Category: East Indian/Thai

Zucchini Noodle (Zoodles) Pad Thai

Affirming that all of our followers in USA had a thankful Thanksgiving! For us Canadians, we celebrated Thanksgiving way back in October. Anyways, this is a great recipe using “zoodles” in a slightly more exotic way. Think you Asian food fans might enjoy it. I have included the nutrition info at the end of the recipe.

Zucchini Noodle Pad Thai

Ingredients

  • 2 medium zucchini
  • 2 Tablespoons (30 ml) olive oil (divided)
  • 1 pound (454 g) chicken breast, cut into small chunks
  • 2-3 large cloves garlic minced or crushed
  • 1 small red bell pepper seeded and sliced thin (I used yellow as I had no red)
  • 3-4 green onions sliced in 1-inch pieces
  • 1 large egg
  • 2 cups (480 ml) bean sprouts
  • 1/3 cup (50 g) roasted peanuts
  • chopped cilantro for garnish
  • lime wedges optional

Sauce

  • 2 tablespoons (30 ml) rice vinegar or distilled white vinegar
  • 2 tablespoons (30 ml) fish sauce (or more to taste)
  • 3 tablespoons (45 ml) ketchup
  • 1 teaspoon (5 ml) brown sugar (I used Sukrin Gold substitute)
  • ½ teaspoon (3 ml) cayenne pepper
  • 1 teaspoon (5 ml) chili garlic sauce or more to taste

1. Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.

2. Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.

3. Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

4. Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.

5. Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.

Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

6. Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.

7. Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.

Calories: 624kcal | Carbohydrates: 17g | Protein: 60g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 238mg | Sodium: 2149mg | Potassium: 1312mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1865IU | Vitamin C: 54.3mg | Calcium: 70mg | Iron: 2.5mg

https://bestrecipebox.com/zucchini-noodle-pad-thai-chicken/ 2/2

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Thai Cucumber Salad

Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.

This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!

I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.

Thai Cucumber Salad

Ingredients

  • 1/3 cup rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 red Thai chile pepper, finely chopped (optional)
  • 1 large cucumber, spiralized or sliced
  • 2 shallots, finely diced
  • 1/4 tsp red pepper flakes, or to taste

1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.

2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.

3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.

Zoodle Pad Thai

After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…

Zoodle Pad Thai

Yield: 4 servings

Ingredients

  • 4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer ( I used one larger one for two people)
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 green onions, sliced in 1-inch pieces
  • 2 eggs
  • ½ cup unsalted peanuts, chopped

Sauce

  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon paprika
  • 2 teaspoons sriracha sauce

Garnish

  • ¼ teaspoon red chili flakes
  • Bean sprouts
  • Peanuts
  • Lime wedge

Instructions

For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Butternut Squash Coconut Curry

Imagine my surprise at finding more butternut squash at our Favourite supermarket, Superama, here in Mexico. It is highly unusual, so much so that I bought all seven of them! They were hidden among the pumpkins which had just arrived. Those of you who live in northern climates will easily find these everywhere this time of year. Pinterest to the rescue with this recipe…

Butternut Squash Coconut Curry

Ingredients

  • 4 cups butternut squash, peeled, deseed and diced
  • 1-2 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 14-ounce can coconut milk
  • 1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
  • 1/4 teaspoon Cayenne pepper, optional
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons fresh cilantro leaves

Instructions

1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.

2. Cook until onion is soft, about 3 minutes.

3. Stir in curry powder, paprika and thyme. Cook for 1 minute.

4. Stir in squash, coconut milk, vegetable broth.

5. Bring to boil, Cover and reduce to a simmer on low heat.

6. Cook for 15 minutes until squash cubes are tender but not mushy

7. Stir in pepper, salt and cilantro.

Delicious served with rice.

Canadian Thanksgiving, Eh?

Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL

Look for these and other recipes in the GO box –

Good Eats Roasted Turkey or

Spice Rubbed Turkey or

Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)

Thai Style Chicken and Pumpkin Soup

Fragrant Fall Red Cabbage (side dish)

Pumpkin Crunch Cake (much better than pie!)

Happy Thanksgiving my friends!!

 

15 Minute Thai Basil Chicken

When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.

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15 MINUTE THAI BASIL CHICKEN

Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 red bell pepper, chopped
  • 8 ounces green beans
  • 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
  • 4 sliced shallots
  • 4 cloves garlic, minced
  • 4 minced Thai chilies, or to taste
  • 1 cup very thinly sliced fresh Thai basil leaves
  • Jasmine rice, to serve

Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.

Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.

Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.

Red Thai Roasted Cauliflower Steaks

We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe.  You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!

Red Thai Roasted Cauliflower Steaks

Ingredients

  • 1 whole cauliflower head
  • 1 Tbsp red curry paste
  • 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F
  2. Remove the leaves of the cauliflower and then wash
  3. Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
  4. Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
  5. Place your “steaks” on the pan
  6. Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
  7. Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
  8. Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
  9. After the 20 minutes, ip the “steaks” and add the small pieces
  10. Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!20190905_134246

Steamed Mussels in a Coconut Curry Broth

Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…

 

Mussels

STEAMED MUSSELS IN A COCONUT CURRY BROTH

INGREDIENTS:

  • 2.5 pounds mussels (I prefer Prince Edward Island mussels)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
  • 1/4 cup low-sodium chicken (or seafood) stock
  • 2 green onions, sliced

baguettes or bread for serving (or fries!) 

DIRECTIONS:

Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

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Green Mango Salad

Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.

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As always, my changes are shown in red.

Green Mango Salad

INGREDIENTS

2 large to 3 small green or under ripe mangoes, julienned

1 carrot, julienned (substitute 3 red radishes)

1/2 red onion, thinly sliced

1 red pepper, thinly sliced

1 cup each mint leaves and Thai basil

1 tbsp. sweet spicy chili sauce

1/4 cup lime juice

2 tbsp. sugar

1 tbsp. fish sauce, or to taste

3 tbsp. vegetable oil

Mint or Thai Basil, for garnish (optional)

PREPARATION

Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.

Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.

 

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.