Tims Tantalizing Thai Salad Recipes

TY'S THAI SALAD

Steps:

• For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
• For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
• Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

TIM'S TANTALIZING THAI SALAD

Steps:

• Mix lime juice, fish sauce, peanut oil, sugar, salt and pepper. Set aside.
• Add the constarch to the beef strips and toss.
• Add 3 TB oil to a heavy bottomed pan and heat to medium-high.
• When the oil is hot, but not smoking add the beef strips and stir constantly, about 5 minutes. Add a pinch of salt and sugar. The starch will stick to the pan, but that is ok.
• Add the chiles and cook two minutes more.
• Add the garlic and cook another minute, remove and set aside to cool to lukewarm.
• Slice the romaine lettuce in half lengthwise, and then each half into thin strips, and spread them out on a serving platter.
• Top with the beef, and add the fresh herbs on top.
• Drizzle dressing on it, break the orchid into three parts and add on top.
• Serve immediately.

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.

TANTALIZING PAD THAI

Steps:

• Bring 8 cups water to a boil in a large saucepan. Turn off heat.
• Place rice noodles into the hot water and soak for 20 minutes. Drain noodles and set aside.
• Whisk fish sauce, lime juice, sugar, oyster sauce, chile-garlic sauce, chicken stock, and 2 cloves minced garlic together in a saucepan.
• Bring to a boil; reduce heat to low, and simmer sauce while you prepare other ingredients.
• Cook and stir chicken in a skillet with vegetable oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove chicken with a slotted spoon, and set aside.
• Stir shelled edamame, green onions, eggplant, 4 cloves minced garlic, mushrooms, water chestnuts, bean sprouts, cilantro, carrots, and cooked chicken into the same skillet, and cook and stir until eggplant and edamame are tender and the sauce has thickened slightly, about 15 minutes.
• Serve over rice noodles.

CRUNCHY THAI SALAD RECIPE BY TASTY

Steps:

• In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
• Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!