Thai Peanut Cilantro Pizza

This pizza was inspired by the Thai Pizza at CPK, but to tell you the truth, I think this one was much better! Sorry CPK! Obviously it has everything to do with the Peanut Cilantro Sauce!!! But this is now one of my favorite meals of all time! It was better than any pizza I have ever made, without question! I loved every bite~this is a definite must try! And a perfect and exciting way to use my leftovers.

INSTRUCTIONS:

Roll out the Trader Joe's pre-made pizza dough onto the pizza stone and put it in the oven at 425 degrees for about 5 or 6 minutes, just to bake the crust a little before you put the toppings on so that the crust is cooked through at the end.

Then I put a layer of the Peanut-Cilantro Sauce on and add mozzarella cheese, carrots, cabbage, bean sprouts and sesame seeds. And bake for another few minutes until it is done and then sprinkle the cucumbers and fresh cilantro over the top. ENJOY!

Vietnamese-Style Spring & Summer Rolls with a Peanut Cilantro Sauce

This is a meal that I made using the leftovers from the Thai Noodle Salad Recipe. We loved these, they were so easy to make and it was a fun and unique adventure. Now, I have made very few "rolls" in my life, so I seriously need help in the rolling department, but the taste was there. Wrapping spring rolls, and sushi rolls is a real art, and I look forward to perfecting it someday, but not today. The Summer Rolls were refreshing and clean and the spring rolls were hot and crispy and delicious! And the Peanut-Cilantro really brought them to another level! I've said it before, I'll say it again...To Die For! I wanted to add avocado to them, but I didn't have any, but I think it would have added a nice creamy texture...next time.

INSTRUCTIONS FOR SUMMER ROLLS:

~Rice Paper, (I used the Blue Dragon Brand, called "Spring Roll Wrappers", in the Asian aisle in Albertsons. I couldn't find them at Ralphs. And don't confused them with the refridgerated egg roll wrappers. They should be dry and thin like paper until you work with them.)

~Butter Lettuce

~Cabbage, chopped

~Carrots, julienned

~Cucumbers, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling, including the sauce. Wrap and Enjoy! (Keep them under a damp cold towel until you serve them.) Add extra sauce on the side for dipping.

INSTRUCTIONS FOR SPRING ROLLS:

~Rice Paper

~Cabbage, chopped

~Carrots, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Rice sticks (they are the really tiny rice thread noodles found at any conventional super market- not Trader Joe's)

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

*Notice, no lettuce or cucumber, I think they would get soggy.

Saute these ingredients together really lightly and then add then into the rice paper.

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling. Wrap and then deep fry them in canola oil. Serve with the Peanut-Cilantro Dipping Sauce and Enjoy!

*Thai Peanut Cilantro Noodle Salad*

This salad is probably one of the best things I have ever eaten! It might be a bit intimidating because there are a lot of unique ingredients in the dressing, but it is totally worth it!!! It is a peanut butter thai style dressing and we always joke that it is good enough to drink- because it pretty much is! If you don't make this I will personally make it for you because everyone should try it, it is that good! Trust me on this one...

*By the way, I always double the dressing just to have some for leftovers and because it is the best thing ever!

INGREDIENTS:

~1/2 cup rice vinegar

~4 Tablespoons smooth peanut butter

~2 Tablespoons chopped fresh ginger

~2 teaspoons Chipotle pepper puree (I get a can of "Chipotle Peppers in Adobo Sauce" and just used the sauce that the peppers are in, the peppers themselves are too hot.)

~2 Tablespoons soy sauce

~2 Tablespoons honey

~2 Tablespoons Hoisin sauce

~1 lime, juiced

~3 teaspoons toasted sesame oil

~1/2 a bunch of fresh Cilantro

~1 cup canola oil

~Salt and freshly ground pepper

(You don't have to have all of the vegetables, just whichever combination you like.)

~1/2 head Napa cabbage, shredded

~1 cup Romaine Lettuce, shredded

~1/2 head bok choy, shredded

~2 carrots, shredded

~1/4 pound snow or sugar snap peas, julienne

~1 cup bean sprouts

~1/2 cup shelled Edemame

~1 red bell pepper, julienned

~1/4 cup coarsely chopped fresh cilantro leaves

~1/2 cup chopped roasted peanuts

~3/4 box of pasta, (you can use any type you would like, even "rice sticks" from Trader Joe's- what they use for pad thai- So good!)

~Grilled lime halves, for garnish and sprinkle with black sesame seeds!

INSTRUCTIONS:

Whisk together in the blender the vinegar, peanut butter, ginger, Chipotle pepper puree, soy sauce, honey, sesame oil, hoisin sauce, lime juice, 1/2 bunch of cilantro and canola oil and season with salt and pepper, to taste.

Combine cabbage, bok choy, carrots, snow peas, cilantro, and lettuce in a large bowl. Add the dressing and toss to combine. Season with salt and pepper. Toss the pasta with sauce and pour onto a platter. Top with the veggies, chopped peanuts, sesame seeds and cilantro. Season with salt and pepper. Drizzle with more dressing. Garnish with grilled lime halves. ENJOY!

See, good enough to drink!!!!