Vegan Peanut Sauce Noodles

Recently I have had a few of my vegan/vegetarian friends ask me for some modified recipes so they can enjoy some of my recipes too. This is a simple noodle salad packed full of flavor and you can make it ahead of time and enjoy on a hot day.

Vegan/Vegetarian Peanut Sauce Noodles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients for peanut sauce:

  • 1 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of  fresh lemon juice (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup hot water
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon salt

Ingredients for noodle salad:

  • 1 package of rice vermicelli noodles – see picture below for type (cooked and washed in cold water to cool). You can also use thick spaghetti if you are in a pinch or experiment with other noodles. You need a thicker noodle to hold up the peanut sauce so it doesn’t get too mushy.
  • 2 seedless cucumbers sliced into chunks (I like Persian)
  • 3 carrots julienned
  • 1/2 cup green onions (chopped)

Directions:

  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk and bring to a boil.
  • Add peanut butter, sugar, salt and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • Add hot water to make the consistency looser and not to thick
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.
  • Toss the peanut sauce 1/2 cup at a time to make sure you don’t over dress the noodles
  • Add cucumber, carrots and onions
  • Chill and serve cold or room tempurature

fivegrainbrandguilinricevermicelli

Thai Chicken with Basil (Gai Pad Khapow)

This is my favorite Thai dish of all time. I love eating it with rice, cool cucumbers and some fish sauce and chilies for extra heat. I relearned this recipe when visiting Thailand last month. I like to use dark ground turkey for extra flavor. Try to coarsely ground your chicken or turkey yourself instead of store-bought if possible.

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Thai Chicken with Basil (Gai Pad Khapow)

  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • 1 tbsp. oil
  • 1 cup ground chicken (dark ground turkey is ok too)
  • 1 tsp. Thai chilies (less if you don’t like spicy)
  • 1 tbsp. minced garlic
  • 2 tbsp. chicken stock
  • 1 tsp. oyster sauce
  • 1 tsp. sugar
  • 1 tsp. fish sauce
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • 1 handful Thai basil
  • 1 tsp. ground white pepper

Directions:

  • In a heated wok add oil
  • Add chicken
  • Add garlic and chilies
  • Add chicken broth
  • Add oyster sauce
  • Add sugar
  • Add fish sauce
  • Add light soy sauce
  • Add dark soy sauce
  • Add pepper
  • Add basil
  • Serve with rice, sliced cucumber and fried egg (optional)

 

Pad Thai with Shrimp

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Pad Thai

  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • 1 tbsp oil
  • 1 egg
  • 1 handful of fresh rice noodles
  • 1 tbsp dried shrimp
  • 5 large shrimp
  • 2 tbsp chopped shallots
  • 1 handful scallions
  • 2 tbsp tamarind juice mixed with 1 tbsp palm sugar
  • 1 tbsp firm tofu cubed (deep fried)
  • 1 handful bean sprouts
  • 1 tablespoon water
  • 1 tsp fish sauce

Directions:

  • In a heated wok add oil
  • Add shrimp and cook until pink, remove from wok
  • Add egg and scramble with noodles
  • Add onions and scallions
  • Add water
  • Add tamarind sauce
  • Add fish sauce
  • Add cooked shrimp and dried shrimp
  • Reduce heat add bean sprouts and cook for 30 seconds
  • Add fried tofu
  • Garnish with crushed peanuts and lime wedge

 

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Green Papaya Salad

One of the many reasons I love living in California, is because we are able to get most of the ingredients needed to make authentic Thai food. Just 10 minutes from my house is a great Thai Market with all the fresh ingredients you need. This weekend I found a nice unripe papaya so I was inspired to make one of my favorite dishes, papaya salad.

Papaya Salad

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 1 unripe papaya (shredded)
  • 1 handful of roasted peanuts
  • 1 handful of cherry tomatoes (quartered)
  • 1 handful of Chinese long beans (cut)
  • 1-2 Tbsp of dried shrimp
  • 2 cloves garlic
  • 1-2 fresh thai chilies (more if you want spicier)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamarind juice
  • 1 – 2 tsp fish sauce
  • 1 Tbsp palm sugar (grated)

Directions:

  • In a large mortar and pestle pound the garlic, peanuts and shrimp together to make a loose paste.
  • Add chilies (per your taste) and pound together.
  • Add tomatoes and pound together.
  • Use a large metal spoon to mix the ingredients in the bottom of the mortar around to make sure you are mixing all ingredients.
  • Add the Chinese long beans and pound together.
  • Add the papaya and continue pounding until all ingredients are combined together. Continue to use the spoon to mix ingredients.
  • Add fresh lime juice, fish sauce, palm sugar and tamarind to taste.
  • The finished product should be a combination of sweet, spicy, and sour.
  • Serve on a plate with fresh cabbage and sticky rice.

 

Chicken Fried Rice

I love fried rice, It’s one of my favorite meals to make! I love making it with different proteins (chicken, pork, beef, crab, and shrimp). You can’t really mess this dish up, it is so easy. Of course use the freshest organic vegetables for a better taste.

Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 2 Tbsp vegetable or peanut oil
  • 3 cloves garlic (minced)
  • 2 cups Jasmine rice (cooked and cooled)
  • 2 chicken breasts (cut into bite sized pieces)
  • 1/2 cup peas
  • 1/2 cup thin sliced carrots
  • 1/2 cup cut fresh green beans
  • Handful cilantro
  • 1 Tbsp sweet soy sauce
  • 1 Tbsp thin soy sauce
  • 1 Tbsp golden mountain soy sauce
  • 1/2 tsp white pepper
  • 1 egg (beaten)
  • Sliced cucumbers to garnish

Directions:

  • In a wok or large skillet heat on high
  • Add garlic
  • Add chicken and cook until no longer pink
  • Add beans and carrots and cook for 2 minutes
  • Add rice and separate and stir well
  • Add all soy sauces and mix together until the rice is brown
  • Add peas
  • In the center of the pan make space for the egg and scramble until thicker and then mix rice in
  • Add pepper
  • Add cilantro
  • Taste and add additional soy sauce if needed
  • Serve hot with garnish of cucumbers

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Vegetarian / Vegan Thai Yellow Curry

Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.

Serve with cucumber salad to give the curry some texture and brightness.

Vegetarian Thai Yellow Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients for curry

  • 1/2 can of yellow curry paste
  • 1 tbs peanut oil
  • 2 1/2 cups vegetable stock
  • 1 tsp dry turmeric powder
  • 1 cup coconut milk
  • 1 tsp palm sugar
  • 1 cup sliced baby dutch potatoes
  • 1 large white sweet onion (chopped)
  • 1 cup firm tofu (cubed)
  • 1 tsp of salt (instead of fish sauce)

Directions

  • In a large pot heat over medium fire
  • Add oil and yellow curry paste
  • Add turmeric powder
  • Add sweet onion and stir until translucent
  • Add coconut milk stir for 2 minutes
  • Add vegetable stock
  • Add potatoes
  • Add palm sugar and salt
  • Reduce heat and let simmer until potatoes are soft
  • Add tofu and simmer for 10-15 more minutes
  • Taste and adjust sugar or salt
  • Serve over white Jasmine rice and cucumber salad

Ingredients for cucumber salad

  • 2 Persian cucumbers (diced)
  • 1 shallot (chopped)
  • 1 tbs cilantro (minced)
  • 1 stock green onion (chopped)
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1 tbs water

Directions for cucumber salad

  • Mix together and let marinate for 30 minutes

Thai Green Curry with Fish and Vegetables

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).

Thai Green Curry with Fish and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 tablespoon of green curry paste
  • 1 tablespoon of peanut oil
  • 1 handful of Thai baby eggplant
  • Thai basil (chopped)
  • 1 zucchini (chopped)
  • 2 kaffir lime leaves (torn in half)
  • 1 handful of green beans (chopped)
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 8 oz of vegetable stock
  • 1 tablespoon of sugar
  • 1 teaspoon of fish sauce (to taste)
  • 2 – 3 large pieces of white fish (I used wild caught cod)

Directions:

  • In a large pot heat the curry paste and oil together
  • Add 1 can of coconut milk and vegetable stock bring to a boil
  • Add a large handful of chopped Thai basil, i used extra to bring more flavor
  • Add 2 kaffir lime leaves torn in half
  • Reduce heat and let simmer for 20 minutes
  • Add vegetables
  • Let cook on medium heat for 10 minutes
  • Add Fish to the top of the curry and flip over after 5-10 minutes
  • Cook fish thoroughly until no longer translucent
  • Server over rice if you want

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Nathalie’s Thai Peanut Sauce

There are many versions of this recipe that people make. I like this recipe because its easy and it makes a lot. It’s also a very “loose” recipe so if you want it more peanutty you can add more peanut butter or if you want it more spicy you can add more curry paste.  I don’t measure when I cook, so I’ve tried to give you ratio’s  but you can always add more or less depending on your taste.

Nathalie's Thai Peanut Sauce Recipe

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1/2 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of tamarind juice or fresh lemon (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup chicken broth
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon (or to taste) fish sauce

Directions:

  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk, broth and bring to a boil.
  • Add peanut butter, sugar, fish sauce and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • If you want your peanut sauce more dense, add more peanut butter.
  • If you want a looser sauce, add a bit more chicken broth
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.

Thai Coconut Milk Soup – Tom Ka Gai

It’s finally starting to get cold in California. Today was the perfect day to make one of my favorite soups. I made a quick and easy version today since I was short on time, enjoy!

Thai Coconut Milk Soup - Tom Ka Gai

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • One package of organic chicken tenders cut into pieces
  • 2 cans of coconut milk
  • 1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
  • 3 Kaffir lime leaves
  • 2 stalks of lemon grass (just the bottom part)
  • 1 young ginger (galangal)
  • Handful of chopped cilantro
  • Thai chilies (optional)
  • Green onions chopped (optional)
  • 1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
  • 2 teaspoons of chili paste (optional)
  • 1 can of straw mushrooms (you can use any mushroom)
  • 1 teaspoon of fish sauce
  • 2 fresh lemons

Directions:

  • Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
  • Cut up the bottom part of the lemon grass length wise
  • Cut up in slices the galangal
  • Tear or cut kaffir lime leaves in half
  • Place in broth and let simmer for 5 minutes
  • Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
  • Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
  • Add chicken and make sure its cooked through before adding anything else
  • Add mushrooms
  • Add chili paste
  • Add 1 teaspoon of fish sauce (more if you like saltier)
  • Add squeezed lemon juice to taste. (I like mine sour)
  • Add chilies if you want it spicy
  • Serve hot!

Ingredients for Thai Soup
Ingredients for Thai Soup

Sliced galangal and lemongrass
Sliced galangal and lemongrass

cooking the soup base
Cooking the soup base

I like this chicken broth
I like this chicken broth

cut up chicken
Cut up chicken

Add lemon
Add lemon

Add chili paste
Add chili paste

remove the galangal and lemongrass before adding chicken
remove the galangal and lemongrass before adding chicken

Thai Spicy Beef Salad – Nam Tok

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

  • Servings: 2-3
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
  • 3 tablespoons of fish sauce
  • 4 tablespoons of lime juice (less if you don’t like it as sour)
  • 1-4 fresh Thai chilis cut up
  • 1 tablespoon of roasted dried chili’s
  • 1/4 cup of cut green onions (the entire thing)
  • 1 tablespoon of toasted rice
  • 1-2 teaspoons of sugar (to taste)
  • 1/2 red onion sliced thin
  • Cucumber
  • Tomatoes
  • Lettuce (optional)
  • Cilantro and Mint (optional)

Directions:

  • To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.
  • In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
  • Grill steak to how you like to eat it and let it rest for 10 minutes
  • Slice into thin pieces and mix with the dressing
  • Pour over sliced cucumbers, tomatoes and lettuce

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