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Thai Shrimp and Noodles Recipe

Thai Shrimp and Noodles Ingredients

  • Thai Shrimp and Noodles
    Thai Shrimp and Noodles

    1 pound cooked medium shrimp, peeled and deveined

  • 1/3 cup Italian salad dressing
  • 8 ounces uncooked angel hair pasta
  • 1/4 cup chicken broth
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup julienned carrots
  • 1 cup chopped green onions
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil

How to make Thai Shrimp and Noodles

  • In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat;
  • refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions.
  • In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper
  • flakes; set aside. In a large skillet, saute carrots and onions in vegetable and sesame oils for 2-3
  • minutes or until crisp-tender.
  • Drain shrimp and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
  • Thai Shrimp and Noodles Recipe is ready to serve.

Prep Time:5 Min
Cook Time:25 Min
Ready In:30 Min

Thai Noodles Recipe

Thai Noodles Ingredients

  • Thai Noodles
    Thai Noodles

    1/2 pound dried rice noodles

  • 1 pound skinless, boneless chicken breast halves
  • 1 dash soy sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cucumber, coarsely chopped
  • 1 carrot, grated
  • 10 mushrooms, halved
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 1/2 tablespoons red chile sauce
  • 3/4 cup peanut sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

How to make Thai Noodles

  • Cook rice noodles according to package directions.
  • Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
  • In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
  • Toss cooked rice noodles with saute. Garnish with sesame seeds.
  • Thai Noodles Recipe is ready to serve.

Sukhothai Pad Thai Recipe

Sukhothai Pad Thai Ingredients

  • Sukhothai Pad Thai
    Sukhothai Pad Thai

    1/2 cup white sugar

  • 1/2 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons tamarind pulp
  • 1 (12 ounce) package dried rice noodles
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 4 eggs
  • 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups ground peanuts
  • 1 1/2 teaspoons ground, dried oriental radish
  • 1/2 cup chopped fresh chives
  • 1 tablespoon paprika
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges

How to make Sukhothai Pad Thai

  • To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
  • To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
  • Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
  • Serve with lime and bean sprouts on the side.
  • Sukhothai Pad Thai Recipe is ready to serve.

Prep Time:20 Min
Cook Time:10 Min
Ready In:30 Min

Thai Coconut Chicken Soup Recipe

Thai Coconut Chicken Soup Ingredients:

Thai Coconut Chicken Soup Recipe
Thai Coconut Chicken Soup Recipe
  • 1 quart chicken stock, recipe follows
  • 1 stalk lemon grass, white part only, cracked open with the flat side of a knife
  • 3 kaffir lime leaves, fresh or dried, hand torn
  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced
  • 2 small Thai chilies, halved lengthwise
  • 2 garlic cloves, crushed
  • 1 (13-ounce) can unsweetened coconut milk
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed
  • 4 limes, juiced
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped fresh cilantro leaves

How to make Thai Coconut Chicken Soup:

  • Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
  • Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Thai Spiced Fish Cakes Recipe

Thai Spiced Fish Cakes Ingredients:

Thai Spiced Fish Cakes Recipe
Thai Spiced Fish Cakes Recipe
  • 300g boiled potatoes, drained and mashed
  • 1 raw potato, coarsely grated, squeezed in a clean tea towel to extract excess moisture
  • 2 tbsp Thai green curry paste
  • 300g cooked salmon fillet, skinned and flaked
  • 1 bunch spring onions, finely chopped
  • 2 small red chillies, finely chopped, with seeds
  • 3 tbsp chopped coriander
  • 2 garlic cloves, finely chopped
  • 1 egg, beaten with a pinch of salt
  • 3 tbsp plain flour
  • 4 tbsp polenta
  • Vegetable oil, for shallow frying

How to make Thai Spiced Fish Cakes:

  • Mix the mashed and grated potatoes together in a large bowl. Stir in the Thai green curry paste then the flaked salmon, the spring onions, chillies, coriander and garlic. Season with a little salt and pepper.
  • Divide the mixture into six and using wet hands, shape them into round patties, about 1cm thickness.
  • Set up three plates or shallow bowls. Put the beaten egg in one, use one for the flour and one for the polenta. First roll the cakes in the flour, then dust off any excess. Next roll them in the egg and finally in the polenta to coat.
  • Heat a little vegetable oil in a large frying pan. Place the fish cakes in the hot oil and fry for 3-5 minutes on each side, until golden.

Shredded Thai chicken salad Recipe

Shredded Thai chicken salad Ingredients:

Shredded Thai chicken salad Recipe
Shredded Thai chicken salad Recipe
  • 4 tbsp Thai fish sauce
  • 2 limes , juiced
  • 1 tbsp soft brown sugar
  • 1 small red onion , halved and finely sliced
  • 2 cooked skinless chicken breasts , shredded
  • ½ small white cabbage , shredded
  • 2 large carrot , shredded
  • 2 red chillies , shredded
  • a small bunch mint , roughly chopped

How to make Shredded Thai chicken salad:

  • Combine the fish sauce, lime juice and sugar then put in a bowl with the onions. Toss and leave for 10 minutes.
  • Add the rest of the ingredients and mix together.

Thai Lettuce Salad Recipe

Thai Lettuce Salad Ingredients:

Thai Lettuce Salad Recipe
Thai Lettuce Salad Recipe
  • 2 pounds ground pork
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
  • Juice of 1 lime, plus lime wedges, for serving
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon light brown sugar
  • 1 teaspoon Sriracha (chile sauce), plus more for serving
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 cup chopped basil
  • Salt and freshly ground pepper
  • 1 cup chopped salted peanuts
  • 1 large head Boston or other leafy lettuce, separated into leaves

How to make Thai Lettuce Salad:

  • In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
  • In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Grilled Spicy Thai Chicken Wings Recipe

Grilled Spicy Thai Chicken Wings Ingredients:

Grilled Spicy Thai Chicken Wings Recipe
Grilled Spicy Thai Chicken Wings Recipe
  • 15 chicken wings
  • 3 cloves of garlic
  • 2 stalks of lemongrass, thinly sliced
  • 1” of ginger – slice
  • 2 cilantro roots or a small bunch of cilantro
  • 2 green chilies
  • 3 spring onions – roughly chopped
  • 3 tbsp of honey
  • Juice of 2 lemons
  • Salt and pepper to taste

How to make Grilled Spicy Thai Chicken Wings:

  • In a food processor, combined garlic, lemon grass, ginger, cilantro, chilies, spring onions and ground into a fine paste. Set aside
  • Clean and cut chicken wings into 3 sections, discard the tips and cut off excess fat and skin.
  • Marinate the wings with the blended ingredients, lemon juice, honey, salt and pepper for at least 2 hours or even overnight to developed more flavor.
  • Preheat oven to 400 degree F. Line the baking pan with aluminum foil. Place the chicken on the pan and roast the wings until golden brown. Turn the chicken half way through the baking for even browning.
  • You could crisp up the skin by broiling the wings for a minute or two under the boiler. Serve with warm rice or salad.

Thai prawn coconut curry Recipe

Thai prawn coconut curry Ingredients:

Thai prawn coconut curry Recipe
Thai prawn coconut curry Recipe
  • 1 tsp olive oil
  • 1 clove garlic, finely chopped
  • 5 shallots, finely chopped
  • 2 tbsp Thai green curry paste
  • 3 tbsp fish stock
  • 400 ml can coconut milk
  • 20 raw tiger prawns, peeled (heads left on) and deveined
  • 2 tbsp chopped coriander
  • coconut rice, to serve
  • Conversion Calculator

How to make Thai prawn coconut curry:

  • Heat the olive oil in a pan over a medium heat and fry the garlic and shallots for 2 minutes.
  • Stir in the Thai green curry paste and cook for a further 2 minutes, stirring continuously.
  • Add the fish stock and simmer for 15 minutes over a medium heat. Stir in the coconut milk and simmer for a further 15 minutes.
  • Add the prawns and cook for 10 minutes, until the prawns have turned pink.
  • Stir in the chopped coriander and serve with coconut rice.

Thai Prawn Soup Recipe

Thai Prawn Soup Ingredients:

Thai Prawn Soup Recipe
Thai Prawn Soup Recipe
  • 3 cups shelled green prawns (shrimps) – reserve heads and shells
  • 1 tablespoon olive oil
  • 9 cups water
  • 6 small Kaffir lime or common lime or lemon leaves or strips of rind of the fruit
  • 1 tablespoon lemon grass, shredded
  • 4 coriander (Chinese parsley) roots, finely chopped with a little of the stalks
  • 2 teaspoons fish sauce
  • 4 tablespoons sliced coriander leaves
  • 1/3 cup fresh lime juice
  • 3 tablespoons sliced green shallots (spring onions, scallions)
  • 1 red chilli (chili pepper), seeded and sliced into 1 inch strips
  • (see measure conversions for more information)

How to make Thai Prawn Soup:

  • De-vein the prawns.
  • Heat the oil in a large wok or saucepan and fry the prawn heads and shells until they turn pink.
  • Add the water, lime leaves, lemon grass and chopped coriander roots and bring to the boil.
  • Simmer for 20 minutes.
  • Strain the stock through a colander lined with muslin (cheesecloth) and return to the wok/saucepan.
  • Add the fish sauce and cook for a further 5 minutes.
  • Reduce the heat, add the prawns and lime juice and cook gently until the prawns turn firm and a pale pink.
  • Add the coriander leaves, shallots and red chilli strips just before serving.