Drunken Noodles (Pad Kee Mao)

 https://www.recipetineats.com/wprm_print/22399

Great initial try at this recipe.  Great Wall had noodles as wide as 10 mm, not quite as wide as in Thai restaurants.  But the taste was excellent.  Will try with tofu.  Can use more spice.  Maybe we had the wrong chile peppers.  Prep all the ingredients beforehand - once you start cooking, they are all added within minutes.  

Drunken Noodles (Pad Kee Mao)

Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)

Prep Time10minutes mins

Cook Time6minutes mins

Total Time16minutes mins

Course: Noodles, Stir Fries

Cuisine: Thai

Keyword: drunken noodles, pad kee mao

 

Servings: 2 -3

 

Calories: 454cal

Author: Nagi | RecipeTin Eats

Ingredients

Noodles

• 7 oz /200g dried rice noodles , wide (Note 1)

Stir Fry

• 2 tbsp oil (peanut, vegetable or canola)
• 3 large cloves of garlic , minced
• 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
• 1/2 onion , sliced
• Added 1 green bell pepper and 1 red bell pepper 
• Add even more veggies.
• 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
• 2 tsp fish sauce (or soy sauce)
• 2 green onions , cut into 3cm/2" pieces
• 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

Sauce

• 3 tbsp oyster sauce (get vegan style at Great Wall)
• 1 1/2 tbsp light soy sauce (Note 4)
• 1 1/2 tbsp dark soy sauce (Note 4)
• 2 tsp sugar
• 1 tbsp water

Instructions

• Prepare noodles per packet directions.
• Mix Sauce in a small bowl.
• Heat oil in wok or large heavy based skillet over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add onion, cook for 1 minute. 
• Add chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Notes

1. Wide rice noodles - use wide ones and prepare per packet. I use ones labelled as "Pad Thai" rice noodles (see in post, here it is at Woolworths). Fine to use thinner ones if you can't find wide ones.

2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.

3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).

Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)

4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it). 

Can also sub the dark soy with more light soy.

DO NOT use all dark soy sauce - will be far too strong.

5. Nutrition per serving, assuming 3 servings.

Nutrition

Serving: 197g | Calories: 454cal | Carbohydrates: 58.6g | Protein: 22.9g | Fat: 14.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 12.4g | Cholesterol: 79mg | Sodium: 223mg | Fiber: 1.5g | Sugar: 2.7g

Thai Crunch Salad in peanut dressing

From onceuponachef: 

https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html?utm_source=convertkit&utm_medium=email&utm_campaign=Pesto+Pasta+Salad%2C+Creamy+Cucumber+Salad%2C+Thai+Crunch+Salad%20-%208899194#tabrecipe 

Great cold dish to go with BBQ or anything else.  Can use the small Bullet attachment to blend the sauce.  Add it to the salad just a little while before serving, although I didn't mind it being moist/mushy the next day.  Also added some peanuts after it was all mixed.

Thai Crunch Salad with Peanut Dressing

METRIC  CUP MEASURES

By Jennifer Segal

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.

Servings: 4   (I'd say 6+)

Total Time: 30 Minutes

INGREDIENTS

FOR THE THAI PEANUT DRESSING

• ¼ cup creamy peanut butter 
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2½ tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes (usually I cut back on these, but this amount worked well for this recipe)
• 2 tablespoons fresh cilantro leaves

FOR THE SALAD

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 English cucumber, halved lengthwise, seeded and thinly sliced 
• 1 cup cooked and shelled edamame (can defrost frozen shelled ones)
• 2 medium scallions, thinly sliced
• ½ cup loosely packed chopped fresh cilantro
• (Optional - add peanuts after salad is dressed)

INSTRUCTIONS

1. For the dressing, combine all of the ingredients except for the cilantro in a blender (Bullet works well) and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

NUTRITION INFORMATION

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• Per serving (4 servings)
• Serving size:Approximately 2 cups
• Calories:282
• Fat:18 g
• Saturated fat:2 g
• Carbohydrates:28 g
• Sugar:17 g
• Fiber:6 g
• Protein:7g
• Sodium:505 mg
• Cholesterol:0 mg

Thai Sweet Potato and Carrot Soup - KindSoups

 Thai Sweet Potato and Carrot Soup - KindSoups 

Led by Denise Schleckser 1/30/2021

Very mildly spicy even with less coconut milk than in the recipe, light taste of peanuts.  Rich enough to be a meal with a salad or other side.  It helps to try to dissolve the PB in heated broth.  An immersion blender changes the soup to a smooth thick soup.  

INGREDIENTS: 

3 T  canola oil 

6 cups chopped yellow onion (about 6 medium onions)

6 cloves garlic, minced

3 T minced fresh ginger ( would grate - ended up with bits of ginger) 

6 tablespoons red curry paste

6 cups (48 oz.) low-sodium chicken or vegetable broth

3 cans (approx. 14 oz.) coconut milk (used 2 cans lite coconut milk)

3/4 cup almond butter or peanut butter (used peanut butter) 

9 cups diced peeled carrots (approx. 3 lbs)

9 cups diced peeled sweet potatoes (approx. 3 lbs)

1-1/2 teaspoons salt, plus more to taste  (used 1.5 tsp)

Freshly ground black pepper  (generous grind, several rounds around the soup)

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)  (didn't use but would add to it, I think)

Toppings: Minced fresh cilantro, Fresh lime juice

 DIRECTIONS: 

1. In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent. Stir in the curry paste.
2. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining broth. Stir until combined.
3. Bring the soup to a low boil over medium-high heat and reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
4. Using an immersion blender, blend until soup is smooth. If you don’t have an immersion blender, you can process the soup in batches in a regular blender or food processor. If soup is too thick, thin with water or broth.
5. Taste, and season with salt and black pepper. If you like more spice, add a pinch of cayenne pepper, and blend again. Ladle the soup into bowls and top with minced cilantro and a squeeze of lime juice.

Yield: 12 servings

From Forks over Knives  https://www.forksoverknives.com/recipes/vegan-soups-stews/thai-spring-noodle-soup/?

utm_source=Klaviyo&utm_medium=newsletter&utm_content=Thai%20Vegetable%20Noodle%20Soup&utm_campaign=1.2.2020%20Our%20Most%20Shared%20New%20Recipes%20from%202020%20%28Ub6XP4%29&_ke=eyJrbF9jb21wYW55X2lkIjogIktDSE5FYSIsICJrbF9lbWFpbCI6ICJtanNzbWRAeWFob28uY29tIn0%3D 

Thai Vegetable Noodle Soup 

(548)

• PREP-TIME: 20 MINUTES / READY IN: 25 MINUTES
• MAKES 6 CUPS
• PRINT/SAVE RECIPE

  This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

  By Darshana Thacker, Feb 20, 2020

  ADD TO MEAL PLANNER

2.4K

INGREDIENTS

• ½ cup thinly sliced scallions (green onions)
• 2 tablespoons Thai Spice Blend
• 4 cups low-sodium vegetable stock or water
• 1 cup 1-inch pieces green beans
• 1 cup thinly sliced carrots
• 4 oz. dry brown rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup 1-inch broccoli and/or cauliflower florets
• 1 baby bok choy, cut into 1-inch pieces
• 1 cup unsweetened, unflavored plant milk
• 3 tablespoons lime juice
• ⅛ teaspoon sea salt
• 4 to 6 fresh basil leaves, torn into pieces

INSTRUCTIONS

1. In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

THAI SPICE BLEND:Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water. By Darshana Thacker, Feb 14, 2020

294

INGREDIENTS

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon dried basil
• 2 teaspoons dried lemon zest
• 2 teaspoons dried lemongrass or lemon zest
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground white or black pepper

INSTRUCTIONS

1. In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.