Free THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo

add the basil, half of the green onions, and half of the bean sprouts, and toss well.

To serve, place the noodle salad on a chilled serving platter. Scatter the remaining green onions, remaining bean sprouts, and the peanuts over the top. Squeeze the juice of 2 lime wedges over the whole dish, and use the remaining wedges as garnish. Serve immediately.

Serves 4–6
    The riot of colors and the intense flavors of the lime, peanuts, and dressing in this salad will have you so impressed, you'll forget you were ever an omnivore.
Grilled Calamari Salad
    For the dressing:
    1 tablespoon fish sauce
    cup water
    1 stalk lemongrass, inner core finely chopped
    3 kaffir lime leaves, chopped or 1 tablespoon lime zest
    1 small onion, thinly sliced
    5 teaspoons lime juice
    1–5 red chili peppers, seeded and chopped (the more you use, the spicier it'll be!)
    For the salad:
    1 pound calamari, cleaned
    15–20 mint leaves, chopped
    6–8 sprigs cilantro, chopped
    1 green onion, thinly sliced
    Baby greens (optional)
Combine all the dressing ingredients in a small bowl; set aside.

Prepare a grill or broiler. Place the calamari on a broiler pan or in a grill basket and cook over high heat until tender, about 3 minutes per side. Let cool to room temperature.

Place the grilled calamari in a mixing bowl. Stir the dressing and pour it over the calamari.

If serving immediately, add the mint, cilantro, and green onions. Alternatively, allow the calamari to marinate for up to 1 hour before serving, and then add the additional ingredients.

To serve: Use individual cups or bowls to help capture some of the wonderful dressing. Alternatively, mound the calamari mixture over a bed of baby greens and spoon additional dressing over the top.
What Is Calamari?
    Calamari is squid! Sometimes you will see the smallest ones sold whole. Otherwise it comes in pearly white pieces that you slice into bite-sized morsels. Calamari has a sweet, mild flavor and only becomes chewy when overcooked .

Serves 2–4
    When I was a kid I thought that calamari was disgusting, but now I'm a huge fan. This recipe features calamari grilled with a light vinaigrette that I'm sure will please even the most conservative eaters.
Thai Dinner Salad
    For the dressing:
    2 tablespoons fish sauce
    1 tablespoon lemon juice
    1 clove garlic, minced
    2 teaspoons sugar
    1 tablespoon water
    ¾ teaspoon rice wine vinegar
    Pinch of red pepper flakes
    For the salad:
    1 small head of romaine or Bibb lettuce, torn into bitesized pieces
    2 small carrots, grated
    1 cucumber, peeled, seeded, and diced
    ¼ cup chopped cilantro
    ¼ cup chopped mint leaves
    Chopped unsalted peanuts (optional)
In a small bowl, stir together all of the salad dressing ingredients; set aside.

In a large bowl, toss together all of the salad ingredients. Add dressing to taste and toss until well coated. Sprinkle chopped peanuts over the top of each salad, if desired.
Thai Salads
    Thai salads are often light, flavorful, and work fantastically to get you ready for the main meal. Many of the all-vegetable salads are too light to be a meal of their own, but by simply adding some sautéed chicken, shrimp, or tofu to any salad, you've got yourself a nice lunch!

Serves 2–4
    This salad gets its Thai character from the mint and cilantro in the salad and the fish sauce, rice wine vinegar, and red pepper flakes in the dressing. It's not fancy, but it's a great start to any meal.
Sweet-and-Sour Cucumber Salad
    5 tablespoons sugar
    1 teaspoon salt
    1 cup boiling water
    ½ cup rice or white vinegar
    2 medium cucumbers, seeded and sliced
    1 small red onion, sliced
    2 Thai chilies, seeded and minced
In a small bowl, combine the sugar, salt, and boiling water. Stir to thoroughly dissolve sugar and salt. Add the vinegar and allow the vinaigrette to cool to room temperature.

Place the cucumbers, onion slices, and the chili peppers in a mediumsized bowl. Pour the dressing over the vegetables. Cover and let marinate in the refrigerator at least