THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THAI PORK TOAST
These little tiny toasts are savoury and spicy. Perfect snack for parties or as an afternoon snack. Super easy to make too! Everyone's sure to love them!
Provided by Mrs. P's Kitchen
Categories Quick and Easy Bread Easy Dairy-Free Shellfish-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 32m
Yield 4
Number Of Ingredients 10
Steps:
- Mix the Pork (200 gram) with the Ground Coriander (to taste), Soy Sauce (1 tablespoon), Granulated Sugar (1 teaspoon), Fish Sauce (1 teaspoon), Garlic (1 teaspoon) and Corn Starch (1 teaspoon). Marinate for 20 minutes.
- Cut a slice of Bread (4 slice) into 4 pieces, spread minced pork on the bread and place one piece of Fresh Cilantro (to taste).
- Soak the bread into Egg (1).
- Fry it until both sides are golden. Enjoy!
Nutrition Facts : Calories 55 calories, Protein 4.2 g, Fat 1.2 g, Carbohydrate 6.7 g, Fiber 0.3 g, Sugar 1.0 g, Sodium 150.3 mg, SaturatedFat 0.3 g, TransFat 0.0 g, Cholesterol 19.5 mg, UnsaturatedFat 0.7 g
THAI SHRIMP TOAST
This is best made with dry breads or you can let bread sit overnight before using. To make smaller pieces for a party use cocktail bread. The Thai sweet chili sauce can be found in Asian markets, but if it is too difficult to find you can use sweet and sour sauce as a substitute.
Provided by HeyMiki
Categories Lunch/Snacks
Time 25m
Yield 10 pieces
Number Of Ingredients 12
Steps:
- Chop up shrimp and mix with pork.
- In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
- Add in egg and soy sauce.
- Divide the mixture into 10 parts.
- Spread mixture onto the bread and sprinkle with sesame seeds.
- Heat oil in a wok or pan until hot.
- Place bread in hot oil face down; cook until golden.
- Remove and place it on paper towel to remove excess oil.
- Serve with Thai sweet chili sauce.
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
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DELICIOUS CRISPY THAI PORK TOAST - EAT THE BITE
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Total Time 30 mins
- Lay out 9 slices of white bread on a large cutting board or sheet pan and let it sit out for about one hour so the air can dry out the bread a bit.
- Slice the crusts off all the bread. Then cut each piece of bread into four squares. You can stack two slices of bread on top of each other to get through this faster. Each square represents one piece of Thai pork toast.
THAI PORK TOAST | KHANOM PANG NA MOO | ขนมปังหน้าหมู
From rachelcooksthai.com
5/5 (2)
- Trim the crusts off the bread. Cut the bread slices in half horizontally and then vertically to create quarters. Leave the bread out to dry for at least 2 to 3 hours, flipping the pieces over once, or for up to overnight.
- To make the pork topping, in a food processor, combine the pork, soy sauce, cornstarch, pepper, garlic, and cilantro root and process until a smooth paste forms.
- Spread the pork paste evenly across the top surface of each square of bread. (The thickness of the pork paste should never exceed half the thickness of the bread. This ensures that the pork will be cooked through before the bread gets too brown.) Place 1 cilantro leaf on top of each piece and press down lightly to secure it in place.
- To fry the pork toast, pour the oil to a depth of at least 2 inches into a wok or a small, deep skillet and heat to 325°F to 350°F. To test if the oil is ready without a thermometer, stick an unvarnished wooden chopstick into the oil; when the oil is hot enough, a steady stream of tiny bubbles will rise from the tip of the chopstick. Line a baking sheet with paper towels and place it next to the stove. Break the eggs into a wide, shallow bowl and beat lightly until blended, then place the bowl next to the stove.
THAI PORK TOAST ขนมปังหน้าหมู - HOT THAI KITCHEN!
From hot-thai-kitchen.com
Servings 28Estimated Reading Time 3 mins
- For the ajaad: In a small pot, heat the sugar, vinegar and salt over medium high heat until the sugar is completely dissolved. Let cool. Combine the cucumber, shallots, and chilies in a small serving bowl. A few minutes before serving, pour the cooled vinegar over the vegetables.
- Cut off the crust from the bread. Brush one side of the bread lightly with the oil. Cut each slice into 4 pieces and place the pieces on a baking sheet, oiled side down.
- Make the pork mixture: In a mortar and pestle, pound together cilantro roots or stems, garlic, and white peppercorns into a fine paste. Add the pork, soy sauce, sugar (if using) and the egg and mix well.
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