Pad Thai-ish Noodles

We have these with our Thai lettuce wraps and it makes a great combo.

Brown rice noodles

Chicken

Green onions

Snow peas (opt)

Peanuts, crushed

Cilantro (opt)

Peanut sauce: estimated, adjust to preference

1/3 c Peanut butter

3 T Rice vinegar

1 t Soy sauce

1T Sweet chili sauce

1. Cook noodles

2. Make sauce

3. Cook chicken and cover in sauce.

4. Put chicken/sauce over the noodles

5. Add snow peas, cilantro, green onions. And top with crushed nuts.

Thai Lettuce Wraps

Endless variations abound for lettuce wraps, but this is the most recent version I have been enjoying.

Lettuce leaves

Mandarin slices

Water chestnuts

Green onions

Almonds, sliced

Cilantro (optional)

Brown rices noodles (optional)

Sauce:

Peanut butter

Rice vinegar

Soy sauce alt.

Sweet chili sauce

Water

1. Make noodles ahead of time if desired and have with sauce, topped with peanuts, chicken and  green onions. Or use in wraps.

2. To make the sauce, add 1/4c peanut butter into a small bowl.  use a dash of each...rice vinegar, soy sauce, chili sauce and then water to start thinning. Adjust to taste.

3. Place lettuce leaves on plate and top with wrap ingredients. Then drizzle sauce over top as a light dressing.

Chicken Galungal Soup

1 big bag of frozen chicken drumsticks (8-10)
3-4 small dried galungal root (find at Thai store)
2 T Instant Hot & Sour Paste (find at Thai store)
1 T lemongrass (optional)
1 T tumerric
1/4 t chili pepper (NOT chili powder)
1/2 T salt
4 chicken boullion cubes
2 garlic cloves, minced
4 green onions, diced
2 cans of straw mushrooms, diced
1/2 a bunch of fresh cilantro, minced
1 can coconut milk
RICE, served in bowls, soup poured over

Combine drumsticks, galungal roots, paste, lemongrass, tumerric, chili pepper, salt, garlic, and green onions in a big soup pot. Fill with water until all drumsticks are covered. Bring to a boil. Reduce heat to medium low and simmer for about 45 minutes. Take out all drumsticks and peel off all the meat...return flesh to soup. Turn off heat and add the mushrooms, cilantro, and coconut milk. Stir, take out the galungal roots (they make the flavor but are not edible) and serve in bowls over hot white/brown rice mix! Sprinkle with cilantro to add a little color for garnish and a fresh flavor. This is such a great soup--a family favorite!