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These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen.
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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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Light, a little sweet, crisp, and refreshing defines this salad combining chopped cucumbers, papaya, green beans, and a roma tomato with a zingy citrus dressing.
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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A classic Vietnamese sauce recipe of fish sauce, lime juice, brown sugar, garlic, and chiles.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Grated tapioca (yucca) root makes a delightful steamed cake in this recipe.
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A little green curry and fish sauce gives hot wings Thai flavor.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.