Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, WA
Use this versatile peanut sauce, with its zippy touch of chili powder, to toss with noodles or marinate meat. Of course, it’s a terrific dip for chicken wings, too! —Christine Omar, Harwich Port, Massachusetts
I ordered this entree at a restaurant on our first wedding anniversary. It was so delicious, I couldn't wait to re-create the recipe at home. Every time I make it, my husband and I recall a very special evening.
Here’s a colorful and comforting stir-fry with just a touch of heat from the crushed red pepper. Lisa suggests adding frozen stir-fry veggies to this satisfying dish, if you like.—Lisa Erickson, Ripon, Wisconsin
I came up with this recipe when my son was home from the Navy. He loves Thai food and I wanted to make something special but simple. There wasn't a noodle left in the bowl! —Jana Rippee, Casa Grande, Arizona
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida