THAI CUCUMBER SALAD | ALLRECIPES
This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!
Provided by camp0433
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Total Time 45 minutes
Prep Time 15 minutes
Yield 4 cups
Number Of Ingredients 7
Steps:
- Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Nutrition Facts : Calories 237.9 calories, CarbohydrateContent 37.1 g, FatContent 9.4 g, FiberContent 2.8 g, ProteinContent 5.8 g, SaturatedFatContent 1.3 g, SodiumContent 1750.8 mg, SugarContent 29.5 g
CHICKEN PAD THAI RECIPE - BBC GOOD FOOD | RECIPES AND ...
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 20
Steps:
- Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
- Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.
Nutrition Facts : Calories 1004 calories, FatContent 45 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 6 grams fiber, ProteinContent 60 grams protein, SodiumContent 5.73 milligram of sodium
More about "thai peanuts recipes"
EASY PAD THAI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Asia, Thai
Calories 361 calories per serving
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI
From delish.com
Reviews 4.2
Total Time 25 minutes
Category vegetarian, dinner, main dish
Cuisine Thai
Calories 485 calories per serving
- In a large pot of salted boiling water, cook noodles until al dente. Drain. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated. Garnish with green onions and roasted peanuts before serving.
THAI CUCUMBER SALAD WITH PEANUTS - ONCE UPON A CHEF
From onceuponachef.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
10 BEST FRESH THAI BASIL LEAVES RECIPES | YUMMLY
From yummly.com
27 EASY THAI RECIPES - HOW TO MAKE THAI FOOD AT HOME
From delish.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
THAI-STYLE MINCED CHICKEN LETTUCE CUPS - ONCE UPON A CHEF
From onceuponachef.com