Fresh Papaya Salad with Prawns and Garden Greens

If you're tired of the same boring salads, try my Fresh Papaya Salad with Prawns and Garden Greens. A complete meal in itself, this salad also works as an appetizer or side dish. Accompanying the salad is a unique Thai dressing that is so good, you won't even notice it's low-fat. You'll definitely want to make extra to keep in the refrigerator for your regular tossed salads!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•1 large bowl or serving plate of salad greens
•1 tomato, sliced
•1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
•1/2 to 1 cucumber, sliced
•approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
•1 cup fresh basil, roughly chopped if the leaves are large
•Optional garnish: a few edible flowers, such as nasturiums or pansies
•SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
•2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
•2 Tbsp. oil (a light vegetable oil like canola works well)
•2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
•1 Tbsp. freshly squeezed lime juice
•2 heaping tsp. brown sugar
•1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see: How to Prepare a Papaya.

1.If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2.To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
3.Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
4.Sprinkle the fresh basil over your bowl or serving platter of green.
5.Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
6.When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!

Thai Seafood Noodle Salad

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
•2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
•15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
•1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
•approx. 1 loose cup of fresh coriander
•approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
•3 spring onions (scallions), sliced
•1 fresh tomato, cut into small wedges
•1 small or 1/2 medium cucumber, cut into matchstick-like pieces
•SALAD DRESSING:
•juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
•4 Tbsp. fish sauce
•2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
•1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
•5 cloves garlic, minced
•1/3 cup fresh, chopped coriander, including stems
•Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
•TO SERVE: (optional)
•a bed of lettuce or Chinese cabbage on which to place the salad
Preparation:
For more detailed instructions on how to buy and prepare lemongrass, see my: All About Lemongrass Guide

1.Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2.While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3.Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4.Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5.Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6.Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7.Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8.Now pour the salad dressing overtop, tossing well to combine.
9.Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10.If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11.To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai Pasta Salad

Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again!
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
•1/2 to 3/4 package (10-12 oz.) vermicelli rice noodles ("rice stick")
•2 tomatoes, cut into small slices
•5 green onions, sliced finely
•1 can miniature corn cobs, drained and chopped into bite-size pieces
•1-2 cups snow peas, steamed and then "shocked" (place in cold water immediately after steaming)
•1 cup bean sprouts
•1 cup fresh coriander, roughly chopped
•1 can cooked shrimp / Or for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
•GARNISH: 1 handful each of fresh basil, fresh coriander, and chopped peanuts
•DRESSING:
•1 cup fresh basil
•1/4 cup dry-roasted peanuts, unsalted
•1 Tbsp. olive oil
•1 tsp. sesame oil
•2 Tbsp. fish sauce or vegetarian fish sauce (if unavailable, substitute soy sauce)
•5 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
•1 fresh red chilli, de-seeded, OR 1 tsp. chilli sauce (or more if you prefer it extra spicy)
•1 tsp. brown sugar
•juice of 2 limes
•3 cloves garlic
Preparation:
1.Place noodles in a pot of boiling water. Using a wooden spoon, "push" noodles down into the pot until they are covered by the water. Turn off heat and place a lid on the pot, allowing the noodles to soften in the hot water for 10-15 minutes. Cooking Tip: vermicelli rice noodles do not need to be cooked like other noodles. If they are boiled, they will lose their consistency and flavor.
2.While noodles are softening, place all the dressing ingredients in a food processor. Process well to form a paste-like dressing. Set aside.
3.Taste test the noodles to make sure they are soft enough to eat. (If too chewy, allow to sit a little while longer). When ready, drain remaining water from the noodles. Tip noodles into a large mixing bowl.
4.Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles is enough to lightly cook the sprouts).
5.Add to the mixing bowl the tomates, green onion, corn cobs, shrimp or tofu, and fresh coriander. Toss to mix. Tip: If you're having trouble combining the noodles with the other ingredients (because the noodles are too long and tangled), cut the noodles several times with a large pair of clean scissors.
6.Now add the dressing, tossing well to incorporate.
7.Taste test the noodle salad. If not salty enough, add more fish sauce (or soy sauce). If not spicy enough, add more chilli sauce. If too salty, add a little more lime juice.
8.Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime and additional Thai chilli sauce on the side.
9.Note: this dish tastes best when eaten fresh, as the noodles tend to dry out when left in the refrigerator for long periods.

Crunchy Thai Salad with Cashews

This Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites. Note that this salad can also be served as a main course - just add slices of deep-fried tofu (if you're vegetarian), or some cooked shrimp. Enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Side Dish (For a Main Entree, deep-fried tofu or cooked shrimp can be added - Serves 2)
•1 English cucumber (or 2 small field cucumbers), skin removed if desired (if organic, leave skin on for extra nutrients)
•1 carrot, grated (use a larger sized grater if you have one)
•1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)
•1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
•2 spring (green) onions, sliced (or cut in strips lengthwise)
•generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad
•SALAD DRESSING:
•1 Tbsp. lime juice
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce (or vegetarian fish sauce)
•1 tsp. white wine vinegar, or rice vinegar
•2-3 cloves fresh garlic, pressed or minced
•1 fresh red chili, de-seeded and minced, OR 1 tsp. chilli sauce (or more if you want it spicier)
•1/2 tsp. sugar (more or less to taste)
•pinch of white pepper (or substitute regular black pepper)
Preparation:
1.First make the dressing by mixing all salad dressing ingredients together in the bowl.
2.Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
3.Slice the cucumber, then cut the slices in half. Place in a salad bowl.
4.Add the grated carrot, cashews, red pepper, and spring onions.
5.Pour the dressing over and toss well.
6.Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!!

Easy Thai Tossed Green Salad

This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
Prep Time: 12 minutes
Ingredients:
•SERVES 2-3 (as a side dish)
•1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
•2 green (spring) onions, sliced
•1/2 to 1 cucumber (see cutting instructions below)
•1 cup fresh coriander /cilantro, roughly chopped
•1/2 cup fresh basil, roughly chopped
•optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
•SALAD DRESSING: (double the recipe if serving 4 or more)
•3 Tbsp. coconut milk
•1 Tbsp. lime juice
•1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
•1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
•1 tsp. brown sugar
•optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
Preparation:
1.Place lettuce in a salad bowl along with the spring onions and basil.
2.If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
3.Add the cucumber and coriander to the salad bowl and toss together.
4.To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
5.Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve immediately.
Serving Tips:


•When making this salad for dinner parties, prepare the dressing and bowl of greens ahead of time, keeping them separate. When ready to eat, toss the salad with the dressing and plate it up, adding the onion and basil on top plus one or two edible flowers to each plate or bowl.
•Note that thicker coconut milks will become somewhat solid when refrigerated. If you've refrigerated the salad dressing, simply take it out and let it sit while you prepare the rest of your meal, allowing it to come back to room temperature before serving. ENJOY!

Beautiful Thai Rose Petal Salad

Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
•2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
•approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
•1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped if leaves are large
•3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
•1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
•2 roses (different colors make the salad more interesting), preferably in full bloom
•1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
•SALAD DRESSING:
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
•juice of 1 whole fresh lime
•1 tsp. sugar
•2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
•1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
Preparation:
To make a Vegetarian version of this salad, go to: Vegetarian Rose Petal Salad.

1.If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2.To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3.Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4.To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5.Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6.Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Prepare Star Fruit..
7.Turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8.Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9.Now add 3/4 of the rose petals and gently toss or fold in.
10.Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!

Thai Coconut Rice Salad

This rice salad recipe is a fresh, easy-to-make tropical treat! Thai Coconut Rice Salad makes a great way to use up leftover rice, plus it's healthy and delicious! Includes shrimp (vegetarians can substitute cashews) for protein, plus vegetables and fresh herbs for a complete lunch or dinner. And because the dressing is made with coconut milk (not cream or mayonnaise), this rice salad recipe is healthy and low-fat. It also happens to taste fantastic. ENJOY!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4+
•4 cups cooked long-grain white rice, such as Thai jasmine rice
•1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
•1 can medium shrimp or shrimp cocktail (or use fresh/frozen cooked shrimp) - Vegetarians substitute 1/2 cup more cashews
•1/2 can mini corn cobs, cut into 1 inch pieces
•1/2 cup dry roasted cashews, left whole or lightly chopped
•3 spring onions, sliced
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
•DRESSING:
•1/2 cup good quality coconut milk
•2 Tbsp. fish sauce (available in Asian/Chinese food stores) - Vegetarians substitute 1 more Tbsp. soy sauce
•1 Tbsp. soy sauce
•2 cloves garlic, minced
•juice of 1/2 a lime (about 2 Tbsp.)
•1-2 tsp. sugar (to taste)
•1/2 to 1 tsp. (or more) cayenne pepper (to taste)
Preparation:
For more information on fresh papaya, see: All About Preparing Fresh Papaya. For more information on fresh pineapple, see How to Cut a Pineapple.

1.Make the salad dressing by mixing all dressing ingredients together in a bowl or measuring cup.
2.Taste-test the dressing for salt, sweetness, and spice. Add more fish sauce if not salty enough, more sugar if too sour, or more cayenne pepper if you prefer it spicier. If you happen to over-spice this dressing, add a little more coconut milk. Set aside.
3.Place cooked rice in a large mixing or salad bowl. Use your fingers to work through any lumps, separating the rice back into grains.
4.Add the remaining ingredients to the salad and toss.
5.Stir the dressing one more time and then pour over the salad. Toss thoroughly.
6.To serve, either portion out the rice salad directly onto serving plates or into bowls, or dress it up by lining plates with a bed of salad greens. Place the rice salad on top of the greens and top with extra fresh coriander or a few cashew nuts, if desired. This salad is also excellent served with chili sauce on the side, such as my Nam Prik Pao Chili Sauce Recipe. ENJOY!

Thai Noodle Salad with Shrimp and Vegetables

This easy recipe for pasta salad is super-delicious and virtually fat free! Asian-style egg or wheat noodles - or fettuccini pasta noodles - are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you'll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy all week, whether for quick and easy lunches, or for a scrumptious gourmet summer dinner. Enjoy!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2-4 for dinner
•10 - 14 oz. (400-450 g) package fresh Asian-style egg or wheat noodles, OR fettucini-style noodles
•1 cup cooked shrimp (if you're in a hurry, use canned shrimp cocktail)
•1 zucchini, grated, OR peeled into strips with a vegetable peeler
•1 tomato, thinly sliced
•1 red chili pepper, de-seeded and cut into thin strips
•1 can baby corn, cut into 1-2 inch lengths
•1 green bell pepper, de-seeded and cut into strips
•3 spring (green) onions, sliced
•1 cup fresh coriander/cilantro, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
•SALAD DRESSING:
•1/3 cup lime juice (about 2 limes, juiced)
•4 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese stores)
•2 Tbsp. soy sauce
•2-3 tsp. sugar (according to taste)
•optional: 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper (depending on how spicy you want it)
•2 cloves garlic, minced, OR 1 tsp. bottled pureed garlic
Preparation:
1.Prepare the noodles according to the directions on the package. For fresh noodles, be sure to boil only briefly - for 30 seconds to 1.5 minutes, or until 'al dente'. Rinse noodles with cold water, drain, and set aside.
2.Prepare the salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test the dressing for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very pungent at this point. Not to worry - it will taste milder and more delicious when distributed among the noodles.
3.Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
4.Stir the dressing once more and pour into the bowl. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
5.Now add the noodles and toss again. Note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles.
6.Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
7.You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 1 week, and makes great workday lunches!).
Serve the salad right out of the bowl, or lift and place onto serving platters or individual bowls. If desired, garnish with a few extra sprigs of fresh coriander or basil. Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce is excellent served on the side for those who like it spicy. ENJOY!

Shrimp Noodle Salad

This Thai Shrimp Noodle Salad Recipe is easy to make and tastes spectacular! Tender cooked shrimp are combined with gluten free rice noodles or glass noodles (also known as "cellophane" noodles - made with bean flour), plus strips of cucumber, fresh papaya, scallions, and fresh coriander. This wonderful tangle of ingredients is then tossed with a salad dressing recipe that literally takes only one minute to make, but makes this salad taste incredible. Make it for dinner, or keep it in the refrigerator for quick weekday lunches.
Prep Time: 12 minutes
Cook Time: 5 minutes
Ingredients:
•SERVES 2 as the Main Entree (OR 4+ as a Side Dish)
•10-12 medium to jumbo shrimp, preferably raw and fresh, but frozen and/or cooked shrimp will work too
•3 oz. (or about 2 cooked cups) vermicelli glass noodles (made with bean/pea flour); OR vermicelli rice noodles
•approx. 1 cup fresh papaya, cut into matchstick-like pieces (for more about fresh papaya, see below)
•4 spring onions (scallions), cut into thin strips or matchstick-like pieces
•1 medium cucumber, cut into matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•optional: 1 fresh red chili, de-seeded and minced (note: there is also chili in the salad dressing)
•optional: 1/2 loose cup fresh basil, lightly chopped
•optional: 1/3 cup thinly sliced or grated purple cabbage
•SALAD DRESSING:
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 Tbsp. fresh lime juice
•1 Tbsp. brown sugar (loose, not packed)
•1-2 tsp. chili sauce (adjust according to taste, or omit for a very mild salad)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see my: All About Papayas Guide.

1.Bring a pot of water (large enough for the noodles) to the boil, then remove from heat. Submerge the glass or rice noodles into the water and allow to soak (soften).
2.Glass noodles are ready when: they turn translucent and are soft enough to eat. The rice noodles are ready when: they are soft enough to eat (but not soggy).
3.While noodles are softening, remove shells from shrimp (leave the tails on, if desired). Bring a small pot of water to boil and drop the shrimp in. Cook for 2-3 minutes - until shrimp turns pink and plump - then drain. Rinse with cold water and place in a large mixing bowl.
4.Check the noodles. If still too hard, allow glass or rice noodles to soak a few more minutes. Drain and rinse with cold water. Using scissors, cut the noodles into shorter lengths, making the salad easier to toss (and eat!).
5.Add the noodles to the mixing bowl along with the papaya, onion, cucumber, coriander, and any other optional ingredients you're using.
6.To make the salad dressing, simply mix dressing ingredients together in a cup. Stir until sugar dissolves, then pour over the salad.
7.Toss well to combine and ENJOY!

Grilled Chicken Salad (with Lemongrass-Coriander-Lime Dressing)

This Thai Grilled Chicken Salad with Lemongrass-Coriander Dressing will thrill your taste buds! It starts with strips of chicken breast marinated in a garlic-pepper sauce. The chicken is then either grilled on your barbecue or "oven barbecued" using the grill feature on your oven. Place over a bed of summer greens that has been tossed in a lemongrass-coriander-lime dressing, top with a sprinkling of fresh basil, and you have a complete meal that is so Thai-delicious, you'll want to make it your number one salad this season!
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
•2-4 boneless chicken breasts OR 4-8 chicken thighs, cut into thick strips
•a large salad-bowl amount of salad greens, or enough for each person
•1/2 cup fresh basil and/or coriander, lightly chopped
•MARINADE FOR CHICKEN:
•4 Tbsp. fish sauce
•6 cloves garlic, minced
•1 Tbsp. regular soy sauce
•2 Tbsp. lemon or lime juice
•1 Tbsp. freshly ground black pepper
•SALAD DRESSING:
•1/4 cup water
•1 Tbsp. finely minced lemongrass, either frozen (available at Asian stores) or fresh (see below)
•1 kaffir lime leaf, cut into thin strips with scissors (discard stems)
•1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
•3 Tbsp. soy sauce
•2 cloves garlic, minced
•1 Tbsp. brown sugar
•2 Tbsp. freshly-squeezed lime juice
•3 Tbsp. finely chopped fresh coriander
•1 to 2 tsp.Thai chili sauce (to taste), OR 1 fresh red chili, minced
Preparation:
For lemongrass tips, see: Buying and Preparing Fresh Lemongrass.

1.Mix the marinade ingredients together in a cup except for the peppercorns. Slather over chicken, ensuring all parts are equally covered with marinade. Then press coursely-ground peppercorn all over the chicken's surface. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
2.If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven).
3.Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
4.If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
5.While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass, and lime leaf strips in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat.
6.Add the rest of the dressing ingredients and mix well.
7.Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
8.Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the hot chicken. Sprinkle with fresh basil and coriander, and serve immediately while chicken is still warm. ENJOY!

Thai-style Crab & Cabbage Salad (with Creamy Coconut Dressing)

This crab salad is delightfully creamy without all the extra calories and fat associated with most crab salad recipes. It features a delicious coconut milk dressing which is tossed up with briefly steamed (or boiled) strands of cabbage plus fresh coriander and chopped peanuts or cashews (the nuts are optional). This is a very flexible crab salad recipe that tastes great no matter how you toss it. Canned as well as frozen prepared crab meat works just as well as freshly cooked crab (I used canned crab meat for mine). ENJOY!
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 4-6 as a salad side dish (OR 2 as a main entree)
•6 to 8 oz. prepared crab meat, canned, frozen, or freshly-cooked
•optional: 1 small can (about 4 oz.) small to medium-sized shrimp, drained
•1/2 cabbage (Savoy OR any other type of round head cabbage)
•1 cup fresh coriander leaves, lightly chopped
•3 green onions, sliced thinly into matchstick-like pieces
•optional: 1 fresh red chili, de-seeded and minced
•optional: 1/2 cup dry roasted peanuts OR cashews, chopped
•DRESSING:
•1/2 cup good-quality (fairly thick) coconut milk
•1+1/2 Tbsp. lime juice
•1/2 tsp. dried crushed chili
•1/2 tsp. sugar
•3 Tbsp. fish sauce (available in the Asian aisle, OR in Asian/Chinese food stores)
Preparation:
1.Holding the cabbage firm, cut large round slices along one side of the cabbage, about 1/2 an inch thick. Lay each round of cabbage down and slice it thinly to create strands. Half of a cabbage should give you 3-4 cups of shredded vegetable.
2.Briefly boil or steam the shredded cabbage for 2-3 minutes. Drain and place in a large salad bowl.
3.Add the crab meat and shrimp (if using) to the bowl. Also add the green onion, most of the fresh chili (if using), most of the peanuts (if using), and most of the fresh coriander, reserving a little of each for the garnish.
4.Stir together all the dressing ingredients in a cup or small bowl. Taste-test it. If you prefer your dressing a little saltier, add more fish sauce. If you prefer it spicier (note that it will be less spicy when mixed with the salad), add more chili flakes. If you prefer it sweeter, add a little more sugar. If too salty or too sweet, add more lime juice.
5.Pour the dressing over the salad and toss well to combine. Serve immediately (at room temperature), or place in the refrigerator and serve cold later (just be sure to re-toss before serving). Garnish with the reserved coriander, fresh chili and peanuts (if using). ENJOY!

Thai Orange Chicken Salad (Yam Pew Som)

This Thai Orange Salad is sensational! Wonderfully good, yet also very healthy and low in calories and fat. Makes for a perfect meal - either as an elegant lunch or a light and beautiful dinner. For this special salad, strips of chicken breast are marinated in a simple coconut-pepper marinade, then easily broiled in your oven or grilled on the barbecue (I usually broil mine). While the marinating and cooking is going on, you can quickly put together the salad dressing and garden greens. Pair with a glass of white wine, and this Thai Orange Chicken Salad makes for a truly fine dining experience!
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
•SERVES 2-3 for Dinner
•3 boneless chicken breasts, cut into thick slices (see photo)
•1/4 cup coconut milk
•2 Tbsp. fish sauce
•1 tsp. black pepper
•segments of 1/2 to 1 orange
•1/2 to 1 cup fresh papaya, cut into thin strips
•garden greens - enough to fill 2-3 large serving bowls
•1 cup fresh coriander, lightly chopped
•handful of fresh mint or basil leaves, lightly chopped
•1/2 cup cashews
•handful cherry tomatoes, sliced in half (or substitute regular tomatoes)
•SALAD DRESSING:
•juice of 1 large orange (about 1/2 cup)
•4 Tbsp. coconut milk
•1 Tbsp. fish sauce
•1/2 to 1 Tbsp. brown sugar (to taste)
•1/4 to 1/2 tsp. cayenne pepper (or more, depending on how spicy you want it)
Preparation:
For more on papaya, see: How to Prepare & Enjoy Fresh Papaya.

1.Place chicken strips in a bowl with 1/4 cup coconut milk and 1 Tbsp. fish sauce. Mix well and allow to marinate in the refrigerator for at least 1/2 hour (or up to 24 hours).
2.Either grill the strips or broil them as follows (I usually use the broiling method, which I find fast and easy. But feel free to grill if you have your barbecue going!)
3.Place a generous sheet of tin foil on a pan (such as a roasting pan or baking sheet). Curl up the edges of the foil to prevent sauce and juices from spilling.
4.Lay the chicken strips out flat on the foil (you can include some of the marinade too). Grind or sprinkle over half of the black pepper.
5.Place your oven rack on the second rung and set oven to broil setting ("high" if you have one).
6.Broil the chicken for 5-7 minutes, or until nicely browned. Remove from oven, and turn the strips to brown the other side. Grind or sprinkle over the rest of the pepper.
7.If needed, broil and turn chicken once more, or until the strips are thoroughly cooked.
8.While chicken is cooking, whisk together the dressing, stirring until sugar dissolves. Taste-test the dressing for desired sweetness and spice, adjusting sugar and cayenne pepper accordingly. Tip: how sweet your dressing turns out depends on the sweetness of your oranges/juice. Note that this dressing should tend toward the sweet side (it will taste less sweet once it's on the greens).
9.Place garden greens, orange and papaya pieces, fresh herbs, tomatoes, and cashews in a large mixing bowl. Pour over 1/3 to 1/2 the dressing and toss well.
10.Portion salad out into large individual serving bowls or plates. Top each portion with 4-6 or more strips of the still-warm chicken. To finish, drizzle 1-2 more Tbsp. of the dressing over each portion of salad, including the chicken strips. ENJOY!

Easy Thai Fruit Salad Recipe

This beautiful Thai fruit salad recipe is a taste of paradise. Tropical fruit - or a mixture of tropical and local fruit - is tossed together in a sweet coconut-lime fruit salad dressing that enhances but never overwhelms the luscious taste of the fruit. Choose your own combination of fruit for this easy fresh fruit salad. If making it for a party, consider serving your fruit salad in a pineapple boat, as pictured here, just follow the link below for easy instructions. ENJOY!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•YIELD: 1 large bowl of fruit salad
•1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
•1 cup fresh pineapple (for pineapple instructions, see link below), OR substitute 1 cup canned
•1 banana, sliced
•1 cup mango, cubed
•1 cup strawberries, sliced or cut into quarters
•1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
•Garnish: starfruit slices
•FRUIT SALAD DRESSING:
•1/4 cup coconut milk (not too thick)
•1 Tbsp. freshly-squeezed lime juice
•2 Tbsp. brown sugar (OR palm sugar)
Preparation:
1.Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
2.Place all the fresh fruit in a mixing bowl.
3.Pour the dressing over and toss well to mix.
4.Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured). Garnish just before serving with a star fruit slice.

Thai Waterfall Beef Salad

This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. ENJOY!
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
•SERVES 2 as a main entree
•1 to 2 sirloin steaks, depending on the amount of meat you prefer
•MARINADE:
•2 Tbsp. oyster sauce
•2 Tbsp. soy sauce
•1 Tbsp. lime or lemon juice
•2 Tbsp. brown sugar
•FOR SALAD:
•1 large bowl salad greens
•1 cup bean sprouts
•handful of fresh mint or basil leaves, lightly chopped or torn
•1 cup fresh coriander
•1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
•1 cup cherry tomatoes, left whole or sliced in half
•DRESSING:
•2 Tbsp. fish sauce (available at Asian food stores)
•3 Tbsp. lime or lemon juice
•1+1/2 Tbsp. soy sauce
•1/2 tsp. cayenne pepper
•1 tsp. brown sugar
•2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying and Preparing Papaya.

1.Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
2.For the ground sticky rice: Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
3.Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.
4.Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
5.To Oven-Broil the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
6.While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste. Portion out salad onto serving plates or bowls.
7.Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin and serve immediately. ENJOY!

Thai Green Papaya Salad Recipe ("Som Tam")

This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you'll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
•1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
•1/2 cup honey-roasted peanuts OR plain roasted, or glazed cashews (see recipe link below)
•1-2 cups bean sprouts
•1 to 2 tomatoes, cut into long thin strips
•1 red chili, minced (seeds removed if you prefer a milder salad)
•3 spring onions, sliced into long matchstick-like pieces
•1/2 cup fresh basil, roughly chopped if leaves are large
•handful of fresh coriander
•DRESSING:
•1/2 tsp. shrimp paste (if vegetarian, substitute 1 extra Tbsp. soy sauce)
•2 Tbsp. good-tasting oil, such as olive
•2 Tbsp. fish sauce OR vegetarian fish sauce, OR 2+1/2 Tbsp. soy sauce
•3 Tbsp. lime juice
•1/2 to 1 Tbsp. liquid honey
Preparation:
1.First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
2.Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3.Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4.Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
5.To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

Easy Thai Cucumber Salad Recipe

This cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make! Fresh cucumber is combined with red chillies (or mild red bell pepper), green onion and basil, then tossed in a tangy Thai dressing. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4-6
•1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
•1 shallot, minced (OR substitute 1/4 cup minced purple onion)
•2 green (spring) onions, finely sliced
•1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
•1/2 cup fresh coriander/cilantro, roughly chopped
•1/4 cup ground or roughly chopped dry roasted peanuts
•DRESSING:
•2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
•juice of 1/2 lime
•1/2 tsp. shrimp paste (available by the jar at Asian stores)
•1 Tbsp. soy sauce
•1/4 to 1/2 tsp. cayenne pepper (to taste)
•1/2 tsp. sugar
Preparation:
1.Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber. Place in a salad bowl.
2.Add the shallot, green onion, chili/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).3.Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.
4.Pour the dressing over the salad and toss well.
5.To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.*
Tips:


•If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
•Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten within 3-4 hours. ENJOY!

Thai Noodle Salad with Shrimp (or Tofu) & Fresh Mango

This Thai noodle salad is accented with cooked shrimp and pieces fresh ripe mango for a delightfully fresh combination. The dressing is a homemade Thai sweet chili sauce that easily stirs together in minutes. For this recipe, I used fresh broadcut steamed noodles from the deli section of my local supermarket, but any fresh asian wheat-type noodles or egg noodles would work (you can also try using dried noodles). The addition of fresh mango makes for a flavorful noodle salad that is lower in fat and calories than most Western recipes. ENJOY!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2 as a main entree
•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
Preparation:
For Mango tips, see my How to Prepare Fresh Mango.

1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad. ENJOY!
A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers. If desired, dress up this salad with a few edible flowers such as pansies (as shown here), violas, nasturtiums, or rose petals. Just rinse with cool water and put through your salad spinner, or gently shake to dry.

Thai Chicken Salad Recipe ("Larb Gai

Larb Chicken salad is classic Thai. I make it with chicken, but in Thailand pork or beef are also used. One of its special ingredients is ground roasted rice, which adds a satisfying grittiness and subtle flavor (Note: if you don't have time to make the ground roasted rice, either leave it out or substitute ground peanuts). Another key ingredient in this dish is fresh mint. The salad is best served while the chicken is still hot from the pan and the greens are cold, like a Western-style grilled chicken salad. This dish is so good, I find it addictive! Excellent with a chilled glass of white wine.
Prep Time: 10 minutes
Cook Time: 16 minutes
Ingredients:
•SERVES 2 for Dinner
•optional: 4 Tbsp. uncooked sticky rice OR brown Japanese sweet rice (I actually prefer the latter)
•1/2 lb. chicken breast, chopped up into small pieces OR ground chicken (2-3 cups)
•1 shallot, OR 1/4 cup chopped onion
•optional: 4 kaffir lime leaves, cut into thin slices with scissors
•4-5 loose cups fresh arugula OR other garden greens of your choice
•10-15 mint leaves, chopped up fine
•3 green onions, sliced
•handful of fresh basil
•1 small red bell pepper, diced
•1/2 cucumber, sliced or diced
•2 Tbsp. fish sauce for frying chicken
•SALAD DRESSING:
•juice of 1 lime
•4 Tbsp. fish sauce (plus more to taste)
•2 Tbsp. brown sugar
•2 cloves garlic, minced
•1/2 tsp. cayenne pepper
•1/2 to 1 fresh minced red chili OR 1/3 to 1/2 tsp. dried crushed chili
Preparation:
1.Place uncooked rice (if using) in a dry wok/frying pan over medium-high heat. If not adding rice, skip to step 4.
2.As the rice heats up, shake the pan back and forth or stir with a spoon. After 6-8 minutes, the rice will turn a light golden brown and will begin to pop (like popcorn).
3.When it begins to pop, transfer the rice to a coffee grinder or pestle & mortar. Grind down to a course powder. Tip: A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle & mortar, use a firm, circular grinding motion. Set aside until later.
4.Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
5.Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber). Set aside.
6.Place 1-2 Tbsp. oil in a wok/frying pan over medium-high heat. Add the shallots, prepared chicken, and lime leaf (if using). As you stir-fry, add the fish sauce. Also add a little water if the wok/pan becomes dry. Stir-fry until chicken is cooked (8-10 minutes).
7.Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well. Finally, add the ground roasted rice (if using).
8.Taste-test the salad, adding more fish sauce if you prefer it saltier/more flavorful (I usually add 1-2 Tbsp, but I like mine a little on the salty side). Add more dried crushed chili if you prefer it spicier. If too bitter, add a little more sugar.
9.Serve immediately while the chicken is still warm and ENJOY!
Leftovers: This salad is also good cold. I usually add more fresh greens and toss with a little more fish sauce.

A Note about the Photo: Here I garnished my larb salad with a few fresh pansies from my garden, which are edible. Other edible flowers which can be used include violas, rose petals, or nasturiums.

Thai Style Barbecue Chicken

Everybody loves a good barbecue chicken recipe. This delightful chicken recipe will have your family raving and will stay at the top of your recipe box.

1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
6 boneless chicken breast halves, or 8 boneless thighs
1 head leaf or butter lettuce, washed and dried
1/2 English cucumber cut into thin half moons
1 small bunch mint, washed and dried
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.

To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat.

Barbecue Thai Lime and Coconut Chicken Recipe

Ingredients

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional


Method

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish
sauce and coconut milk in food processor or blender; pulse until smooth.

In a bowl, toss chicken with lemon grass mixture.

Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Barbecue Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Cucumber-Pineapple Salad with Red Pepper and Peanuts

This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Preparation:
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.

1.Place all salad dressing ingredients in a cup. Stir well. Set aside.
2.Place pineapple chunks in a mixing bowl.
3.To prepare the cucumber: Remove skin with a vegetable peeler, or cut off with a knife (if the cucumber is organic, leave the skin on for extra nutrients and fiber). Next, cut the cucumber in half lengthwise. Cut these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
4.Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5.Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.6.Now pour the salad dressing over. Toss well.
7.Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!