SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
SPICY THAI SALMON CAKES
I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.
Provided by Comedie
Categories Thai
Time 40m
Yield 10-12 cakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything but salmon in food processor and process until smooth.
- Mix in salmon and cilantro.
- Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
- Dust patties with cornstarch on both sides.
- If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
- To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
- Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).
SPICY THAI PASTA SALAD
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
- Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g
SPICY THAI FISH CAKES
Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!
Provided by PetsRus
Categories Lunch/Snacks
Time 17m
Yield 12-16 cakes
Number Of Ingredients 9
Steps:
- Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
- Remove from the food-processor bowl to another dish.
- Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
- Leave them in the fridge, covered, to firm up for an hour or more.
- When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
- Drain on paper kitchen towel.
- Serve with a Thai dipping sauce**There several recipes on the site.
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- Spicy Gaeng Tai Pla. In this article, you will notice that many of the spicy Thai food originates from the southern parts of Thailand. As a rule of thumb, remember that the further you go south, the more you burn your mouth.
- Spicy Khua Kling. Compared to the previous Gaeng Tai Pla, Khua Kling is much more accessible flavour-wise. Again, this is a famous Southern Thai dish. Khua Kling is a dry curry, meaning that the meat is marinated curry paste but won’t soften the extreme flavours with coconut milk and palm sugar, which is the case with regular Thai curries.
- Spicy Pad Kra Pao. You might think that Pad Thai is the most popular dish that Thai eat every day. But that’s absolutely not true. Perhaps the most popular dish is Pad Kra Pao (or Som Tam), which is a stir-fry with holy basil, garlic, chilli and a variety of (oyster) sauces and other seasonings.
- Spicy Gaeng Pa - Jungle Curry. Gaeng Pa, which literally means Jungle Curry in Thai, is originated from the forest regions of Thailand. In contrary to other Thai curries, Gaeng Pa does not contain coconut milk.
- Spicy Nam Phrik. Nam Phrik is a spicy dip made with common herbs such as chillies, garlic, lime, fish paste and shallots and is usually served with either a variety of fresh vegetables or with fish, poultry and meats.
- Spicy Pad Prik Gaeng (Moo Grob) When you think of the Thai cuisine, you think of curries. All these curries are made with curry pastes and a decent amount of coconut milk.
- Spicy Som Tam (Papaya Salad) Thailand’s most famous salad is som tum, or as you might know it: papaya salad. Som tam is in general one of the spiciest Thai dishes you can order and is available in every Thai restaurant throughout the country.
- Spicy Tom Yum Nam Khon Pla - Thai Fish Soup. When you think of tom yum soups, you think of creamy, bright orange soups with large prawns. But tom yum can be made in two different ways with several different types of seafood.
- Spicy Laab. Laab is one of the most popular Thai salads the Thai cuisine has to offer, although you shouldn’t think it’s a salad like Western salads with a variety of fresh vegetables and a dressing.
- Spicy Yum Talay. Yum Talay is another popular spicy Thai salad that, if you can handle chillies, is an amazing dish to try. Yum means spicy and sour, is a common term in Thai Cuisine, for example, Tom Yum Goong means spicy and sour soup with prawns and is one of the most famous Thai dishes.
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