MamasHealth.com Home Thai Recipes Beef Curry Green Peppers Broccoli and Pork Butternut Squash Cabbage Salad Caramel Blast Chicken and Cashews Coconut Cakes Corn Flats Curry Glaze Dumpling Soup Eggplant and Chicken Fried Bananas Ginger Chicken Soup Mango Salad Mushroom Curry Rice Peanut Salmon Pineapple Chicken Prawn and Papaya Seafood Medley Seafood Pasta Sesame Rice Shitake Mushroom Spicy and Sour Chicken Spring Rolls Sweet Pork Thai Curried Prawns Thai Green Curry Thai Meat Salad Thai Pad Se Ew Thai Tomato Soup Tilapia Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Inexpensive Ovens Mama's Kitchen Dilemmas	Thai Pad Se Ew Ingredients: 1 cup of rice noodles, cooked 2 tsp of soy sauce 1 egg, beaten 1 tbsp of sugar 1 cup of broccoli florets, cooked 1 cup of chicken breast, boneless, skinless and cubed 2 garlic cloves, minced 3 tbsp of vegetable oil 1 onion, chopped 1 tsp of hot red pepper flakes Directions: Sautee all the ingredients together in a wok, except for the egg, for about 10-15 minutes. Add the egg and cook until well done. Serves: 3-4 persons       Thai Basil Noodles Ingredients: 1 box of rice noodles 2 tbsp of toasted sesame seeds 2 large bunches of basil leaves, stems removed 4 cloves of garlic, minced 1 drop of fish sauce 3 drops of vinegar 1 tsp of sugar 1 tsp of soy sauce 2 Tbsp hot chili oil 4 Tbsp olive oil Directions: Place all the ingredients, except for the rice noodles, in a blender. Mix them well. Boil the rice noodles, strain them and toss them with the basil sauce. Serves: 4-6 persons       Thai BBQ Ingredients: 6 chicken thighs 2 tbsp of fish sauce 3 tbsp of brown sugar 3 tbsp of soy sauce 2 tbsp of dry sherry 1 tsp of black pepper 9 tbsp of rice vinegar 3 chilies, chopped 1 lime, squeezed for juice red wine 1 cup of coriander, chopped Directions: Soak the chicken in a shallow pool of red wine for 5 hours, basting them occasionally. Wisk together the remaining ingredients. Pour ¾ of the marinade over top the chicken, making sure to rub it into the skin. Let stand for 3 hours. Place the chicken on a hot grill. Brush the remaining marinade on the chicken as it cooks. Serves: 5-6 persons.	Save money in the kitchen Win Princess House Crystal
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