Massaman Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water


200g Peanut Butter
Garlic
1 tsp Cayenne
2 Tbsp Ginger
1 Tbsp Cumin
1 tsp Coriander
1 tsp Cayenne

1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Allspice

3 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Sugar

200g Onion
300g Potato or Butternut Squash

540g Tofu

200g Coconut Milk

Salt and Pepper to taste

Kao Pad Fried Rice

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onion
4 Cloves Garlic
150g Tomatoes
225g Bean Sprouts (1 can drained)

540g Tofu

50g Soy Sauce
50g Lime Juice
25g Sriracha
Salt and Pepper to taste

Yield: Approx. 1640g

Prepare rice. Saute onions and garlic. Add tomatoes and cook a few minutes. Add bean sprouts. Add rice, tofu, soy sauce, lime juice, Sriracha, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through.

Pineapple Fried Rice

250g Jasmine or Basmati (500g cooked)
250g Water

150g Onions
4 Cloves Garlic
100g Peas

540g Tofu
200g Pineapple
75g Raisins

75g Soy Sauce
25g Lime Juice
1 tsp Ginger
0.5 tsp Cumin
0.5 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute onions and garlic until soft. Add peas and cook a few minutes. Add tofu, pineapple, raisins, soy sauce, lime juice, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through. Stir in rice.

Pad Thai

180g Noodles (450g cooked)

2 Tbsp Lime Juice
55g Soy Sauce
2 tsp Chili Sauce
1 Tbsp Sugar


4 Cloves Garlic
150g Onion
200g Bok Choy
200g Bean Sprouts
540g Tofu

Prepare noodles. Combine lime juice, soy sauce, chili sauce, and brown sugar in a bowl. Stir to combine until sugar is dissolved. Heat oil in a wok. Stir fry onion and garlic until soft. Add bok choy and cook until crisp. Add sauce, noodles, tofu, and bean sprouts to the wok. Stir to combine all ingredients. Garnish with cilantro, ground peanuts, and/or green onion.

Yield: Approx. 1650g

Pad Korat

200g Rice Noodles (or substitute other noodles) (500g cooked)

4 Cloves Garlic
2 Tbsp Sugar
5 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Sauce

540g Tofu
200g Bean Sprouts
300g Bok Choy

Prepare noodles. Heat oil in a wok. Saute garlic until aromatic. Add sugar, stirring until dissolved. Add soy sauce, rice vinegar, and chili sauce and bring to a simmer. Add vegetables and stir fry until crisp. Add tofu and noodles, mixing to incorporate all ingredients.

Yield: Approx. 1650g

Noodles and Vegetables with Peanut Ginger Sauce

150g Peanut Butter
75g Water
50g Soy Milk
50g Soy Sauce
30g Lime Juice
15g Hot Sauce
3 Cloves Garlic
8g Fresh Ginger
4 tsp Ground Ginger
1 tsp Garlic Powder
0.5 tsp Cayenne
4 tsp Cilantro
Pepper to Taste

280g Whole Wheat Noodles (yields 700g cooked)

500g Assorted Vegetables

Combine all sauce ingredients in a food processor. Heat over low heat. Serve over noodles and stir-fried vegetables.

Yield: Approx. 1600g