Thai Salad • Spicy Glass Noodle Salad - Yum Woon Sen | ThaiChef food
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Thai Green Papaya Salad - Somtam ส้มตำ
How to make the mouthwatering Thai Papaya Salad (Somtam - ส้มตำ) with minimum ingredients?
When green papaya is hard to get here in Malaysia I grow my own papaya tree. I waited almost a year to pluck my first papaya to make this Somtam. The dish turned out so well as the papaya was freshly plucked from my own garden! It's best to use papayas that are almost ripe because you can easily get its natural sweetness while the texture is still crunchy. The ultimate X factor of this dish is its signature spicy, sour, sweet and salty taste all blended into one and that satisfying crunch with every bite! Once start eating, it's really hard to stop. Try having it with sticky rice, fried chicken and raw vegetable and you will be amazed by how these food compliments each other so well. Enjoy!
Full Recipe:
#papayasalad #thaigreenpapayasalad #somtam #ส้มตำ #spicy #sour #thaifood #recipe #thaisalad #ThaiSomtam #GreenPapayaSalad #savouryfood #mouthwatering #stayhomeandcook
Thai Papaya Salad - Somtam
Ingredients:
3 cup of shredded green papaya
3 red bird's eye chilli
3 green bird's eye chilli
1 clove of garlic
1.5 tbsp of paste sugar or white sugar:
1.5 tsp of shrimp paste (reduce if very salty):
1 tbsp of concentrated tamarind water:
2 tbsp of fish sauce (adjustable to taste):
1.5 tbsp of lime juice
2 medium size of tomatoes
Utensils:
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Fruit Peeler:
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Thai Salad | The Buddhist Chef
Thai salad
Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon appétit!
Peanut sauce:
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
Salad:
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (60ml) of coriander
1/2 cup (60ml) with crushed peanuts
The juice of half a lime
In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
Stir in the coconut milk.
Remove from the heat and let cool down.
Salad:
Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
Mix well and serve.
Yield: 4 to 6 servings.
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Thai Glass Noodle Salad Recipe (Yum Woon Sen) The Perfect Summer Salad! CiCi Li - Asian Home Cooking
Yum Woon Sen (Thai Glass Noodle Salad) is a popular Thai salad dish. The word “Yum” literally translates to “mix or toss”, which refers to a type of Thai salad. While “Woon Sen” means “glass noodles”.
Thai Glass Noodle Salad is my favorite Thai salad. It’s the perfect summer dish that everyone must eat.
Thai Glass Noodle Salad Recipe Written Recipe:
泰國涼拌鮮蝦粉絲沙拉，中文影片:
Serve 4-6
Prep time: 25
Cook time: 20
For the glass noodle salad:
6 ounces glass noodles
1 tablespoon avocado oil, or oil of your choice
5 tablespoons peanuts
3 tablespoons dried shrimp
½ pound shrimp, peeled and deveined
¼ pound ground pork
1 tablespoon fish sauce
½ small onion, sliced into thin slices
1 medium shallot, sliced into thin slices
2 stalks Chinese celery, sliced into thin slices, or replace with regular celery
8 small grape tomatoes, halved
¼ cup cilantro, chopped
For the dressing:
7 tablespoons lime juice
6 tablespoons fish sauce
1 ½ tablespoons palm sugar, or replace with granulated sugar
4 medium bird’s eye chilies, minced
3 garlic cloves, minced
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Thai Pomelo Salad Recipe: Anyone Can Make This Easy, Refreshing Thai Salad | Pepper.ph
This Pomelo and Prawn Salad makes for a great starter recipe to the wealth of dishes from Thailand. Recipe here:
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Thai beef salad
Thai beef salad
Ingredients for 4 portions as a starter
- 400g beef fillet
- 1 bunch coriander, leaves picked and roots cleaned
- 2 cloves garlic
- 2 bird’s eye chillies
- 20g palm sugar
- 1 lime
- 30ml fish sauce
- 1 punnet of cherry tomatoes, cut in half
- 1 cucumber, seeds removed and sliced
- 1/2 shallot (or red onion), sliced very thin
- Bunch mint, picked leaves
- 3 finger limes (optional)
- Fried shallots
Method
1. Start by placing a heavy based pot over medium high heat and seasoning your beef fillet well on all sides.
2. Once the pan is nice and hot, seal the beef fillet making sure you’re getting a great crust on the outside but preferably still keeping it rare in the centre. Once it's cooked, leave it to one side to rest.
3. Start working on your dressing by pounding together the garlic, coriander roots and bird’s eye chilli, then adding in the palm sugar, fish sauce and lime juice. Check the seasoning to make sure you're happy with it.
4. Start working on the rest of the ingredients for your salad picking the herb leaves, slicing tomatoes and cucumber and slicing the shallots.
5. In a bowl, dress the salad with half of the dressing.
6. Slice your rare beef fillet and dress each piece of beef with a little bit more of the dressing.
7. Arrange your salad on the plate followed by the beef slices, finger lime (if you are using them) and crispy shallots. Enjoy!