250g dried rice stick or vermicelli noodles
2 Tbsp oil
1 red onion, sliced
1 – 2 large red chilies, sliced
2 garlic cloves, crushed
2 cups sliced Chinese cabbage
150g snow peas, diagonally sliced lengthways
500g large green king prawns, peeled de-veined
250g calamari rings
1 cup bean sprouts
1/2 bunch coriander leaves, roughly chopped
2 Tbsp crushed peanuts
2 green spring onions, finely chopped, to garnish
1 lime, cut into wedges, to garnish

Sauce
375ml Campbell’s Real Stock- Fish
1 Tbsp corn flour
1 Tbsp lime juice or tamarind paste
3 Tbsp fish sauce
2 Tbsp palm sugar (chopped) or brown sugar

Directions
Place noodles in a bowl. Cover with boiling water whilst preparing the other ingredients.

Combine sauce ingredients in a jug and set aside.

In a very hot wok, heat 1 Tbsp oil then add onion and stir fry for 1 minute. Then add chili and garlic and cook for another minute.

Add cabbage and snow peas and cook until cabbage has just wilted. Remove from wok and set aside.

Heat wok again until very hot, add remaining oil and cook prawns and calamari until just changed color.

Add the cabbage mixture and drained noodles. Pour over sauce, and cook stirring continuously, for 1-2 minutes until sauce thickens and coats noodles.

Stir in bean shoots, coriander leaves and half the peanuts. Serve on a large plate garnished with remaining peanuts, spring onions and lime wedges.

Makes 4-6 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Directions
Place rice on the stovetop to cook.

Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.

When the rice is 6 or 7 minutes away from being done, begin your stir fry.

Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil.

Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Thai Salad with Peanut Dressing
Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Dipping Sauce
3 Tbsps peanut butter
3 Tbsps warm water
1 Tbsp lime juice
generous pinch of cayenne
3/4 teaspoon sugar
1-1 1/2 teaspoons salt-reduced soy sauce
1-2 1/2 teaspoon grated fresh ginger
Directions
Rinse albacore with cold water; pat dry with paper towels.

In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.
While albacore is marinating, make dipping sauce using the recipe below.
Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers.
Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.
Serve with dipping sauce.

Dipping Sauce
In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.

Makes 4 servings

Directions
Butcher Wrap the beef tenderloin (see tip, below). Season the beef with pepper. Spread the 1/2 cup peanut sauce over the beef until coated.

Tuck the basil sprigs under the string “cage,” covering as much as the beef as possible.

For a charcoal grill, arrange preheated coals around a drip pan. Test for medium-high heat above the pan. Place beef on grill rack over drip pan. Cover and grill until desired doneness. Allow 1 to 1-1/4 hours for medium-rare doneness (135 degree F) or 1-1/4 to 1-1/2 hours for medium doneness (150 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place beef on rack in a roasting pan.) Remove beef from grill; cover with foil and let stand for 10 minutes. Internal temperature should rise 10 degree F to 145 degree F for medium-rare or 160 degree F for medium.) Place beef in a food storage container; cover and store in refrigerator up to 2 days until ready to serve.

In a very large bowl, toss cooked angel hair pasta with the 1-12 cups peanut sauce and fennel. Add slivered basil. Cover and chill until ready to serve.

To serve, toss pasta mixture with olive oil; arrange on serving platter. Remove tenderloin from refrigerator. Cut string and remove basil sprigs; discard basil. Slice tenderloin into 1/4-inch slices. Place sliced tenderloin alongside pasta.

To Tie (Butcher Wrap) Tenderloin
Place the roast on cutting board or a tray. Using an 8-foot piece of kitchen string, slide the string under the roast crosswise about 2 inches from tone end. Pull string up and around the top, and make a knot, keeping one end of the string short. Do not cut the long end of the string.

Using the long end, pull the string toward the other end of roast. About 2 inches from the first tie, hold string and loop underneath roast, bringing it up and around; insert the long end of the string under the top string to secure, pulling to tighten the loop. Repeat, making a loop about every two inches until you reach the end of the tenderloin. Bring the string around to the underside of the roast, and back to the starting point at the top side of the tenderloin; knot it around the initial loop. Cut the string.

Makes 10 servings

Directions
Place the chicken in a shallow, non-metallic dish.

Mix together the garlic, soy sauce, chili flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.

Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.

Makes 4 servings