Delicious Thai Leaf Morsels Vegetarian Recipes

25 AUTHENTIC THAI VEGETARIAN RECIPE COLLECTION

25 Authentic Thai Vegetarian Recipe Collection image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Tofu Pad Thai
Thai Mango Salad with Peanut Dressing
Tofu Satay with Peanut Sauce
Thai Noodle Salad with Peanut Sauce
Thai Red Curry with Vegetables
Thai Coconut Rice
Thai Peanut Cauliflower Wings
Peanut Sauce
Thai Pineapple Fried Rice
Thai Fruit Salad
Spicy Thai Noodles
Thai Pumpkin Soup
Sesame Cucumber Salad
Thai Green Papaya Salad
Chopped Thai Salad
Thai Corn Fritters
Thai Fried Peanuts
Spring Rolls with Peanut Sauce
Thai Carrot Soup
Thai Roasted Sweet Potatoes with Coconut u0026amp; Lime
Thai Green Curry with Vegetables
Thai Coconut Cake
Rolled Ice Cream
Thai Mango Sticky Rice
Thai Banana in Coconut Milk

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Thai recipe in 30 minutes or less!

Nutrition Facts :

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.

Provided by Lillian Chou

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
½ cup light soy sauce
¼ cup packed light brown sugar
2 tablespoons Sriracha
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1½ cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped
Lime wedges, cilantro sprigs, Sriracha (for serving)
Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

Steps:

Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
Cut shallots crosswise into very thin slices with slicer.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

DELICIOUS THAI LEAF MORSELS (VEGETARIAN)

Delicious Thai Leaf Morsels (Vegetarian) image

These are fabulous starters - an explosion of flavour modified from a recipe by the Spirit House restaurant and Cooking School. If you cannot obtain betel leaves (cha plu) you can use baby spinach or butter lettuce leaves.

Provided by Wendys Kitchen

Categories Vegetable

Time 15m

Yield 20 leaves

Number Of Ingredients 14

Ingredients

2 tablespoons roasted peanuts, crushed
1 carrot, finely chopped
1 cucumber, peeled and finely chopped
1/2 cup red shallot, chopped finely
1 lemongrass, white part only finely chopped
1 -2 red chile, deseeded and chopped
1 tablespoon fresh ginger, chopped
1 lime, peeled and finely diced
1/2 cup lychees, chopped (canned okay)
20 betel leaves
1 tablespoon palm sugar
1 tablespoon lime juice
1 tablespoon tamarind juice
1 garlic clove, finely chopped

Steps:

To make dressing combine all ingredients in a bowl.
To assmeble combine all filling ingredients except leaves in a bowl. Toss with dressing.
To serve arrange leaves on a platter and spoon filling onto each leaf.

Nutrition Facts : Calories 22.6, Fat 0.8, SaturatedFat 0.1, Sodium 14.6, Carbohydrate 3.9, Fiber 0.5, Sugar 2, Protein 0.7

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