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Try These Simple Recipes:

Spicy Thai Avocado Salad

Serving Size Two


  • 1 avocado (ripe) cut small diced

  • 1/2 small red onion, chopped

  • 10 cherry tomatoes, small diced

  • 2 tbsp fresh cilantro, chopped

  • 1 tbsp fresh mint, chopped

  • 2 tbsp SD Sauce Original (adjust to your preference)

  • Mix all ingredients together in a bowl and it's ready serve with chips or on top of grilled fish.


Glass Noodle Salad with Shrimp

Serving Size Two


  • Cooked shrimp

  • ½ red onion, thin slice

  • 2 tbsp celery, diced

  • 1/3 cup cooked glass noodles (boil glass noodles for 5 min)

  • 9 cherry tomato cut it half

  • 3 tbsp Original Thai Hot Sauce (adjust to your preference)

  • Mixed all ingredients in a bowl and it's ready to serve

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Spicy Thai Tuna or Chicken Salad

Serving Size Two



  • 1 large can of chunk tuna or chicken breast

  • ½ med size red onion thinly sliced

  • 1 tbsp of chopped scallion

  • 2 tbsp fresh chopped mint leaves

  • 2 tbsp chopped cilantro

  • 2 tbsp chopped celery

  • 2 tbsp chopped lemon grass stalk

  • 1 kaffir lime leaf - thinly sliced

  • 2 -3 tbsp of Original Thai Hot Sauce

  • 10 - 12 fresh romaine leaves

  • Mixed all ingredients in a bowl and serve on washed, crispy romaine leaves.


Ginger Coconut Thai Curry 

Serving Size Two



  • 2 chicken breast -- sliced (or substitute any kind of meat or fish) 

  • 1 Tbsp olive oil

  • 1/2 can of coconut milk (13.5oz can) 

  • 2 kafir lime leaves

  • 2 red Thai chilis -- chopped

  • 3 Tbsp of Ginger Vegan Thai Hot Sauce

  1. Saute chicken in olive oil until almost cooked

  2. Add Ginger Vegan hot sauce and kafir leaves and continue sauteing for a couple minutes or until chicken is fully cooked 

  3. Slowly add coconut milk while stirring

  4. If it is too thick you can thin it out with chicken stock or water

  5. Pour into serving dish and garnish with chopped Thai chili peppers

  6. Serve with rice and enjoy

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