I found this recipe at recipegoldmine and then adapted it slightly. We love pad thai. Especially with chicken AND shrimp! I did change the sauce recipe they had posted with one of my favorite combinations. I hope you enjoy!
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
This is a healthy recipe from Ellie Krieger. I like to use these as a "to-go" dinner option for those busy weeknights. Good for lunches, though, too! I usually use a store-bought rotisserie chicken, instead of the 4 cooked chicken breasts, to make this recipe super fast and easy. I sometimes use regular romaine lettuce if I dont' have napa cabbage leaves. This is a very flexible recipe.
This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!
A Williams-Sonoma recipe that is quick, delicious and has an Asian twist! I like to serve this with rice and a steamed veggie. This is a great method for any white fish, with or without the sauce. Enjoy. :)
This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!
This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup!
*For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*
From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure!
*Cook time includes 1 hour refrigeration time.*
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!
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