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Spring Menu

Serves: 5
Total Calories: 18,579

Ingredients

FIRST COURSE
Meekrob
California Roll
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Nam Chicken
SECOND COURSE
Arugula Salad with Rosemary Honey Vinaigrette
Thai Papaya Salad
Malaysian Clams
Soft Shell Crabs with Garlic Ginger Sauce
THIRD COURSE
Thai Pasta
Seafood Pasta with Curry Cream Sauce
Spicy Mint Fried Rice
Pineapple Fried Rice
FOURTH COURSE
Scallops with Mango Salsa
Grilled Salmon with Kaffir Lime Sauce
Lemon Grass Chicken
Shrimp Panang

Directions:

Nutritional Facts:

Serves: 5
Total Calories: 18,579
Calories from Fat: 13,346

This Spring Menu recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.


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