Vegetarian Pad Thai

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who
want a lighter noodle dish without the meat. This Pad Thai recipe does offer
adequate protein in the form of eggs (vegans can omit this ingredient), and
ground nuts. Plus, because it's made with rice noodles, Pad Thai is a gluten
free 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
 • Heat oil in a wok over high heat and add the small rice noodles, sweet
soy sauce and water and stir fry for several minutes.
• Add cubes of tofu, kale and the remaining ingredients and continue to stir
fry until done.
• Serve the Pad Thai with lime wedges, ground roasted peanuts and bean
sprouts 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's
something 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
• ¼ 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)
 • 3 tbsp wheat flour (for flouring the patties)

PREPARATION:

1. Blend all ingredients with soy sauce and salt together and knead to a
uniform texture.
2. Form the dough into 1-inch balls, flatten slightly, flour with the wheat flour
and 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

• ¼ cup vinegar
• ¼ cup water
• ¼ cup sugar
• 1 tsp salt
• 1 red spur chilli, well pounded
• 5 cucumbers, thinly sliced
• ¼ cup roasted peanuts

PREPARATION for Relish

• Bring the vinegar, water, sugar, salt and chilli to a boil and then allow to
cool.
• Pound the peanuts well in a mortar and then mix with the syrup and add
the 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)

Mung beans are among my favorite. They're most often used in Indian and
Chinese cooking. With their rich, creamy texture, they're also great in salads.
And their health credentials are excellent: zero cholesterol, negligible fat, high in
protein 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 and
easy to make (apart from the overnight soaking of the beans), especially as you
can do most of the preparation in advance.

INGREDIENTS:

• 1 ½ cups mashed, boiled, hulled mungbeans

• 3 coriander roots, well pounded
• ¼ tsp pepper
• 5 cloves garlic, well pounded
• 1 ½ tsp salt
• 2-3 tbsp wheat flour
• 1 eggs
• 1 tsp vegetable oil

PREPARATION:
 • 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 due
to growing interest in maintaining health and in the healing quality of meat-free
diets; this in addition to long standing religious reasons. Then from now I will
more post about vegetarian foods. Started from...Khanom Jip...

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

INGREDIENTS:

• 80 won ton sheets

• ¼ cup diced onion
 • ½ 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
• ¼ 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 soy
sauce.
3. Separate the yolk of the egg from the white. Set the white aside for use
in 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 sheet
closed 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 the
fried garlic and serve with light soy sauce, soy vinegar or sliced chillies in
vinegar.

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 the
sheet 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

This recipe is taken from the from Vegetarian Thai Food cookbook
now 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 mungbeans
1 cup shredded cabbage
1/4 tsp white ground pepper (Rocket brand)
1 cup bean sprouts, root tips removed
1 1/2 tbsp. light soy sauce (thin soy sauce)
1 tbsp chopped garlic
1 tbsp vegetable oil for frying the garlic
2 tbsp of paste made by mixing rice flour and water and then boiling
to thicken
Vegetable oil for frying the spring rolls
Preparation
Soak the noodles in water to soften them; then cut into short lengths
and 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 fry
until dry. Then remove from the pan and allow to cool. Spread out a
spring roll sheet, placing a heaping teaspoonful for filling in the
middle, fold the ends over the filling to form a cylinder, and stick
closed with a very small amount of flour paste. Fry the spring rolls in
the hot oil over low heat until crisp and golden brown, drain and serve
with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.
Spring Roll Sauce Ingredients
1/4 cup vinegar
1/4 cup sugar
1 tbsp. salt
2 tsp tapioca flour
1/2 of a red spur chili, seeds removed and well pounded (fresh Thai
chilies)

Preparation
Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.
Note:
Use fresh spring roll wrappers if available, otherwise use our Spring
Roll Wrappers. Simply dip each paper/wrapper individually in a plate
of shallow water. Allow to soften (less than a minute) and then gently
remove. Roll these up with the filling above but omit the flour paste,
as it is not necessary. You may also serve with ready-made Spring
Roll Sauce.

Vegetarian Fried Tofu with Garlic and Black Pepper | Taohoo Pad Gratium
Prik Thai Dum
Ingredients
3 cloves garlic, smash gently with the side of a knife or cleaver to
peel
2-3 shallots, peeled
1 tsp whole black peppercorns
2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning
sauce
1/2 tsp sugar
4 tblsp canola oil
8 oz firm tofu, cut in half lengthwise, then cut each half into 4
triangles(8 altogether)
Garnish: Cucumber slices, coriander leaves, tomatoes
Preparation
In a mortar and pestle or electric coffee grinder (used only for spices,
etc) pound or grind together garlic, shallots, and peppercorns to make
a 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, over
medium heat, until hot, but do not allow to burn. Fry the tofu until
golden brown. Turn on each side to brown evenly (including the cut
edges). Drain and place on a serving dish. Garnish if desired.

Vegetarian Tom Yum Soup

Vegetarian Tom Yum Soup

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Tom Yum Thai Spicy Soup Recipe with a vegetarian twist. Tom Yum Soup is currently under
study for its ability to boost the immune system and help fight off cold and flu viruses. This
vegetarian version is easy to make, and just as healthy (if not more so!) than the original
recipe. Make this easy soup today as an appetizer, for lunch, or as a nutritionally complete
dinner. 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, see
below)
• 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-free
diets)
 • 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: All
About Lemongrass: Your Guide to Buying, Preparing, and Cooking with
Lemongrass.
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 very
fragrant.
3. Add mushrooms and bell peppers. Cook for 5-8 minutes, or until mushrooms are
soft.
4. Turn down the heat to low and add the coconut milk, cherry tomatoes, plus the
vegetarian fish sauce or soy sauce. Do a taste-test, adding more chili if not spicy
enough. Add more veg. fish (or soy) sauce (instead of salt) as desired. Add 1 tsp. sugar
if too sour. For even more flavor and spice, add a dollop of two of Thai Nam Prik Pao
Chili Sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce
Recipe (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 the
soup don't include it. Feel free to experiment with it both ways and see which one you
prefer.

Easy Corn Fritters Recipe

Delicious Thai Corn Fritters

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This scrumptious recipe for corn fritters is a real treat, and it's also vegetarian plus gluten
free! - made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only
minutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. An
easy treat that is terrific as an appetizer, snack, or finger food for a party. For a dip, I like
them 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:
 • 1 cup rice flour, OR scant 1 cup regular white flour (MAKES: 12-15 small corn
fritters, serves 6 as an appetizer)
• 1 tsp. baking powder
• 4 Tbsp. vegetarian fish sauce (available at Vietnamese food stores), OR regular fish
sauce, 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 most
grocery 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 soy
sauce. 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 thick
mixture.
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 at
least 1 inch deep). When bubbles begin to rise from the bottom of the pan, OR the oil
begins to "move" across the bottom of the pan, try dropping in a 1/4 tsp. of the
mixture. If it sizzles and begins to cook, the oil is ready. If not, the oil needs to heat a
little longer.
6. When oil is ready, drop a heaping tablespoon of the mixture into the oil - this will be
1 fritter. Add as many tablespoons to the oil at one time as you have room for in your
pan, 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 more
solid 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 and
allow 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 grocery
store chains in the Asian section, or look for it at any Chinese/Asian food store). ENJOY!