Source: Food.com
By Sue Lau

Ingredients:
1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Directions:
1. Soak noodles in very hot tap water.
2. While noodles are soaking, cut chicken into thin julienne strips.
3. Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
4. Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
5. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
6. Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
7. Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
8. Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

Servings: 4

Source: Adapted from Food.com
By barb63

Ingredients:   
12 boneless skinless chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh coriander (cilantro)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced chili
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons agave syrup

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Directions:
1. Combine all ingredients except chicken in a bowl.
2. Mix thoroughly.
3. Add chicken and leave to marinate at least one hour, preferably longer.
4. Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
5. Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

Servings: 4

Source: Adapted from Food.com
By Redsie

Ingredients:   
cooking spray
1 cup thinly sliced leek
1 teaspoon minced garlic
1 lb lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon agave syrup
1/4 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1 tablespoon asian fish sauce
3 cups hot cooked short-grain white rice

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
2. Add leek; sauté 5 minutes.
3. Add garlic; sauté 1 minute.
4. Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
5. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
6. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
7. Serve with the rice.

Servings: 4

Source: Food.com
By riffraff

Ingredients:   
3 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons molasses
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
4 boneless skinless chicken breasts (thighs would work well too)

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Directions:
1. Heat grill.
2. Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
3. Make shallow slits across the chicken breast, going a little deeper in the thick end.
4. Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
5. Put the chicken in the marinade and make sure some gets in the slits.
6. This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
7. Place on grill and cook for 8 to 10 minutes, until no longer pink.
8. Turn once during cooking.

Servings: 4

Source: Adapted from Food.com
By dale!

Ingredients:
1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, cut in thick slices
1 large onion, coarsely chopped
1 red bell pepper, seeded,and cut in strips
1 green bell pepper, seeded and cut in strips
1 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons agave syrup
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Directions:
1. In a deep frying pan or wok heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring, for about 30 seconds.
3. Slowly stir in coconut milk and chicken broth.
4. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
5. Remove and discard garlic.
6. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
7. Add mango, straw mushrooms, fish sauce, and sugar.
8. When heated through, serve over individual plates of hot rice.
9. Garnish with cilantro.

Servings: 4-6

Source: allrecipes.com
By: lcpgh 

Ingredients:   
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 3 hrs 25 mins

Directions:
1. In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
2. Preheat an outdoor grill for high heat.
3. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

Servings: 8

Source: Adapted from allrecipes.com
By: Twee

Ingredients: 
4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons agave syrup
4 Thai chiles, chopped
1 1/2 pounds salmon fillet
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, chopped
1 cup chopped fresh basil
1 head lettuce

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 55 mins

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
3. Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.
4. Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
5. Place mixture on lettuce leaves, and serve immediately.

Servings: 6