Tag Archives: Thai

Thai Noodle and Beef Salad

Thai Noodle and Beef Salad

  • Servings: 2
  • Difficulty: easy
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Thai Noodle and Beef Salad
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We often frequent our local Houston’s on Sunday evenings and enjoy sitting at the bar enjoying a drink and dinner. They have this Thai Noodle Salad that is really good. It has a lot of veggies with a pop of mango. What really pushes this salad over the top is the beef. It’s high quality, super lean and tender. The other night she encouraged me to try her beef and it was so good that it encouraged me to try to make it on my own. I poked around looking for Thai Noodle Salads and found one I like that served as my base and then made adjustments.

It turned out really delicious. The zing from the dressing along with the sweet mango and savory meat makes for a really harmonious meal. I used udon noodles so this would satisfy as gluten free as long as your soy sauce is also GF. If you are looking to try something fresh, colorful, healthy and delicious give it a try.

adapted from Savorybites
Ingredients:

Ingredients:

Dressing
3 tbs fresh lime juice
3 tbs of soy sauce
3 tbs Sriracha
1 tbs fish sauce
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
1 tbs light brown sugar

Marinade for the Beef
1/4 cup of soy sauce
1 tbs fish sauce
1 tbs Sriracha
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
3 tbs of minced ginger
1 tbs light brown sugar

Salad Ingredients:
10 oz of beef filet Mignon
Udon egg noodles for two (30%-40% of package)
1 large handful of spinach
Handful of sliced cherry tomatoes
1/4 cup of finely diced red onion
1 large handful shredded red cabbage
1 large handful of cilantro
1 small julienned carrot
1 diced mango
A handful of pistachos

Directions:
1. Mix your dressing and marinade ingredients separately. Dice your beef into large bite sized pieces and add your marinade to a zip lock baggy and let it rest for 6-12hours. Place your dressing in the refrigerator.

2. Cut all you salad ingredients accordingly and set them aside. (don’t dress it yet)

3. Cook your noodles according to the package. These cook quickly (4mins) and you don’t want soggy noodles. Pull them immediately and rinse with cold water until the noodles are cool. Set them aside.

4. Lastly the steak. In a Medium-Medium High heated cast iron skillet you want to take your beef from the marinade and shake it and remove any of the ginger and garlic. This is a nice piece of meat so don’t over cook it. The goal is to sear it for a nice crust. I had to remove some of the liquid once in the process because if the pan is wet it wont get that sear you will want.

5. Assembly. So now you have your cooked noodles, cut veggies and seared steak. In a large bowl slowly spoon your dressing into the veggie mix. Stir or toss your dressed veggies and then add your noodles. Stir/Toss until coated. Taste and add dressing until you get it right(not over dressed or soggy). Plate your dressed veggies/mango and noodles. Place the steak on top of the salad and garnish with pistachios or peanuts.
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Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
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Thai Coconut Curry Shrimp Slurp
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Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

Ingredients
1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
Cilantro
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

Directions:
1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.
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Abundantly Green Coconut Curry Slurry

Abundantly Green Coconut Curry Slurry

  • Servings: 2
  • Difficulty: easy
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Abundantly Green Coconut Curry Slurry
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Sometimes I feel like just jamming a bunch of vegetables down to make up for poor food choices. Jill was gone this evening so I decided curry. Over the weekend we went with some friends to a place called FT 33. It’s touted as one of the hottest restaurants in Dallas given its attention to local and farm to table. It’s one of those places that sits on the edge of snobby but worth the occasional splurge. Jill and I ordered their charcuterie board that had many smoked and aged meats along with pickled beets, green beans etc.. If you ignore the snob and admire the craft you can tell they put a ton of effort in that little bit of food.

I ordered chicken thighs in this coconut milk green sauce. It was super complex. I kept an eye on the kitchen and could see them pulling out all sorts of containers that each required countless hours to achieve a specific taste. A true recipe of thoughtful constructed flavors and textures. For that I give them huge kudos but the price for that level of effort can be steep for most of us.

All that to say, the sauce stuck in my head. I could see it was a blend of a coconut sauce and some green oils. So tonight in honor of that sauce I decided to use coconut milk, green curry and a ton of vegetables. Not nearly as complicated as FT33 but given the time I spent this dish was perfection. I will attempt to remember how I constructed it. Ive said it before but if you haven’t had green curry please try it. It’s just so darn delicious.

Ingredients.
1 chicken breast diced
4 green onions
1 bunch of spinach
handful of basil
1 bunch of cilantro
2 garlic cloves
1 jalapeno
1 green pepper diced
3 tbs of green curry paste
1 can of coconut milk
1 tbs of cumin
1 tbs of Kosher salt

Directions
1. I took the basil, cilantro, garlic and coconut milk in a blender and blended it smoothly. IMG_0335

2. I took a pan on medium low heat and added the mixture to it. I cut up the chicken, the peppers, onions and zucchini and added them to the pot. I also added the cumin an salt. I let that simmer for about 20 minutes.

3. Right before serving I added the spinach and cilantro. Soooooo good sooooo easy soooo green.
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Thai Chicken Satay with Spicy Peanut sauce and Za’tar smashed potatoes

Thai Chicken Satay with Spicy Peanut Sauce and Za'tar smashed potatoes

  • Servings: 2
  • Difficulty: easy
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I’ve only used my homemade tandoor oven once so felt the need to tempt the bumper crop of mosquitoes with my sugary blood and fire it up for some Thai chicken satay. Each week I have to devote one dinner to get my fill of Indian, Thai or Korean food. Since the Tandoor needs a skewered meat, I settled on a chicken satay with spicy peanut sauce, cucumbers and smashed potatoes with Za’tar seasoning.

For the tandoor I bought some “long as your leg” skewers that don’t quite work elegantly with my oven so I am excited to try a new technique of hanging the skewers vertically. That puppy is getting up to 700 degrees hot which is in green egg territory but cost me only about 60 bucks to make. Man fire meat beer whiskey….oh an Thai food with 300 of your closest blood sucking friend.

This recipe was adapted from RasaMalaysia

Ingredients:
2 organic chicken breasts
1 cucumber
little potatoes for 2

Marinade
1 cup greek yogurt
1/2 cup of coconut milk
2 cloves of garlic minced
2 tbs of soy sauce
1 tbs of sugar
1 tsp of white pepper
1 tsp of tumeric
1 tsp of coriander
1 tsp of cayenne pepper
1 tbs of curry paste (red)

Peanut Sauce

2 cups coconut milk
3 tbs of peanut butter
3 tbs of tamarind paste
2 tbs of fish sauce
1 tbs of Sriracha
1 tbs of sugar
1 tsp of paprika
1 tsp of paprika
1/2 cup of crushed peanuts

Directions:
1. Should you make the potatoes add them in to a pot of salty water with Zatar seasoning and cook until tender. Transfer them to a baking sheet and smash them with the base of a glass. Cover with olive oil and Zatar and bake in a 400 degree over until crispy (20 minutes) IMG_0139IMG_0152

2. Cut your chicken into bite sized pieces and add them to the marinade and let it do it’s work for at least 2 hours and better yet overnight.

3. Make your peanut sauce by adding all the ingredients except for the peanuts and cook in sauce pan until smooth and thickened. Ten minutes should do it and keep the temp on low. Let it cool and then add the crushed peanuts . IMG_0153

4. For the chicken skewer them up and grill them or use your homemade tandoor oven. Weekend project….. just saying. Cook until the chicken is done (165 degrees). IMG_0141</aIMG_0144>

5. Serve with your side of sauce and cucumbers and your potatoes. Enjoy with your favorite beer or whiskey. BTW had a Flagstaff beer out of NY the other night. It’s a great lager with a nice pungent finish similar to Heineken.
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Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

  • Servings: 2-4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps
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I’ve posted a few PF Chang copycat attempts. Now when I make lettuce wraps I am not sure what I am making.. a mash up Korean, Chinese or Thai. I love playing around with Asian sauces. The balance of sweet, salty and spicy just scratch me where I itch. Fairly healthy meal or snack. I would say great for parties but we seem to make a mess and have sauces pouring down our hands. So bring your napkins.

Ingredients
1 package of ground turkey, chicken or pork
4 cloves of minced garlic
1 bunch of green onions
1 can of water chestnuts diced finely
1-2 carrots cut into thin strips
hand full of chopped cilantro
1 tbs of minced ginger
1 head of butter or bibb lettuce

1/4 cup hoisin
2 tbs of Tamari
1 tbs of Rice wine vinegar
1 tbs of Sriracha
1 tsp of Sesame oil
3 tbs of Peanut Sauce (or 1 tbs of warm peanut butter)

Directions
1. Brown your meat (medium heat) and remove any of the fat. Remove your turkey from the pan and add the white parts of the green onion. Let them soften a bit.

2. Now return your meat to the pan along with the onions, garlic, carrots, water chestnuts and ginger. Then combine all the wet sauce ingredients and stir until simmering and until it thickens or reduces a bit. Add the cilantro right near the end. Remove from heat to let cool a little bit. Remember you will be eating this with only a piece of lettuce to shield your hand.

Serve with some diced radishes, cilantro or peanuts.

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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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Stir Fry Chicken Pad Thai

Stir Fry Chicken Pad Thai

  • Servings: 6
  • Difficulty: medium
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Stir Fry Chicken Pad Thai
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Thai food is right up there at the top of my list of favorite foods. While I like various curries, noodle and rice dishes, it seems like Pad Thai hits all my favorite Asian/Eastern flavor profiles…spicy, salty with a little sweet. For some reason I also love the tacky texture of rice noodles and how they soak up the flavors of the dish.

The only challenge is the speed at which everything cooks. It’s not a fix it and forget experience. You best have everything chopped and ready to go and work according to how things cook. You meats must be cooked, the veggies slightly crisp and fresh, the sauce properly reduced or concentrated and finally noodles cooked but not mushy.

Most of the other Pad Thai dishes on here were made without Tamarind paste because I always have trouble finding it. Luckily Amazon has just about any ingredient I need and they ship it to me so quickly, I find it the best way to get those ingredients that aren’t readily available. Tamarind is something between tomato paste, Siracha plus a sour or tangy note. After using it, I am sold that is the way to go. All ready ordered some more this morning to keep it on hand.

This Pad Thai has a few “different” veggies mixed in primarily due to the fact I had them on hand and didn’t want to waste them. Also my store didn’t have bean sprouts. Sigh… I so wish we had a HEB in the area. I used cabbage, carrots, green onion, shallots, garlic and tomatoes. Think of it as a mash up between Pad Thai and a Chinese Stir Fry. It was good and I enjoyed it again for lunch.
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Ingredients:
Pad Thai Sauce
4 tbs of Tamarind Paste (start with 2 and add to taste)
1 cup of water
3 tbs of fish sauce
3 tbs of soy sauce
4 tbs of palm sugar
Pinch of Cayenne for additional heat (taste it first)

Diced up package of chicken tenderloin
Package of Rice Noodles (cooked as suggested)
3-4 shallots
1/2 head of green cabbage
3 carrots (skinned and diced)
1 bunch of green onion
10 cherry tomatoes sliced in half
1 scrambled egg
1/2 cup of diced peanuts

Directions:
Before we start, lets go ahead and dice everything up. Your hard veggies like carrots need to cook longer than say cilantro. Set everything aside in the way you plan to cook them. Shallots then cabbage, carrots and large green onion parts, then garlic, green parts of green onion and finish with peanuts and cilantro.

1. Sauce: In a medium heated sauce pan pour the ingredients in and dissolve the palm sugar. Let this simmer for about 10mins and it will reduce and thicken.

2. Now go ahead and cook your rice noodles by bringing a pot of water to boil, remove from heat and then add the rice noodles and let them soften for about 10mins. (again follow the package). Drain them into colander, and run cool water until they become cool. Set aside.

3. Take your Wok or nonstick pan and turn it to medium heat and cook your chicken. I diced mine and added about 1 tbs of the Pad Thai sauce and cook the chicken through. Remove from heat and set aside. Wipe your Wok.

4. Scramble your egg and set it aside. Wipe your wok again and prepare for the final push. You have your cooked chicken, noodles and egg resting. Now we are going to cook the veggies and combine everything. So add some chili oil into your Wok and add your shallots for about 3-4 minutes. Add your cabbage, carrots and tomatoes. Cook for about 3 more minutes and then add your garilc and green onion (white parts.) Cook for 1-2 minutes.
Now add your chicken and the sauce into the pan followed by the noodles. Stir until well coated.
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5. Right before plating add your egg and cilantro and half the chopped peanuts.

Serve with added peanuts and cilantro.
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