Step 1

Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.

Step 2

In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Then heat on medium for 1 minute, stirring until the tamarind pulp is completely dissolved.

Step 3

Add the sauce to the cashew mixture and process further until smooth.

Step 4

Pour into a serving bowl and sprinkle with toasted sesame seeds. Then refrigerate for at least 30 minutes.

Step 1

Combine the vinegar, sugar, water and salt in a small pan and cook over a medium heat, stirring until it boils and the sugar is dissolved. Then remove from the heat and let cool to room temperature.

Step 2

Peel the cucumber and cut lengthwise into quarters. Scoop out the seeds and cut crosswise into 1/8" slices.

Step 3

Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours.

Step 1

Place the noodles in hot water, separating with a fork. Then let the noodles soak until they're tender or according to the directions on the package. Once done, drain and keep warm.

Step 2

In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. Stirring vigorously until completely mixed in.

Step 3

When it begins to simmer, add in the remaining ingredients and continue to simmer for approximately 2 minutes.

Step 4

Stir in the noodles and serve.

Step 1

Into a hot medium sized frying pan, add the sesame oil along with the bean sprouts.

Step 2

Saute the sprouts for about a minute and add in the soy sauce along with the sesame seeds.

Step 3

Cook over a medium-high heat until the bean sprouts are tender.

Step 4

Chill in the refrigerator until ready to serve.

Step 1

Cut chicken into 3/4" strips and place in a shallow glass dish.

Step 2

Combine water, soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl stir thoroughly. Pour over the chicken and toss until completely coated.

Step 3

Cover and marinate in the refrigerator for at least 30 minutes, but preferably up to 2 hours, stirring periodically.

Step 4

Soak bamboo skewers 20 minutes in cold water to keep them from burning.

Step 5

Drain the chicken and reserve the marinade. Then weave the chicken strips onto each skewers, alternating with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade.

Step 6

Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Step 1

Remove the hard stems from the bottom of each leaf of lettuce and cut the red cabbage leaves in half vertically.

Step 2

Wash and dry the leaves and arrange in a group on a large platter.

Step 3

You can either fill each leaf with the filling or serve it all separate for your guests to build on their own.

Step 4

Once the leaf is filled, fold it in half and enjoy.

Step 1

Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender and puree until smooth.

Step 2

Pour into bowls and store in the refrigerator. Bring to room temperature before serving.

Step 1

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.

Step 2

Stir mixture over a medium heat until it begins to bubble then cover the pan and remove from the heat.

Step 3

Store in the refrigerator and return to room temperature before serving.