by Jack Lemmon
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy!
Nutrition Information
Calories: 517 calories
Total Fat: 31.6 g
Cholesterol: 48 mg
Sodium: 757 mg
Total Carbohydrate: 38.8 g
Protein: 23.9 g
Classic Pad Thai
"This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple."
Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
8 ounces medium width rice vermicelli noodles
3 tablespoons vegetable oil
1/4 pound ground chicken
1 teaspoon hot pepper sauce
1 red pepper, thinly sliced
1/2 pound peeled, deveined raw shrimp
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1/2 cup vegetable or chicken broth
1/2 cup Heinz Tomato Ketchup
1/4 cup lime juice
3 tablespoons granulated sugar
3 tablespoons fish sauce
1 1/2 cups bean sprouts
3 green onions, thinly sliced
1/4 cup fresh coriander or parsley leaves
chopped peanuts
Direction
Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Nutrition Information
Calories: 553 calories
Total Fat: 18.2 g
Cholesterol: 104 mg
Sodium: 1298 mg
Total Carbohydrate: 70.2 g
Protein: 30.3 g
Creole Crab Noodles
"Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style rice noodle dish � an experiment gone right. Garnish with sliced green onion."
Serving: 2 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
For the Sauce:
3 cloves garlic, crushed
3 tablespoons ketchup
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon hot sauce, or to taste
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
8 ounces rice noodles
2 tablespoons vegetable oil
1/3 cup diced celery
1/3 cup minced red and green jalapenos
1/3 cup diced green onions
1/2 pound crabmeat
Direction
Whisk garlic, ketchup, rice vinegar, soy sauce, fish sauce, hot sauce, paprika, cayenne pepper, and cumin together in a bowl.
Place rice noodles in a large bowl; cover with boiling water and stir with tongs. Let soak for 10 minutes.
While noodles soak, heat vegetable oil in a pan over medium-high heat. Cook and stir celery, jalapenos, and green onions until tender and fragrant, about 10 minutes.
Drain noodles and place in the pan; add the sauce and crabmeat. Cook and stir until noodles are coated evenly and everything is heated through, 2 to 3 minutes.
Nutrition Information
Calories: 669 calories
Total Fat: 16 g
Cholesterol: 62 mg
Sodium: 1982 mg
Total Carbohydrate: 105.4 g
Protein: 25.2 g
Dads Pad Thai
"This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe."
Serving: 4 | Prep: 20 m | Cook: 5 m | Ready in: 25 m
Ingredients
3/4 pound bean sprouts
6 ounces pad thai rice noodles
4 eggs
salt
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce
3 tablespoons peanut oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
2/3 cup chopped peanuts
1 cup green onions cut into 1-inch pieces
Direction
Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
Nutrition Information
Calories: 553 calories
Total Fat: 28 g
Cholesterol: 186 mg
Sodium: 1421 mg
Total Carbohydrate: 62.4 g
Protein: 18.4 g
Fried Seafood Laksa Noodles
"This is one of my favorite Asian recipes. It's fast and easy."
Serving: 4 | Prep: 30 m | Cook: 10 m | Ready in: 40 m
Ingredients
1 tablespoon vegetable oil
2 red onions, minced
3 green chile peppers, sliced
3 cloves garlic, minced
1 teaspoon crushed ginger
1 tablespoon light soy sauce
1 tablespoon ground white pepper, or to taste
salt to taste
7 ounces fresh prawns
1 squid, cleaned and sliced into rings, or more to taste
4 ounces fresh spinach, finely chopped
1 carrot, sliced
18 ounces fresh rice noodles, rinsed and drained
Direction
Heat vegetable oil in a wok or large skillet over medium-high heat. Add onions, green chile peppers, garlic, and ginger; cook and stir until golden, about 2 minutes. Stir in soy sauce, white pepper, and salt; cook for 1 minute.
Stir prawns and squid into the wok; cook and stir until prawns turn pink, 2 to 3 minutes. Add spinach and carrot; cook until spinach is wilted, 2 to 3 minutes. Add noodles; toss to fully incorporate.
Nutrition Information
Calories: 392 calories
Total Fat: 4.5 g
Cholesterol: 75 mg
Sodium: 388 mg
Total Carbohydrate: 71.8 g
Protein: 15.3 g
Grilled Shrimp and Rice Noodle Salad
"A quick and refreshing dish with a Thai flair."
Serving: 4 | Prep: 45 m | Cook: 10 m | Ready in: 55 m
Ingredients
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon low-sodium soy sauce
1 teaspoon grated lime zest
1/2 (16 ounce) package dry rice stick noodles
1/4 cup lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
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br /> 1 teaspoon grated lime zest
1/2 teaspoon anchovy paste
1/4 teaspoon hot pepper sauce
1 1/2 cups diced fresh peaches
1 cup shredded napa cabbage
2 carrots, shredded
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh basil
2 cloves garlic, minced
16 cherry tomatoes
6 skewers
Direction
Preheat grill for medium heat and lightly oil the grate.
Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.
Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.
Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.
Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.
Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.
Nutrition Information
Calories: 437 calories
Total Fat: 4.8 g
Cholesterol: 173 mg
Sodium: 851 mg
Total Carbohydrate: 73 g
Protein: 25.1 g
Guay Diaw Lawd Pork Belly Chicken Wing and Noodle Stew
"This recipe creates a stunning dish with many layers and textures. Fortunately, it is very easy to make in just one pot! This recipe feeds about 5 people, but it can easily be increased for a party if needed. Serve with red pepper flakes, chile vinegar, and fried garlic alongside for guests to flavor the soup as they wish. Leftovers are easily reheated."
Serving: 5 | Prep: 40 m | Cook: 1 h | Ready in: 2 h
Ingredients
10 dried shiitake mushrooms
1/2 cup peeled and chopped cilantro root
1/4 cup coarsely chopped garlic
2 tablespoons black peppercorns
2 (32 ounce) cartons beef stock
9 ounces pork belly, cut into 3/4-inch pieces
1 pound chicken wings
9 ounces firm tofu, cut into 1/3-inch chunks
9 ounces pickled radish (jap chai), diced
2 tablespoons oyster sauce, or more to taste
2 tablespoons dark sweet soy sauce (pad se ew), or more to taste
1 dash fish sauce, or more to taste
sea salt to taste
1 (16 ounce) package wide rice noodles
2 cups bean sprouts
1 cup green onions, sliced
1 cup chopped cilantro leaves
Direction
Place shiitake mushrooms in a small bowl. Cover with hot water and let soak until tender, about 20 minutes. Drain. Squeeze out excess water and slice.
Pound cilantro root, garlic, and black peppercorns into a coarse paste in a mortar and pestle. Transfer paste to a large pot.
Pour beef stock into the pot. Add pork belly and chicken wings. Bring to a simmer; cook for 10 minutes. Add sliced shiitake mushrooms, tofu, and pickled radish. Simmer soup until chicken wings are cooked through, about 45 minutes. Stir in oyster sauce and soy sauce. Season with fish sauce and sea salt.
Place a steamer basket into a large pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add noodles, cover, and steam until tender, about 5 minutes.
Place some noodles in each serving bowl and ladle soup on top. Garnish with bean sprouts, green onions, and cilantro.
Nutrition Information
Calories: 647 calories
Total Fat: 15.7 g
Cholesterol: 34 mg
Sodium: 1612 mg
Total Carbohydrate: 96.6 g
Protein: 28.7 g
Joes Fusion Chicken Pad Thai
"My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!"
Serving: 5 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
salt and ground black pepper to taste
3/4 cup white sugar
1 teaspoon ground cayenne pepper
3 tablespoons white wine vinegar
6 tablespoons fish sauce
1 tablespoon creamy peanut butter
1 tablespoon olive oil
5 cloves garlic, minced
4 large eggs, lightly beaten
1 (16 ounce) package pad Thai rice noodles
1/2 cup fresh bean sprouts
2 cups beef broth
1/2 cup chopped green onion
Direction
Bring a large pot of water to a boil.
Season chicken with salt and black pepper; set aside.
Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
Coat the inside of a large skillet or wok with olive oil and place over high heat.
Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
Remove chicken and set aside in a bowl.
Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
Drain the noodles.
Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
Stir bean sprouts, rice noodles and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
Sprinkle with green onions to serve.
Nutrition Information
Calories: 585 calories
Total Fat: 11.3 g
Cholesterol: 200 mg
Sodium: 1791 mg
Total Carbohydrate: 89.7 g
Protein: 29.4 g
Korean Egg Roll Triangles
"This is a recipe my mom taught me.... it's call yaki-mon-do in Korean. They are similar to Chinese egg rolls, fun to eat and easy to make. My friends all love them, and so does my husband. They are great for parties."
Serving: 6 | Prep: 45 m | Cook: 15 m | Ready in: 1 h
Ingredients
1/2 (8 ounce) package dry thin Asian rice noodles (rice vermicelli)
1/2 medium head cabbage, cored and shredded
1 (12 ounce) package firm tofu
2 small zucchini, shredded
4 green onions, finely chopped
4 cloves garlic, finely chopped
1 tablespoon ground black pepper
2 tablespoons Asian (toasted) sesame oil
2 eggs, slightly beaten
2 teaspoons salt
1 (12 ounce) package round wonton wrappers
1/2 cup vegetable oil for frying
Direction
Bring a pot of water to a boil, drop in the ric
e noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
Nutrition Information
Calories: 534 calories
Total Fat: 28.4 g
Cholesterol: 67 mg
Sodium: 1177 mg
Total Carbohydrate: 56.9 g
Protein: 14.6 g
Nicolas Pad Thai
"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."
Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 8 h 30 m
Ingredients
2 cups pad Thai rice noodles, soaked in water overnight and drained
1/2 cup vegetable broth
2 tablespoons vegetable oil
