Ingredients

• 2 Tablespoons Garlic Powder
• 2 Tablespoons dried Onions (chopped)
• 1 Tablespoon ground Ginger
• 1 Tablespoon Paprika
• 1 Tablespoon dried Thai Basil
• 2 Teaspoons dried Lemon Zest (chopped)
• 2 Teaspoons dried Lemon Grass (chopped)
• 1/2 Teaspoon ground Coriander
• 1/8 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Chili Pepper Flakes
• 1/8 Teaspoon ground White Pepper

Instructions

1. Add all the ingredients to a small bowl mix and bottle or store in an air-tight container.

Ingredients

Noodle Sauce:

• 16 oz (1 package) dried rice noodles
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1 Tbsp fish sauce
• 1 Tbsp maple syrup
• 1 tsp white sugar
• 2 Tbsp cold water

Ingredients for Stir Fry:

• 2 lbs shrimp (deveined) (1/2 lb per person)
• 2 Tbsp vegetable oil
• 1 Tbsp sesame oil
• 2 shallots (thinly sliced)
• 2-3 birds eye chiles (thinly sliced)
• 4 cloves garlic (minced)
• 2-3 bell peppers (various colours- red, yellow, green) (thinly sliced)
• 2-3 bok choy (quartered)
• 4 green onions (white and green) (thinly sliced)
• 1 cup fresh Thai (Cinnamon) Basil leaves

Instructions

1. Soak the rice noodles in boiling water for 10 -15 minutes stirring occasionally to separate them.   Drain and cover with a wet paper towel.
2. Whisk together oyster sauce, soy sauce, fish sauce, maple syrup, sugar and water for the Drunken noodle sauce.  Set aside.
3. Heat a wok over medium / high heat.   Add the vegetable oil and sesame oil.  Sauté the shallots, chile peppers and garlic for 3-4 minutes.
4. In a separate skillet sauté the shrimp in oil until pink.
5. Add the vegetables (peppers and bok choy) and continue to sauté for another 3-4 mintues.
6. Add the cooked shrimp to the wok.
7. Add the Drunken noodle sauce and sliced green onions and mix until sauce begins to simmer (about 4 mintues)
8. Add the soaked noodles and toss to coat.   Noodles will absorb the sauce and continue to cook through (about 2 minutes)
9. Remove from heat and fold in the Thai Basil to wilt it.

Ingredients

• 1 Clove Garlic (minced)
• 1/2 Cup Coconut Milk
• 1/2 Cup Peanut Oil
• 1 Lime (juiced)
• 1 Tbsp Curry Powder
• 1/4 tsp Crushed Chilli Flakes
• 4-5 grinds of salt
• 1/2 Red Bell Pepper (cut into match stick size pieces) (about 1 cup)
• 1 Carrot (cut into match stick size pieces) (about 1 cup)
• 1 Cup Cremini Mushrooms (halved)
• 1/2 cup Green Beans (halved to be the same size as the peppers and carrot sticks)
• 4 Green Onions (chopped)
• 1 lb White Fish (I prefer Cod, but Haddock or Halibut is good too)
• 1/4 cup Fresh Basil Chopped (for garnish)

Instructions

1. Preheat oven to 400° F
2. Using a Tagine (or covered baking dish) add 1st 7 ingredients (garlic, coconut milk, peanut oil, lime juice, curry powder, pepper flakes and salt).   Whisk to combine.   Set aside.
3. Add the cut vegetables (peppers, carrots, mushrooms, green beans, green onions) to the sauce mixture and mix to cover well.
4. Bake covered for 15 minutes.
5. Remove from oven and push the vegetable to the side.   Add the fish to the pan then cover with vegetables and sauce.
6. Cover and return tagine to oven. Bake for 15 – 17 minutes.
7. Serve of rice with fish on top of rice and lots of vegetables and sauce.

Ingredients

• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 Onion (halved, with 1/2 half sliced 1/2 diced)
• 2 Cloves Garlic
• 3-4 grinds of salt
• 5-6 grinds of pepper
• 1 Tbsp White Sugar
• 2 Tbsp Chopped Fresh Ginger
• 2-3 Boneless Chicken Breasts (cut into bite size pieces)
• 2 Red Chilli Peppers (seeds removed and small dice)
• 2 Tbsp Lemongrass Paste
• 2 Tbsp Curry Powder
• 3 Tbsp Soy Sauce
• 3 Tbsp Fish Sauce
• 4 oz. Coconut Milk (use the cream from the top)
• 1/2 Cup Cashews (or peanuts)
• 1/2 Cup Cilantro for garnish and serving

Instructions

1. Melt the Butter and Oil in a skillet over medium/low heat.
2. Add the diced Onion and Garlic to the melted butter/oil.
3. Sauté for about 5-7 minutes until onions are soft.
4. Add the salt, pepper, sugar chopped ginger and chicken and continue sautéing for another 10-12 minutes.   Sugar should be melted and chicken browned.
5. Add the remaining sliced onions, chilli peppers, lemongrass paste, curry powder, soy sauce, fish sauce and coconut milk.    Continue sautéing for another 8-10 minutes.  Chicken should be tender and the sauce should be thickened – adjust heat up to thicken the sauce.   (if the sauce is too thick, add some of the coconut water (left over from the cream taken from the top of the can)).
6. Add the cashews to the mixture for the last minute.
7. Garnish with Coconut Flakes, Cilantro
8. Serve over rice with sides of tomatoes and cucumber ringed around the plate.

Ingredients

• 1          tsp         Ginger (grated)
• 1          Tbsp      Sriracha Sauce
• 1          Tbsp      Brown Sugar
• 1          Tbsp       Fish Sauce
• 2          Tbsp       Lemon Juice
• 2          Tbsp       Lime Juice
• 1/4      Cup         Water
• 2          Tbsp       Fresh Mint (chopped)

Instructions

1. Combine all the ingredients in a small bowl
2. Mix well
3. Serve with Asian Inspired Chicken (or as a dipping sauce for spring rolls)

Ingredients

• 1 Cedar Plank (soaked for at least 3 hours)
• 4 Salmon fillets (about 1/2 pound per person)
• 2 Thai Red Chilli (sliced) (1 for mild, 3-4 for hot!)
• 3 Cloves Garlic  (sliced)
• 2 Tbsp Soy Sauce
• 2 Tbsp Oyster Sauce
• 1  Tbsp Fish Sauce
• 2  tsp Brown Sugar
• 1  Cup Thai Cinnamon Basil
• 1  Tbsp Peanut Oil (or Canola Oil)

Instructions

1. Soak the Cedar Plank on a cookie sheet (weighted with a glass of water)
2. Preheat BBQ to at least 450°
3. Combine Soy Sauce, Oyster Sauce, Fish Sauce, and Brown Sugar in a bowl and set aside.
4. Heat a skillet with the Peanut Oil
5. Add the garlic and Chillies and sauté until soft and fragrant (about 1 minute)
6. Add the sauce to the skillet and cook for another 2 minutes
7. Remove from heat and add the Thai Basil – set aside
8. Place the Salmon on the Cedar Plank (if skin on, skin side down)
9. Pour the sauce over the salmon and place on the preheated grill for about 15 minutes
10. Serve with white rice and garnish with slices of tomato and cucumber.

Ingredients

• 1 Tbsp Peanut Oil
• 2 Red Thai Chiles (2 could be hot / 1 not hot enough)
• 1 Tbsp Ginger (finely chopped / grated)
• 3 Tbsp Lime Juice
• 3 Tbsp Fish Sauce
• 1/3 Cup Brown Sugar
• 8 Chicken Thighs (halved)
• 1/2 Cup Coriander (Cilantro) leaves
• 1 Lime (cut into wedges for garnish)

Instructions

1. Heat a frying pan over medium high heat. Add the peanut oil, chiles and ginger and sauté for 1 minute.
2. Add the lime juice, fish sauce and brown sugar – continuing to cook for another minute.
3. Add the chicken thighs and cook for 8 minutes on one side.
4. Increase the heat to high, turn the chicken and cook for an additional 5 minutes – chicken will be browned, sticky and cooked through.
5. For presentation:  transfer chicken to a large platter ‘decorate’ with fresh coriander with lime wedges on the side and serve with Jasmine rice and steamed vegetables.

Ingredients

Sauce:

• 6 tablespoons of Oyster Sauce
• 4 tablespoons of Soy Sauce (for a very thai flavour use Golden Mountain Sauce – available at most Asian markets).
• 2 tablespoons of Fish Sauce
• Juice of whole lime
• 4 tablespoons of brown sugar
• 4 tablespoons of dry white wine

Stir Fry

• 4 chicken breast cut into thin strips or bite size pieces
• 4 cloves garlic thinly diced
• 3 red chilies diced (or 3/4 teaspoons of dried chili flakes
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1/2 pound of green beans (ends removed)
• 1 large portobello mushroom thinly sliced
• 1 cup sliced Fennel
• 3 green onions sliced into small rounds (whites and green parts).
• 1/2 cup of thai basil (compressed)
• 1 Tbsp Olive Oil
• 1 tablespoon of sesame seeds (white or black)

Instructions

1. Mix the sauce ingredients together and set aside.
2. Cut the chicken into bite size pieces (thin strips work well with thin slices of peppers and the green beans.
3. Take 2 tablespoons of  the sauce and pour over the chicken to marinate while you are preparing the other ingredients.
4. Heat the oil in a wok or skillet and add the garlic and chili peppers.  Stir together until oil become pugnet with garlic and red pepper; about minute.
5. Add the chicken that has been marinating, continue to saute until the chicken is opaque in colour and partially cooked through.
6. Add the red and yellow peppers, green beans and Portobello mushrooms, Fennel and continue to saute until cooked (but still crisp) – about another 3-4 minutes.
7. Add the rest of the sauce and green onions.   Continue to cook over low heat for another 2 minutes.
8. Remove from heat and add 3/4 of the thai basil and mix well to wilt the basil.
9. Serve over steamed white rice (jasmine) and top with sesame seeds & the rest of the Thai Basil.

Ingredients

PEANUT SAUCE

• 1/4 Cup Chicken Broth (low sodium)
• 2 Tbsp Rice Vinegar
• 1/4 Cup Crunchy Peanut Butter
• 1/8 Cup Soy Sauce
• 2 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• 1/4 Cup Honey
• 2 Tbsp Sriracha Sauce

PAD THAI

• 1/2 lb Shrimp (i use 1/2 lb. per person)
• 2 Tbsp Soy Sauce
• 1/2 package Wide Rice Noodles
• 6 Green Onions (sliced white and light green parts and separate the dark green parts for garnish)
• 3Cloves Garlic (minced)
• 1 Tbsp Ginger (chopped / minced)
• 6 Tbsp Vegetable Oil (seems like a lot, but necessary to keep the noodles moist)
• 1 Egg (lightly beaten)
• 1/2 Red Pepper (sliced into thin match stick pieces)
• 1/2 Green Pepper (sliced into thin match stick pieces)
• 1 Cup Bean Sprouts (optional)
• 1/2 Cup Peanuts (for garnish)
• 1 Lime (cut into wedges for garnish)

Instructions

PEANUT SAUCE:

1. Combine al the ingredients in a bowl, whisk and set aside .

PAD THAI:

1. In a bowl, combine the deveined shrimp and 2 tbsp of soy sauce and set aside.
2. Place the noodles in a large bowl and cover with boiling water.  Let soak for 10 minutes, then drain.
3. In a large skillet (or wok) sauté the garlic, ginger and peppers in oil for about 2 minutes.
4. Add the green onions and shrimp and sauté for 5-6 minutes until shrimp turn pink and are cooked through.
5. Add the egg to the centre of the wok (push the rest to the edges) and stir in quickly.
6. Add the noodles and toss to mix and coat.
7. Add the Peanut Sauce and mix in to coat – cooking for another 2 mintues.
8. If necessary you can add additional chicken stock to moisten the dish.
9. Serve on a large platter with dark green onion parts and peanuts on top; and lime wedges as garnish.