This quick and easy thai noodle dish is so easy to whip up. Its full of sassy spicy thai flavor. Its got a nice crunch from the fresh vegetables, a savory slurp from the salty noodles. Its the perfect ying and yang for your dinner table tonight. 

Ingredients: 
16 ounces thai rice noodles
1/4 cup vegetable oil
1 1/2 tsp sesame oil 
1/4 cup soy sauce
2 tsp rice vinegar
1/4 tsp riracha
1/4 cup peanut butter
2 tbsp lavender honey
2 cloves garlic
1 green onion
1/2 red bell pepper
1/2 cup snow peas
1/2 cup brocoli
1/4 cup water chestnuts

Directions: Bring a large pot of water to a boil and cook noodles as directed on package. Once noodles are cooked, add remaining ingredients and stir until vegetables soften. 

If you like spice, vegetables, and the full filling that noodles will leave you with, this is the quick dinner for you. Enjoy!

For a recipe to make it into The Nelson Family cook book, you know it's gotta be good. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a delightful asian flavor to it. You will be very happy to add this to your own recipe book. 

Ingredients: 

Marinade: 

1 tbs seasame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 clove garlic

1 tbs grated ginger root

1 tbs lime juice

4 boneless skinless chicken breasts

Dressing: 

1/2 cup oil 

2 tbs soy sauce

1 tbs sesame oil

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 clove garlic, minced

 1 tbs fresh grated ginger

1 tbs peanut butter

2 tsp fresh lime juice

10 drops hot sauce (optional)

Salad: 

8 ounces vermicelli

1 bunch green onions (sliced) 

1 ted pepper (thinly sliced) 

1 cup carrots (shredded)

1/4 cup roasted peanuts

Directions: 

Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. 

A delicious pasta with unique flavors that you won't soon forget. Give this recipe a whirl and let us know what you think! 

This is an easy 20 minute dish. The curry is satisfying without being spicy. Its a great way to get out of a boring old chicken rut. 

2 cups white rice
2 tablespoons vegetable oil
2 pounds chicken breasts
2 bell peppers, sliced
2 tablespoons yellow curry paste
1/4 cup water
1 can coconut milk (15 ounces)
Salt and Pepper
4 large thai basil leaves chopped
1 lime, sliced into wedges
1/4 cup peanuts, crushed

Cook your rice in a rice cooker. Meanwhile heat your oil in a skillet. Chop and season your chicken with salt and pepper. Brown your chicken in the skillet. Add bell peppers and water to your skillet and cook for 3 minutes until tender. Add your curry, coconut milk, and simmer until the sauce is thickened, about 5 minutes. Add your basil and cook for 1 additional minute. Serve your chicken over rice with your lime wedges and crushed peanuts as garnish. 

Who doesn't love a delicious dinner that comes together in less than 20 minutes prep?