Thai Salad Rolls

Makes: 12 rolls
 
INGREDIENTS

4 oz. rice stick noodles
12 rice paper wrappers
½ cup julienne cucumber (skin on)
½ cup peeled, shredded carrots
½ cup julienne (cut on the bias) scallions
1 cup fresh herbs … cilantro, mint, basil, chives … use your imagination … use one or a combination of fresh herbs
 
Optional: cooked shrimp (sliced lengthwise) … poached salmon pieces … cooked, shredded chicken … poached lobster pieces … 
 
PROCEDURE

Place rice noodles in heatproof bowl. Cover with boiling water. Let stand for 10 minutes, or until softened. Drain and set aside.
 
In a separate heatproof bowl, pour more boiling water into bowl. Dip one rice paper wrapper into hot water to soften. Remove and place between two damp towels to soften for one minute. Lay a small amount of each ingredient on the wrapper; fold the ends in and wrap. Slice into serving pieces. Serve with sweet chili dipping sauce or your favorite Asian condiments. 

 

Chicken Satay with Peanut Sauce

INGREDIENTS
 
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
 
PROCEDURE
 
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
 
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
 
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

 

Pad Thai with Shrimp and Tofu

Makes: 6 Servings
 
INGREDIENTS
 
8 ounces dried rice noodles (“rice stick”)
1 tablespoon grapeseed oil
1 clove garlic, minced
2 shallots, minced
2 tablespoons roasted chile paste
3 tablespoons each fish sauce, lime juice, rice wine vinegar
1 tablespoon tamarind paste
2 tablespoons dark brown sugar
1 dozen raw, deveined, peeled shrimp
2 eggs, lightly beaten
6 ounces firm tofu, crumbled or cut into ½” cubes
1 cup bean sprouts
½ cup peanuts, finely chopped
½ cup cilantro leaves
Lime wedges, shredded red cabbage for garnish
 
PROCEDURE
 
In a large bowl, soak the noodles in cold water for 1 hour or warm water for 30 minutes. Drain.
 
In a small bowl, combine the chile paste, fish sauce, lime juice, rice wine vinegar, tamarind paste and sugar.  Mix well.
 
In a large skillet, heat grapeseed oil and sauté the garlic and shallot until translucent, about 3 minutes.  Add the liquid mixture and stir. Add shrimp and sauté. Toss in noodles and mix well. Add the eggs and stir fry until set. Add the tofu and heat through, stirring gently. Add half the bean sprouts, half the peanuts and half the cilantro. Toss well and transfer to a platter. Garnish with the remaining bean sprouts, peanuts and cilantro and add lime wedges and shredded red cabbage, if desired.