How about Thai & Vietnamese Recipes, anyone??

here ya go, enjoy





Pad Thai chicken


For this recipe, use rice noodles that are about as wide as fettuccine-- or substitute fettuccine or linguine noodles, cooking them according to package directions.








Nutrients per serving


31 g protein


19.4 g fat


70 g carbohydrates


4.4 g fibre


2 mg iron


47 mg calcium


1344 mg sodium


591 calories


鈥?Excellent source of niacin and vitamin B6


鈥?Good source of vitamin C and zinc





Preparation time 8 minutes


Cooking time 15 minutes - N/A


Makes 4 servings











1 lb (500 g) chicken strips or 3 to 4 skinless, boneless chicken breasts


1/2 lb (250 g) snow peas


4 green onions


1/2 cup (125 mL) coriander or basil leaves


227 g pkg rice-stick noodles


284 ml can pad Thai sauce


2 cups (500 mL) frozen cooked shrimp or small frozen bay scallops (optional)





1.In a large saucepan set over high heat, bring about 5 inches (13 cm) water to a boil. Meanwhile, if using chicken breasts, slice into bite-size strips. Trim snow peas. Slice onions. Remove leaves from coriander stems and leave whole. If using basil, stack leaves and thinly slice into strips.





2.Once water boils, remove pan from heat. Add noodles and stir until they separate. Let noodles stand in water to soften, no more than 6 minutes. Set a timer if you have one. Meanwhile, pour sauce into a large wide saucepan set over medium-high heat. Stir occasionally until sauce starts to bubble. Stir in chicken. Cover, reduce heat to medium-low and simmer, stirring occasionally, for 6 minutes. Meanwhile, drain noodles, then rinse under cold running water.





3.After chicken has simmered for 6 minutes, increase heat to high. Stir in snow peas, onions and shrimp, if using. Continue simmering, uncovered and stirring often, until shrimp are hot, about 5 minutes. Immediately add noodles and stir until evenly coated. Then sprinkle with coriander and serve immediately.