1. Soak rice noodles [1] in warm water until softened.
2. Heat vegetable oil [not listed] in a large skillet or wok over medium-high heat.
3. Add garlic [not listed] and ginger [not listed] to the skillet and cook until fragrant, about 30 seconds.
4. Add chicken [not listed] to the skillet and cook until browned on all sides.
5. Add carrots [4] and green onions [3] to the skillet and cook until softened, about 2 minutes.
6. Add bean sprouts [2] and peanuts [5] to the skillet and cook until heated through, about 1 minute.
7. Add rice noodles [1] and Pad Thai sauce [7] to the skillet and toss to coat.
8. Cook until the noodles are heated through and the sauce is evenly distributed, about 2 minutes.
9. Remove from heat and stir in lime wedges [6].
10. Serve immediately.

1. Cook sushi rice [2] according to package directions.
2. While rice is cooking, prepare sushi-grade fish [1] by slicing it into thin strips.
3. Place a sheet of nori [3] on a bamboo rolling mat.
4. Spread a thin layer of sushi rice [2] over the nori, leaving about 1 inch of space at the top.
5. Arrange the sushi-grade fish [1] and other desired fillings in a row in the center of the rice.
6. Roll the nori up tightly, starting from the bottom and using the bamboo mat to help you.
7. Wet the top edge of the nori with water to help seal the roll.
8. Slice the roll into bite-sized pieces using a sharp knife.
9. Serve with soy sauce [4], wasabi [5], and pickled ginger [6].

1. Bruise the lemongrass [1], galangal [2], and kaffir lime leaves [3] with the back of a knife.
2. Add the bruised ingredients [1, 2, 3], makrut lime leaves [4], and Thai chilies [5] to a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. Add the shrimp paste [6] and fish sauce [7] to the pot and stir to dissolve.
4. Add the sugar [8] and lime juice [9] to the pot and stir to combine.
5. Add the shrimp [10], straw mushrooms [11], and Asian shallots [12] to the pot. Cook until the shrimp are cooked through, about 5 minutes.
6. Stir in the cilantro [13] and serve immediately.

1. Green curry paste
2. Coconut milk
3. Chicken or tofu
4. Vegetables (such as bamboo shoots, bell peppers, onions, carrots)
5. Fish sauce
6. Lime juice
7. Sugar
8. Cilantro

1. Bring 4 cups of dashi (fish broth) [2] to a boil in a large pot.
2. Add udon noodles [1] and cook according to package directions.
3. While noodles are cooking, whisk together soy sauce [3], mirin [4], and sake [5] in a small bowl.
4. Drain noodles and add to the pot with the sauce mixture.
5. Bring to a simmer and cook for 2-3 minutes, or until noodles are heated through.
6. Serve noodles in bowls and top with green onions [6] and tempura flakes [7], if desired.

Yakitori, Chicken skewers, Japanese cuisine, Grilled chicken, Teriyaki sauce

1. Brown the beef or chicken [1] and onion [5] in skillet.
2. Add the garlic [6], ginger [7], and red curry paste [8]. Cook for 1 minute.
3. Stir in the coconut milk [2], potatoes [3], carrots [4], fish sauce [9], and brown sugar [10].
4. Bring to a boil. Reduce heat and simmer for 30 minutes, or until the vegetables are tender.
5. Stir in the peanuts [11].
6. Serve over rice.

Massaman Curry, Thai Curry, Beef Curry, Chicken Curry, Coconut Milk Curry

1. Combine the tempura flour [1], water [2], and vegetable oil [3] in a bowl to make the batter.
2. Add the mixed vegetables [4] to the batter and stir to coat.
3. In a separate bowl, combine the tempura batter mix [5] and panko breadcrumbs [6].
4. Dip the battered vegetables [4] into the breadcrumb mixture [5, 6] to coat.
5. Heat the vegetable oil [7] in a deep fryer or large saucepan to 350°F (175°C).
6. Fry the coated vegetables in the hot oil [7] until golden brown and crispy, about 2-3 minutes.
7. Drain the fried vegetables [4] on paper towels and serve immediately.

1. Cook rice noodles [1] according to package directions. Drain and set aside.
2. Heat oil [14] in a large skillet or wok over medium-high heat. Add onion [2] and bell pepper [3], and cook until softened.
3. Add beef [1] and cook until browned. Drain any excess fat.
4. Add soy sauce [4], brown sugar [5], and water [14]. Bring to a boil, then reduce heat and simmer until sauce thickens.
5. Add rice noodles [1], broccoli [6], and snow peas [7]. Cook until heated through, about 2 minutes.
6. Garnish with green onions [8] and sesame seeds [9]. Serve with lime wedges [10].

Pad See Ew, Thai Noodles, Stir-Fry, Rice Noodles, Asian Cuisine

1. Cook the soba noodles [1] according to the package directions.
2. While the noodles are cooking, make the dipping sauce by combining the dashi stock [2], soy sauce [3], mirin [4], and sake [5] in a small saucepan.
3. Bring the dipping sauce to a simmer over medium heat, then remove from heat and let cool slightly.
4. Drain the noodles and rinse with cold water.
5. Divide the noodles evenly between two bowls.
6. Top each bowl with the dipping sauce, green onions [6], and bonito flakes [7].
7. Serve immediately.

1. Add chicken broth [1], coconut milk [2], galangal [3], lemon grass [4], kaffir lime leaves [5], Thai chilis [6], fresh lime juice [7], fish sauce [8], and palm sugar [9] to a large pot and bring to a simmer.
2. Add chicken thigh [10] and cook until cooked through.
3. Remove chicken thigh [10] and shred.
4. Return shredded chicken thigh [10] to the pot and serve.

Tom Kha Gai, Thai Food, Coconut Milk Soup, Chicken Soup, Asian Cuisine

1. Combine ground pork [1], napa cabbage [2], green onions [3], ginger [4], garlic [5], soy sauce [6], sesame oil [7], sugar [8], and rice vinegar [9] in a bowl.
2. Place a gyoza wrapper [10] in the palm of your hand and add a spoonful of the filling [1].
3. Fold the wrapper in half over the filling, crimping the edges to seal.
4. Heat vegetable oil [11] in a skillet over medium heat.
5. Pan-fry the gyoza [10] for 3-4 minutes per side, or until golden brown.
6. Serve with your favorite dipping sauce.

1. Heat oil in a large skillet over medium-high heat.
2. Add pork belly [1] and cook until browned on all sides.
3. Add shrimp paste [2], garlic [3], and chilli paste [4]. Cook for 1 minute, or until fragrant.
4. Add tamarind paste [5], palm sugar [6], and fish sauce [7]. Stir to combine.
5. Add kaffir lime leaves [8], lemongrass [9], and 1 cup of water. Bring to a simmer and cook for 10 minutes, or until the pork is cooked through.
6. Add green beans [10], red chillies [11], and basil leaves [12]. Cook for 2-3 minutes, or until the vegetables are tender.
7. Serve with rice.

Pad Prik King, Pork Belly, Shrimp Paste, Tamarind, Thai

Okonomiyaki, Japanese, Savory, Pancake, Street Food

1. 1/4 cup coconut oil
2. 1 cup red curry paste
3. 3 tablespoons soy sauce
4. 1/2 cup chicken broth
5. 1 can (13.5 ounces) coconut milk
6. 1 pound boneless, skinless chicken thighs, cooked and shredded
7. 1/2 cup chopped red onion
8. 1/2 cup chopped cilantro
9. 1/4 cup chopped peanuts
10. 1/4 cup chopped green onions
11. 1 lime, cut into wedges

1. Heat 1/4 cup coconut oil [1] in a large pot over medium heat.
2. Add 1 cup red curry paste [2] and cook, stirring constantly, for 1 minute.
3. Stir in 3 tablespoons soy sauce [3] and 1/2 cup chicken broth [4].
4. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Stir in 1 can (13.5 ounces) coconut milk [5].
6. Add 1 pound boneless, skinless chicken thighs [6], cooked and shredded.
7. Simmer for 15 minutes, or until heated through.
8. Ladle into bowls and top with 1/2 cup chopped red onion [7], 1/2 cup chopped cilantro [8], 1/4 cup chopped peanuts [9], 1/4 cup chopped green onions [10], and 1 lime, cut into wedges [11].

1. Cook sushi rice [1] according to package directions.
2. Spread a thin layer of rice [1] onto a sheet of nori [2].
3. Top with a strip of wasabi [3], pickled ginger [4], and soy sauce [5].
4. Add your choice of fish or seafood [6] and vegetables [7].
5. Roll up the nori [2] tightly, starting from the bottom and working your way to the top.
6. Slice into bite-sized pieces and serve with additional soy sauce [5] and pickled ginger [4].

1. Brown pork shoulder [1] in a large skillet over medium heat.
2. Add red curry paste [2] and cook for 1 minute, stirring constantly.
3. Add coconut milk [3], fish sauce [4], and palm sugar [5]. Bring to a simmer.
4. Add lime juice [6], kaffir lime leaves [7], and Thai basil [8].
5. Add bell peppers [9, 10], baby corn [11], bamboo shoots [12], water chestnuts [13], snow peas [14], and broccoli florets [15].
6. Simmer for 15 minutes, or until vegetables are tender.
7. Add red chili peppers [16], if desired.
8. Serve over rice.

Takoyaki, Japanese street food, octopus balls, savory snacks, seafood

1. In a large skillet, brown the ground beef [1] and onion [2] over medium heat. Drain off any excess grease.
2. Add the green pepper [3], celery [4], and carrots [5] to the skillet and cook until softened about 5 minutes.
3. Stir in the chili powder [6], cumin [7], oregano [8], salt [9], and pepper [10]. Cook for 1 minute more.
4. Add the tomatoes [11], tomato sauce [12], and beef broth [13]. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chili has thickened.
5. Stir in the beans [14] and corn [15], and heat through.
6. Serve with shredded cheese [16], sour cream [17], and chopped onions [18], if desired.

1. Cook noodles according to package directions; drain and set aside.
2. Whisk together Worcestershire sauce [2], soy sauce [3], brown sugar [4], sesame oil [5], ginger [6], garlic powder [7], and black pepper [8] in a bowl.
3. Heat vegetable oil [9] in a large skillet or wok over medium-high heat.
4. Add onion [10], green bell pepper [11], red bell pepper [12], cabbage [13], carrots [14], and celery [15] to the skillet; cook and stir until vegetables are tender, about 5 minutes.
5. Add noodles [1] to the skillet and cook and stir until heated through, about 2 minutes.
6. Stir in sauce [16].
7. Cook and stir until sauce is heated through and bubbly, about 1 minute.
8. Sprinkle with parsley [17].

Yakisoba, Japanese noodles, stir-fry, easy dinner, quick meal

1. Heat 1 tbsp vegetable oil [9] in a wok or large skillet over medium-high heat.
2. Add ground pork [2] and cook, breaking it up with a spatula, until no longer pink.
3. Add garlic [5] and bird's eye chili peppers [4] and cook for 30 seconds, or until fragrant.
4. Add green beans [3] and cook for 2 minutes, or until tender-crisp.
5. Add holy basil [1] and cook for 30 seconds, or until wilted.
6. Stir in oyster sauce [6], soy sauce [7], and sugar [8].
7. Cook for 1 minute, or until sauce has thickened.
8. Serve over rice.

1. Julienne the green papaya [1] and place in a large bowl.
2. Add the garlic [2], dried shrimp [3], cherry tomatoes [4], long beans [5], carrot [6], and peanuts [7] to the bowl.
3. In a small bowl, whisk together the fish sauce [9], palm sugar [10], and lime juice [11].
4. Pour the dressing over the papaya salad and toss to coat.
5. Add the bird's eye chili [8] and toss again.
6. Serve immediately.

Green papaya salad, Thai salad, Spicy salad, Refreshing salad, Vegan salad

Miso Soup, Japanese Cuisine, Comfort Food, Healthy, Vegetarian

1. Marinate the pork in the red curry paste for 30 minutes.
2. Heat the oil in a wok or large frying pan over medium heat.
3. Add the shallots and garlic and cook for 1 minute, or until softened.
4. Add the pork and cook for 5 minutes, or until browned.
5. Add the coconut milk, palm sugar, tamarind paste, and fish sauce. Bring to a simmer and cook for 10 minutes, or until the pork is cooked through.
6. Add the bell peppers, green beans, and bamboo shoots. Cook for 5 minutes, or until the vegetables are tender.
7. Stir in the coriander leaves and serve with lime wedges.