THAI MORTAR AND PESTLE RECIPES

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VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES



Vegetarian pad thai | Jamie Oliver vegetarian recipes image

Total Time 30 minutes

Yield 2

Number Of Ingredients 17

150 g rice noodles
sesame oil
20 g unsalted peanuts
2 cloves of garlic
80 g silken tofu
low-salt soy sauce
2 teaspoons tamarind paste
2 teaspoons sweet chilli sauce
2 limes
1 shallot
320 g crunchy veg such as asparagus, purple sprouting broccoli, pak choi, baby corn
80 g beansprouts
2 large free-range eggs
olive oil
dried chilli flakes
½ a cos lettuce
½ a mixed bunch of fresh basil, mint and coriander (15g)

Steps:

    1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
    2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
    3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
    4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
    5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
    6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
    7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

Nutrition Facts : Calories 593 calories, FatContent 19 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 83.5 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 1.3 g salt, FiberContent 8.3 g fibre

SOM TAM THAI - THAI PAPAYA SALAD - EASY RECIPE FOR THIS ...



Som Tam Thai - Thai Papaya Salad - Easy Recipe For This ... image

A spicy, sweet and savory salad made from papaya before it is ripe. Mixed in with tomatoes and traditionally peanuts all tossed together with chiles and garlic and savory sauce to coat the shredded papaya.Often eaten with a slice of raw cabbage which goes together remarkably well and also works to cut down the spice from the chiles. This recipe is made in an earthenware mortar with a lightweight pestle to avoid over pounding the ingredients.A classic basic Thai Som Tam which forms the basic principle for a host of spin-off recipes adding a protein such as prawns or seafood, or making with fruit such as pomelo.

Provided by Phasinee Doddeo

Categories     Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 14

1 1/2 cup Shredded papaya
A little Shredded carrot (To make a nice color combination for serving)
4 cloves Thai garlic (Substitute 2 cloves normal garlic )
3 Thai chili (Substitute 3 dried chili )
1 Small Tomato (Cut into small pieces)
1 tbsp Dried shrimp (More or Less to your taste (omit for vegan))
1 tbsp Palm sugar
2 1/2 tbsp Fish sauce (Substitute with Soy Sauce for Vegan)
2 1/2 tbsp Vegan Fish Sauce (Use in place of regular fish sauce for vegetarian)
1 tsp Tamarind paste (Make by adding a little water to tamarind pulp)
1 tbsp Lime juice
1 tbsp Roasted peanuts
1 or 2 Long green beans (Cut into 2-inch pieces)
Fresh vegetables to eat with Som Tum Thai

Steps:

  • Preparing
  • Tips

Nutrition Facts : Calories 377 kcal, CarbohydrateContent 67 g, ProteinContent 22 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 168 mg, SodiumContent 4224 mg, FiberContent 12 g, SugarContent 43 g, ServingSize 1 serving

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