This will leave you satis-thai-ed.

So last weekend I had my supervisor/pseudo-Mom over for dinner with her choice of whatever she wanted me to make. She decided on thai and from there, I served up this killer meal! I assure you... it will leave you tongue thai-ed for words to describe it's delightfulness. And I promise I'll stop for the 'thai' puns... please don't kick me out-thai-ed. 

Vegetable Spring Rolls

1-package of spring roll wrappers (I found them in the international section with the Asian food)

Lettuce (I used a spring mix)

Shredded carrots

Cucumbers, sliced thin 

Bean sprouts

(Any other vegetable you would like to add)

• The method is quite simple. Rehydrate the wrapper per the package instructions (submerge into warm water until pliable)
• Fill with desired amount of ingredients and roll.
• Voila! Spring roll. You can fry these, but it tasted great au naturale. 

Indonesian Peanut Sauce (for dipping your spring rolls)

2 tsp peanut (or vegetable) oil

1 shallot, minced

1 clove garlic, minced

3/4 tsp red pepper flakes

1/2 cup creamy (or chunky!) peanut butter

1/2 cup light coconut milk

1 tbsp low-sodium soy sauce

2 tsp dark brown sugar

2 tsp fresh lime juice

• Heat oil in saucepan
• Saute shallot for 2 minutes
• Add garlic and red pepper flakes, saute for 1 minute
• Add remaining ingredients (except lime juice) and whisk into pan with 1/2 cup water
• Reduce heat and simmer 5 minutes
• Stir in lime juice
• Remove from heat and put in serving dish

* You can make this as thin or thick as you want by simply adding more water for thinner dressing, such as for a salad

(Courtesy of Vegetarian Times...)

Pineapple Fried Rice (this is very much one of those little bit of this, little bit of that recipe. I didn't actually measure... so I guessed on measurements. Use your judgement)

1 cup cooked brown rice

Vegetable oil

1 shallot, sliced

3 cloves garlic, minced

1 tsp ground ginger

2 tsp red pepper flakes

1 green or red pepper, diced

1 egg, lightly beaten

1 tbsp soy sauce

1 tsp sugar

1 1/2 cups of pineapple chunks (fresh or canned)

1/2 cup raisins

1/2 cup green peas

1/2 cup cashews

Green onions, sliced

• Heat oil in wok.
• Add onions, garlic, ginger, red pepper flakes, and peppers. Cook until fragrant.
• Add egg and stir for about 1-2 minutes (until it's not too runny)
• Add soy sauce and sugar, then add rice.
• Add remaining ingredients and combine well.