THAI FRIES
I came up with this to satisfy my need for spicy snack foods and side dishes! My daughter really likes this and she usually doesn't go for spicy stuff! This is going to be a regular at my house!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut washed, unpeeled potatoes into french-fry shaped pieces.
- Mix together peanut oil, lime juice, fish sauce, peanut butter, salt, pepper, garlic, cayenne, coriander powder, cumin, and onion powder in a large ziplock bag or mixing bowl.
- Add cut potatoes and mix around, making sure potatoes are evenly coated.
- Allow to marinate in this mixture for 1 hour.
- Preheat oven to 400 degrees F.
- Line baking sheet with aluminum foil (this makes for easy clean-up later!); pour small amount of vegetable oil on foil and wipe around with paper towel.
- Spread potatoes in single layer on foil, without potatoes touching, if you can.
- Bake for 40-45 minutes, turning potatoes once or twice during cooking.
THAI-STYLE TOFU FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
- Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
- Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.
Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams
CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF
Steps:
- Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
- Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
- Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
- Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
- Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
- Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
- Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
- Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings
CHICKEN PAD THAI FRIES
Put a Thai-inspired twist on French fries with this Chicken Pad Thai Fries recipe. Our Chicken Pad Thai Fries are topped with peanut sauce and cilantro.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
- Bake 35 to 40 min. or until golden brown.
- Cover with cheese and chicken; bake 5 to 6 min. or until cheese is melted and chicken is heated through.
- Top with remaining ingredients.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
THAI FRIED RICE
This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.
Provided by Toi
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
- Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
- Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
- Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g
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17 OF THE BEST THAI FOODS & DISHES YOU ABSOLUTELY HAVE …
From asiahighlights.com
Estimated Reading Time 6 minsPublished 2021-06-08
- Tom Yum Goong (Spicy Shrimp Soup) The unique flavor of this soup, rightfully famous all over the world, is achieved by the combination of fragrant lemongrass, kaffir lime leaves, shallots, lime juice, fish sauce, fresh chilies (or chili paste), and fat juicy prawns.
- Tom Kha Kai (Thai Chicken Coconut Soup) Tom kha kai is a related soup dish to tom yum goong. Similar spices, such as galangal, shallots, lemongrass, and kaffir lime leaves, set the basic flavor of the soup, except chilies are optional this time.
- Guay Tiew Reua (Noodle Soup) This noodle soup is a lot less of a main course than the ones above, but it is always a popular choice from local street restaurants.
- Pad Thai (Thai-Style Fried Noodles) A signature dish in Thailand, pad Thai is supposed be on the menu of every restaurant in Thailand, from noisy street stalls to Michelin-starred restaurants in Bangkok.
- Pad See Ew or Pad Siew (Flat Noodles Stir-Fried with Soy Sauce) Another frequently ordered dish of stir-fried noodles in Thailand, pad see ew comprises flat slippery rice noodles stir-fried with garlic, onion, egg, seasonal green vegetables, and meat (usually chicken or pork).
- Khao Pad (Thai Fried Rice) This is a simple dish that you can find easily as it is served almost everywhere in Thailand. The ingredients include rice, egg, garlic, onion, and a form of protein, such as chicken, shrimps, crabmeat, or beef.
- Khao Pad Sapparod (Pineapple Fried Rice) Always popular, Thai fried rice with shrimps and pineapple is easy to cook and very satisfying to eat. Thai jasmine rice, fresh shrimps, and pineapple are what make this dish worthy of being on this best Thai food list.
- Gaeng Ped Gai (Red Curry with Chicken) Huge amounts of fresh or dried red Asian chilies are crushed with garlic, shallots, blue ginger, and lemongrass.
- Gaeng Keow Wan Gai (Green Curry with Chicken) This is the hottest curry in Thailand with its paste based on green chili peppers. It is a thrilling treat for hot food lovers but a challenge for people who have milder taste preferences.
- Yellow Curry with Chicken. Thai yellow curry has a much milder curry paste compared to the spicy red and green curry dishes. Thai yellow curry with chicken is a popular dish among people who prefer a mellow taste and is the best curry choice for kids.
TOP 5 THAI FRIED RICE RECIPES - THE SPRUCE EATS
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Author Darlene SchmidtPublished 2009-01-07Estimated Reading Time 3 mins
- Traditional Thai Pineapple Fried Rice (Vegetarian/Gluten-Free) This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice!
- Classic Thai Chicken Fried Rice. Chicken fried rice is always a popular choice at mealtimes, both with kids and adults. But most homemade versions of fried rice don't taste nearly as good as those made in a restaurant.
- Thai Shrimp Fried Rice. In this easy fried rice recipe, fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids.
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- Thai Yellow Fried Rice. This Thai Yellow Fried Rice is colorful and easy to put together. Made with fresh or frozen shrimp, this recipe also features greens such as spring onion, fresh coriander, and peas.
- Easy Thai Pineapple Fried Rice, Step by Step! Pineapple rice is the signature dish of Thailand, normally served in a carved-out pineapple. But even served straight out of the wok, I find this to be one of the tastiest fried rice recipes I've ever tried.
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