Salad

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QUALITY FOODS SINCE 1923 ATA S T E O F T H A I . C O M

Yam Nuea This yummy beef salad is the perfect example of the contrasting flavors in Thai cooking. Peanut Chicken A Taste of Thai Peanut Sauce Mix acts as both a marinade and a salad dressing in this authentic Thai dish. Thai Cucumber Salad This sweet and spicy salad is a great summer side. SALAD 2 A TA S T E O F T H A I . Curried Chicken Salad Wrap Coconut Ginger Rice Chicken Salad A Taste of Thai Coconut Ginger Rice livens up this light and refreshing salad. A Taste of Thai Red Curry Paste gives chicken salad just the right zip. 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. or in a plain salad with tomatoes and cucumbers. Shrimp. Serve in a wrap. Pad Thai Noodle Salad Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce. Tofu and Vermicelli Salad Classic Asian flavors and A Taste of Thai Pad Thai Sauce make this dish extra special. Grilled Lemon-Ginger.I N D E X Thai Beef Salad . on a roll.Ground Beef Salad This Thai mainstay has perfectly balanced flavor. Green Papaya Salad (Som Tum) A Taste of Thai Garlic Chili Pepper Sauce and Fish Sauce add authentic flavor to this dish-one of the most popular in Thai cuisine. Laab .

they’re gluten free. better absorb the flavors of the sauces and seasonings used in your favorite dishes! And. Thank you.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.com QUALITY FOODS SINCE 1923 Odense Quality baking ingredients imported from Denmark. All products are gluten-free and all of our items are delicious. Odense Marzipan taps your creative side and lets you decorate for all occasions. curry pastes and rice products imported direct from Thailand. atasteofthai. including: seasonings.com SALAD 3 A TA S T E O F T H A I .com Notta Pasta These delicious noodles. made from rice. nottapasta. Odense Almond Paste adds rich flavor to some of your favorite recipes. sauces. coconut milks. odense.

combine lime juice. minced red chili peppers. Serve cold. 4. YIELD DIRECTIONS 6 Servings TIME 15 minutes INGREDIENTS 1 lb flank 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. In a large mixing bowl.Thai Beef Salad Yam Nuea This yummy beef salad is the perfect example of the contrasting flavors in Thai cooking. Slice into thin bite size pieces. Toss together well. chopped 1. Add red onion. Fish Sauce. 3. SALAD 4 A TA S T E O F T H A I . 2. Stir together well. cucumber. scallion and chilled steak. cilantro. sliced thinly 1 small cucumber. and garlic. Grill or broil flank steak. Chill. thinly sliced 2 tablespoons chopped fresh cilantro 3 scallions (green onions).

1. Once rice mixture is cooled. Remove from heat. add chicken.Coconut Ginger Rice Chicken Salad A Taste of Thai Coconut Ginger Rice livens up this light and refreshing salad. scallions. Reduce to simmer and stir until sugar crystals are dissolved. Mix together well. In saucepan. carrots and cilantro. 4. Serve. julienned Optional: chopped cilantro *Equally good with our A Taste of Thai Yellow Curry Rice. Bring to a boil. sliced in rounds 3 carrots. Add rice to vinegar mixture. cubed 2 cups green seedless grapes. sugar and Fish Sauce. grapes. combine vinegar. 3. Cover and cool in refrigerator. SALAD 5 A TA S T E O F T H A I . halved 1 bunch scallions (green onions). 2. Stir well. YIELD DIRECTIONS 4 Servings TIME 20 minutes INGREDIENTS 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.

soy sauce and ginger until well mixed. YIELD DIRECTIONS 10 cups TIME 20 minutes INGREDIENTS Pad Thai Dressing: 1-3. Test for texture: noodles are done when they are firm but tender (al dente). stirring occasionally. vinegar. oil. Add dressing to taste and toss well. Rinse noodles in cold water until cool and drain well.Pad Thai Noodle Salad Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce. grated or chopped roughly 2 cups bean sprouts 1 bunch scallions. scallions. cilantro and peanuts. 1 yellow). sprouts. 3. Serve with lime wedges.25 oz box A Taste of Thai Pad Thai Sauce 1/4 cup each: ketchup. rice vinegar. as well as a spicy side dish with meat or seafood. ketchup. 2. Boil Rice Noodles in salted water according to directions.16 oz box (8 oz) A Taste of Thai Rice Noodles 2 teaspoons oil 2 bell peppers (1 red. Pour into a large bowl and toss with oil until all noodles are lightly coated. sliced thinly 2 carrots. honey. Set aside. 1. honey. 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 flavors. SALAD 6 A TA S T E O F T H A I . In a bowl or food processor combine: Pad Thai Sauce. 4. vegetable oil 1 tablespoon soy sauce 1/2 tablespoon minced ginger Salad ingredients: 1/2 . Add peppers. carrots.

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. or grate on a mandoline. Slice into thin match stick pieces. 1. sugar.one of the most popular in Thai cuisine. it can be bought at an Asian or Indian grocery store. seed and cut into quarters. Toss to combine and let sit 30 minutes to flavor. cilantro and dressing. Peel papaya. Whisk until sugar is dissolved. Using the smooth side of a meat pounder (or rolling pin). 2. Serve on a bed of chopped lettuce or in individual lettuce leaves.Green Papaya Salad (Som Tum) A Taste of Thai Garlic Chili Pepper Sauce and Fish Sauce add authentic flavor to this dish . 3. Garlic Chili Pepper Sauce and Fish Sauce. pound papaya to soften. SALAD 7 A TA S T E O F T H A I . YIELD DIRECTIONS 4-6 servings TIME 30 minutes to assemble 30 minutes to marinate 60 minutes total time INGREDIENTS 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. Just before serving add peanuts and toss. In a small bowl mix lime juice. Place 1/3 of sliced papaya in a heavy zip lock type bag. Add tomatoes. Add to bowl and repeat with remaining papaya.

coarsely chopped. SALAD 8 A TA S T E O F T H A I . Cook over medium heat until sugar and Red Curry are dissolved. 3. In medium saucepan combine vinegar. Lay lettuce on a serving platter. Fish Sauce. Stir well to combine. Remove saucepan from heat. 4. Sprinkle with remaining peanuts. Serve any leftover dressing on side. chopped (1 cup) 4 scallions. chopped 2 tablespoons chopped cilantro 4 cups chopped lettuce of choice 1. and cilantro to a medium bowl. Add 3 tablespoons of peanuts and lime juice. brown sugar and Red Curry. Toss desired amount of dressing with chicken mixture until all ingredients are nicely coated. and set aside. divided 2 tablespoons fresh lime juice (1-2 limes) Salad Ingredients: 1 1/2 lbs (3-4 pieces) grilled chicken breast. 2. scallions. YIELD DIRECTIONS 4 servings TIME 25 minutes INGREDIENTS 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. tomato. Spoon chicken salad on top of lettuce. thinly sliced 1 medium tomato. Add chicken.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.

about 8 minutes. Add remaining tablespoon of lime juice. Garnish with whole mint leaves. Fish Sauce. In same skillet over high heat. 2. Spice grinder or blender SALAD 9 A TA S T E O F T H A I . 6. breaking meat into small pieces. 8 appetizers TIME 25 minutes to assemble 20 minutes to cook Total time: 45 minutes INGREDIENTS 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. 4. When rice is golden. TOOLS & EQUIPMENT 1. 3 tablespoons of the lime juice. Mix well. Spoon laab into a serving bowl lined with lettuce leaves. mint. Add to meat mixture and mix well. Toast rice in a dry skillet (no oil) over medium-high heat. about 5-7 minutes or until cooked through. shaking pan frequently until rice turns golden. 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. 5. so we suggest A Taste of Thai Fish Sauce beginners start with one tablespoon and add more to taste. combine beef. add beef mixture. 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). and grind into a sandy powder. Cook. chopped 1/4 cup chopped mint leaves. scallions. YIELD DIRECTIONS 2-4 main course servings.Laab . While rice is toasting. Garlic Chili Pepper Sauce and sugar to meat. cilantro. Remove from heat. pour on plate to cool. 3. Add cooled rice to spice grinder or blender.Ground Beef Salad This Thai mainstay has perfectly balanced flavor. Cook rice. shallots and ginger in a bowl. or serve on individual leaves for a pretty presentation.

Chop meat and add to a large bowl. 4. Add part or all of mayonnaise to chicken mixture. Mix until curry is totally dissolved into mayonnaise. on a roll. 1. or in a plain salad with tomatoes and cucumbers. SALAD 10 A TA S T E O F T H A I . 3. YIELD DIRECTIONS Serves 6 TIME 25 minutes INGREDIENTS 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. Serve. sliced tomatoes. red onions and cilantro. Mix well. Mix well and refrigerate until cold. Add celery. Serve in a wrap. 2. Remove meat from chicken discarding bones and skin.Curried Chicken Salad Wrap A Taste of Thai Red Curry Paste gives chicken salad just the right zip. Salt and pepper to taste. Add mayonnaise and curry to a small bowl.

Just before serving sprinkle with cilantro. SALAD 11 A TA S T E O F T H A I . unpeeled and sliced thinly 1/4 cup diced red onion Garnish: 3 tablespoons chopped cilantro and mint 3 tablespoons chopped roasted peanuts 1. water.Thai Cucumber Salad This sweet and spicy salad is a great summer side. Stirring. cook over medium heat until sugar is dissolved. Pour vinegar mixture over vegetables and let marinate for 30 minutes. Garlic Chili Pepper Sauce and salt. In small saucepan combine the sugar. 2. YIELD DIRECTIONS 5 cups TIME 10 minutes to assemble 30 minutes to marinate INGREDIENTS 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. 3. mint and peanuts. Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mixture to be covered with marinade). vinegar.

Toss mixed greens with reserved dressing and top with chicken. lemon juice. Pour 1 3/4 cups of lemon-ginger.Grilled LemonGinger. skinless chicken thighs or breasts 8 cups mixed greens Optional: 1/2 cup chopped honey roasted peanuts 1. Fish Sauce. and ginger. Lay chicken in a size appropriate baking dish so chicken fits snugly but does not overlap. 3. Sprinkle with peanuts if desired. 2. but still moist). Salt and pepper to taste. Coconut Milk.5 oz can A Taste of Thai Coconut Milk 1-3. turning pieces once or twice. between two pieces of plastic wrap. Process until smooth. Cover chicken and marinate 2-6 hours in the refrigerator. Peanut Sauce Mix (both inner envelopes). Jasmine rice or grilled bread are flavorful sides to serve with this entrée. 4. Add to blender or food processor. Oil grill grate. YIELD DIRECTIONS 6 servings TIME 15 minutes to assemble Marinate 2-6 hours 10-14 minutes to grill Total working time: 25-29 minutes INGREDIENTS 1-13.5 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. SALAD 12 A TA S T E O F T H A I . peanut sauce over chicken. Peanut Chicken A Taste of Thai Peanut Sauce Mix acts as both a marinade and a salad dressing in this authentic Thai dish. Set aside. TIP FOR EVEN GRILLING: Pound the fatter end of the breast. Whisk oil in remaining sauce for dressing. reserving 1 cup for dressing. Grill chicken 5-7 minutes on each side or until done (opaque and not pink inside. to match the thinner part of breast.

thinly sliced 1-14 oz package extra firm tofu. Drain and rinse in cold water until cool. 4. Stir-fry until shrimp turns opaque and mix into noodles. Garnish with chopped peanuts and lettuce if desired. Boil Vermicelli according to box directions. Roughly chop and place in large bowl. Add shrimp and scallions.Shrimp. deveined and chopped 1 bunch scallions. 5.4 oz) A Taste of Thai Vermicelli Rice Noodles 1-3.8 oz box (4. Tofu and Vermicelli Salad Classic Asian flavors and A Taste of Thai Pad Thai sauce make this dish extra special. Bring a pot of salted water to boil. Set aside. Add tofu and stir-fry until browned. drained 1 cup julienned carrots 1 cup mint. Place tofu on layered paper towels and top with layered paper towels. of oil and Fish Sauce in large skillet over medium-high heat. Drain on paper towel. peeled.25 oz box A Taste of Thai Pad Thai Sauce 3 tablespoons lime juice 1 tablespoon brown sugar 3 tablespoons oil. finely chopped Optional: Peanuts. 2. Add to noodle mixture along with carrots and mint. Mix gently to incorporate. Pour reserved Pad Thai mixture over noodles and mix well. Meanwhile. SALAD 13 A TA S T E O F T H A I . Drain. divided 2 tablespoons A Taste of Thai Fish Sauce. Over high heat. add remaining 2 tablespoons oil and 1 tablespoon Fish Sauce to skillet. chopped lettuce 1. 3. heat 1 tablespoon each. Mix Pad Thai Sauce with lime juice and sugar. Slice tofu into six equal pieces. 6. Press down until liquid is absorbed. Serve immediately or chill for later. You will have to change paper towels numerous times. divided 1/2 lb shrimp. Cut tofu into bite size pieces. YIELD DIRECTIONS 4 servings INGREDIENTS 1/2-8.

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