Ingredients

Instructions

1. You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
2. Fried Noodles
3. Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
4. Herb Salad
5. Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
6. Spicy Cucumber
7. Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
8. Peanut Sauce
9. Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
10. Rotisserie Chicken
11. Shred 1 cup (skin removed).
12. Carrots
13. Shred 1 cup (about 3).
14. Coconut Dressing
15. Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.
16. Photograph by Charles Masters