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 Seafood Pasta Ingredients: ¼ cup can of coconut milk 6 scallops 5 tbsp of olive oil 6 prawns 4 crawfish 3 cups of baby clams 3 cloves of garlic, minced ½ cup of chopped coriander 1 tbsp of hot pepper flakes 1 tbsp of grated ginger 1 lime, squeezed 10 scallions, chopped 1 pack of spaghetti, boiled pepper Directions: Sautee the garlic, coriander, pepper flakes, ginger, scallions and lime juice in the olive oil and coconut milk. Add the seafood and simmer until the clams open and the shrimp and scallops and crawfish are cooked. Serves: 4 persons       Thai Seafood Salad and Glass Noodles Ingredients: 3 tbsp of lime juice 1 cup of coriander 1 pack of short glass noodles, cooked 3 spring onions, chopped 1 cup of papaya, chopped 1 lb of shrimp, chopped 2 chilies, chopped 1 octopus, cleaned, cooked and chopped 2 tbsp of olive oil 1 tbsp of sesame oil 1 tbsp of soy sauce 1 tsp of fish sauce 1 tsp of oyster sauce 1 cucumber, chopped 2 tomatoes, chopped Directions: Toss all the ingredients in a large glass bowl. Refrigerate them for 3 hours. Toss again before serving. Serves: 5-6 persons       Low Fat Thai Pasta Salad Ingredients: 1 pack of vermicelli rice noodles, cooked 1 can of mini corn on the cobs 1 cup of bean sprouts 1 cup of coriander, chopped 1 cup of basil, chopped 1 tbsp of sesame oil 1 tbsp of olive oil 1 cup of firm tofu, washed and cubed 2 cups of snow peas 2 tomatoes, chopped 2 onion, chopped 1 shallot, chopped 1 tsp of fish sauce 2 tbsp of soy sauce 1 tbsp of lime juice Directions: Toss all the ingredients well in a large glass bowl. Refrigerate or serve at room temperature. Do not keep longer than a day. Serves: 4 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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