Authentic Thai Cooking

2 tablespoons vegetable oil
2 cups onions, finely slivered
4 cups napa cabbage, finely sliced
2 cups red pepper, coarsely chopped
1 cup carrots, peeled and finely sliced
2 cups snow peas
1 (355 ml) bottle VH(r) Pad Thai Sauce
1/2 (12 ounce) package Pad Thai noodles (prepared as directed on package)
1/2 cup roasted peanuts, coarsely chopped

1 (16 ounce) package uncooked spaghetti
1/4 cup butter or margarine, melted
1/4 cup extra virgin olive oil
4 cloves garlic
1 cup fresh Thai basil leaves
2 tablespoons fish sauce
salt to taste
1 cup freshly grated provolone cheese

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves

2 tablespoons sesame oil
4 ounces raw cashew nuts
2 fresh hot chile peppers, seeded and chopped
1 1/8 pounds boneless skinless chicken breasts, cut into cubes
salt and pepper to taste
5 tablespoons light soy sauce
5 tablespoons fish sauce
1 tablespoon white sugar
1 bunch green onions, chopped

1 3/4 pounds lean ground beef
1/2 cup bread crumbs
2 tablespoons lemon grass, minced
2 tablespoons chopped fresh basil
2 tablespoons minced shallots
2 red chili peppers, seeded and minced
1/4 cup chopped peanuts
salt and pepper to taste
2 limes

2 tablespoons sesame oil
1 pound boneless, skinless chicken sliced into strips
2 teaspoons minced ginger
1/2 cup hoisin sauce
1/2 cup Peter Pan(r) Creamy Peanut Butter
1 teaspoon McCormick(r) cayenne pepper
1/2 cup scallions, chopped

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

1 cup white sugar
1/4 cup coconut cream
1 tablespoon cornstarch
4 1/2 cups grated, peeled yucca root (tapioca root)
1 cup water
2 cups flaked coconut, divided
1/4 teaspoon salt

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup SPLENDA(r) No Calorie Sweetener, Granulated
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

2 tablespoons cornstarch
1/2 cup cold water
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
1/4 cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
1/4 cup chopped peanuts (optional)
1 tablespoon chopped fresh mint leaves (optional)