Thailand

Ajar:

In a medium bowl, stir vinegar, sugar, salt, and pepper until the sugar and salt are dissolved
Quarter cucumber lengthwise. Remove the seeds. Cut the quarters crossswise into 1/8 inch thick slices
Add cucumber, onion, cilantro and chili to the vinegar dressing and toss until combined
Cover and marinate in the refrigerator for about 3 hours, stirring the mixture occasionally

Soak the mung beans in 2 cups of cold water for about 30 minutes
Remove any beans that float to the top and drain
In a large pot, combine the soaked beans with 7 cups cold water. Simmer, uncovered, over medium heat for about 30 to 35 minutes, or until they are tender to the bite
With a slotted spoon, remove any floating skins. Stir in the sugar and ginger. Cover, reduce heat to low and continue cooking for about 15 more minutes
Serve hot in bowls and garnish

These beans are a small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Its more commonly used to grow bean sprouts. Mung beans are widely used in both China and India. They need no presoaking and when cooked have a tender texture and a slightly sweet flavour. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India
Serve this recipe as an appetizer, or as an accompaniment or side dish to an entrée.
Can be garnished with chopped cilantro

2 C. Chicken stock or water
2 Kaffir lime leaves, rolled to crack them to release the flavour, but otherwise intact
2 inch piece Lemon grass, bruised to release flavor
1 inch cube Galangal (kha), sliced thinly
4 T. Fish sauce (or to taste)
2 T. Lime juice (or to taste)
4 oz. Chicken breast, cubed into bite sized pieces
5 oz. Coconut milk
10 Red chilies, slightly crushed

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce and lime juice
Stir thoroughly, bring to a boil, add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes, or until the chicken is cooked through
Serve and garnish

The number of red chilies is a personal choice. It can be as few as half a chili per diner, to as many as 8 to 10 per diner, but the dish should retain a balance of flavours and not be overwhelmed by the chilies
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white rice (jasmine), or together with a Thai meal. This quantity serves 4 with other foods, but is probably only enough for two if eaten separately
Garnish with chopped cilantro, lime, etc.

Place noodles in large bowl and cover with hot water. Let stand for 20 minutes or until they are softened and then drain well
Heat oil in a large skillet or wok over medium high heat. Add garlic, chicken and shrimp and stir fry for about 1 1/2 minutes, or until nearly cooked through
Add egg, let set slightly then stir to scramble
Add noodles, beansprouts and peanuts and stir fry until heated through, about 4 minutes
Combine the ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl to form a sauce
Add the above sauce mixture to the noodles and stir fry until well coated
Garnish with the green onions and serve

Can also be garnished with sliced lemon, whole peanuts, chopped fresh cilantro, fried noodles, etc.
Serve with other dishes as an entrée

Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm
Heat and season the wok. Add the Shrimp and grill for 90 seconds
Add the eggs. When the eggs are not quite finished, add the noodles, Sugar, peanuts, turnips and paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted
Add the fish sauce, oyster sauce and vinegar. Follow with the bean sprouts, green onions and red chili. Stir fry quickly ensuring everything in mixed together
Deglaze the pan with water or stock (see notes)
Place on Serving plate and garnish with more bean sprouts and a lemon wedge

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