vegetarian thai

8/14/2019 Vegetarian Thai

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Vegetarian Pad Thai

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those whowant a lighter noodle dish without the meat. This Pad Thai recipe does offeradequate protein in the form of eggs (vegans can omit this ingredient), andground nuts. Plus, because it's made with rice noodles, Pad Thai is a glutenfree recipe.

INGREDIENTS:

100 g small rice noodles 1 yellow tofu 1 cup bean sprouts 1 tbsp. dried, pickled chinese radish 1 chinese kale 1 tbsp. ground roasted peanuts 1 tbsp. sugar

1 tbsp. vinegar 2 tbsp. sweet soy sauce 2 tbsp. light soy sauce 1/2 cup water 2 tbsp. oil

PREPARATION:

Wash all vegetables well. Cut the kale into short lengths and remove hulls and root tips from the

bean sprouts. Cut yellow tofu into the cubes size
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Heat oil in a wok over high heat and add the small rice noodles, sweetsoy sauce and water and stir fry for several minutes.

Add cubes of tofu, kale and the remaining ingredients and continue to stirfry until done.

Serve the Pad Thai with lime wedges, ground roasted peanuts and beansprouts and fresh kale, more taste by banana flower.

If you like spicy you can also add dried chilli.

Thot Man Khao Phot (V)

Thot Man Khao Phot or Spicy Fried Corn Patties is a small spicy appetizer. There'ssomething very comforting about using fresh corn. This vegetarian recipe uses plenty of corn as a spicy fried corn patties and healthy, as well as very low in fat.

INGREDIENTS:

2 cups corn kernels (about 4 large ears) 1 egg cup thinly sliced yard-long bean 1 tbsp red chilli paste (for kaeng-khua) 2-3 tbsp rice flour 2 tbsp light soy sauce

1 tsp salt 2 cups vegetable oil (for frying the patties)
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3 tbsp wheat flour (for flouring the patties)

PREPARATION:

1. Blend all ingredients with soy sauce and salt together and knead to auniform texture.

2. Form the dough into 1-inch balls, flatten slightly, flour with the wheat flourand fry in hot oil.

3. Fry 8-10 patties at a time. If too many patties does not become crisp.4. Serve with relish.

INGREDIENTS for Relish

cup vinegar cup water cup sugar 1 tsp salt 1 red spur chilli, well pounded 5 cucumbers, thinly sliced cup roasted peanuts

PREPARATION for Relish

Bring the vinegar, water, sugar, salt and chilli to a boil and then allow tocool.

Pound the peanuts well in a mortar and then mix with the syrup and addthe cucumbers.

Then ready for serve

Note:

Instead of kaeng-khua chilli paste 1 tbsp of well pounded coriander roots and garlic may be used.

Luk Chin Thua Khiao (Mungbean Balls) (V)
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Mung beans are among my favorite. They're most often used in Indian andChinese cooking. With their rich, creamy texture, they're also great in salads.And their health credentials are excellent: zero cholesterol, negligible fat, high inprotein and dietary fiber, and a good source of calcium and iron.

This mung bean balls is a particularly tasty recipe such a apptizer. It's quick andeasy to make (apart from the overnight soaking of the beans), especially as youcan do most of the preparation in advance.

INGREDIENTS:

1 cups mashed, boiled, hulled mungbeans 3 coriander roots, well pounded tsp pepper 5 cloves garlic, well pounded 1 tsp salt 2-3 tbsp wheat flour 1 eggs 1 tsp vegetable oil

PREPARATION:
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Mix all the ingredients and knead together until stiff. Taking one tablespoonful at a time, roll the dough into balls. Place the balls on a plate, put into a steamer in which the water is

already boiling, and steam for five minutes. Then, remove the balls from the steamer and fry in plenty of oil. They may be served with chillies sauce or ketchup or sweet and sour

sauce

Khanom Jip & Kiao Thot Sai Phak (V)

From now more and more people are turning to vegetarian foods nowadays dueto growing interest in maintaining health and in the healing quality of meat-freediets; this in addition to long standing religious reasons. Then from now I willmore post about vegetarian foods. Started from...Khanom Jip...

Khanom Jip and Kiao Thot Sai Phak in Thai and also we call in English isSteamed or Fried Won Ton with Vegetarian Filling. This food we eat like aappetizer and all day menu. Also lover kids menu..Let's go...

INGREDIENTS:

80 won ton sheets cup diced onion
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cup thinly sliced, soaked ear mushroom 1 cup diced carrot or diced pumpkin 1 cup peas or short lengths of green beans 1 tsp. chopped coriander root 2 tbsp fried garlic tsp pepper 5 cloves garlic 1 tbsp seasoning sauce 1-2 tbsp light soy sauce 1 tbsp wheat flour 2 tbsp vegetable oil 1 egg

PREPARATION: (for Khanom Jip)

1. Pound the coriander root, pepper, and garlic well in a motar.2. Heat the oil in a frying pan. When it is hot, fry the garlic mixture until

fragrant, then add the onion, mushrooms, peas or beans and pumpkin or carrot and stir fry until tender, seasoning with seasoning sauce and soysauce.

3. Separate the yolk of the egg from the white. Set the white aside for usein wrapping the won ton.

4. Add the yolk to the pan, then add the flour and mix thoroughly.5. When ready remove from the pan and allow to cool.6. Place about 1 tsp of the filling in the center of won ton sheet and fold the

sheet up by making small pleats all around the filling, sticking the sheetclosed by dabbing it with a little of the egg white.

7. Place the won ton on a lightly greased banana leaf or tray in a steamer and steam for about 15 minutes.

8. After removing from the steamer, arrange on a plate, sprinkle with thefried garlic and serve with light soy sauce, soy vinegar or sliced chillies invinegar.

PREPARATION: (for Kiao Thot Sai Phak)

1. For make a Kiao Thot, place about 1 tbs of the filling in the center of each won ton sheet, fold the sheet over the filling, wet the edges of thesheet with a little water and then pinch the edges closed.

2. Heat the 2 cups of oil in a frying pan.3. When it is hot, fry the won ton until crisp and golden brown, then remove

from the pan and drain.4. Serve with chilli sauce or ketchup

11,

Thai Spring Roll Recipe | Por Pieer Tod
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This recipe is taken from the from Vegetarian Thai Food cookbooknow on sale in our cookbook section. Spring Roll

Ingredients

300 grams of spring roll sheets*25 grams glass noodles (also known as mung bean noodles)3/4 cup mashed, boiled hulled mungbeans1 cup shredded cabbage1/4 tsp white ground pepper (Rocket brand)1 cup bean sprouts, root tips removed1 1/2 tbsp. light soy sauce (thin soy sauce)1 tbsp chopped garlic1 tbsp vegetable oil for frying the garlic

2 tbsp of paste made by mixing rice flour and water and then boilingto thicken
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Vegetable oil for frying the spring rollsPreparationSoak the noodles in water to soften them; then cut into short lengthsand mix with thee mashed mung beans, cabbage, bean sprouts,pepper, and soy sauce. Fry the garlic in the 1 tbsp of oil over low

heat. When it yellows, add the noodle-mungbean mixture and stir fryuntil dry. Then remove from the pan and allow to cool. Spread out aspring roll sheet, placing a heaping teaspoonful for filling in themiddle, fold the ends over the filling to form a cylinder, and stickclosed with a very small amount of flour paste. Fry the spring rolls inthe hot oil over low heat until crisp and golden brown, drain and servewith spring roll sauce, sweet basil (horapa), cucumbers and lettuce.Spring Roll Sauce Ingredients1/4 cup vinegar1/4 cup sugar1 tbsp. salt2 tsp tapioca flour1/2 of a red spur chili, seeds removed and well pounded (fresh Thaichilies)

PreparationUse a mortar and pestle to pound the fresh chilis.Mix together all ingredients.Note:Use fresh spring roll wrappers if available, otherwise use our SpringRoll Wrappers. Simply dip each paper/wrapper individually in a plate

of shallow water. Allow to soften (less than a minute) and then gentlyremove. Roll these up with the filling above but omit the flour paste,as it is not necessary. You may also serve with ready-made SpringRoll Sauce.

Vegetarian Fried Tofu with Garlic and Black Pepper | Taohoo Pad GratiumPrik Thai Dum
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Ingredients3 cloves garlic, smash gently with the side of a knife or cleaver topeel2-3 shallots, peeled1 tsp whole black peppercorns2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoningsauce1/2 tsp sugar4 tblsp canola oil8 oz firm tofu, cut in half lengthwise, then cut each half into 4triangles(8 altogether)Garnish: Cucumber slices, coriander leaves, tomatoes
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PreparationIn a mortar and pestle or electric coffee grinder (used only for spices,etc) pound or grind together garlic, shallots, and peppercorns to makea paste. Remove to a small bowl. Add soy sauce and sugar and stir.Lay the tofu on a flat dish, cover with the mixture and allow to

marinate 30 minutes or overnight. Heat the oil in a skillet or wok, overmedium heat, until hot, but do not allow to burn. Fry the tofu untilgolden brown. Turn on each side to brown evenly (including the cutedges). Drain and place on a serving dish. Garnish if desired.

Vegetarian Tom Yum Soup

Vegetarian Tom Yum Soup

Thai Food Ads Thai Food Recipe Chinese Chicken Recipes Easy Vegetarian Recipe Wedding CakeRecipes Curry Recipes Tom Yum Thai Spicy Soup Recipe with a vegetarian twist. Tom Yum Soup is currently understudy for its ability to boost the immune system and help fight off cold and flu viruses. Thisvegetarian version is easy to make, and just as healthy (if not more so!) than the originalrecipe. Make this easy soup today as an appetizer, for lunch, or as a nutritionally completedinner. You'll love how it warms you up from the inside!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

5 cups good-tasting vegetable or simulated chicken broth (makes 4 servings) 1 stalk lemongrass (for complete instructions on how to cook with lemongrass, seebelow) 3 kaffir lime leaves (buy them frozen at your local asian food store) about 1 cup soft tofu, sliced into cubes 1-2 red chilies, OR 1/2 tsp. dried crushed chili 4 cloves garlic, minced 2 bell peppers, red and green, sliced or chopped into bite-size pieces a handful of fresh shiitake mushrooms, sliced a handful of cherry tomatoes 1/2 can coconut milk 1/3 cup fresh coriander, roughly chopped

2 Tbsp. vegetarian fish sauce OR 2 1/2 Tbsp. soy sauce (wheat-free for gluten-freediets)
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optional: a few tsp. of Nam Prik Pao Chili Sauce (either store-bought, or homemade -see below for recipe) optional: 2 tsp. brown sugar

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: AllAbout Lemongrass: Your Guide to Buying, Preparing, and Cooking withLemongrass.2. Pour stock into a soup pot and add the prepared lemongrass, plus the garlic, chili,and lime leaves. Bring to a boil and continue boiling for 5 minutes, or until broth is veryfragrant.3. Add mushrooms and bell peppers. Cook for 5-8 minutes, or until mushrooms aresoft.4. Turn down the heat to low and add the coconut milk, cherry tomatoes, plus thevegetarian fish sauce or soy sauce. Do a taste-test, adding more chili if not spicyenough. Add more veg. fish (or soy) sauce (instead of salt) as desired. Add 1 tsp. sugarif too sour. For even more flavor and spice, add a dollop of two of Thai Nam Prik PaoChili Sauce, either store-bought or my own homemade Nam Prik Pao Chili SauceRecipe (optional).5. Finally, add the soft tofu and gently stir. Simmer over low heat 1 more minute.6. To serve, ladle soup into bowls with coriander sprinkled over. Enjoy!

Note: Although I prefer my Tom Yum with coconut milk, more traditional versions of thesoup don't include it. Feel free to experiment with it both ways and see which one youprefer.

Easy Corn Fritters Recipe

Delicious Thai Corn Fritters

Thai Food Ads Thai Food Recipe Chinese Chicken Recipes Authentic Thai Vegetarian Recipe StirFry Recipe

This scrumptious recipe for corn fritters is a real treat, and it's also vegetarian plus glutenfree! - made with corn, tofu, and a variety of vegetables. The corn fritter batter takes onlyminutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. Aneasy treat that is terrific as an appetizer, snack, or finger food for a party. For a dip, I likethem with Thai Sweet Chili Sauce, which now seems to be available in most grocery stores -look for it in the Asian section. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:
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1 cup rice flour, OR scant 1 cup regular white flour (MAKES: 12-15 small cornfritters, serves 6 as an appetizer) 1 tsp. baking powder 4 Tbsp. vegetarian fish sauce (available at Vietnamese food stores), OR regular fishsauce, or soy sauce 1 Tbsp. [wheat-free] soy sauce 2 eggs 1/2 block medium or firm tofu (about 1 cup), cut into small cubes 1 cup corn (cut fresh off the cob or frozen) 4 spring onions/scallions, sliced 1 loose cup fresh coriander, chopped 1/2 green bell pepper, diced 1 fresh red or green chili, minced, OR 1/2 tsp. cayenne pepper 1/3 tsp. turmeric 1-2 kaffir lime leaves (available frozen at Asian food stores), snipped into slivers(discard stem) TO SERVE: 1 bottle Thai Sweet Chili Sauce (available in the Asian section of mostgrocery stores, and all Asian stores)

TO FRY: approx. 1 cup canola or other vegetable oil for deep-frying

Preparation:

1. Break the eggs into a large mixing bowl. Add the [vegetarian] fish sauce and soysauce. Whisk together.2. Add the tofu, corn, onion, coriander, bell pepper, chili, turmeric and lime leaf slivers.Stir together.3. Mix the baking powder with the flour (this can be done right in your measuring cup).Now add the flour mixture a little at a time, stirring to blend it in and form a thickmixture.4. Taste-test the mixture, adding up to 1 Tbsp. more fish sauce if not salty enough.5. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be atleast 1 inch deep). When bubbles begin to rise from the bottom of the pan, OR the oilbegins to "move" across the bottom of the pan, try dropping in a 1/4 tsp. of themixture. If it sizzles and begins to cook, the oil is ready. If not, the oil needs to heat alittle longer.6. When oil is ready, drop a heaping tablespoon of the mixture into the oil - this will be1 fritter. Add as many tablespoons to the oil at one time as you have room for in yourpan, without allowing fritters to touch or join together. Tip: Odd shapes are desirable -they needn't be perfect-looking fritters (see photo).7. Allow fritters to cook at least 1 minute before disturbing - or until they have a moresolid form - then gently turn them with your tongs or a spatula to fry the other side.Fritters are done when they're golden-brown on both sides. Remove from oil andallow to drain on an absorbent towel or paper.8. Continue cooking the fritters in batches until all the mixture is used up.9. Serve with Thai Sweet Chili Sauce for dipping (available in bottles at most grocerystore chains in the Asian section, or look for it at any Chinese/Asian food store). ENJOY!

vegetarian thai

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