Yummy Yummy Peanut Thai

Thai Peanut Sauce

1 cup peanut butter (I usually use smooth but crunchy definitely works too!)
1/2 cup coconut milk
2 Tablespoons lime juice
2 Tablespoons soy sauce
1/2 Tablespoon fish sauce
1 Tablespoons hot sauce (I usually use Sriracha) 
1/2 Tablespoon minced fresh ginger
2 cloves minced garlic
a handful of chopped cilantro- more if you like it (I do!)

Easy peasy: Mix all ingredients together except the cilantro, just stir that in at the end.

*This makes a lot! At least two meals for four people... so invite friends or share!

Thai Stir-Fry

Create a big mix of julienned (sliced) veggies. My mix typically includes:

• Cabbage (red or Napa)
• Greens (bok choy, Tat Soi, mustard or kale)
• 1 Bell Pepper
• Onion- green and yellow
• Carrots
• Garlic
• Bean Sprouts
• Pineapple (chopped)
• Cucumber (a nice, cooling touch at the end)

Put some Sesame or coconut oil in your frying pan (use the biggest pan you have) and add garlic and yellow onion. Cook only a few minutes to soften then add the cabbage, again about a minute or so to soften then add greens, peppers, carrots, bean sprouts, pineapple and protein of choice (I typically do chicken, pork or tofu). Make sure the meat is either sliced or cubed into bite sized pieces. Add about 1/4 - 1/2 cup of the Thai Peanut Sauce and cook until meat is done. Remove from heat and add green onions and another 1/4 - 1/2 cup, be mindful that a little goes a long way with the sauce and you can always add more. I typically use about a cup. Serve over rice, noodles (soba or lomein), or as-is! Garnish with the julienned cucumbers and some more cilantro.

Enjoi!