Serves 4
The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most supermarkets. If you can’t find broccolini, you can substitute an equal amount of conventional broccoli, but be sure to trim and peel the stalks before cutting.

Pairs with:
Wente Vineyards Riverbank Riesling
Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.

Serves 4 to 6
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Serves 4 as a main dish, or 6 as an appetizer
See below for tips on prepping lemon grass. Bamboo skewers soaked in water for 30 minutes can be substituted for metal skewers. The aluminum pan used for charcoal grilling should be at least 2 3/4 inches deep; you will not need the pan for a gas grill. Note: unless you have a very high-powered gas grill, these skewers will not be as well seared as they would be with charcoal.

WHY THIS RECIPE WORKS:
In the hands of American cooks, satay often comes out thick and chewy or overly marinated and mealy. To return this dish to its streetwise roots, we sliced beefy-flavored flank steak thinly across the grain and threaded it onto bamboo skewers. To add flavor, we used an aromatic basting sauce consisting of authentic Thai ingredients, rather than the overtenderizing marinade used in many recipes. And to ensure that the quick-cooking beef achieved a burnished exterior, we corralled the coals in an aluminum pan in the center of the grill to bring them closer to the meat.

PermaLink at:: http://www.nytimes.com/2013/06/07/health/spinach-and-tofu-wontons-in-broth-recipes-for-health.html?ref=health&_r=0

You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.
Advance preparation: The wontons can be made ahead and frozen. Once they freeze on the sheet pan, transfer them to freezer bags. They will keep for a month. Add directly to the simmering broth and allow a few extra minutes for cooking.

Nutritional information per serving (6 servings): 217 calories; 7 grams fat; 1 gram saturated fat; 4 grams polyunsaturated fat; 2 grams monounsaturated fat; 19 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 388 milligrams sodium (does not include salt to taste); 12 grams protein

Serving size = 1 cup

• Or use any long-stranded, whole grain pasta such as linguine, spaghetti, or angel hair
  Per serving:: 110 calories Carbs:: 14 grams Exchanges:: Starch 0.5 Vegetable 1, Fat 1

Makes 1¾ cups (or about 1 ice cube tray)

I like this curry paste made with eight green Thai chiles that I’ve stemmed and seeded; only add two or three chiles if you prefer less heat. Or for a spicier curry paste, add some of the reserved chile seeds. If Thai basil leaves are not available, you can substitute regular basil. Use some of these cubes in my recipe for Thai Green Curry with Sweet Potatoes.

WHY THIS RECIPE WORKS: To make curry that tastes as bright as it looks, I rounded up a whole bunch of green stuff: cilantro, Thai basil, scallions, and Thai chiles. I then added other flavor-packed ingredients like garlic, ginger, coconut milk, and spices. By freezing the pureed mixture in an ice cube tray, I can use just what I need whenever the mood strikes.

http://www.americastestkitchenfeed.com/do-it-yourself/2012/09/how-to-make-thai-green-curry-paste/