Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.

Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

Serve over Jasmin rice.

Mix all the ingredients until the sugar is dissolved.

Start a pot of salted water on boil for your pasta. In a medium saute pan, add the butter on med/low heat, when melted add the garlic and chilis (if your using them), saute for 4 minutes, add in the sundried tomato or the real ones if that is what you're using. saute for another 4 minutes. Add in the coconut milk and the tomato paste and the lemon grass powder. bring to a simmer and lower heat. Once the water is boiling add your pasta to it, occasionally check the pasta for doneness. My egg noodles were done at this point. Drain completely and return to the pot. Add your minced basil to the sauce stir and turn off the sauce after 30 more seconds. Pour over the pasta, mix well and serve immediately. Yum! I added a pinch of salt and served.

in a food processor, add the chiles and garlic until roughly chopped.

In a medium saucepan over medium-high heat, add the water, sugar, vinegar, fish sauce and salt. Then add the chili/garlic mixture and simmer until the sugar dissolves.
Turn the heat down to a simmer for 5 minutes.

Whisk in the corn starch mixture and simmer for one more minute.

Cool down for service, store in a covered glass jar in the refrigerator for up to 3 weeks.