| Dish Name |
Comments |
A Taste of Thailand
Submitted by Chef |
Serves 6. [PER SERVING: Calories 165; Cholesterol 0 mg; Fat - Total 4.56 g; Saturated Fat 0.763 g; Sodium 217 mg]
|
About Thai Ingredients
Submitted by Chef |
Thai cuisine recipe |
Almost Thai Chicken Wings
Submitted by Chef |
Thai cuisine recipe |
BAYSWATER BRASSERIE SEARED SEA SCALLOPS IN LIME BROTH
Submitted by Chef |
Thai cuisine recipe |
Chicken Sate
Submitted by Chef |
Thai cuisine recipe |
Devilled Crab in Tomatoes
Submitted by Chef |
Thai cuisine recipe |
Dom Yam Gung (Thai Shrimp Soup)
Submitted by Chef |
Thai cuisine recipe |
Fish in Thai Curry Sauce
Submitted by Chef |
Mahi Mahi or Halibut in a mildly spicy Thai sauce. |
HOT THAI SALAD
Submitted by Chef |
Thai cuisine recipe |
Pad Thai
Submitted by Chef |
Squeeze lime on pad thai. |
Pad Thai (from a box)
Submitted by Chef |
Thai cuisine recipe |
Phad Thai (Chiang Mai)
Submitted by Chef |
Phad Thai is the closest thing to a national dish, and you can find it in tiny street stalls or the nicest restaurants.
You can combine any number of vegetables in Phad Thai, and traditionally, once it is served, diners season it to taste with chili powder, chili in vinegar, sugar, and fish sauce. |
Piquant Thai Dipping Sauce
Submitted by Chef |
Nutritional analysis per serving: 33.1 calories; trace grams total fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium. |
Red Thai Curry Paste
Submitted by Chef |
Thai cuisine recipe |
Spicy Peanut Sauce for Satay
Submitted by Chef |
Thai cuisine recipe |
SPICY THAI PIZZA
Submitted by Chef |
Each serving provides:
* 543 calories
* 24.2 g. protein
* 35.8 g. fat
* 36.2 g. carbohydrate
* 5.3 g. dietary fiber
* 59 mg. cholesterol
* 694 mg. sodium |
SPICY THAI SALAD
Submitted by Chef |
Thai cuisine recipe |
Spicy Thai Shrimp
Submitted by Chef |
Spicy, flavorful shrimp served over rice. |
Sticky Thai Chicken
Submitted by Chef |
Thai cuisine recipe |
STUFFED PEPPERS -- THAI STYLE
Submitted by Chef |
Thai cuisine recipe |
THAI BBQ CHICKEN APPETIZERS
Submitted by Chef |
Thai cuisine recipe |
Thai Beef Salad
Submitted by Chef |
Thai cuisine recipe |
Thai Chicken
Submitted by Chef |
Thai cuisine recipe |
Thai Chicken Balls
Submitted by Chef |
Thai cuisine recipe |
Thai Chicken in Red Curry & Coconut
Submitted by Chef |
Garnish with coriander
Serve with rice or thin noodles
Serves 4 - 6 depending on what else is served |
Thai Chicken Sate
Submitted by Chef |
Serve hot with the Spicy Peanut Sauce. |
Thai Chicken with Rice
Submitted by Chef |
Thai cuisine recipe |
Thai Cucumber Salad
Submitted by Chef |
Thai cuisine recipe |
Thai Green Curry
Submitted by Chef |
Thai cuisine recipe |
Thai green curry chicken with basil
Submitted by Chef |
Garnish with remaining basil leaves. Serve hot with rice.
Makes 4 to 6 servings. |
Thai green curry paste (Chiang Mai)
Submitted by Chef |
Thai cuisine recipe |
Thai green curry with chicken (Chiang Mai)
Submitted by Chef |
Thai cuisine recipe |
Thai Marinade
Submitted by Chef |
Thai cuisine recipe |
Thai Meatballs
Submitted by Chef |
Thai cuisine recipe |
Thai Noodles w. Peanut Sauce
Submitted by Chef |
Suggestion: substitute chicken for shrimp. |
Thai panaeng curry (Chiang Mai)
Submitted by Chef |
Thai cuisine recipe |
Thai panaeng curry paste (Chiang Mai)
Submitted by Chef |
NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included).
Refrigerate or freeze. (Refrigerated, it can last five months.)
|
Thai Peanut Pasta
Submitted by Chef |
Something different to try... |
Thai Peanut Sauce
Submitted by Chef |
Thai cuisine recipe |
Thai Pork Chops
Submitted by Chef |
Thai cuisine recipe |
Thai Red Curry Dragon Fly Noodles
Submitted by Chef |
Thai cuisine recipe |
Thai red curry paste
Submitted by Chef |
Thai cuisine recipe |
Thai red curry with chicken
Submitted by Chef |
Thai cuisine recipe |
Thai shrimp curry
Submitted by Chef |
Thai cuisine recipe |
THAI SHRIMP WITH ASPARAGUS
Submitted by Chef |
Thai cuisine recipe |
Thai Shrimp-Chicken Soup
Submitted by Chef |
Serve in bowls over or with rice. Serves 6. |
Thai spicy glass noodle salad (Chiang Mai)
Submitted by Chef |
Thai cuisine recipe |
Thai spring rolls (Chiang Mai)
Submitted by Chef |
This makes 6 spring rolls |
Thai stir-fried vegetables (Chiang Mai)
Submitted by Chef |
Note: A Vietnamese/Asian grocery will have Chinese flowering cabbage, tapioca flour, white soy sauce (which isn't white), oyster sauce, and other odd ingredients.
Other Note: You can use any veggies. Prep everything first. Helps to steam/nuke carrots first.
Style note: When adding veggies, slide them down the wok from your side. Prevents splashing. |
Thai sweet & sour dipping sauce
Submitted by Chef |
Thai cuisine recipe |
Thai Tea
Submitted by Chef |
Thai cuisine recipe |
Thai Tenderloin Salad
Submitted by Chef |
Thai cuisine recipe |
THAI TURKEY
Submitted by Chef |
Thai cuisine recipe |
THAI TURKEY BITES
Submitted by Chef |
Thai cuisine recipe |
Thai Vegetarian Noodles
Submitted by Chef |
Thai cuisine recipe |
Thai-Style Marinade
Submitted by Chef |
Thai cuisine recipe |
Thai-style Tomato and Shrimp Salad
Submitted by Chef |
Thai cuisine recipe |
THAI-STYLE, SPICY EGGPLANT-MUSHROOM SAUCE
Submitted by Chef |
Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce's base. How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling.
Note2: If you wanted to be more authentic you could try adding some coconut extract. |
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