Cuisine: Thai

Chile-Lime Noodle Salad

This vibrant Chile-Lime Noodle Salad is naturally gluten-free, featuring Pad Thai rice noodles as its base. To ensure maximum freshness and crispness, the vegetables – cucumber, carrots, snap peas, red onion, and serrano pepper – are thinly sliced and incorporated raw.
The salad's signature kick comes from a spicy, tangy dressing. It's a creamy and bright blend of mayo, lime juice, chili powder, and garlic, perfectly complements the fresh ingredients. To finish, a generous sprinkle of crushed salted and roasted cashews adds a satisfying crunch.
One of the best things about this salad? It's a fantastic make-ahead option! In fact, it tastes even better on the second or third day as the noodles and vegetables fully absorb the dressing and the flavors meld together beautifully. This makes it an ideal choice for meal prep (perfect for lunches) or for getting a head start on a potluck or cookout.

By Leslie Blythe

Spicy Thai Coconut Chicken Soup

My friend Steve gave me this recipe for Spicy Thai Coconut Chicken Soup. It's quick to make, low in calories, and packed with flavor. Coconut milk tames the heat from the chile paste. You can adjust the heat to suit your taste.

By Leslie Blythe

Fresh Thai Shrimp Spring Rolls

My daughter Grace made these Fresh Thai Shrimp Spring Rolls. It's a combination of vegetables, rice noodles, and shrimp wrapped in rice paper. You can get creative with the ingredients by adding julienned cucumber, bean sprouts, etc. It's a refreshing appetizer for a hot summer's day.

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Chicken Pad Thai

Chicken Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. Pad Thai sauce can be made ahead of time (and can be doubled, or even tripled) to make prep faster.

By Leslie Blythe

Curried Coconut Thai Chicken with Satay Dip

Curried Coconut Thai Chicken with Satay Dip makes a great appetizer to serve at a party. I have been making this for years. Marinating the chicken is key to give it loads of flavor.

By Leslie Blythe