Thai-Style Chicken Roll-Ups Recipe

Thai-Style Chicken Roll-Ups Recipe

Thai-Style Chicken Roll-Ups

Servings: 4 (serving size: 1 roll-up)

Ingredients:

  • 2 tablespoons creamy peanut butter
  • 3 tablespoons hot water
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1/16 teaspoon salt
  • 1/16 teaspoon freshly ground black pepper
  • 4 (8-inch) flour tortillas
  • 1 1/3 cups shredded cooked chicken breast
  • 1 cup fresh bean sprouts
  • 1 cup red bell pepper strips
  • 1/4 cup shredded carrot
  • 1/4 cup chopped green onions
  • 1/4 cup minced fresh cilantro

Procedure:

  1. Combine first 6 ingredients (through black pepper) in a medium bowl; stir until smooth. Spread 1 1/2 tablespoons peanut butter mixture over one side of each tortilla; top each with 1/3 cup chicken, 1/4 cup bean sprouts, 1/4 cup bell pepper, and 1 tablespoon each carrot, green onions, and cilantro. Roll up.

Thai Beef Rolls Recipe

Thai Beef Rolls Recipe

Thai Beef Rolls

Servings: 4 wrap

Ingredients:

  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1 tablespoon bottled minced garlic
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 (8-inch) flour tortillas
  • 2 cups torn Boston lettuce
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup chopped fresh mint

Procedure:

  1. Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture.
  2. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef.
  3. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving.
  4. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

Thai Fried Rice with Tofu Recipe

Thai Fried Rice with Tofu Recipe

Thai Fried Rice with Tofu

Cooking Time: 13 Minutes
Servings: 4

Ingredients:

  • 2 teaspoons roasted peanut oil
  • 2 teaspoons bottled minced ginger
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 (9.2-ounce) package original grilled tofu (such as Marjon), cut into 1/2-inch pieces
  • 1/4 cup flaked sweetened coconut, toasted
  • 1 tablespoon light brown sugar
  • 1 large egg, lightly beaten
  • 3 cups coarsely chopped bok choy (about 1 large head)
  • 1 1/2 cups frozen cut green beans, thawed
  • 1/4 cup chopped dry-roasted cashews, salted
  • 2 cups chilled cooked jasmine or basmati rice
  • 2 tablespoons soy sauce
  • 4 lime wedges

Procedure:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and next 3 ingredients; sauté 3 minutes. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.
  2. Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Serve with lime wedges.
  3. Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.

Thai Summer Slaw Recipe

Thai Summer Slaw Recipe

Thai Summer Slaw

Servings: 10

Ingredients:

Slaw:

  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup (1/8-inch) julienne-cut yellow squash
  • 1/2 cup (1/8-inch) julienne-cut zucchini
  • 1/2 cup (1/8-inch) julienne-cut red bell pepper
  • 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated radishes
  • 1 minced seeded jalapeño pepper

Dressing:

  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Procedure:

  1.  To prepare slaw, combine first 11 ingredients in a large bowl.
  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.

Thai Turkey Burgers with Mango Mayonnaise Recipe

Thai Turkey Burgers with Mango Mayonnaise Recipe

Thai Turkey Burgers with Mango Mayonnaise

Preparation Time 25 Minutes
Servings: 5 (serving size: 1 burger)

Ingredients:

  • 2 tablespoons green curry paste
  • 1 tablespoon light mayonnaise
  • 1 large egg white, beaten
  • 1 1/4 pounds ground turkey breast
  • 1/2 cup minced green onions/li>
  • 1/3 cup fresh breadcrumbs
  • 1/4 teaspoon salt
  • Olive oil-flavored cooking spray
  • Mango Mayonnaise
  • 5 (2-ounce) whole grain hamburger buns
  • 5 romaine lettuce leaves
  • 10 slices tomato
  • 15 slices cucumber

Procedure:

  1. Prepare grill.
  2. Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add turkey and next 3 ingredients; stir just until blended. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Coat both sides of patties with cooking spray. Place patties on grill rack coated with cooking spray.
  4. Grill 8 minutes on each side or until done. Spread 1 tablespoon Mango Mayonnaise on bottom half of each bun; top with 1 lettuce leaf, 2 tomato slices, 1 patty, 3 cucumber slices, and top half of bun.

Thai-Style Roasted Trout Recipe

Thai-Style Roasted Trout Recipe

Thai-Style Roasted Trout

Servings: 4

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 (6-ounce) trout fillets
  • Cooking spray
  • 1/4 cup coarsely chopped fresh cilantro
  • Lime slices (optional)
  • Cilantro sprigs (optional)

Procedure:

  1. Preheat oven to 450°.
  2. Combine first 4 ingredients in a small bowl; stir well.
  3. Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside of fish. Bake at 450° for 5 minutes. Brush remaining juice mixture over fish. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.

Thai Hot and Sour Soup with Shrimp Recipe

Thai Hot and Sour Soup with Shrimp Recipe

Thai Hot and Sour Soup with Shrimp

Servings: 4 (serving size: 2 cups)

Ingredients:

  • 6 cups fat-free, less-sodium chicken broth
  • 4 kaffir lime leaves
  • 1 (4-inch) lemongrass stalk, halved and crushed
  • 1/2 habanero chile pepper, minced
  • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
  • 1/2 pound´ large shrimp, peeled and deveined
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce
  • 1 medium tomato, cut into wedges
  • 2 green onions, thinly sliced (about 1/2 cup)
  • 1 cup light coconut milk
  • 2 tablespoons chopped fresh cilantro

Procedure:

  1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil.
  2. Cook for 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
  3. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.

Pan-Grilled Thai Tuna Salad Recipe

Pan-Grilled Thai Tuna Salad Recipe

Pan-Grilled Thai Tuna Salad

Servings: 2

Ingredients:

  • Cooking spray
  • 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced cucumber
  • 1/2 cup matchstick-cut carrots
  • 1/3 cup presliced red onion
  • 1 navel orange, sectioned and chopped
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer to a cutting board.
  2.  Combine cabbage and next 4 ingredients (through orange) in a large bowl. Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon dressing. Drizzle remaining dressing over salad; toss gently to coat. Divide salad mixture evenly between 2 plates. Cut each tuna steak across the grain into 1/4-inch slices; arrange over salad mixture. Drizzle 1 1/2 teaspoons reserved dressing over each serving.
  3. For dessert: Spoon 1/2 cup coconut sorbet into each of 2 dessert bowls; top each serving with 2 tablespoons diced peeled mango and 1 tablespoon toasted flaked sweetened coconut.

Spicy Thai Tuna Cakes with Cucumber Recipe

Spicy Thai Tuna Cakes with Cucumber Recipe

Spicy Thai Tuna Cakes with Cucumber

Cooking Time: 2 Minutes
Preparation Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 (5-ounce) cans Thai chili-flavored tuna (such as Bumble Bee), drained
  • 1 large egg white, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • Cooking spray
  • 1/2 cup shredded cucumber
  • 1/4 cup light mayonnaise

Procedure:

  1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
  2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.
  3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.

Thai Beef Cabbage Cups Recipe

Thai Beef Cabbage Cups Recipe

Thai Beef Cabbage Cups

Total Time: 27 Minutes
Servings: 4

Ingredients:

  • 2 1/2 teaspoons dark sesame oil, divided
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon water
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 8 large green cabbage leaves
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.
  2.  Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.

Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken

Servings: 4 (serving size: about 3/4 cup)

Ingredients:

  • 4 teaspoons canola oil, divided
  • 1/2 cup minced shallots
  • 1/2 cup thinly sliced red bell pepper
  • 4 teaspoons minced fresh garlic
  • 1 pound ground chicken
  • 2 Thai or serrano chiles, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons dark brown sugar
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup basil leaves
  • 1 tablespoon fresh lime juice
  • 4 lime wedges

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
  2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well.
  3. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.
  4. Serve with lime wedges.

Thai Chicken Pizza Recipe

Thai Chicken Pizza Recipe

Thai Chicken Pizza

Servings: 1 Whole Pizza

Ingredients:

  • 1/4 cup(s) peanut butter Smooth
  • 2 teaspoon(s) soy sauce
  • 2 teaspoon(s) rice vinegar
  • 1 teaspoon(s) bottled ginger
  • 1 teaspoon(s) bottled garlic minced
  • 1/4 teaspoon(s) red pepper flakes
  • 3 tablespoon(s) water
  • 8 ounce(s) chicken
  • 1 bell pepper thin strips
  • 4 scallions
  • 1/2 large carrot shredded
  • 8 ounce(s) mozzarella shredded

Procedure:

  1. Use your own favorite 12″ pizza dough recipe.
  2. Combine peanut butter, soy sauce, vinegar, ginger, garlic and water in a small bowl.
  3. Cook chicken until no longer pink. Remove from pan and cut into thin strips.
  4. Cut bell pepper into thin strips. Slice scallions. Combine pepper, scallions and chicken into a small bowl. Add 1 TBS of peanut mixture and toss to coat.
  5. Place oven rack in lowest position. Roll pizza dough out on a lightly floured surface. Place on a pizza pan lightly coated with cooking spray. Bake pizza crust until puffed and lightly crisped, 8 – 10 minutes.
  6. Spread remaining peanut mixture on baked pizza crust. Sprinkle with red pepper flakes then top with mozzarella and bake until pizza is crispy and golden and the cheese is melted (11 – 13 min).
  7. Optional: Include 2 TBS of fresh cilantro sprinkled on pizza.

Thai Wings And Ribs Recipe

Thai Wings And Ribs Recipe

Thai Wings And Ribs

Servings: 48 wings and 20 ribs

Ingredients:

  • 24 chicken wings
  • 3 pounds pork back ribs
  • 1 cup frozen pineapple-orange-apple juice concentrate, undiluted
  • 3/4 cup soy sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, pressed
  • 2 teaspoons sugar

Procedure:

  1. Cut off wingtips, and discard; cut wings in half at joint. Place wings and ribs in large shallow dishes or heavy-duty zip-top plastic bags.
  2. Stir together juice concentrate and next 6 ingredients. Reserve 3/4 cup mixture for dipping. Pour remaining mixture evenly over wings and ribs; cover or seal, and chill 8 hours, turning occasionally.
  3. Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pans.
  4. Bake at 375° for 30 to 35 minutes or until done.
  5. Microwave reserved 3/4 cup sauce in a 1-cup glass liquid measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with wings and ribs.

Thai Lemon Beef Recipe

Thai Lemon Beef Recipe

Thai Lemon Beef

Servings: 4

Ingredients:

  • 1 (1-inch-thick) boneless beef top round steak
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 to 3 teaspoons dried crushed red pepper
  • 4 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 4 green onions, cut into 2-inch pieces
  • 2 carrots, thinly sliced
  • 2 teaspoons cornstarch
  • Hot cooked ramen noodles or rice
  • Garnishes: lemon rind strips, fresh basil sprigs

Procedure:

  1. Cut steak across the grain into 1/8-inch-thick strips, and place in a medium bowl.
  2. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes.
  3. Drain steak, discarding marinade.
  4. Stir-fry half of steak in 1/2 tablespoon hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet, and repeat procedure with remaining oil and steak. Remove from skillet.
  5. Add green onions and carrot to skillet, and stir-fry 3 minutes or until crisp-tender.
  6. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened. Add steak, and stir-fry until thoroughly heated. Serve over noodles or rice. Garnish, if desired.

Thai-Style Pork Stew Recipe

Thai-Style Pork Stew Recipe

Thai-Style Pork Stew

Servings: 8

Ingredients:

  • 2 pounds boned pork loin, cut into 4 pieces
  • 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice or white wine vinegar
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup creamy peanut butter
  • 6 cups hot cooked basmati rice
  • 1/2 cup diagonally cut green onions
  • 2 tablespoons chopped dry-roasted peanuts
  • 8 lime wedges

Procedure:

  1. To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
  2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Thai Fish-and-Noodle Soup Recipe

Thai Fish-and-Noodle Soup Recipe

Thai Fish-and-Noodle Soup

Servings: 4

Ingredients:

  • 1/4 pound uncooked pad thai noodles (wide rice stick noodles)
  • 4 cups water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 2 tablespoons thinly sliced peeled lemon grass
  • 2 tablespoons fish sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 2 cups julienne-cut red bell pepper
  • 1 cup (1-inch) sliced asparagus
  • 1 cup thinly sliced carrot
  • 4 (4-ounce) skinned halibut fillets or other firm white fish fillets
  • 1/8 teaspoon salt
  • Dash of black pepper
  • 10 cup coarsely chopped spinach (about 8 ounces)
  • 1 1/2 cups thinly sliced green onions
  • 1/4 cup chopped fresh cilantro

Procedure:

  1. Preheat broiler.
  2. Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
  3. Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
  4. Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
  5. Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

Pad Thai Stir-Fried Noodles Recipe

Pad Thai Stir-Fried Noodles Recipe

Pad Thai Stir-Fried Noodles

Servings: 6

Ingredients:

  • 1/2 pound dry rice noodles, preferably 1/4 inch wide
  • 3 tablespoons canola oil
  • 3 large garlic cloves, minced
  • 1/2 pound cleaned and peeled shrimp, cut lengthwise in half
  • 1 pound extra-firm tofu, cubed
  • 2 large eggs, lightly beaten
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 6 scallions, cut into 2-inch pieces
  • 2 cups bean sprouts
  • 1 small red bell pepper, seeded and slivered
  • 1/4 cup peanuts, chopped
  • 1 lime, cut into wedges

Procedure:

  1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
  2. In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque.
  3. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.
  4. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime. Serve.

Thai Catfish Curry with Sweet Potatoes Recipe

Thai Catfish Curry with Sweet Potatoes Recipe

Thai Catfish Curry with Sweet Potatoes

Servings: 4

Ingredients:

  • 2 teaspoons vegetable oil
  • 1/3 cup chopped shallots
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon minced garlic
  • 1 1/2 cups reduced-fat (light) coconut milk
  • 2 to 3 teaspoons Thai red curry paste (see notes)
  • 1 teaspoon firmly packed brown sugar
  • 2 teaspoons soy sauce
  • 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound boned, skinned catfish fillets, cut into 2-inch pieces
  • 3 cups slivered napa cabbage (8 oz.)
  • 3 cups lightly packed spinach leaves, rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice

Procedure:

  1. Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.
  2. Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.
  3. Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.

Thai Fish Sauce and Lime Chicken Recipe

Thai Fish Sauce and Lime Chicken Recipe

Thai Fish Sauce and Lime Chicken

Servings: 4

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup fat-free, less-sodium chicken broth
  • 3 tablespoons sweetened chili sauce
  • 2 teaspoons fish sauce
  • 1/4 cup fresh lime juice
  • 1 teaspoon creamy peanut butter
  • 2 tablespoons chopped roasted peanuts
  • Lime wedges (optional)

Procedure:

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
  2. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.

Thai-Style Ground Beef Recipe

Thai-Style Ground Beef Recipe

Thai-Style Ground Beef

Servings: 4

Ingredients:

  • Cooking spray
  • 1 cup thinly sliced leek
  • 1 teaspoon bottled minced garlic
  • 1 pound lean ground sirloin
  • 1 teaspoon red curry paste (such as Thai Kitchen)
  • 1 cup tomato sauce
  • 1/2 cup light coconut milk
  • 1 tablespoon brown sugar
  • 1/4 teaspoon grated lime rind
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 3 cups hot cooked short-grain rice
  • Iceberg lettuce wedges (optional)
  • Chopped cilantro
  • Chopped green onions (optional)

Procedure:

  1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
  2. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
  3. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.

Pan-Roasted Fish with Thai Curry Sauce Recipe

Pan-Roasted Fish with Thai Curry Sauce Recipe

Pan-Roasted Fish with Thai Curry Sauce

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 2 1/2 tablespoons olive oil
  • 3 tablespoons minced shallots
  • 2cloves garlic, minced
  • 2 stalks fresh lemon grass
  • 1 tablespoon Thai green curry paste
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon turmeric
  • 1 can (13 1/2 oz.) coconut milk
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon grated lime peel
  • Salt
  • 4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
  • Fresh-ground pepper

Procedure:

  1. Pour 1 tablespoon olive oil into a medium pan over medium heat. When hot, add shallots and garlic; stir often until limp, about 2 minutes.
  2. Trim ends from lemon grass stalks and peel off tough outer layers; crush with the flat side of a large knife, then cut into lengths that will fit in your pan. Stir curry paste, ginger, turmeric, and the lemon grass into pan; cook until fragrant, about 2 minutes. Add coconut milk, fish sauce, sugar, and lime peel; simmer, stirring often, until slightly thickened, about 10 minutes. Remove lemon grass. Add salt to taste.
  3. Meanwhile, preheat oven to 450°. Sprinkle both sides of fish with salt and pepper. Pour remaining 1 1/2 tablespoons olive oil into a large ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
  4. Spoon curry sauce onto four plates and top with fish.
  5. Wine pairing: Off-dry but crisp Riesling, with aromatic citrus, apple, and tropical notes over good minerals. Best in our pairing: Poet’s Leap 2004 (Columbia Valley), V. Sattui off-dry Johannisberg 2004 (Napa Valley), and Firestone 2004 (Central Coast,).
  6. Flavor bridges: A little sugar in the Riesling matches the sweetness and tames the spice in the dish. Low alcohol and fruitiness lower the heat too. Sweetness in the wine also gives it weight–viscosity–to match the mouth-feel of the coconut milk. Good acid, on the other hand, cuts through that richness for a mouthwatering effect (a flabby wine would go flat). Citrus and tropical notes echo the lemon grass, lime, ginger, and aromatic spices in the curry.

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing

Servings: 4

Ingredients:

  • 4 ounces uncooked linguine
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
  2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.
  3. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Thai-Marinated Broiled Flank Steak Recipe

Thai-Marinated Broiled Flank Steak

Cooking Time: 10 Minutes
Preparation Time: 5 Minutes
Servings: 6

Ingredients:

  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce (or more soy sauce)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped
  • 1/2-inch piece fresh ginger, peeled and finely chopped
  • 1 1/2 pounds flank steak

Procedure:

  1. Whisk together soy sauce, fish sauce, lime juice, honey, crushed red pepper, garlic and ginger in a small bowl. Place flank steak in a ziplock bag and add marinade. Turn bag several times to coat. Let stand for 15 minutes at room temperature, turning once or twice.
  2. While steak is marinating, preheat broiler. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let stand for 5 minutes. Slice, transfer to a platter, pour any juices from cutting board over sliced meat and serve.

Spicy Thai Chicken Kabobs Recipe

Spicy Thai Chicken Kabobs Recipe

Spicy Thai Chicken Kabobs

Servings: 4 to 6

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/2 cup lite soy sauce
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon lime zest
  • 1 teaspoon dried crushed red pepper
  • 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
  • 8 (12-inch) wooden or metal skewers
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 32 fresh snow peas
  • 16 basil leaves

Procedure:

  1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
  2. Soak wooden skewers in water 30 minutes.
  3.  Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
  4.  Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
  5. Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

Thai Coconut Curry Shrimp Recipe

Thai Coconut Curry Shrimp Recipe

Thai Coconut Curry Shrimp

Preparation Time: 19 Minutes
Servings: 2 (serving size: 1 cup)

Ingredients:

  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1/4 teaspoon red curry paste (such as Thai Kitchen)
  • 1 teaspoon sugar
  • 12 ounces large shrimp, peeled and deveined
  • 1/3 cup light coconut milk
  • 2 teaspoons fish sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped fresh basil

Procedure:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds.
  2. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. Serve.

Thai Pesto Shrimp Recipe

Thai Pesto Shrimp Recipe

Thai Pesto Shrimp

Preparation Time: 45 Minutes
Servings: 6

Ingredients:

  • 1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
  • coconut lime rice
  • 1 cup loosely packed fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 tablespoons unsalted dry-roasted peanuts
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon kosher or 3/4 tsp. regular salt
  • 2 teaspoons honey
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup olive oil, divided

Procedure:

  1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
  2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.
  3.  Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice. *Note: Nutritional analysis includes rice.

Thai Salad with Peanut Dressing Recipe

Thai Salad with Peanut Dressing Recipe

Thai Salad with Peanut Dressing

Servings: 2

Ingredients:

  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped green onions
  • 1 tablespoon reduced-fat peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon dark sesame oil
  • 2 teaspoons dry-roasted peanuts

Salad:

  • 2 cups mixed baby salad greens
  • 1/2 cup fresh bean sprouts
  • 2 tablespoons vertically sliced red onion
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro leaves
  • 6 baby carrots, peeled
  • 4 cherry tomatoes, quartered

Procedure:

  1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
  2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

Thai Red Curry Shrimp Recipe

Thai Red Curry Shrimp Recipe

Thai Red Curry Shrimp

Total Time: 40 Minutes
Servings: 4

Ingredients:

  • 1 3/4 cups water
  • 1 cup uncooked jasmine rice
  • 2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons dark brown sugar
  • 1 red bell pepper, seeded and thinly sliced
  • 2 teaspoons fresh lime juice

Procedure:

  1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
  3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated.
  4. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Thai Seafood Salad Recipe

Thai Seafood Salad Recipe

Thai Seafood Salad

Total Time: 20 Minutes
Servings: 6 (serving size: about 1 1/3 cups)

Ingredients:

  • 1/4 cup water
  • 8 ounces sea scallops
  • 1 pound peeled and deveined medium shrimp
  • 5 tablespoons fresh lime juice
  • 2 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon chile paste with garlic
  • 1 cup red bell pepper strips
  • 1/2 cup prechopped red onion
  • 1/4 cup fresh mint leaves, finely chopped
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 2 fresh lemongrass stalks, trimmed and thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced

Procedure:

  1. Bring 1/4 cup water to a simmer in a large skillet. Add scallops to pan; cover and cook 3 minutes or until done. Remove scallops from pan with a slotted spoon; pat scallops dry with paper towels. Place scallops in a large bowl. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.
  2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
  3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.

Spicy Thai Coconut Chicken Soup Recipe

Spicy Thai Coconut Chicken Soup Recipe

Spicy Thai Coconut Chicken Soup

Total Time: 30 Minutes
Servings: 4 (serving size: about 1 1/3 cups)

Ingredients:

  • 2 teaspoons canola oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1 1/4 cups light coconut milk
  • 4 teaspoons fish sauce
  • 1 tablespoon sugar
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 1/2 cup green onion strips
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Procedure:

  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
  2. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.
  3. Discard lemongrass. Top with onions, cilantro, and juice. Serve.

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry

Prep Time: 10 Minutes
Cooking Time:10 Minutes
Servings: 4 (serving size: 1 cup stir-fry)

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Cooking spray
  • 1 (12-oz) top-round sirloin steak, thinly sliced crosswise
  • 2 teaspoons vegetable oil
  • 8 ounces snap peas, trimmed
  • 1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/2 cup small mint leaves

Procedure:

  1. Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
  2. Heat a large, heavy skillet (such as cast iron) over high heat; lightly coat with cooking spray. Working in batches, if necessary, add steak to hot skillet in single layer; cook, without turning, until browned on 1 side and almost fully cooked (1-2 minutes). Transfer to a plate.
  3. Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeño, peanuts, reserved beef (with juices), and reserved sauce to pan; cook until beef is done (about 1 minute). Toss with mint. Serve over brown rice, if desired.

Fiery Thai Noodle Bowl with Crispy Chicken Thighs Recipe

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 4 (4-ounce) skin-on, boneless chicken thighs
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 4 ounces uncooked rice vermicelli
  • 1 1/2 cups cilantro stems (about 1 bunch)
  • 1/4 cup no-salt-added chicken stock (such as Swanson)
  • 1/4 cup water
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves
  • 2 fresh Thai chiles
  • 1 1/4 cups chopped yellow squash (about 1 medium)
  • 6 ounces baby bok choy, halved and sliced
  • 1 tablespoon lower-sodium soy sauce
  • 8 lime wedges

Procedure:

  1. Preheat oven to 425°.
  2.  Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down.
  3. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm.
  4. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.
  5. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.
  6. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce.
  7. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

Thai Red Curry Beef Recipe

Thai Red Curry Beef Recipe

Thai Red Curry Beef

Servings: 8 (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)

Ingredients:

  • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2.  Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3.  Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

Thai Shrimp Cakes Recipe

Thai Shrimp Cakes Recipe

Thai Shrimp Cakes

Servings: Total Time: 25 Minutes

Ingredients:

  • 2/3 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup minced unsweetened dried coconut, divided
  • 2 tablespoons minced green onions
  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons fish sauce
  • 2 teaspoons Sriracha (hot chile sauce)
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon lime juice
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 8 ounces peeled and deveined shrimp, chopped
  • 1 tablespoon olive oil
  • 1 lime, quartered

Procedure:

  1. Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
  2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.

Spicy Thai Lobster Soup Recipe

Spicy Thai Lobster Soup Recipe

Spicy Thai Lobster Soup

Servings: 4 servings

Ingredients:

  • 2 lobster tails, cooked
  • 1 tablespoon vegetable oil
  • 1 to 1 1/2 tablespoons Asian Blend
  • 4 cups fish or chicken broth
  • 1 tablespoon grated lime rind
  • 1/3 cup uncooked long-grain rice
  • 1 cup unsweetened coconut milk
  • 6 large mushrooms, sliced
  • 2 green onions, chopped
  • 1 thai or bird chile, halved
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Garnishes: fresh cilantro, lime wedge

Procedure:

  • Remove lobster meat from shell; slice and set aside.
  • Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
  • Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
  • 3/4 pound peeled and deveined shrimp may be substituted for lobster.

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles

Cooking Time: 9 Minutes Prep Time:9 Minutes
Servings: 4 (serving size: 1 3/4 cups)

Ingredients:

  • 1 (8-ounce) package uncooked linguine
  • 1 (8-ounce) package fresh sugar snap peas
  • 2 tablespoons peanut oil
  • 2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon fresh lime juice or rice wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove, crushed
  • 1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
  • 1/3 cup chopped fresh cilantro

Procedure:

  1. Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
  2. Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.