Recipe Serves 1 (we tripled the recipe as there was 3 of us - WAY too much (but leftovers seem good too)
Ingredients:
¼ medium prawns, shelled or chicken (we did chicken)
¼ olive oil or vegetable oil
1 tbsp tofu, diced1 tbsp preserved sweet white radish, chopped (used fresh radishes)
1 tbsp fish sauce1
½ tbsp sugar
1 tbsp ketchup
1 tbsp vinegar
1 clove garlic, chopped
1 egg
1 cup bean sprouts
4 green onions, sliced
1 cup or 1 bunch rice noodles, soaked in cold water for 5 minutes
1 tbsp roasted peanut, crushed

Instructions:
Heat the oil in a pan medium high, then add the garlic and prawns/chicken until they are cooked.

Add all the tofu, preserved white radish, ketchup, fish sauce, sugar, vinegar and rice noodle.

When the noodles are soft, add the egg and mixed well, then add bean sprouts and green onions.

Served with roasted peanut on top or lime wedges.

Original Recipe from: http://www.bangkokcooking.com/padthai.php

OUR Rating:

Groceries: expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Definately!

Prep Time : 15min
Cook Time : 0min
Course : Salad
Special : Easy
Type of Prep : Toss
Cuisine : Thai
Occasion : Cookout
Spiciness Indicator : Mild to medium (depending on your taste)

INGREDIENTS:
1 to 1 1/2 cups fresh or canned pineapple chunks
1 English cucumber, or 1 medium field cucumber
3 spring onions (green onions), sliced
1 red bell pepper, sliced thinly, or diced
1/2 cup dry whole roasted unsalted peanuts
handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
handful of fresh basil leaves, roughly chopped if leaves are large
1 cup fresh coriander (omitted as we couldn't find fresh)

SALAD DRESSING:
2 cloves garlic, minced
1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
1 Tbsp. soy sauce
1 Tbsp. fish sauce,
juice of 1/2 lime (about 1 Tbsp.)
2 tsp. brown sugar
1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)

OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu

PREPARATION:
1. Place all salad dressing ingredients in a cup. Stir well. Set aside.
2. Place pineapple chunks in a mixing bowl.
3. Peel and cube cucumber
4. Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5. Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.
6. Now pour the salad dressing over. Toss well.
7. Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!

Salad Tips:
· This salad is at its best when first tossed. Try to eat up leftovers as soon as possible.
· For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
· If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator. Then simply toss all together right before serving.

Original Recipe from: http://thaifood.about.com/od/thaisnacks/r/pineapplesalad.htm

OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

24 x 12-15cm wooden skewer s
2 tsp coriander seeds
500g minced pork
1 garlic clove, crushed
2cm piece of ginger, peeled and finely chopped
1 stalk of lemon grass, finely chopped
20g pack fresh coriander, roughly chopped (omitted as we couldn't find fresh)

Suggested Dip: See Spicy Thai Dip

Quick and easy

Makes 24

Ready in 35-45 minutes

Soak the skewers in warm water.

Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.

Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.

Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.

Original Recipe from: http://www.bbcgoodfood.com/recipes/1620/mini-brochettes-with-spicy-thai-dip.jsp

OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

101 kcalories, protein 7g, carbohydrate 2g, fat 8g, saturated fat 5g, fibre 0g, sugar 0g, salt 0.1g

Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened.





Pour into small serving bowls.



Original Recipe from: http://www.bbcgoodfood.com/recipes/1620/mini-brochettes-with-spicy-thai-dip.jsp



OUR Rating:


Groceries expense very reasonable
Very Easy to make
3.5 out of 5



Would we make again?


Yes.

Serves: 4

Ingredients:
Shanghai Noodles (Calco of Calgary Brand)
Package Broccoli Cole Slaw (Hearts of Broccoli, Carrots and Red Cabbage Julienned - Mann's Sunny Shores Brand)
Can of Sliced Water Chestnuts (drained)
Beef - Stir Fry Cut
1 Jar of Kikkoman's Stir-Fry Sauce

Directions:
Prepared noodles per package, set aside.

Pan fried meat in a little oil (1 tsp) until done.

Added balance of ingredients and stirred until done.

Original Recipe from: Our Creation

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5


Would we make again? Yes.

Serving Size : 4
Preparation Time :1:15

Ingredients
2 whole chicken breasts
salt
black pepper
paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
1/2 cup chicken stock
2 cloves garlic - crushed
1/4 cup preserved ginger - chopped (used jar type)
1/4 teaspoon nutmeg


(We cubed the chicken into bite size pieces).
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan.

Beat egg yolk until light. Add honey, rum, and chicken stock.
Stir in garlic, ginger, and nutmeg.

Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

Serving Ideas : Serve over rice.



Original Recipe from: http://www.culinaryarts.com/Recipes/recipefiles/chix10.html



OUR Rating: Groceries expense very reasonable
Very Easy to make
4 out of 5



Would we make again? Yes.

Serves 4

Ingredients:
1 lb. jumbo shrimp, peeled, deveined, and butterflied, with tail intact
3 tbsp. flour
1/2 tbsp. cornstarch
1 tbsp. white cornmeal
1/4 tsp, baking powder
3/4 tsp. salt
1 c. milk


Barbecue Sauce, recipe below

Directions:
Mix dry ingredients together. Add milk to make a thin batter.
Dip each shrimp in batter, and deep fry at 375°F, for 2-3 mins., without crowding, or until golden brown.
Serve with Barbecue Sauce.


Barbecue Sauce Ingredients:
1/2 c. soy sauce
2 tbsp. honey
2 tbsp. Dry Sherry
1/2 tsp. pepper
1 garlic clove, minced Directions:


Heat soy sauce.
Add remaining ingredients, and simmer for 5 mins.


Original Recipe from: http://www.chinesefood-recipes.com/chinese_seafood_recipes/butterfly_shrimp_recipe.php



OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

Serves 6

Ingredients:
4 lbs. pork ribs
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic, minced

Directions:
Cut ribs into desired serving size portions; set aside.

In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade.

Drain ribs, reserve marinade.

Place ribs in a shallow roasting pan, cover with foil and bake in a 350ºF oven for 1 1/2 hours.

Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more.

Original Recipe from: http://www.chinesefood-recipes.com/chinese_pork_recipes/chinese_style_ribs_recipes.php

OUR Rating: Groceries expense very reasonable
Very Easy to make, need to watch so it doesn't burn
3 out of 5

Would we make again?
Yes.