Recipe(tried): Green Mango Salad and Pad Thai

Felt like "branching out", so this is what I came up with for Sunday dinner. There was enuf for two of my fellas to take for lunch today to school and work.

The salad would have been better, except I made a boo-boo and put in waaaaay too much fish sauce. In my defense, the recipe does jump around a bit with the units of measurement...since I cannot be a good example, please let me serve as a warning, LOL!!

These recipes are part of a brunch menu posted on the Canadian Living magazine site.

Bon appetit!

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GREEN MANGO SALAD
Choose unripe, firm, green-skinned mangoes for this multi-textured, brightly flavoured salad.

1/3 cup (75 mL) chopped cashews or peanuts
2 unripe mangoes (2 lb/1 kg total)
1/3 cup (75 mL) each chopped fresh coriander and mint
2 tbsp (25 mL) lime juice
4 tsp (20 mL) granulated sugar
4 tsp (20 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup (250 mL) thinly sliced red onion

In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.

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PAD THAI
This noodle combination of flavours and textures is everyone's favourite. There's lots of chopping, but it's fun when you're all together.

6 oz (175 g) rice stick noodles
1/3 cup (75 mL) chili sauce (I used salsa, on account of not having any chili sauce handy)
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot pepper sauce
2 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 shallots (or 1 onion), sliced
1 each sweet green and red pepper, sliced
12 oz (375 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (125 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) chopped toasted peanuts
Coriander sprigs and lime wedges

In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.