Tag Archives: thai basil

Thai Mango Peanut Chicken with Sesame Noodles

Mango Asian Chicken with Sesame Noodles

  • Servings: 2
  • Difficulty: easy
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Mango Asian Chicken with Sesame Noodles
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Tonight I was craving some Asian food and found a sticky orange peanut Thai chicken recipe (CarlsbadCravings.com) but wanted to take to the mango route because I have done several orange chicken recipes lately. I mashed this recipe up with a Sesame noodle dish I found on from the Pioneer Woman, Ree Drummond.

If you like sweet but spicy this is a great recipe for you. The sauce turns into the this thick sticky mess with notes of peanuts, mango, sweet and spicy. Serving it up on top of the Sesame noodles even balanced it out even more because that dish is overall savory and the chicken overall sweet and tangy.

Ingredients
Chicken
Package of Chicken Thighs (boneless, skinless, trimmed of fat)
Rub
1 tbs of olive oil
1 tsp of ginger
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of cumin
2 pinches of Salt and pepper

Sauce
1/3 cup of soy sauce
1/2 cup of orange juice
1/2 cup of Mango Chutney
2 tbs of ketchup
1/3 cup Natural peanut butter
1 tbs Rice wine vinegar
1 tbs Fish Sauce
3 tbs of Brown Sugar
1 tbs of Sriracha
2 tbs of corn starch
3 cut green onions
handful of chopped cilantro

Sesame noodles
12 oz Vermicelli noodles
1/4 cup of Soy sauce
1 tbs of sugar
2 tbs rice vinegar
2 tbs of Sesame oil
1 tbs of Hot Chili oil
1 tbs of olive oil
4 diced green onions

Directions:
1. Trim your chicken thighs and then coat with a rub and set aside in a plastic bag for up to 24hrs.

2. When ready to cook you will have a cast iron skillet on medium high heat and then a second pot for the noodles on high heat until boiling.

3. Sear your chicken when your cast iron skillet on both sides. About 3-4 minutes each side. Thighs are resilient and forgiving. Remove your chicken and set aside. Let’s make the sauce.IMG_0014

4. Mix all your sauce ingredients into a bowl and turn the skillet heat down to medium and add everything to the skillet. Stir until thickened and sticky. Add the chicken back along with the green onion and cilantro and stir and coat the chicken well with the sauce/glaze. Turn down to medium low and tend to your noodles.

5. Once the water is boiling cook your pasta accordingly. When done, strain them and add them back to the pot with all the other ingredients and stir until well coated. Remove from heat until ready to serve. IMG_0016

6. Bring it all together by plating the noodles and topping with the sticky peanut mango chicken. Serve and enjoy.
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Thai Pesto Shrimp with Rice Noodles

Thai Pesto Shrimp and Rice Noodles

  • Servings: 4-6
  • Difficulty: easy
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Thai Pesto Shrimp and Rice Noodles
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As I have mentioned before I read food magazines, cook books, blogs for inspiration and ideas. I gotta say Rachael Ray continues to surprise me with her recipes and ideas. They are often super easy but deliver on flavor as if they are twice as complicated. She can be campy and I don’t really watch her shows but I do subscribe to her magazine.

First off, I am not a huge shrimp fan but I saw this dish in her magazine that caught my eye. It wasn’t the picture or the title but one of ingredients. Peanut butter. I make this peanut thai chicken or turkey dish that I just love and it uses peanut butter paired with vinegars, soy and Sriracha. Jill likes noodle dishes and given it’s rice noodles and GF, I knew she would dig it too.

This dish was pretty darn good. It just works so perfectly together. Sweet from the peanut butter, fresh from the basil and cilantro, spice from Sriracha and then the texture of those noodles and shrimp. Comfort in a bowl. For those cooking for kiddos or boring palate friends/family/mates this could be a good one to use. You could sub chicken for shrimp but try not too unless you just hate shrimp. If you mildly like it, stay with it.

One note, I bought a bag of chopped kale and brussels sprouts to add but forgot it. I think it would be a great addition for more crunch. RR used iceberg lettuce in hers.

Ingredients
1 lbs of fresh shrimp (shelled, cleaned and split into half)
8 oz of Rice Noodles (find them in the asian section of your market)
Finely chopped kale, iceberg for some crunch

Pesto

1/2 cup of cilantro tops
1/2 cup of Thai basil (regular can be used too)
4 Thai chilies (seeded and spined)
3 cloves of garlic
1 inch of minced ginger
1/4 cup of Peanut Butter softened in microwave
1/4 of canola oil
2 tbs of fish sauce (extra splashes for the shrimp)
Juice of 1 lime
1 tbs of Sriracha (more if you want. I topped my bowl with the extra)
1 glug of soy
1 tbs of brown sugar

Reserve some noodle water in case you need to thin it out.

Directions:
1. Three basic steps..noodles, pesto and shrimp. Clean and peel your shrimp. Cut into two pieces vertically. Wash them and then add them to a medium heated skillet with a few splashes of fish sauce. They will turn pink and will curl up. They look ugly I know. Set aside to cool. IMG_9874

2. Cook your noodles according to the package and then wash them in cold water. Don’t forget to reserve some pasta water in case you need to thin out your sauce.

3. For the pesto add the herbs and fresh ingredients in a food processor and pulse until smooth. Add the peanut butter and then while the food processor is on slowly add your wet ingredients until smooth.

4. To assemble put it all in a low heated pot and stir until coated well. Right before serving if you want to add your lettuce or kale stir it in and serve immediately. It will wilt but you want it fresh as possible.
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Korean steak ssam with thai basil rice and ginger onion vinegar sauce

Korean steak ssam with thai basil rice and garlic ginger vinegar sauce

  • Servings: 2
  • Difficulty: easy
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Korean steak ssam with garlic ginger vinegar sauce
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Many years ago we took a trip to NYC with some friends who share our love for food and drink. We had a list of places we had to try and systematically crossed them off the list. One on the list was Momofuku. We sat at the counter and ordered up a sampling of it all. Their pork bun blew my mind. I had never had anything like that before.   Years later, Jill knew how much I liked that place and bought me David Chang’s cookbook titled “Momofuku”. I was reading it the other night and on page 122 there is a section where he talked about his desire to open a Ssam dive bar. I believe ssam is a Korean sandwich/taco where you top bibb lettuce with all kinds of meats, sauces and veggies.

The Marinated Hanger Steak with ginger onion sauce and kimchi sounded good so I gave it a whirl.  My grocery store didn’t have kimchi or hanger steak (arghh).   I also was out of Sherry wine vinegar so consider it a cousin to David’s recipe.

I like the way it turned out. It was a light and healthy dinner that was super easy to whip up. Next time I wont skip the kimchi because I missed the heat. The thai basil and lettuce complimented the steak and sauce.

This would be fun to grill up various types of meats and make several sauces and eat at party where people build their own.

Ingredients:
Hanger Steak, Sirloin, Flank or your preferred cut of beef
1 yellow onion
2 cups of Apple Juice
8 cloves of minced garlic
1 bunch of green onions
3 tbs of minced ginger
2 tbs of flavorless oil (grape seed)
½ cup soy sauce
3 tbs of soy sauce
3 tbs of white wine vinegar (preferred Sherry wine vinegar)
Thai basil
Black pepper

Directions
Marinate your steak the day before by cutting up the garlic and onions and combining them with the apple juice, oil and ¼ cup of soy and pepper. Put it all in a Ziplock bag or container to marinate overnight.

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You also could make your sauce ahead of time by cutting up the onions and ginger and add your 3 tbs of soy and vinegar. Taste and adjust to your liking.
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Wash your bibb lettuce and tear off the leaves and put into a bowl.  Make your rice and then grill your steak. I grilled them on medium high heat grill to sear to your liking.  Jill likes it medium well to well so I obliged but would prefer medium.
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