This soup is the perfect warm-up meal to get you through the rest of the winter.
Spicy satay sauce works well with tofu and diced eggplant in these delicious kebabs, served on a crisp baby corn, sprout and cucumber salad.
Flaxseeds make the perfect substitute for peanuts in this allergy-friendly pad thai recipe because they have great crunch.
Get a hefty serving of vegetables with this platter for two.
In this crunchy raw salad, apple, carrot, celery and sprouts are tossed with sunflower seeds and dressed with a fresh lime, ginger and coriander dressing.
This Vietnamese soup, called pho (pronounced ‘fuh’), doesn’t have to be relegated to lunch or dinner. In fact, it’s also commonly eaten as a hearty, satisfying breakfast.
Spiralize carrots into gluten-free, low-carb “noodles” to replace the pasta in this Chicken Pad Thai recipe.
This is excellent as a salad or as a filling for a wrap. I like using Thai basil in this recipe; look for it at an Asian market. Cashews contain heart-healthy monounsaturated fats, and sesame seeds are an excellent source of copper, manganese, magnesium and iron.
This fresh, crispy salad will work well with any seasonal vegetables. If you don’t like your vegetables too crisp, you can blanch them all for a couple of minutes before adding the vinaigrette and then refrigerate them.
Instead of regular soy sauce, I like to use tamari sauce in this recipe. It has a smoother flavour (and contains little or no wheat). You’ll find it in most grocery and health food stores.
You can use either fresh or frozen fillets for this recipe. The coconut curry sauce is also great with mussels; prepare it in a heavy-bottomed pot, add mussels, cover and steam until they open.
Typical Thai flavours, including chili pepper, lime and coconut, combine in this aromatic stir-fry of shrimp, noodles and Asian vegetables. By using a curry paste, the preparation time is reduced.
This is a fantastically healthy meal with a real peppery kick balanced by sweet basil and peppers. Serve with ciabatta or focaccia.
You can prepare the chicken ahead of time ‘ this will not only increase the flavour, but it means that all you have to do before serving is briefly cook it with vitamin-rich vegetables. If you like, serve with steamed rice.
Tender pork is perfect in a stir-fry, particularly when combined with fresh baby corn and a subtle curry flavour. The addition of Hokkien noodles makes a completely satisfying meal.
This Chinese-style dish starts with a stir-fry of colourful vegetables and shrimp that is then layered with omelette underneath and omelette ribbons over the top.
A delicious, moist filling of herby soft cheese and flaked, smoked fish is rolled up inside tortillas with crisp bean sprouts and salad leaves.
An exciting layered salad combining crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the flavour.
The technique of cooking salmon in foil captures all the succulent juices of the fish that, together with the teriyaki baste, makes a superb dressing for a mixed leaf and bean sprout salad. The fat in oily fish such as salmon contains omega-3 fatty acids, which have been shown to boost heart health. Serve with warm bread.
Pho (pronounced fur) is a Vietnamese fragrant beef noodle soup. It is perfect for lunch or dinner with friends because each person can add their own accompaniments to taste.