Spicy Thai at Home

LOVE this recipe. Lots of chopping, but it would go really fast if you had a food processor.



* 4 Servings
* Prep 15 min
* Cook 10 min

Ingredients:

* 3/4 pound spaghetti
* 3/4 cup crunchy peanut butter
* Juice of 2 limes
* 1/4 cup rice vinegar
* 1-1/2 teaspoons crushed red pepper
* Salt
* 4 carrots—peeled, halved lengthwise and thinly sliced crosswise
* 1 cucumber—peeled, halved lengthwise, seeded and sliced crosswise
* 1 red bell pepper, cut into matchsticks
* 6 scallions, thinly sliced

Directions:

1.

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and rinse under cold water.
2.

Meanwhile, in a large bowl, whisk together the peanut butter, lime juice, vinegar, crushed red pepper and 1/4 cup water; season with salt. Add the pasta and toss to coat. Add the carrots, cucumber, bell pepper and scallions and toss.

Shui Jiao (Pot Stickers)

Scott's brother-in-law served in Taiwan and their family makes them a lot and taught me how. They are really good, pretty easy to make, but kind of take a long time to wrap.

Shui Jiao


Wonton Wrappers
1/2 lb cabbage (I never measure this. I often just half a head of cabbage and chop it up really fine)
1/2 lb ground pork (Same thing: If I'm serving a large group, I'll use 2 lbs and triple or quadruple all the ingred)
2 green onions
1/2 t. ginger juice
1 t. salt (don't always add it: the soy sauce has lots of salt in it)
1 T rice wine vinegar
2 T soy sauce
1 T sesame oil

Mince cabbage. Combine raw pork with remaining ingred. Mix well
Fry in very small amt of sesame oil: once browned, add approx 1/4-1/3 C. of water and cover. Steam till water is gone: only takes a few minutes
You MUST serve these with Sweet Soy Sauce (Many Lands)