1/3 (150g) dried thai noodles or thin rice noodles
4 garlic cloves, minced
1/4 cup dried shrimp, rinsed
1/2 cup baked bean curd, diced
5 tablespoons toasted or fried peanuts
1 teaspoon ground dried chili pepper
2 1/2 tablespoon each: sugar, fish sauce
3 tablespoons lime juice
2 eggs (beaten)
4 green onions, cut 2" long
1/2 pounds bean sprouts

1. Soak Thai noodles in water to yield 1/2 lb. Set aside. 

2. Heat 5 tablespoon oil. Stir fry garlic and dried shrimp until golden brown; add noodles and stir fry until hot. Add dried bean curd, peanuts and chili pepper, sugar, fish sauce and lime juice; stir to mix well then move to the side of the wok. Stir fry eggs until solidified. Add green onion and bean sprouts and return the noodles; stir to mix well. serve.

2 packages (1lb) precooked udon noodles
1/2 lb boneless chicken legs, shredded
2 green onions
2 tablespoons soy sauce
2/3 lb shredded onions, cabbage, carrots
1/4 teaspoon each: salt, pepper
1/2 cup water
1 cup bean sprouts 

1. Immerse the precooked udon noodles in boiling water briefly, stir to separate the noodles; then remove. Diagonally cut green onions; separate green part and white parts.

2. Heat 2 tablespoons oil. Stir white onion pieces until fragrant; add meat and stir fry until separated and cooked. Add soy sauce, and the
shredded vegetables; stir fry briefly. Add mixture salt, pepper, water, cover, and bring to boil. Add noodles and stir fry until the sauce is evaporated. Add bean sprouts and green onion pieces; stir briefly. Serve.

1/2 lb dried noodles
6 shrimps
2 stripes crab meat
2 eggs
1/2 lb shredded cucumber, carrot
1 teaspoon chili paste
1 teaspoon rice wine
3 tablespoons soy sauce
1/2 cup water
2 tablespoons chopped green onion
2 teaspoons sesame oil
1 teaspoon peppermint

1. Select one or several colors, but use the same noodle thickness. Cook noodles according to the instructions on the package. remove, plunge in cold water, the drain.

2. Remove shrimp  shells, devein, and rinse; put in boiling water until cooked then remove. Tear crab meat into shreds.

3. Heat wok; add 1 teaspoon oil. Spread the oil evenly on surface of the wok with a paper towel. Beat eggs, fry into thin pancake, and shred.

4. Mix chili paste, soy sauce. rice wine and water well; when serving, add sesame oil,  peppermint to make dipping sauce.

5. Put noodles in 2 serving bowls; top with shrimp, egg shreds, crab meat and shredded vegetables. to serve, dip the noodles in dipping sauce, or mix desired amount of sauce with the noodles.
 
 

1 tablespoon sesame oil
4 cups stock or water
2 eggs
1/2 pounds thinly sliced chicken or beef
1/3 pounds shrimp, fish fillet, squid or scallops
2/3 pounds Napa cabbage or other vegetable (cut in pieces)
1 cup sliced mushrooms
1 cup shredded onion
2 pieces tofu (1/2 lb). Cut into small pieces
1 package bean threads, softened in water
1 teaspoon salt
1/2 cup each: sugar, vinegar, water
1 tablespoon each: garlic, coriander minced
1 tablespoon chili paste
1/4 cup oyster sauce
1/4 cup fried sesame seeds
1 teaspoon preserved bean curd (optional)

1. Cook salt, vinegar, sugar and water until thick (to 1/2 cup) Let cool then add garlic, coriander, chili paste, oyster sauce, sesame seeds to make dipping sauce. Divide and put in 2 bowls.

2. Bring sesame oil and stock water to boil in a pot and place on a butane burner. Add eggs and rest of the ingredients as desired. Dip the cooked food in dipping sauce and serve with rice. Continue to cook while serving and eating.

* This is a cook-at-the-table dish. Place all the prepared ingredients on the table first, then enjoy eating and cooking simultaneously.
 
 

2 tablespoons green curry paste
2 cups coconut milk
1 tablespoon oil
1/2 pounds beef or boneless chicken, sliced
6 kaffir leaves
1 tablespoon palm sugar or brown sugar
2 tablespoons fish sauce
1/3 pounds japanese eggplant, cut in 1" cubes
1 cup sliced bamboo shoots
1/2 cup fresh basil leaves

1. Cook and stir curry paste and 1/2 cup coconut milk over medium heat 3 minutes. 

2. Add meat, kaffir leaves, sugar, fish sauce and rest of coconut milk and bring to boil, cook for 5 minutes.

* coconut milk: Mix 2 cup grated coconut with 3 cups of hot water then puree in blender. Filter the mixture. After refrigerating, combine all the thick coconut milk that is floating on top with a portion of the coconut milk at the bottom to make 2 cups.
 
 

2/3 lb boneless chicken (cut in 18 pieces)
1 green pepper, cut in 18 pieces
12 sections green onion,  2" long
6 bamboo skewers, 8" long
2 slices ginger
1 tablespoon cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon cooking wine
1 cup water
1 tablespoon sesame seeds

1. Cook ginger. cornstarch, sugar, soy sauce, cooking wine, water and stir gently until the sauce thickens.

2. Spear 3 pieces of meat on each skewer with pieces of green pepper and green onion placed between each piece of meat as desired. Small tomatoes, onion or other vegetables may be added as desired.

3. Barbecue the kabob over charcoal until cooked; turn constantly during the barbecue process. remove; pour on cooked sauce the sprinkle with sesame seeds. Serve with rice if desired.