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Ingredients

• ✓ red thai chile pepper
• water
• salt
• olive oil
• garlic
• clam
• white wine
• spaghetti
• lemon zest
• flat-leaf parsley
• black pepper

Instructions

1. 1 Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
2. 2 Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
3. 3 Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
4. 4 Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
5. 5 Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

By Buckwheat Queen

Ingredients

• ✓ red thai chile pepper
• rice vermicelli noodles
• lemongrass
• soy-based liquid seasoning
• sherry
• brown sugar
• garlic
• flank steak
• water
• white sugar
• lemon
• fish sauce
• garlic
• thai basil
• cilantro
• bean sprout

Instructions

1. 1 Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
2. 2 Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
3. 3 Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
4. 4 Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
5. 5 Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.

By MommyFromSeattle

Ingredients

• ✓ red thai chile pepper
• green onion
• ramen noodle
• spinach
• chile oil
• rice vinegar
• chicken stock
• sweet bean paste
• miso paste
• sake
• tahini
• soy sauce
• ground pork
• ginger
• garlic
• shallot
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Ingredients

• ✓ red thai chile pepper
• olive oil
• yellow curry paste
• chicken breast
• coconut milk
• chicken stock
• onion
• red potato
• fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

By regancooks