Thai Pi Recipes

THAI PIE

Steps:

• Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
• Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
• Bake at 400ºF.
• for 8 minutes.
• Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
• sesame oil, and red pepper in a small bowl.
• Set aside.
• Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
• sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
• If shredded carrots are being used instead of julienned, add the carrots with the ginger.
• Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
• Bake at 400ºF.
• for 10 to 12 minutes.
• Let stand 5 minutes before serving.

PAD THAI PIZZA

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 5-6 minutes or until edges are lightly browned., Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat., Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
• Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
• Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
• Bake until the crust is golden brown, about 15 minutes. Let cool completely.
• Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
• Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
• In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
• Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
• Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
• Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
• Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
• Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
• Enjoy!