Salad

R E C I P E S
Q U A L I T Y F O O D S S I N C E 1 9 2 3
A T A S T E O F T H A I . C O M
S A L A D A TA S T E OF T HA I 2
I N D E X
Thai Beef Salad - Yam Nuea
This yummy beef salad is the perfect example of
the contrasting avors in Thai cooking.

Coconut Ginger Rice Chicken Salad
A Taste of Thai Coconut Ginger Rice livens up
this light and refreshing salad.
Pad Thai Noodle Salad
Spice up your picnic with this cold salad and A
Taste of Thai Pad Thai Sauce.
Green Papaya Salad (Som Tum)
A Taste of Thai Garlic Chili Pepper Sauce and Fish
Sauce add authentic avor to this dish-one of the
most popular in Thai cuisine.
Chicken Salad with Red Curry
Dressing
This Thai recipe (Yum Kai Yaang) uses A Taste of
Thai Red Curry Paste to transform leftover grilled
chicken into an exotic salad.

Laab - Ground Beef Salad
This Thai mainstay has perfectly balanced avor.
Curried Chicken Salad Wrap
A Taste of Thai Red Curry Paste gives chicken
salad just the right zip. Serve in a wrap, on a roll,
or in a plain salad with tomatoes and cucumbers.
Thai Cucumber Salad
This sweet and spicy salad is a great summer side.
Grilled Lemon-Ginger, Peanut Chicken
A Taste of Thai Peanut Sauce Mix acts as both a
marinade and a salad dressing in this authentic
Thai dish.
Shrimp, Tofu and Vermicelli Salad
Classic Asian avors and A Taste of Thai Pad Thai
Sauce make this dish extra special.
S A L A D A TA S T E OF T HA I 3
I N T R O D U C T I O N
A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All
products are gluten-free and all of our items are
delicious.
Thank you.
Odense Quality baking ingredients imported from
Denmark. Odense Almond Paste adds rich avor
to some of your favorite recipes. Odense Marzipan
taps your creative side and lets you decorate for all
occasions.
Notta Pasta These delicious noodles, made from
rice, better absorb the avors of the sauces and
seasonings used in your favorite dishes! And,
theyre gluten free.
Q U A L I T Y F O O D S S I N C E 1 9 2 3
atasteofthai.com
odense.com nottapasta.com
S A L A D A TA S T E OF T HA I 4
Y I E L D
6 Servings
T I ME
15 minutes
I NGR E DI E NTS
1 lb ank steak
1/4 cup fresh lime juice
2 tablespoons A Taste of Thai Fish Sauce
2 tablespoons minced red chili peppers
3 cloves garlic, crushed
1 small red onion, sliced thinly
1 small cucumber, thinly sliced
2 tablespoons chopped fresh cilantro
3 scallions (green onions), chopped
DI R E CT I ONS
1. Grill or broil ank steak. Slice into thin bite
size pieces. Chill.
2. In a large mixing bowl, combine lime juice,
Fish Sauce, minced red chili peppers, and
garlic. Stir together well.
3. Add red onion, cucumber, cilantro, scallion
and chilled steak. Toss together well.
4. Serve cold.
Thai Beef Salad -
Yam Nuea
This yummy beef salad is the perfect
example of the contrasting avors in
Thai cooking.
S A L A D A TA S T E OF T HA I 5
Y I E L D
4 Servings
T I ME
20 minutes
I NGR E DI E NTS
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon A Taste of Thai Fish Sauce
1-7 oz box A Taste of Thai Coconut Ginger Rice*,
prepared
1 lb cooked boneless skinless chicken breast, cubed
2 cups green seedless grapes, halved
1 bunch scallions (green onions), sliced in rounds
3 carrots, julienned
Optional: chopped cilantro
*Equally good with our A Taste of Thai Yellow
Curry Rice.
DI R E CT I ONS
1. In saucepan, combine vinegar, sugar and Fish
Sauce. Bring to a boil. Reduce to simmer and
stir until sugar crystals are dissolved. Remove
from heat.
2. Add rice to vinegar mixture. Stir well. Cover
and cool in refrigerator.
3. Once rice mixture is cooled, add chicken,
grapes, scallions, carrots and cilantro. Mix
together well.
4. Serve.
Coconut Ginger
Rice Chicken
Salad

A Taste of Thai Coconut Ginger Rice
livens up this light and refreshing
salad.
S A L A D A TA S T E OF T HA I 6
Pad Thai Noodle
Salad
Spice up your picnic with this cold
salad and A Taste of Thai Pad Thai
Sauce.
Y I E L D
10 cups
T I ME
20 minutes
I NGR E DI E NTS
Pad Thai Dressing:
1-3.25 oz box A Taste of Thai Pad Thai Sauce
1/4 cup each: ketchup, honey, rice vinegar,
vegetable oil
1 tablespoon soy sauce
1/2 tablespoon minced ginger
Salad ingredients:
1/2 - 16 oz box (8 oz) A Taste of Thai Rice
Noodles
2 teaspoons oil
2 bell peppers (1 red, 1 yellow), sliced thinly
2 carrots, grated or chopped roughly
2 cups bean sprouts
1 bunch scallions, chopped
2 tablespoons fresh chopped cilantro
1/2 cup chopped peanuts
Optional: lime wedges
*Note: This recipe makes an intriguing vegetarian
salad with its contrast of avors, as well as a spicy
side dish with meat or seafood.
DI R E CT I ONS
1. In a bowl or food processor combine: Pad Thai
Sauce, ketchup, honey, vinegar, oil, soy sauce
and ginger until well mixed. Set aside.
2. Boil Rice Noodles in salted water according
to directions, stirring occasionally. Test for
texture: noodles are done when they are rm
but tender (al dente). Rinse noodles in cold
water until cool and drain well. Pour into a
large bowl and toss with oil until all noodles
are lightly coated.
3. Add peppers, carrots, sprouts, scallions,
cilantro and peanuts.
4. Add dressing to taste and toss well. Serve with
lime wedges.
S A L A D A TA S T E OF T HA I 7
Green Papaya
Salad (Som Tum)
A Taste of Thai Garlic Chili Pepper
Sauce and Fish Sauce add authentic
avor to this dish - one of the most
popular in Thai cuisine.
Y I E L D
4-6 servings
T I ME
30 minutes to assemble
30 minutes to marinate
60 minutes total time
I NGR E DI E NTS
2 1/2 tablespoons lime juice (2 limes)
2 1/2 tablespoons brown sugar
1 tablespoon A Taste of Thai Garlic Chili Pepper
Sauce
1 tablespoon A Taste of Thai Fish Sauce
1 1/2 lbs green papaya* (5-6 cups shredded)
15 cherry tomatoes, halved
1 tablespoon chopped cilantro
3 tablespoons chopped honey roasted or dry
roasted peanuts
Crisp iceberg or romaine lettuce leaves
*If green (unripe) papaya is not available in your
market or climate, it can be bought at an Asian or
Indian grocery store.
DI R E CT I ONS
1. In a small bowl mix lime juice, sugar, Garlic
Chili Pepper Sauce and Fish Sauce. Whisk
until sugar is dissolved.
2. Peel papaya, seed and cut into quarters. Slice
into thin match stick pieces, or grate on a
mandoline. Place 1/3 of sliced papaya in a
heavy zip lock type bag. Using the smooth
side of a meat pounder (or rolling pin), pound
papaya to soften. Add to bowl and repeat with
remaining papaya.
3. Add tomatoes, cilantro and dressing. Toss to
combine and let sit 30 minutes to flavor. Just
before serving add peanuts and toss. Serve
on a bed of chopped lettuce or in individual
lettuce leaves.
S A L A D A TA S T E OF T HA I 8
Chicken Salad
with Red Curry
Dressing
This Thai recipe (Yum Kai Yaang)
uses A Taste of Thai Red Curry Paste
to transform leftover grilled chicken
into an exotic salad.
Y I E L D
4 servings
T I ME
25 minutes

I NGR E DI E NTS
Dressing Ingredients:
1/4 cup rice vinegar
3 tablespoons A Taste of Thai Fish Sauce
3 tablespoons brown sugar
1 tablespoon A Taste of Thai Red Curry Paste
5 tablespoons roasted peanuts, coarsely chopped,
divided
2 tablespoons fresh lime juice (1-2 limes)
Salad Ingredients:
1 1/2 lbs (3-4 pieces) grilled chicken breast, thinly
sliced
1 medium tomato, chopped (1 cup)
4 scallions, chopped
2 tablespoons chopped cilantro
4 cups chopped lettuce of choice
DI R E CT I ONS
1. In medium saucepan combine vinegar, Fish
Sauce, brown sugar and Red Curry. Cook over
medium heat until sugar and Red Curry are
dissolved.
2. Remove saucepan from heat. Add 3
tablespoons of peanuts and lime juice. Stir
well to combine, and set aside.
3. Add chicken, tomato, scallions, and cilantro to
a medium bowl.
4. Lay lettuce on a serving platter. Toss desired
amount of dressing with chicken mixture
until all ingredients are nicely coated. Spoon
chicken salad on top of lettuce. Sprinkle with
remaining peanuts. Serve any leftover dressing
on side.
S A L A D A TA S T E OF T HA I 9
Laab - Ground
Beef Salad
This Thai mainstay has perfectly
balanced avor.
Y I E L D
2-4 main course servings, 8 appetizers
T I ME
25 minutes to assemble
20 minutes to cook
Total time: 45 minutes

I NGR E DI E NTS
2 tablespoons A Taste of Thai Jasmine Rice
(uncooked) or white rice
1 lb ground beef (ground pork or turkey may be
substituted)
4 tablespoons lime juice, divided (about 3-4 limes)
1-2 tablespoons*A Taste of Thai Fish Sauce
1/2 cup thinly sliced shallots
2 teaspoons minced fresh ginger
4 scallions (green onions), chopped
1/4 cup chopped mint leaves, plus whole leaves for
garnish
2 tablespoons chopped cilantro
2 tablespoons A Taste of Thai Garlic Chili Pepper
Sauce
2 teaspoons light brown sugar
Lettuce leaves
* This is authentically a salty dish, so we suggest A
Taste of Thai Fish Sauce beginners start with one
tablespoon and add more to taste.
TOOL S & E QUI P ME NT
Spice grinder or blender
DI R E CT I ONS
1. Toast rice in a dry skillet (no oil) over
medium-high heat. Cook rice, shaking pan
frequently until rice turns golden, about 8
minutes.
2. While rice is toasting, combine beef, 3
tablespoons of the lime juice, Fish Sauce,
shallots and ginger in a bowl.
3. When rice is golden, pour on plate to cool. In
same skillet over high heat, add beef mixture.
Cook, breaking meat into small pieces, about
5-7 minutes or until cooked through. Remove
from heat.
4. Add remaining tablespoon of lime juice,
scallions, mint, cilantro, Garlic Chili Pepper
Sauce and sugar to meat. Mix well.
5. Add cooled rice to spice grinder or blender,
and grind into a sandy powder. Add to meat
mixture and mix well.
6. Spoon laab into a serving bowl lined with
lettuce leaves, or serve on individual leaves
for a pretty presentation. Garnish with whole
mint leaves.
S A L A D A TA S T E OF T HA I 10
Curried Chicken
Salad Wrap
A Taste of Thai Red Curry Paste
gives chicken salad just the right
zip. Serve in a wrap, on a roll, or
in a plain salad with tomatoes and
cucumbers.
Y I E L D
Serves 6
T I ME
25 minutes
I NGR E DI E NTS
1 rotisserie chicken or 4 cups cubed chicken
1 cup chopped celery
1/2 cup minced red onion
2 tablespoons minced cilantro
1 cup mayonnaise
1 tablespoon A Taste of Thai Red Curry Paste
Salt and fresh cracked pepper
Optional: Bean sprouts, sliced tomatoes.
DI R E CT I ONS
1. Remove meat from chicken discarding bones
and skin. Chop meat and add to a large bowl.
2. Add celery, red onions and cilantro. Mix well.
3. Add mayonnaise and curry to a small bowl.
Mix until curry is totally dissolved into
mayonnaise.
4. Add part or all of mayonnaise to chicken
mixture. Salt and pepper to taste. Mix well
and refrigerate until cold. Serve.
S A L A D A TA S T E OF T HA I 11
Thai Cucumber
Salad
This sweet and spicy salad is a great
summer side.
Y I E L D
5 cups
T I ME
10 minutes to assemble
30 minutes to marinate

I NGR E DI E NTS
1/2 cup sugar
1/2 cup rice vinegar
1/4 cup water
1 tablespoon A Taste of Thai Garlic Chili Pepper
Sauce
1 teaspoon salt
1 English cucumber, unpeeled and sliced thinly
1/4 cup diced red onion
Garnish:
3 tablespoons chopped cilantro and mint
3 tablespoons chopped roasted peanuts
DI R E CT I ONS
1. In small saucepan combine the sugar, vinegar,
water, Garlic Chili Pepper Sauce and salt.
Stirring, cook over medium heat until sugar is
dissolved.
2. Add cucumbers and onions to a size
appropriate dish (one that will allow all
the cucumber mixture to be covered with
marinade). Pour vinegar mixture over
vegetables and let marinate for 30 minutes.
3. Just before serving sprinkle with cilantro, mint
and peanuts.
S A L A D A TA S T E OF T HA I 12
Grilled Lemon-
Ginger, Peanut
Chicken
A Taste of Thai Peanut Sauce Mix
acts as both a marinade and a salad
dressing in this authentic Thai dish.
Y I E L D
6 servings
T I ME
15 minutes to assemble
Marinate 2-6 hours
10-14 minutes to grill
Total working time: 25-29 minutes

I NGR E DI E NTS
1-13.5 oz can A Taste of Thai Coconut Milk
1-3.5 oz box A Taste of Thai Peanut Sauce Mix
1/4 cup fresh lemon juice
1 tablespoon A Taste of Thai Fish Sauce
1 tablespoon minced ginger
1 tablespoon oil
3 lbs boneless, skinless chicken thighs or breasts
8 cups mixed greens
Optional: 1/2 cup chopped honey roasted peanuts
DI R E CT I ONS
1. Add to blender or food processor, Coconut
Milk, Peanut Sauce Mix (both inner
envelopes), lemon juice, Fish Sauce, and
ginger. Process until smooth.
2. Lay chicken in a size appropriate baking dish
so chicken ts snugly but does not overlap.
Pour 1 3/4 cups of lemon-ginger, peanut sauce
over chicken, reserving 1 cup for dressing.
Cover chicken and marinate 2-6 hours in the
refrigerator, turning pieces once or twice.
3. Whisk oil in remaining sauce for dressing. Salt
and pepper to taste. Set aside.
4. Oil grill grate. Grill chicken 5-7 minutes on
each side or until done (opaque and not pink
inside, but still moist). Toss mixed greens
with reserved dressing and top with chicken.
Sprinkle with peanuts if desired. Jasmine rice
or grilled bread are avorful sides to serve with
this entre.
T I P F OR E V E N GR I L L I NG:
Pound the fatter end of the breast, between two
pieces of plastic wrap, to match the thinner part of
breast.
S A L A D A TA S T E OF T HA I 13
Shrimp, Tofu and
Vermicelli Salad
Classic Asian avors and A Taste of
Thai Pad Thai sauce make this dish
extra special.
Y I E L D
4 servings
I NGR E DI E NTS
1/2-8.8 oz box (4.4 oz) A Taste of Thai Vermicelli
Rice Noodles
1-3.25 oz box A Taste of Thai Pad Thai Sauce
3 tablespoons lime juice
1 tablespoon brown sugar
3 tablespoons oil, divided
2 tablespoons A Taste of Thai Fish Sauce, divided
1/2 lb shrimp, peeled, deveined and chopped
1 bunch scallions, thinly sliced
1-14 oz package extra rm tofu, drained
1 cup julienned carrots
1 cup mint, nely chopped
Optional:
Peanuts, chopped lettuce
DI R E CT I ONS
1. Bring a pot of salted water to boil. Mix Pad
Thai Sauce with lime juice and sugar. Set
aside.
2. Boil Vermicelli according to box directions.
Drain and rinse in cold water until cool.
Drain. Roughly chop and place in large bowl.
Pour reserved Pad Thai mixture over noodles
and mix well.
3. Meanwhile, heat 1 tablespoon each, of oil and
Fish Sauce in large skillet over medium-high
heat. Add shrimp and scallions. Stir-fry until
shrimp turns opaque and mix into noodles.
4. Slice tofu into six equal pieces. Place tofu
on layered paper towels and top with layered
paper towels. Press down until liquid is
absorbed. You will have to change paper
towels numerous times. Cut tofu into bite
size pieces.
5. Over high heat, add remaining 2 tablespoons
oil and 1 tablespoon Fish Sauce to skillet.
Add tofu and stir-fry until browned. Drain
on paper towel. Add to noodle mixture
along with carrots and mint. Mix gently to
incorporate.
6. Serve immediately or chill for later. Garnish
with chopped peanuts and lettuce if desired.
Copyright 2011 Andre Prost, Inc.
680 Middlesex Turnpike P.O. Box 835, Old Saybrook, CT 06475 U.S.A.
Phone: 860.388.0838 / 800.243.0897 Fax: 860.388.0830 AndreProst.com
Q U A L I T Y F O O D S S I N C E 1 9 2 3