These recipes are provided below:

Cucumber Cups

Spicy Lemon Grass Soup

Pad Thai and Fixin's

Thai Basil Vegetables with Toufu

Green Curry Paste

Ginger Napa Salad

Thai Cucumber Cups

8 small cucumbers, cleaned and cut into 1 ½ inch rounds

2 green onions, finely chopped

Juice of two limes

Hot sauce (optional for sissies) as Tabasco or Texas Pete

3 tsp sugar

1 ¼ cup ground peanuts

¼ tsp salt

Cut the ends off the cucumbers and divide into three equal parts. Using a spoon 

or melon baler, scoop the inside out of the cucumbers. Put the remaining 

ingredients in a bow and mix well.  Fill the cups, place on platter and serve with 

the bottle of hot sauce. 

Spicy Lemon Grass Soup

12 cups vegetable or parve chicken stock

 2 tablespoons olive oil

 1 founder filet, cut into small 1-inch squares

 2 stalks lemon grass

 1 bunch cilantro, well washed

 2 tablespoons fish sauce

 Hot pepper or hot pepper sauce

 2 inches of fresh ginger, sliced thin

 Juice from one lime

 12 small button mushrooms  

In a large soup pot, sauté flounder in olive oil until cooked but still firm.  

Remove to a small bowl.  Heat stock in the same large pan with remaining oil 

and bring to boil.  Add ginger slices, lemon grass, and cilantro stems and 

bring to a boil again.  Turn down heat and add chili and mushrooms and 

simmer for a few minutes.  Put flounder pieces in individual bowls, 

add hot soup and garnish with fresh cilantro before serving.  Serves 8.

Pad Thai

1 package rice noodles

½ cup bottled peanut sauce

1 teaspoon finely chopped ginger

1 teaspoon finely chopped garlic

Pad Thai Fixin’s

Firm tofu

Green onions, finely chopped

Peanuts, coarsely chopped

Chilies, finely sliced

Meat and fish

Scramble egg strips

Bean sprouts 

Napa cabbage, shredded 

Hot sauces

Boil noodles according to package instructions, drain and set aside. 

Prepare a few or as many as you want of the Pad Thai fixings.  

In large frying pad, peanut sauce, garlic and ginger.  Heat thoroughly and turn off heat.  

Add noodles to pan and toss until evenly coated.  

Immediately serve noodles on individual plates and let guests 

create their own Pad Thai. (Serves 4 as main course.)

Thai Basil Vegetables with Tofu 

2 tablespoons veggie oil

1-2 tablespoons green curry paste

1 1/2 cups coconut milk

1 cup each assorted veggie such as asparagus, broccoli, nions, carrot, squash, eggplant (salted and washed) cut into bit-size chunks

1 cup firm tofu, cut into 1/2 in squares

1 cup Thai or Holy Basil leaves

Heat veggie oil in a large fry pan; add curry paste and sauté to for 1 minute. 

Add 1/2 cup of coconut milk and bring to slight boil. Add all the veggies and 

tofu and simmer for 3 minutes.  Add basil and simmer for another 1 to 2 minutes more.

Add remaining coconut milk, bring to boil, reduce heat and simmer until veggies 

are nearly tender. 

Green Curry Paste

 4 green chilies, seeded and chopped

¼ cup finely chopped onions

6 cloves garlic

Bunch cilantro steams and roots

2 inches ginger

3 stalks lemon grass

Zest from 2 limes

2 teaspoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon peppercorns

Combine everything in a blender to a smooth paste. Store in fridge up to a month.

Ginger Napa Salad

1 napa cabbage, shredded

½ red bell pepper, thin strips

Peanuts or cashews

Dressing:

2 to 3 inched fresh ginger, peeled and roughly cut

½ cup veggie oil

½ cup seasoned rice wine vinegar

Dash salt

Add cabbage to red pepper and toss.  With a hand blender, combine Prepare dressing by blending the dressing ingredients.  Pour over salad and toss.