8 recipes
Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.
Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.
Authentic Pad Thai with chicken, shrimp, fried tofu, rice noodles, and tamarind-fish sauce dressing. Topped with crushed peanuts, bean sprouts, lime, and cilantro.
Crunchy Thai chicken salad with crispy wonton strips, bean sprouts, and peanuts tossed in a zesty lime-fish sauce dressing with fresh mint, basil, and lemongrass.
Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.
Thai fried noodles with shrimp are a fast, pad-thai-style stir-fry of rice vermicelli, shrimp and egg in a sweet-salty-sour fish sauce and lime glaze, finished with bean sprouts, peanuts and cilantro.
Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.
Thai stir-fried rice noodles with pork, dried shrimp, bean sprouts, and a tangy fish sauce-lime-ketchup glaze, topped with crushed peanuts and cilantro.