Type what you have

Ingredients

• sugar
• water
• white vinegar
• salt
• bird's eye chile
• garlic

Instructions

1. 1 Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

By Toi

Ingredients

• thai chile pepper
• shallot
• cilantro root
• garlic
• thai basil
• lemongrass
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• turmeric root
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• red chile pepper
• green chile pepper
• coriander seed
• cumin seed
• mace
• cardamom
• shallot
• garlic
• lemongrass
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• shallot
• red chile pepper
• crab
• vegetable oil
• garlic
• ginger
• ketchup
• vinegar
• white sugar
• egg
• salt
• black pepper
• water
• cilantro

Instructions

1. 1 Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
2. 2 Crack the crab claws and the big legs slightly.
3. 3 Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
4. 4 Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
5. 5 Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

By Suhara

Ingredients

• vegetable oil
• panang curry paste
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• red chile pepper
• thai basil

Instructions

1. 1 Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
2. 2 Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

By Wiley

Ingredients

• peanut oil
• yellow onion
• green bell pepper
• red bell pepper
• coconut milk
• lime juice
• fish sauce
• red curry paste
• sugar
• soy sauce
• peanut sauce
• worcestershire sauce
• turmeric
• garlic salt
• curry powder
• garam masala
• chile-garlic sauce
• sirloin steak
• peanut

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• oyster sauce
• fish sauce
• soy sauce
• brown sugar
• canola oil
• shrimp
• green onion
• garlic
• mixed vegetable
• egg
• white rice

Instructions

1. 1 Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
2. 2 Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
3. 3 Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
4. 4 Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

By TheOtherJuliaGulia

Ingredients

• wonton wrapper
• olive oil
• garlic
• ginger
• shrimp
• lime
• cream cheese spread
• thai sweet chili sauce
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

By Chef Mo

Ingredients

• peanut oil
• shrimp
• garlic
• pickled ginger
• mirin
• fish sauce
• rice vinegar
• red pepper flakes
• red onion
• carrot
• cashew
• green onion
• mango
• lime
• soy sauce
• white sugar
• romaine heart

Instructions

1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Ingredients

• bacon
• garlic
• onion
• tomato
• pineapple
• jasmine rice
• ketchup
• soy sauce
• sugar
• white pepper
• egg
• cucumber
• green onion
• cilantro
• lime
• thai chile pepper

Instructions

1. 1 Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
2. 2 Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
3. 3 Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
4. 4 Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

By Toi

Ingredients

• coconut milk
• chicken broth
• green curry paste
• soy sauce
• fish sauce
• brown sugar
• basil
• vegetable oil
• chicken thigh
• jalapeno pepper
• garlic
• lime
• ginger
• snow pea
• red bell pepper
• cilantro

Instructions

1. 1 Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. 3 Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

By fabeveryday

Ingredients

• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• kaffir lime leaf
• lemongrass
• coconut milk
• green bell pepper
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• rice noodle
• brown sugar
• soy sauce
• fish sauce
• tamarind paste
• vegetable oil
• chicken breast
• firm tofu
• garlic
• shrimp paste
• egg
• spring onion
• peanut
• bean sprout
• lime

Instructions

1. 1 Soak rice noodles in a bowl of water for 15 minutes.
2. 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
3. 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
4. 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
5. 5 Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

By ChefJackie

Ingredients

• medium-chain triglyceride oil
• yellow curry paste
• firm tofu
• onion
• soy sauce
• apple cider vinegar
• garlic
• zucchini
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice
• lime

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• coconut milk
• chicken stock
• cilantro
• lemongrass
• galangal
• thai chile pepper
• makrut lime leaf
• chicken thigh
• cabbage
• lime
• fish sauce

Instructions

1. 1 Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2. 2 Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

By natty's pantry

Ingredients

• coconut
• peanut
• shallot
• ginger
• lime
• brown sugar
• fish sauce
• water
• chicken
• spinach
• coconut flakes
• peanut
• thai basil
• lime
• thai chile pepper
• shallot
• ginger

Instructions

1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich

Ingredients

• vegetable oil
• garlic
• black peppercorn
• garlic
• salt
• cilantro
• ground pork
• shrimp
• water chestnut
• soy sauce
• sugar
• fish sauce
• tapioca starch
• soy sauce
• salt
• wonton wrapper
• rice vinegar
• soy sauce
• sugar
• scallion
• bird's eye chile

Instructions

1. 1 Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
2. 2 Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
3. 3 Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
5. 5 Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
6. 6 Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

By Toi

Ingredients

• rice noodle
• soy sauce
• cornstarch
• chicken breast
• white sugar
• fish sauce
• tamarind juice
• lime juice
• canola oil
• peanut oil
• garlic
• egg
• white sugar
• salt
• peanut
• chili powder
• chive
• bean sprout

Instructions

1. 1 Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
2. 2 Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
3. 3 Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
4. 4 Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
5. 5 Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
6. 6 Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

By Anthony Murphy

Ingredients

• vegetable oil
• shallot
• garlic
• red curry paste
• curry powder
• coconut milk
• water
• chicken
• salt
• fish sauce
• white sugar
• lime juice
• vegetable oil
• thai chile pepper
• shallot
• bok choy
• rice noodle
• mustard cabbage
• cilantro
• lime

Instructions

1. 1 Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2 Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3 Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5 Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

By Chandrav

Ingredients

• chicken breast
• jasmine rice
• vegetable oil
• ginger
• garlic
• sugar
• salt
• water
• pandan leaf
• chicken stock
• ginger
• garlic
• thai bird chile pepper
• white sugar
• soy sauce
• soy sauce
• lime juice
• white vinegar
• soybean paste
• cilantro
• chicken bouillon granules
• salt

Instructions

1. 1 Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
2. 2 Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
3. 3 Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
4. 4 Remove rice from heat; add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Seal and select setting according to manufacturer's instructions; cook until tender. Fluff lightly with a rice paddle.
5. 5 Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chili peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend until smooth.
6. 6 Pour ginger sauce into a pot over medium heat; simmer for 5 minutes.
7. 7 Slice chicken; serve over rice with sauce.

By CookingwithMomTomTom

Ingredients

• water
• black rice
• salt
• coconut milk
• white sugar

Instructions

1. 1 Combine water, black rice, and salt in a saucepan; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. 2 Stir in coconut milk and sugar; bring to a boil. Reduce heat; simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
3. 3 Cool. Stir and serve.

By lizzyum

Ingredients

• chicken carcass
• galangal
• lemongrass
• makrut lime leaf
• shallot
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA

Ingredients

• cilantro
• thai basil
• fish sauce
• green onion
• canola oil
• lime juice
• lime zest
• brown sugar
• ginger
• kosher salt
• black pepper
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
2. 2 Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5. 5 Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

By Cooking44

Ingredients

• water
• sweet rice
• coconut milk
• white sugar
• salt
• mango

Instructions

1. 1 Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
2. 2 Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
3. 3 Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

By kerry

Ingredients

• granulated sugar
• white vinegar
• lime juice
• fish sauce
• garlic
• red pepper flake
• buttery spread
• fish sauce
• soy sauce
• brown sugar
• garlic
• pepper
• pork tenderloin
• cilantro

Instructions

1. 1 For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
2. 2 For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and marinate in the refrigerator for up to 1 hour.
3. 3 Weave 2 pieces of pork onto each skewer.
4. 4 For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
5. 5 For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
6. 6 Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
7. 7 Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

By Melt Organic Buttery Spread

Ingredients

• rice noodle
• white sugar
• water
• lime
• soy sauce
• fish sauce
• tamarind concentrate
• peanut oil
• garlic
• egg
• paprika
• chili powder
• lettuce
• flaxseed oil
• bean sprout
• green onion
• cilantro
• peanut
• lime

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• vegetable broth
• shrimp
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• turmeric
• cayenne pepper
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• white vinegar
• water
• white sugar
• salt
• cucumber
• shallot
• bird's eye chile

Instructions

1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Ingredients

• peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• sesame oil
• lime
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich