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Thai Cuisine Salad - Yahoo Recipe Search
YummlyVegan Pad Thai Salad With Pad Thai Noodles, Orange Juice, Peanut Butter, Tamari Sauce, Fresh Ginger, Extra Firm Tofu, Large Carrots, Zucchini, Scallions, Soy Bean Sprouts, Chopped Cilantro, Lime Juice, Coconut Sugar, Tamari Sauce, Red Pepper FlakesYummlyVegan Pad Thai Noodle Salad With Pad Thai Noodles, Orange Juice, Peanut Butter, Tamari Sauce, Fresh Ginger, Extra Firm Tofu, Large Carrots, Zucchini, Scallions, Soybean Sprouts, Chopped Cilantro, Lime Juice, Coconut Sugar, Tamari Sauce, Red Pepper FlakesFood.comThis is from Betty Crocker's International Cookbook. The fruit is tossed with a mild dressing, and it's intended as a side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known.Food52I love the Thai influence on food. Several years ago I took a Thai cooking course in Northampton when our local kitchen store expanded and featured guest chefs. More recently I was able to spend a month for work in Bangkok and also was able to explore its cuisine further. I have always enjoyed cooking with my Thai students. This recipe evolved when I was looking for a first course for a dinner for four. Along with a soup this could also make a nice light lunch. This works very well with sweet basil, but Thai or lemon basil also work. If you do not care to use fish sauce, you could substitute soy sauce. For variations to this recipe for crab or tuna in place of chicken, I would substitute celery for the Asian pear and leave out the almonds. Although you could use another variety of tomato, I love the color, flavor, size, and ease of handling of the Kumato. It showcases the basil well. A strong use of basil in the salad filling is very refreshing. Perfect for a first course.YummlyThis flavorful, fragrant curry is a hearty comfort food. It makes a great meal all year round, but it's particularly wonderful on chilly nights when you want to enjoy a hearty bowl of something steaming. Pork and vegetables make up the recipe's foundation, but the flavor is truly elevated by Asian-inspired flavors like red miso, fresh ginger, and curry. Serve it over sticky Japanese rice for a one-bowl meal, or accompany it with a fresh salad or pickled vegetables. ## Japanese Curry Roux This recipe calls for Japanese brick curry, which can typically be found at most grocery stores or specialty Asian grocery stores. It's very easy to use — simply add it to your dish for that delicious curry flavor. These bricks are available in a hot, medium, or mild options. ## Japanese Curry Vs Indian Or Thai Curry You may be curious to know how Japanese curry is different from Indian curry. This classic Japanese food is thicker and has a milder flavor than other types, and is often made with curry roux or a curry sauce mix, as mentioned above. Many Indian and Thai curries are made with coconut milk and curry powder and other spices, instead of a curry brick. Many Japanese curries occasionally incorporate other ingredients such as Worcestershire sauce, soy sauce, or tomato paste to deepen the flavor, but you can always opt to omit them, as this recipe suggests. ## Variations _Bread your pork:_ Breaded pork cutlets with curry sauce is very popular among Japanese cuisine. To try this option, coat your pork in panko breadcrumbs and fry it, before slathering in curry sauce and combining with the vegetables. _Serve over noodles instead of rice:_ If you don't like rice, you can top udon noodles, soba noodles, or rice noodles with your curry. Add a splash of soy sauce to for a bit of umami flavor to your bowl. _Use chicken breasts, steak or seafood instead of pork:_ Instead of pork, feel free to try a different type of protein, or even use vegetables like butternut squash or sweet potatoes. Just be sure to chop whatever protein or vegetables you use into bite-sized pieces. ## Make-Ahead Meal The total time to make this Japanese-style curry is less than an hour, making it easy to put together any night of the week. You can also choose to meal prep this dish over the weekend, and enjoy it all week long. The curry can be refrigerated for up to five days or frozen for up to three months.Food52While I love being here in Mazatlán, one of the things I really miss about New York is the access to global cuisines, and especially East Asian foods, like Thai, Chinese, and Vietnamese cuisines. I love those flavors so much, not least because they usually involve sweet-heat combinations, with an incredible brightness that often comes from lime juice, orange juice, or another kind of citrus. Particularly, I'm longing for a dish from this restaurant in Hell's Kitchen called Wondee Siam. They make this crispy duck salad that I've been eating for probably about 15 years. It's this duck that's been fried—almost like chicharrón—paired with pineapple, onions, Thai chiles, lime juice, and fish sauce. I've been missing the dish so much that I've recreated it here. The sweet and heat come from a few elements of this dish: While the pineapple adds quite a bit of sweetness, if your pineapples aren't quite as sweet as the kind I find here in Mexico, some added palm sugar will help dial up that flavor. As for the heat, I use green chiles de árbol here, which have a very spicy and almost grassy flavor. We also get some heat from red onion (soaked in salted water to pull out some of the raw, harsh flavor), and a bit of tartness from Granny Smith apple. As for the protein itself, though the original dish from Wondee Siam calls for duck, I wasn't able to find that in Mazatlán and used a rotisserie chicken instead. (I grilled myself, but you can buy a prepared rotisserie chicken from the store.) We'll shred the tender meat and toss it with our bright and fresh salad dressing. And to get that crispiness that I love so much about Wondee Siam's version, we'll pan-fry the chicken skin to sprinkle over the top of everything.Taste of HomeThai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, PennsylvaniaYummlyFresh and vibrant flavors of the Orient combine with the down-home spices from Italy in this light and appetizing salad. Thai basil and crushed peanuts brighten up the subtleness of steamed rice while coriander and green onions tone down the tangy notes, perfectly balancing the sweet and the savory. Enjoy bursts of pungent fruit and herbs mellowed by the absorbency of rice. Satisfy your hunger without feeling overly full. Asian-Italian fusion cuisine at its best.Food.comThis recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."Order Thai Cuisine Salad nearby
Thai Cuisine4101 Parmer Ln W · Closed · Opens Today 11 AM · (512) 835-7888Larb, Wonton, Red Curry, Yellow Curry, Fried Tofu (6), Chicken Potato, Spring Rolls (4), Thai Cuisine Salad, Fried Rice (Kao Pad), Pad Thai (A Must Try)Pacific Thai Cuisine4058 Tampa Rd · Closed · Opens Today 11:30 AM · (813) 855-6633Calamari, Shrimp..., Curry Puff, Fried Tofu, Crab Rangoon, Sa-Teh Chicken, Shrimp Tempura, Steamed Dumpling, Vegetable Tempura, Chicken Rice Soup, Mussel Basil Sauce, Summer Roll (Fresh), Thai Spring Roll (Fried), Egg Roll (No meat & Fried), Pacific Thai Cuisine Sampler
