Taste.Of.Thai.Rice.Noodle.Dishes.Recipes.pdf
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Pobierz
Drunken Noodles
A traditional remedy for a hangover!
Ginger Chicken with Honey and Rice Noodles
Ginger Rice Noodles with Broccoli and Basil
Noodle and Vegetable Stuffed Eggplant
Pad Thai
Peanut Coconut Rice Noodles with Vegetables
This dish goes great with a roast pork or grilled meats, chicken
or fish.
Rice Noodles with Sesame Basil Pesto
Some days you can have it all. This recipe is easy, fast, low-fat
and vegan.
Plus
, it's great whether served hot or cold.
Sweet and Sour Eggplant over Rice Noodles
Drunken Noodles
Directions:
1
Soak noodles according to directions for
stir-fry.
2
In a large skillet or wok heat oil. Add
garlic and brown lightly. Add onions,
tomatoes, red bell pepper and green
beans; stir-fry lightly 1-2 minutes.
3
Add drained Rice Noodles, stir to
combine. Add lime juice, Garlic Chili
Pepper Sauce, soy sauce, brown sugar
and salt stirring continuously until noodles
are firm but tender (al dente). Serve and
enjoy.
More recipes at: www.atasteofthai.com
Spicy and hot, these noodles are
supposedly the Thai sure-cure for a
hangover.
Yield:
4 servings
Time:
20 minutes
Ingredients:
Find us
in the
Asian Aisle
1/2 box ( 8 oz / 227 g )
Wide Rice
Noodles
4 Tbsp vegetable oil
3 Tbsp chopped garlic
2 small onions, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 cups cleaned and cut green beans
Juice of one lime
1/4 cup
Garlic Chili Pepper Sauce
1/3 cup soy sauce
1/2 cup brown sugar
1 tsp salt
Equipment:
Large non-stick skillet
Ginger Chicken with Honey
and Rice Noodles
Directions:
1
Soak Rice Noodles according to
package for sauté.
2
In a large nonstick skillet or wok, heat
oil over medium heat.
3
Add onion, ginger, garlic and red bell
pepper. Stir fry for 3 - 4 minutes.
4
Add chicken and mushrooms. Continue
to stirfry until the chicken is no longer
pink and almost cooked through.
5
Stir in the soy sauce, honey and Fish
Sauce. Cook for 1 minute.
6
Add drained Rice Noodles and scallions,
tossing and turning constantly until the
Rice Noodles are firm yet tender and all
ingredients are well incorporated.
7
Toss with fresh lime juice. Serve
immediately.
More recipes at: www.atasteofthai.com
Yield:
4 Servings
Ingredients:
Find us
in the
Asian Aisle
1/2 box ( 8 oz / 227 g )
Rice Noodles
,
any width
2 Tbsp vegetable oil
1 large onion, cut into crescents
1 Tbsp finely minced ginger
3 large cloves garlic, finely minced
1 red bell pepper, julienned
1 10 oz ( 280 g ) package mushrooms of
choice, quartered
1 lb ( 454 g ) boneless skinless chicken
breast, sliced into thin diagonals
1/4 cup soy sauce
1/2 cup honey
2 tsp
Fish Sauce
1 bunch bunch scallions (green onionns)
cut into 2" diagonals
2 Tbsp lime juice, freshly squeezed
Ginger Rice Noodles with
Broccoli and Basil
Directions:
1
Soak Rice Noodles according to
package for sauté.
2
In wok or skillet, heat oil over medium
high heat.
3
Add broccoli. Stir fry 2 minutes.
4
Add garlic and ginger. Stir fry for 30
seconds.
5
Add water, lime juice, Garlic Chili
Pepper Sauce, sugar, salt and drained
Rice Noodles.
6
Cook two minutes, stirring constantly.
7
Add basil, bean sprouts and peanuts.
Mix all together well.
8
Serve hot.
More recipes at: www.atasteofthai.com
Yield:
2 Servings
Ingredients:
Find us
in the
Asian Aisle
1/4 box
Rice Noodles
2 Tbsp peanut oil
1/2 lb broccoli florets
2 Tbsp chopped garlic
2 Tbsp chopped fresh ginger
1/4 cup water
3 Tbsp lime juice
3 Tbsp
Garlic Chili Pepper Sauce
2 tsp sugar
1/2 Tbsp fresh basil
3 Tbsp chopped fresh basil
2 cups bean sprouts
1/4 cup chopped peanuts
Noodle and Vegetable
Stuffed Eggplant
Directions:
1
Preheat oven to 375°F (190°C).
2
Soak Rice Noodles according to box for
sauté.
3
Cut eggplant in half lengthwise.
Remove pulp, leaving about 1/4 inch thick
shell. Rough chop the pulp and set aside.
4
In a large nonstick skillet, heat olive oil
over medium heat. Sauté eggplant pulp,
onion and garlic 2 to 3 minutes or until
almost soft. Add red bell pepper, green
bell pepper, yellow squash and sauté 2 - 3
minutes more.
5
Stir in the diced tomatoes, salt, pepper,
basil and oregano and mix together well.
Simmer for 5 minutes more. Turn off heat.
Yield:
6 Servings
Ingredients:
Find us
in the
Asian Aisle
6
Add drained Rice Noodles to the
vegetables, tossing well until all is well
incorporated. Transfer to a large bowl.
7
Mix in parmesan and chopped parsley.
8
Lightly oil the outside bottom of the
eggplants and place eggplant halves in
size appropriate baking dish open side up.
Stuff with the Rice Noodles/vegetable
mixture.
9
Bake for 25 - 35 minutes, until the
eggplant shell is soft enough to eat.
Serve.
More recipes at: www.atasteofthai.com
1/2 box ( 8 oz / 227 g )
Rice Noodles
3 small eggplants, about 1 lb ( 454 g )
each
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, finely minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow squash, seeded and chopped
1 15 oz ( 454 ml ) can diced tomatoes
1 tsp salt
1/2 tsp cracked black pepper
1 Tbsp dried basil
2 tsp dried oregano
1/3 cup parmesan cheese
1/2 cup medium fine chopped Italian
parsley
Plik z chomika:
dj.mysta
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