Flavors of Thailand!!

Over the weekend, Brett and I made some new dishes that we have never done before. The picture below is the crab rangoon before they were fried. It was really simple. We used wonton wrappers, which worked great. The filling was easy, too - cream cheese, crab (I used imitation), green onion, onion powder, salt and sugar.



And here is the finished product - they were great! We cooked them in a shallow pan with canola oil in batches of six. We let the oil heat for a good 10 minutes on medium heat, and they cooked up in about two minutes.

I made this cucumber salad as a side dish. It was nice and light but had a lot of flavor. Another really simple dish - peeled cucumbers and vidalia onions sliced thin and flavored with apple cider vinegar, sugar and salt.

And here is the main entree - Beef Pad Thai! We used a thinner noodle than is normally used for traditional pad thai, but it worked great. The key here was to have everything ready to go cause the hot wok cooked everything up really quickly. It was a fun night and a great dinner!!