Thai Salad Recipes

Ingredients

Time & Yield

Directions

1. Put the lime juice, fish sauce, palm sugar, sesame oil, ginger, soy sauce and garlic in one bowl and whisk them well. Put the steak in a ceramic dish. Sprinkle half the mixture on it. Cover it with a plastic wrap, keep it in the fridge and turn occasionally. Keep it for 2 hours for the flavor to develop.

2. Preheat the chargrill pan on high. Cook the steak for 2-3 minutes, either to medium or fully cooked as you prefer. Then place it on a plate. Set it aside for 10 minutes covered.

3. Put the cucumber, tomato, onion, mint, chili, coriander, peanuts basil and lime leaves in a bowl. Slice the steak into thin slices and add it to the salad. Sprinkle the remaining half of the dressing and toss gently to mix them. Serve immediately.

Ingredients

Time & Yield

Directionos

1. Peel the unripe mango into thin matchsticks and place them in a large bowl. Add the red pepper and bean sprouts and sprinkle rice vinegar and toss to coat.

2. In another bowl mix and whisk the lime juice, fish sauce, honey or sugar, chili sauce and garlic together until the sugar dissolves.

3. Pour the lime dressing over the mango. Add the cilantro and spring onions. Stir to coat all the ingredients.

4. Serve immediately.

Ingredients

Time & Yield

Directions

1. Cut the cucumber into half lengthwise, repeat with each half until you have several long strips. Chop the strips into sized rectangular chunks and place them in a salad bowl. Add shallot, green onion, red pepper and half of the coriander in the bowl.

2. Put the dressing ingredients in one jug and whisk them till the sugar dissolves. And put the dressing over the salad and toss to coat.

3. Serve with chopped peanuts and the other half of coriander. You can also garnish with a slice of lime if you like.

Ingredients

Time & Yield

Directions

1. Cook the noodles according to the instructions given on the package.

2. Put all the dressing ingredients in a bowl and whisk until the sugar dissolves.

3. Cook the vegetables and shrimp and put them in a large mixing bowl, and add the herbs and cashews. Pour the dressing over it and stir well to coat.

4. Add the noodles to the mixture and mix thoroughly.

5. Garnish with fresh herbs and nuts and serve immediately.

Ingredients

Time & Yield

Directions

1. Put the chicken breast in a sauce pan with water, the lemongrass and the kosher salt. Remember the water should cover the chicken breast. Let it boil and then simmer for 20 minutes. Remove the chicken breast and let it cool. Chop it into ½ inch cubes and keep them in the refrigerator.

2. Cook the remaining lemongrass, garlic and chili powder in oil for 3 minutes and allow it to cool. Mix the onions, celery, mint, cilantro and basil. Put the chicken breast in the salad components and garlic, mixt well and add lime juice, salt and honey.

3. Serve it on the lettuce.