Simplified Pad Thai

8 ounces thick rice stick noodles
¼ cup fresh lime juice
1/3 cup water
3 Tbs soy sauce
1 Tbs unseasoned rice vinegar
3 Tbs brown sugar
1 Tbs vegetable oil
1 tsp. granulated garlic
2 large eggs, beaten lightly
6 Tbs chopped dry roasted peanuts
1 1/2 cups bean sprouts, well rinsed

Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.

While noodles soak, stir lime juice, water, soy sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.
Add remaining oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ tsp. salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.

Stir soaked noodles into eggs. Add soy sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add ¼ cup of peanuts, bean sprouts, . Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).

Transfer noodles to serving platter and sprinkle with remaining peanuts.

Pork Eggrolls

1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbs brown sugar
veg oil (for frying)
1 small head of green cabbage, shredded
2 med carrots, coarsely grated
1 tsp. granulated garlic
1 tsp. Chinese 5 spice powder
1Tbs grated fresh ginger
1 small can of water chestnuts, coarsely chopped
coarse salt and ground black pepper
1 lb ground hot pork
1 package egg roll wrappers
1 large egg, lightly beaten
In a small bowl, combine soy, vinegar and sugar.
In a skillet cook pork until there is no longer any pink.
In a large bowl combine cabbage, carrots, garlic, 5 spice powder, ginger, and water chestnuts, season with salt and pepper. Add to pork skillet for a few minutes to combine Place overnight in the refrigerator.
Place 1/3 cup of filling in the center of each wrapper. Seal last edge with egg.( Painted on with a pastry brush)
Fry in oil a few minutes per side and serve with your favorite dipping sauce.

Spring Rolls with Peanut Dipping Sauce

PEANUT SAUCE
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 3 tablespoons water
• 1/4 cup Jif® Extra Crunchy Peanut Butter
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons honey
• 1 tablespoon red pepper flakes, crushed
•
SPRING ROLLS
• 12 pieces of filo dough
• 2 ounces rice noodles, cooked and drained
• 1 cup grated carrot
• 1 cup fresh mung bean sprouts
• 1/2 cup fresh cilantro, minced

PEANUT SAUCE
1. COMBINE soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small saucepan on low.
ROLLS
1. MIX rice noodles, carrot, bean sprouts, and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of apiece of filo dough.
2.Roll tigtly over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.
4. PLACE rolls seam side down on a cookie sheet with a Silpat liner. Cook at 350 degrees F for 30 minutes or until golden.
5. SERVE spring rolls with warm peanut sauce for dipping.

Sesame Peanut Butter Noodles

1 lb. whole wheat thin spaghetti
2 Tbs dark sesame oil
3T dehydrated onion
1T grated ginger
1 tsp. granulated garlic
1/2 T hot chile pepper oil
1 tsp garlic chile paste
3 Tbs brown sugar
1 C chunky peanut butter
6T rice vinegar
6T soy sauce
6T coconut milk

2T toasted sesame seeds
Cook the noodles in a large pot of boiling unsalted water over medium heat until al dente. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl. In a small saucepan, heat the sesame oil, ginger, garlic, chile oil and chili paste. Cook and stir for a minute until soft and fragrant. Mix in brown sugar, peanut butter, vinegar, soy sauce, and coconut milk. Stir until sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Garnish with sesame seeds. Can also be served chilled.