Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes. I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. Well, I have a variety of comfort foods…
Tag: THAI RECIPES
When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just…
My family loves pizza, and this one sure is completely different take on a pizza.
Pizza comes in many shapes and forms, and everyone has their favorite. To my surprise, my family asks more and more for hummus pizza. You can add any topping that you desire, but I tried this one and we liked it.
So, I used Thai Coconut Curry from HOPE, which a bit spicy and most definitely delicious hummus. Also, I used Vegetarian sausages by Field Roast and roasted butternut squash.
We love cheese very much, so I added a bit of cheese by Daiya to make this pizza complete.
I try to serve meatless meals at least twice a week, and this pizza as well one that I made a couple of weeks ago “Vegetable Hummus Pizza“, will be served often, especially over weekends.
Vegetarian sausages by Field Roast was a total surprise. I wouldn’t even believe in a million years how much it tastes like a real sausage. I used Mexican Chipotle, and it gave me that extra kick of heat to every bite. Perfection!
As you can tell, this pizza is completely vegan!
If you wish to use regular cheese, you are more than welcome.
I was not endorsed by any of these companies, so this is not a sponsored post. However, I received Hope hummus to try.
By the way,
Mozzarella Style Shreds by “Daiya”
Dairy-free Mozzarella Style Shreds melt, ooze, bubble, and stretch — just like regular mozzarella cheese. These delicious Shreds are an ideal cheese alternative for pizzas, pasta and more.
Thai Hummus Pizza with Butternut Squash and Vegetarian Sausages
- 1 Pizza Dough 1 Lbs.
- 1/4 Butternut Squash sliced (more if you wish) + Olive Oil+ Salt, etc.
- 1 tablespoon Thai Coconut Curry Hummus
- 2 links Vegetarian Sausages sliced
- 1 cup Cheese
- Make dough or use store-bought.
- Preheat oven to 375F.
- Peel and slice about 1/4 of the Butternut squash, slice into thin slices. Place on the baking sheet and season it with salt, ground black pepper, dried parsley and a drizzle of olive oil. Roast for 15 minutes in preheated oven.
- Roll the dough into the shape that you desire, I used a rectangular baking pan, lined with a sheet of parchment paper.
- Place the dough in the baking pan and stretch all the way the end of the pan.
- Add about 1 tablespoon of Thai Coconut Curry Hummus, and spread it evenly.
- Place bit of cheese on the bottom, then add roasted butternut squash slices, then add sliced vegetarian sausages.
- Heat the oven to 400F.
- Bake for 15 to 18 minutes, or until the cheese is completely melted and the crust looks golden. Serve hot, and preferably with salad!
You may use other toppings.
I began to write this post in the middle of the week, and, of course, got distracted. I got distracted by making videos, testing recipes, and editing. Uploading a video took literally forever. It was definitely time for a simple lunch, and I had a…
There are days when you not only crave comfort food, but you need it in your system to keep going through the day. I had not only a day but whole week of feeling blue that I needed constant comfort. Even though I was not…
Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.
Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai C
I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.
Chicken Noodle Stir Fry
- 1 Lb Chicken Breast thinly sliced
- 1 tablespoon Soy sauce light
- 2 teaspoons Cornstarch or flour
- 1/2 cup Chicken stock
- 1 tablespoon Thai fish Sauce
- 3 oz Garlic Chives or few scallions chopped
- 2 tablespoons peanut oil read notes
- 3/4 inch galangal or fresh ginger chopped
- 1-2 tablespoons red curry paste or you may use green as a substitute
- 1/2 cup dry unsalted roasted peanuts coarsely chopped
- Juice of Half Lime
- chives or green part of scallions
- More Peanuts
- Red chili peppers
- Slice the chicken breast into 1 1/2 x1/2 inchÃâ strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
- Combine the stock, fish sauce, trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
- Cook the noodles according to the package. Egg noodles would be great (read notes). Drain andâ return to the pan; toss with 1 tablespoon of oil.
- Heat the wok or frying pan over high heat, then useâ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
- Add chopped ginger and curry paste, stir fry for an additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
- Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro. Serve immediately!
If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand. Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it is Japanese noodle but it was really good with both.
You can use Rice if you wish too. Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.
Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it is up to your preferences and budget, you will not go wrong either way.
Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour. If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course.
However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.
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Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners…
Getting healthier, more fit and energetic before my upcoming birthday. I usually never stick to my New Year Resolutions, most people I think do not but I wanted to change my sleeping habits, and I actually did. Just to mention a few changes, going in…
I am feeling great about this series and to have you virtually over for Tuesday Dinners with moi. I was looking into dinner ideas, and what I could share next that I’ve not shared yet on my blog… and then a Thai recipe came to my mind! With your positive response a few weeks ago about green chicken curry, I was pretty confident that this could be to go recipe for your next dinner.
Thai Beef Stir-Fry over Brown Rice
- 2 tsp. Sesame Chili Oil (but you can also use Peanut oil)
- 2 cups Lean Beef chopped into a small chunks
- 1/3 cup Coriander/Cilantro finely chopped
- 1/2 tsp. White peppercorns
- Sea Salt to taste
- 1/4 tsp. Sugar
- Finley grated Lemon rind from 1/2 lemon or you can use lime instead
- Juice from 1/2 lemon
- 1 tsp. Fresh Ginger finely chopped
- 2 garlic cloves finely chopped
- 1 smaller Green Bell Pepper
- 2 Spring Onions (white and green parts separated than white halved lengthwise and you can slice all into 3/4 inch pieces.)
- 3 Tbs. Peanuts roughly chopped (unsalted would ideal)
- 3 Tbs. Vegetable Broth
- 1 tsp. Fish oil or to taste
Brown Rice, cook according to the package!
Garnish: More lemon rind, green onion, and watercress
- Chop the beef into smaller chunks (bite size pieces), grate the lemon, slice the green onions, bell pepper, and ginger. Chop the peanuts and garlic.
- Not that you finished, chopping and slicing prepare the meat.
- Take a meat hammer and flatten the meat just a bit; place it in a bowl and put the bowl, salt, cilantro, lemon rind, white peppercorn, and sugar; Coat each piece the beef slice; Let it marinate for the next 10 minutes.
- After 10 minutes heat your pan or a wok on a high and pour a little bit of oil (1 tsp.).
- Add marinated meat along with the marinade, and stir-fry until meat is not red/pink anymore.
- Transfer the meat into the clean bowl with all the juices that came out; Wipe the pan or wok with a paper towel.
- Heat the pan (wok) again on a medium high temperature and add remaining oil (1 tsp.).
- Add ginger and garlic and stir-fry for a few seconds, and add the white part of the green onions, & bell peppers; Stir-Fry for a minute.
- Add peanuts, watercress, a pinch of salt and put back in the pan (wok) beef chunks with the juices; Stir fry for an additional minute.
- Now increase the heat and add vegetable stock, lemon juice, fish sauce, and green part of the scallions (green onions); stir-fry for just a 20 seconds to heat through the meat.
- Cook the Rice according to the package, always use a bit of salt in a water while cooking the rice + oil.
- Drain and wash.
- Serve the beef stir-fry immediately with a rice and you can add more green onions on top as well as some lemon rind.
I got a new cookbook for mother’s day, a gift from myself. It is “Cooking school-Thai Cuisine”. I love Japanese, Korean and Chinese dishes but have to tell you that I also enjoy occasional Thai extraordinary food as well. With that being said, I wanted to…