Thai Limeade Recipes

LIMEADE

Steps:

• Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

THAI LIMEADE

Steps:

• Heat water to a boil and stir in lime juice, empty lime shells, sugar/Splenda, and salt. Remove from heat and allow to steep for 15 minutes, then allow to cool.
• Strain to remove lime shells if desired, and serve over ice.

LIMEADE/ NAM MANAO

Steps:

• With your hands or a reamer, squeeze the juice from limes to make 1 cup of lime juice. Set juice and lime rings aside.
• Pour water into a 2-quart microwavable glass measuring cup. Microwave, uncovered for 6 to 8 minutes on High until almost boiling. Little bubbles will form on the water surface.
• Add sugar and salt and stir until dissolved. Add lime rinds and let the mixture stand for 10 minutes until cool.
• Squeeze the remaining juice from the rinds into the limeade through a sieve into a pitcher. Add reserved lime juice and stir well. Refrigerate until ready to serve.
• To serve, fill a tall glass with ice and add limeade. Garnish with a slice of lime and a sprig of mint.

THAI LIME SHRIMP & NOODLES

Steps:

• Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.