delicious and intriguing. prep time does not include marination time, so allow time for that.
this is one of rachael ray's recipes that i got off of the food network website. they're really incredible! talk about flavor! it's from her 30 minute meals show. however, this took me about 35 minutes to make (with the sesame noodles that she made with
my favorite low-fat recipe creators, janet & greta podelski, dreamed up this thai fettucine dish while sitting under an old oak tree in orlando.
a friend gave me some sample curry pastes from the company blue elephant:royal thai cuisine, and oh joy, they have recipes on the back! this one uses the red curry paste (hot), the description reads "fried and combined with coconut cream, this aromatic p
this is my mom's specialty. i hated it as a little kid, but now i adore it and make it often. it was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying
i got this of the sunrise morning show. so easy and so different and delicious. the family loves them. i must admit i did serve them with sweet chilli sauce!!!
surin, a thai restaurant with 3 locations in alabama, makes this really really good coconut soup. i found a recipe on yahoo! answers in response to someone's inquiry about the soup. give it a whirl!
a recipe i found on about.com for thai recipes that sounds so good and i am posting it for zwt. here is what is stated about the rice: "this sticky rice recipe is simple to make and oh so delicious! a meal unto itself, this thai sticky rice with pork &
received in email from herbivoracious.com. can't wait to try it out! created by michael natkin. link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html
yummy mini thai fish muffins that tast great! i serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. so easy to make......
from the food section of the kansas city star. this is really good. the only sauce i could find at my grocery store was thai garlic-chili sauce, which is really good. and i don't toast the almonds. sigh. i'm a lazy chef. this goes well with thai swe
this originally came from a weight watchers cookbook and i adapted it slightly for a chili cookoff at work. it ended up as a finalist and was voted "most memorable". i really enjoyed the flavor and it is very quick to put together, which is even better! 4
this is a very good dipping sauce. i learned it from a friend of mine who is hmong and grew up in thailand. you can dip almost any thing with it....chicken, stuffed chicken wings, eggrolls etc.
a simplistic recipe that is mild in nature , but is ready to be spiced up at the table. easy to roast in the oven, but can also be grilled outdoors. goes well with my recipe for (recipe #30195), which is fiery, yet very delicious!
this is a campbell's recipe with a few adjustments. it was a huge hit with my family!
i love thai food, but some thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. i can get a lot of weird stuff in my local supermarket, but general thai ingredients just do
found on pinterest and traced back to half baked harvest. i don't eat meat, but would serve this to my meateaters! i'm going to try the sauce with tempeh or tofu! these are great because you can totally make them in advance (even freeze them in the sauce
the recipe comes from "the best of sunset" and it's a delicious grilled thai style recipe. i usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. i serve this with don mauer's coconut rice.
i found this recipe at a local supermarket. my family loves this. it is wonderful served with jasmine rice and broccoli. for easy clean-up line baking sheet with foil.
this is from hot sour salty sweet, my favorite cookbook :) it's a culinary journey cookbook, which are the best reads!! the trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. this
this is the first peppery dish i made for my wife, and she really likes it.
the owners of our favorite thai restaurant decided to return to bangkok, before she left she very kindly shared her recipes with me.
i ordered this at my favorite thai restaurant and then went in search of the recipe that tasted most like it. here you go. i serve this on basmati rice. you can use either regular eggplant or the long thin asian eggplants. i think the restaurant used
this is my husband's all time favorite thai soup - but up until now, i haven't been able to recreate it at home. i've played around with several versions to come up with this one. the authentic ingredients make a huge difference - although you can use s
wanna know the secret? the reason my version of spicy pad thai has almost no calories (so you can eat the whole thing and not feel bad) is because the noodle have: zero calories, zero carbs, zero fat and zero sugar. how?! you may ask..... well, that's b
i toss in a handful of chopped peanuts and call this peanut chicken. serve with any grilled meat, chicken, fried tofu, or eggplant. if anybody has a substitute for the spice hunter thai seasoning, please share (this one includes sesame seeds, chile peppe
this is from cooking light magazine, the december 2002 issue. so far, this is the #1 recipe i've tried in my new crockpot! it isn't really exotic, but it is a little different from most of the crockpot recipes i've seen, and it's just very tasty. hope you
this is a bit different from the others sounds good and this has always been one of our favorite soups in thailand. fragrant, spicy and absolutely delicious thai chicken soup. i've eaten a bit of thai, and i think this comes very close. add noodles if yo
if you like soups as a main dish, this is a great one... hearty and filling. for a more traditional tom kha gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. but believe me, this soup is incredible as written. i
i use this recipe in my kitchen quite a bit now and it's a very popular choice.
delicious! could be used as an appetizer for a larger group. prep time does not include marinating time, so allow time for that.
crispy and delightful, always a treat to have with other thai courses. goes well with sweet and sour sauce or thai cucumber sauce (nam chim taeng kwa).
i got this great recipe out of fashion magazine. it is a great for a rainy autumn day.
this i have to make yet. found it at the importfood.com sight. a quote from them
this is one of my favorite dishes. i think the cabbage makes it. it's quite versatile; you can add any steamed or grilled vegetable, meat, poultry or seafood you like. it's a great choice if you have to cook for both vegetarians and non vegetarians at the
compliments of the website importfood.com which states: "the "massaman" indicates that the recipe is of a "musselman" or islamic origin. it probably owes something to early portuguese influences, and is similar in concept to the "sour and hot" goan-style
some of you might have tried this dessert in a thai restaurant.
versions of this salad appear on menus in many thai restaurants. very simple to make at home. from california home cooking. nice refreshing summer supper.
this is good. thai red rice is unmilled (like brown rice) and takes longer to cook than polished rice like jasmine. however, because the grains are slender, they cook more quickly than other unmilled rices and use less water. use a heavy-bottomed pot with
great for summertime grilling! has a tangy, spicy glaze that just makes meats and chicken mouth watering!
this is a delicious way to serve grilled chicken! it's perfect for those hot summer evenings when you want something light and easy. the chili sauce in the marinade is not too hot and even my children, who do not like spicy foods, love this chicken.
interesting veggie salads are always at the top of my list. i enjoy the tart, spicy, sweet contrast of thai flavors & this salad caught my eye. (by loves food loves to eat)
this was one of my favorite recipes from painter's tavern in ny state. i tracked down various versions and tested and retested until i found the taste that fit their version. thai inspired, not truly an authentic dish. this makes a lot of sauce - in fac
this is a version of the famous thai soup created by a close friend of mine in london. i haven't found any place that serves a better soup than this!
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