6oz pork chop
2oz Thai glaze (recipe below)
Salt pork chop and grill to medium/medium well.
Glaze with Thai glaze and brown lightly in a broiler


Sautéed Sweet Potatoes w/edamame, garlic, and tamari sauce
3oz sweet potatoes-pc.: cooked
2oz edamame beans-par cooked
Minced garlic-half clove
Tamari 1oz.
Canola oil 1oz.


Heat up pan, saute potatoes, beans in oil then add garlic, then soy. Reduce until dry.


Kim Chee Slaw
Kim Chee- 1oz
Shredded green cabbage- 1oz
Shredded carrots-loz
Korean Chili powder- 1/2 teaspoon
Salt to taste
Mix and let set for one hour


Thai Glaze
Tamari soy sauce 1cup
Coconut water 2 cups
Fish sauce 1cup
Kaffir Lime leaf 5
Cilantro 4 oz.
Thai basil 4 oz.
Garlic 4 oz.
Palm sugar 6oz


Rainbow Peanut Noodles
Chicken 4oz par cooked
Cilantro 2oz
Bean sprouts 2oz
Red bell pepper 2oz
Carrot 3oz
3mm rice noodles 6oz
dip in hot water until hot
In a hot pan add 1/2 oz thin soy, 1oz crushed peanuts, 1/2oz water, 4oz peanut sauce


Mix well. Boil. Add veggies and chicken to sauce. Garnish with diced cucumber and sliced green onion.


Number of Servings: 1
Prep and Cooking Time: 30 minutes


Recipe by: Malisa Monyakula
Restaurant Name: Lulu’s Thai Noodle Shop – Westwood