thai chili sauce


Thai Chicken Salad w/ Homemade Dressing & Peanut Sauce

Ingredients for Chicken

1 lb chicken breast, cut into bite-size pieces

Handful of cilantro, chopped

Juice from 1 lime

Salt, pepper, red pepper

Ingredients for Salad

Mix of romaine hearts and spinach, washed and prepped

Shredded carrots

Cucumbers, cut into half moons

1 red bell pepper, diced

2 roma tomatoes, diced 

Handful of cilantro, chopped

Chopped peanuts

Salt, pepper

Ingredients for Dressing 

¼ cup rice vinegar

¼ cup sweet chili sauce

1 ½ tsp sesame oil 

Sprinkle of sugar

Salt, pepper

Ingredients for Peanut Sauce

½ cup peanut butter

1 ½ tbsp soy sauce

1 ½ tbsp sweet chili sauce


2 tsp rice vinegar


Marinate chicken in corresponding ingredients for about 1 hour before grilling chicken to perfection

Assemble the salad with toppings

Mix together the ingredients to make the dressing

In a blender, combine all ingredients for peanut sauce except the water. Taste and adjust. Add water until you have the desired consistency

Dress the salad and serve

*Can be made vegetarian by removing chicken


Banh Xeo is one of those rare foodstuffs I’ve eaten at a restaurant and tried to make at home. Sometimes it’s really not worth the energy and effort to try and wrangle up those ingredients…but I love banh xeo - there’s something magical about that combination of sweet, salty and crunch that lingers with me for days after I eat one.

This is not an authentic banh xeo by any stretch, it’s just what I’ve come up with to satisfy my craving

Ingredients (makes 6-7 bahn xeo)

1 cup rice flour
¼ cup corn starch
¼ cup whole wheat flour
1 tsp msg
1 tsp cracked black or white pepper
1 tbsp non fat dry milk powder
3 tsps cane sugar
1 cup room temperature water
Oil to fry
Assorted bits - I like diced onions, Thai chilies, minced bacon, garlic and bok choi

To serve
Thai basil
Chili sauce (1 part fish sauce, 1 part like juice, chili flakes)


Sift together your dry ingredients

Add water and whisk until you get a smooth batter. Let it rest for at least 10 minutes.

Heat a pan and add oil, begin sizzling your fixings (bacon, onion and bok choi is the business for me)

Add your batter to the pan and make sure you roll and swirl so that its coating the sides. As the batter begins to sizzle and cook, add a small amount of your chili sauce to the top.

Cover and let fry and steam for 2-3 minutes

Fold your crepe like you’d do an omelette and remove from the pan.

To serve: break off a piece, wrap it with basil and a piece of lettuce, dip in chili sauce and enjoy.


6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
½ cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
Cooking spray


In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.