Thaigallopinghorsesvegetarianversion Recipes

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

GALLOPING HORSES

Galloping Horses image

I love Thai cuisine. Here is one appetiser that I serve at parties. It is a must that you use the garnish. A Madhur Jaffrey recipe. ( My favourite cookery author). Fruit serves as the base of this open sandwich kind of dish.

Provided by Girl from India

Categories Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 oranges
1 tablespoon vegetable oil
1/4 cup peeled and finely sliced shallot
115 g ground pork or 115 g dark chicken meat
1/4 cup roasted peanuts
2 tablespoons palm sugar (I use light brown sugar)
1 tablespoon fish sauce (I use soya sauce or salt + water)
1 -2 fresh red chile, deseeded and sliced into thin slices crossways (can substitute these with green chillies)
2 sprigs coriander leaves

Steps:

Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
Arrange the slices on a platter in a single layer.
Heat oil in a fry pan on medium heat and saute the onions until they brown.
Add the meat and stir till it is brown.
Reduce heat and add the peanuts, sugar and fish sauce.
Stir till the sugar has melted.
Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.

THAI VEGETABLES

Thai Vegetables image

Categories Ginger Mushroom Side Sauté Vegetarian Quick & Easy Bell Pepper Healthy Vegan Bok Choy Sesame Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)

Steps:

Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.

VEGETARIAN PHAD THAI

Vegetarian Phad Thai image

This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.

Provided by SKLIMCZAK

Categories World Cuisine Recipes Asian Thai

Time 1h40m

Yield 8

Number Of Ingredients 18

Ingredients

1 pound dried rice noodles
2 tablespoons vegetable oil
4 eggs, beaten
2 tablespoons peanut oil
1 ½ cups peanut butter
⅓ cup water
⅓ cup soy sauce
1 cup milk
1 ¼ cups brown sugar
⅓ cup lemon juice
2 tablespoons garlic powder
1 tablespoon paprika
cayenne pepper to taste
1 pound mung bean sprouts
1 cup shredded carrots
¼ cup chopped green onions
½ cup chopped, unsalted dry-roasted peanuts
1 lime, cut into wedges

Steps:

Submerge the rice noodles in a large bowl of hot water for about an hour.
Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

Nutrition Facts : Calories 830.4 calories, Carbohydrate 103.6 g, Cholesterol 95.4 mg, Fat 39.4 g, Fiber 7 g, Protein 23.6 g, SaturatedFat 8.1 g, Sodium 998.8 mg, Sugar 44.1 g