Week 3 Dinner Planner featuring Thai, Greek and Mexican Dishes! Plus Monday Night: Pad Thai

We love to eat lots of international food - it's a brilliant way to introduce your family to new cultures and learn about other countries.

This week's planner features lots of easy dishes from Thailand, Greece and Mexico.  Plus a staple favourite of kiwis: Shepherd's Pie.

For the vegetarian version of this Pad Thai - I use tofu.

PAD THAI

INGREDIENTS
500g Thai rice noodles
500g boneless chicken thighs, sliced
1 tsp cornflour
3 tbsp soy sauce
4 garlic cloves, crushed
1 red chili, sliced finely
3 cups mung bean sprouts
3 spring onions, sliced
1/2 cup coriander, chopped
1/3 cup peanuts, chopped
1/4 cup chicken stock
2 tbsp peanut oil
3/4 tbsp tamarind paste
2 tbsp fish sauce
1/2 tsp chili powder
3 tbsp brown sugar

METHOD

1. Bring a large pot of water to the boil and place the rice noodles in the pot.  Turn heat to low and remove once soft, but still a little firm.  Drain and rinse with cold water to prevent them from sticking.
2. Combine the cornflour and soy sauce and pour over chicken and set aside.
3. Combine tamarind, fish sauce, chili powder and brown sugar and set aside.
4. Heat oil in a wok or large frying pan and garlic and red chili.  Stir fry for 30 seconds and add chicken.  Add chicken stock gradually until chicken is cooked.
5. Add the noodles and pour the combined tamarind, fish sauce, chili powder and brown sugar mixture over the sauce.
6. Add the mung bean sprouts and continued frying for 1 minute.
7. Sprinkle spring onions, coriander and peanuts over each portion.