Vegan Peanut Sauce Noodles

On June 27, 2016 By nathalieskitchenIn Asian Party Food, Salads, Side Dish, Thai, Vegan, Vegetables, vegetarianLeave a comment

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
Time: 30 minutes
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

Vegetarian / Vegan Thai Yellow Curry

On December 16, 2015June 17, 2016 By nathalieskitchenIn Asian Party Food, Easy Dinners, Thai, Vegan, vegetarianLeave a comment

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

On November 12, 2015November 12, 2015 By nathalieskitchenIn dinner, Fish, Thai, Vegetables2 Comments

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

Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

On October 27, 2015October 27, 2015 By nathalieskitchenIn Asian Party Food, Thai, VegetablesLeave a comment

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

Servings: 4-6
Time: 25min
Difficulty: easy
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Ingredients:

4 bundles of Chinese vermicelli noodles
1 cup of chopped green beans
2 carrots (mandolin sliced into ovals)
1 small sweet onion
3-4 chopped pieces of garlic
1 handful of beansprouts
2 tablespoons of golden mountain soy sauce
1 tablespoon of thin soy sauce
1 tablespoon of sweet black soy sauce
1 teaspoon of fish sauce
pinch of pepper
2 eggs
1 tablespoon of peanut oil

Directions:

In a medium saucepan bring 4 cups of water to a boil
Turn off heat and add the noodles
let soak for 3 minutes and make sure all noodles are submerged into the water
Remove and drain and cut with kitchen scissors into small pieces and set aside
In a large pan or wok heat peanut oil
Add garlic and onions and stir for 1 minute
Add beans and carrots and stir for 3-4 minutes
Add noodles
Add all sauces and pepper
Stir well until all combined
Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
Add bean sprouts and cook for another 2 minutes stirring and mixing well
Serve immediately

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce — Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Garlic Truffle Edamame

On October 22, 2015October 22, 2015 By nathalieskitchenIn Appetizers, Asian Party Food, VegetablesLeave a comment

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

Servings: 4
Difficulty: easy
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Ingredients:

1 bag of frozen (not cooked) Edamame
1/4 cup of soy sauce (I use low sodium)
1/4 cup of Ponzu sauce (I prefer Mizkan brand)
1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
1 tablespoon of black truffle oil
4-5 cloves of finely chopped garlic

Directions:

In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
Steam Edamame per the instructions on the bag and then add to the sauce mixture.
Stir well and serve hot!

Vegetable Frittata and Arugula Salad

On October 1, 2015October 12, 2015 By nathalieskitchenIn Breakfast, Easy Dinners, Vegetables1 Comment

Who says you can’t have breakfast for dinner? I started back at the gym this week and I find it very difficult to get the amount of protein needed and keep my carbs down low. This healthy dinner provides lots of protein from eggs and 6 different types of vegetables. You can use any veggies you like or even throw in meat. I just used all my fresh vegetables I picked up at the farmers market. YUMMY!

Vegetable Frittata and Arugula Salad

Servings: 4-6
Time: 45mins
Difficulty: easy
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I cup of chopped mushrooms (any kind is fine)
2 handfuls of baby spinach
1 cup of chopped asparagus
1 cup of sweet onions
6 organic eggs
2 tablespoons of half and half
1 cup of your favorite shredded cheese (optional)
1 tablespoon of butter or olive oil
salt and pepper

Directions:

Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad