced fresh ginger
• 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
• 1 medium carrot, peeled and shredded (1/2 cup)
• 1 (8 oz) can water chestnuts, drained and chopped small
• 1 large head Bibb lettuce or iceberg lettuce

Instructions

1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
4. Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.
6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
8. Serve warm in lettuce leaves garnished with sliced green onions.

Thai Cucumber Salad

https://www.allrecipes.com/recipe/169593/thai-cucumber-salad/

*1 English cucumber, halved lengthwise, seeded, and cut into 1/4 inch thick slices
*1 jalapeno, seeded and diced
*1/2 small red onion, diced
*1/4 cup  chopped cilantro
*1/2 cup chopped salted peanuts

*1/4 cup rice wine vinegar
*1 Tbs toasted sesame oil
*pinch salt
*2 Tbs sugar
*red pepper flakes to taste

Mix cucumber, jalapeno, and onions in salad bowl
Whisk together dressing ingredients (rice wine vinegar through red pepper flakes) and pour over veggies.  Stir well.  Top with cilantro and peanuts to serve.

Great as a side with curry

Red Curry Ginger Turkey Meatballs

https://playswellwithbutter.com/2018/12/11/skillet-red-curry-ginger-turkey-meatballs/

INGREDIENTS

• 1 pound ground turkey
• ½ cup panko breadcrumbs
• ¼ cup chopped cilantro
• 1 teaspoon grated fresh ginger
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 2–3 tablespoons coconut oil, divided
• 1 red onion, sliced ½-inch thick
• 1 bell pepper, sliced
• 1 carrot, peeled and sliced
• (could also use broccoli or green beans or baby corn or zucchini, or any other stir fry veggies of choice)
• 3 tablespoons red curry paste (see Recipe Notes)
• 1 14-ounce can full-fat coconut milk 
• 1 lime, juiced
• Kosher salt and ground black pepper, to season
• for serving, as desired: 2 cups cooked brown rice, chopped cilantro

INSTRUCTIONS

1. Form the meatballs: Add the turkey, panko breadcrumbs, cilantro, ginger, green onions and garlic to a medium bowl. Season with ½ teaspoon each Kosher salt and ground black pepper. Using your hands, mix until just combined – be careful not to overmix! Roll the mixture into 12 meatballs, about 2-inches in diameter. Set aside.
2. Brown the meatballs: Add 2 tablespoons of the coconut oil to a cast iron skillet over medium-high heat. Once hot, add in the meatballs to the skillet. Brown the meatballs in 2 batches, as needed, to ensure you don’t overcrowd the skillet, which prevents browning. Cook the meatballs for about 2 minutes per side, until deeply browned. Transfer to a plate and repeat with any remaining meatballs.
3. Cook the aromatics: Once the meatballs have browned, cook the onions & peppers. If needed, add in an extra splash of coconut oil to the skillet. Add the onion & bell peppers, seasoning with ¼ teaspoon Kosher salt. Stir to combine. Cook over medium heat, stirring occasionally, until the peppers & onions begin to soften slightly, about 5 minutes. Add the curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned & fragrant.
4. Simmer the curry: Add the coconut milk to the skillet, using a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! Stir to combine. Add the meatballs back into the skillet. Bring the curry to a boil and reduce to a simmer. Simmer for 8-10 minutes, turning the meatballs a few times to coat in the sauce, until the curry sauce is thickened and the meatballs are cooked through. Finish with a fresh squeeze of lime juice, and stir to combine.
5. Serve the curry and meatballs over brown rice, sprinkled with extra chopped cilantro as desired.

Ginger Pork Noodles

This is a made up recipe of necessity (loosely based on a few other recipes...)  Measurements aren't exact
You could add some sriracha hot sauce or crushed red pepper, but I'm cooking for the kids who don't like much heat

1 lb ground pork (or turkey or beef)
3 garlic cloves, minced
2 Tbs sliced fresh ginger (I used some pickled ginger I found at the Asian Market)
1 Tbs soy sauce
1 Tbs fish sauce

Wide rice noodles (I used triangular shaped Rice Flakes from the asian market)~soak in cool water x 1 hour then drain.  Noodles should be a bit firm still (they'll finish cooking later)

1 Tbs oil
3 heads baby Bok choy (or 2 heads regular bok choy), chopped and stems separated from leaves
2 leeks (or 1 onion), sliced
1 small can sliced bamboo shoots

2 Tbs soy sauce
1 Tbs hoisin sauce
1/2 cup water (or white wine or chicken broth)

Brown ground pork in a large pan (or wok)  When nearly cooked through, add garlic, ginger, and sauces and cook until pork is done.  Remove to a bowl.

In same pan, heat oil and stir fry bok choy stems and leeks for 4-5 minutes until starting to soften and brown.  Add bamboo shoots and boy choy leaves and quickly stir fry until leaves begin to wilt.  Add meat mixture, sauces, water, and noodles to pan and stir well.  Cover and simmer x 5 minutes (or until liquids or absorbed and noodles are nice and soft...may need to keep adding water and cooking until noodles are done.  Careful not to overstir~rice noodles are delicate)

In a Pinch Pho

Not so much a recipe as a list of ingredients~I tend to just throw them all in a pot when we need a quick meal.  Also a great cure for a head cold :)

2 cartons beef stock
3 cloves minced garlic
1 onion, sliced
2 carrots, very thinly sliced*
1 cup of snow peas, chopped*
1 Tbs red curry paste
Fish sauce
ginger
allspice
ground coriander
sriracha sauce
limes
cilantro
noodles of choice (wholewheat fettucine isn't authentic, but it's good)
hoisin sauce
finely sliced meat or seafood of choice (leftover chicken, steak, shrimp, BBQ pork etc)

*a bag of broccoli slaw works really well in place of these veggies too and is even faster

Asian Chicken Salad

http://tastykitchen.com/recipes/salads/asian-chicken-salad-with-sesame-chili-vinaigrette/


I have about 10 varieties of this salad recipe, but (minus the wasabi) I thought this one might be sweet enough that the kids would really enjoy it.

• FOR THE SALAD:
• 2 cups Frozen Peas Or Edamame
• 1 whole Rotisserie Chicken, Meat Pulled Off The Bones And Shredded
• 2 whole Small Heads Chinese Green Cabbage, Shredded
• 2 whole Large Carrots, Peeled And Shredded
• 2 whole Cucumbers, Peeled And Diced
• ½ cups Chopped Green Onion
• FOR THE DRESSING:
• ½ cups Sweet Chili Garlic Sauce
• 6 Tablespoons Honey
• 5 Tablespoons Sesame Oil
• 3 Tablespoons Vinegar
• 4 Tablespoons Fresh Lime Juice
• 2 teaspoons Wasabi Paste
• ½ cups Crushed Peanuts For Topping

Cook the peas according to package directions. Then drain and let them cool slightly.

In a large bowl combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.

Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.

When ready to serve, pour dressing over salad and toss well. Dish it out! Sprinkle each serving with crushed peanuts.

Notes: I like to chill this salad so it’s nice and cold, but you wouldn’t have to chill it for an hour if you were really hungry.

Also, the dressing is really adaptable. Omit the wasabi if you don’t like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.

Coconut Tandoori Chicken

http://tastykitchen.com/recipes/main-courses/coconut-tandoori-chicken-with-rice/

• ½ cups Uncooked Jasmine Rice
• 1 Tablespoon Extra Virgin Olive Oil
• 6 whole Chicken Thighs, Trimmed Of Any Excess Fat (or chicken breasts or boneless skinless cutlets if in a rush)
• 1-½ Tablespoon Tandoori Paste (or red or green curry paste for a Thai twist)
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 3 cups Chopped Kale
• 1 Tablespoon Fresh Cilantro Or Mint For Garnish

Cook the rice in a rice cooker or your favorite stove top method.

In a medium cast iron skillet, heat the oil over medium heat. Add the chicken thighs and sear on both sides until browned, about 6 minutes. They are not going to be cooked all the way through, but that’s okay. Remove from skillet and set aside.

Back in the skillet, add the tandoori paste and bloom 30 seconds. Add the coconut milk and whisk until combined. Add the chicken thighs back to the skillet and nestle them in. Add the chopped kale and stir to combine. Cover and simmer on medium until the chicken has cooked through, 10 more minutes.

Serve a couple of thighs over a small mound of rice. Garnish with mint or cilantro.

Yes.