Thai Archives - The Wanderlust Kitchen

Coconut Curry Salmon

Linda — Fri, 07 Jul 2023 19:00:00 +0000

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

FAQs

Can I use a different fish for this recipe?

Of course! Any flaky fish similar to salmon such as cod or halibut would be a great substitution. If you are looking for a vegetarian/vegan option tofu would work in this dish as well!

Can I add in more vegetables to this recipe?

Why not? There are times I just want a veggie packed meal and you can absolutely add more to this recipe! I would recommend bell peppers, peas, broccoli, or even some bok choy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Course Main Course, Main Dish

Cuisine Asian, Indian

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 511kcal

Author Linda

Ingredients

For the Salmon

1 1/2 lbs salmon cut into 4 filets
1 Tbsp light brown sugar
1 tsp curry powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp olive oil

For the Coconut Curry Sauce

1 Tbsp olive oil
2 cloves garlic minced
1 tsp fresh ginger minced
1 Tbsp light brown sugar
1 Tbsp red curry paste
1 can coconut milk
2 Tbsp soy sauce
1 Tbsp lime zest
3 cups fresh spinach chopped

Instructions

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
While the salmon is baking, prepare the coconut curry sauce.
In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Pad See Ew

Linda — Fri, 06 Jan 2023 17:35:09 +0000

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Thai is one of my favorite international cuisines! If you are a fan of Thai food then you must also check out my Easy Thai Drunken Noodles, Thai Cashew Chicken, and Easy Thai Fried Rice!

Pad See Ew simply means “soy sauce stir-fried noodles.” It’s as easy as that! It’s a classic and savory stir fry noodle dish that is popular in Thailand. One thing I love about this recipe is the sauce. Every time I make this dish, I want to add more and more sauce because it is that good! But note the amount for the recipe in the recipe card is plenty and you will fall in love with it just as I have.

What is in the Pad See Ew Sauce?

You will rave about this sauce once you’ve tried it. So, let’s break down what all goes into this amazing sauce that ties the whole dish together!

Soy Sauce (Light Soy Sauce) – A very popular ingredient you see used in a number of Asian dishes.

Dark Soy Sauce – Different from regular soy sauce, dark soy sauce is thicker and richer. Because of this, dark soy sauce should really only be used as an ingredient in sauces. I would not recommend using dark soy sauce the way we use regular soy sauce (dipping sushi, adding to rice, etc.) because it could cause the dish to be overpowered with its stronger taste.

Oyster Sauce – Another traditional Asian ingredient used in a number of noodle dishes.

White Vinegar – By itself, vinegar is not fun to eat, however in this sauce the acidity and sourness really ties it all together.

Sugar – For an added touch of sweetness.

How to make Pad See Ew

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.

After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!

Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.

Cook your noodles according to the package instructions.

In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.

Then, add in the broccoli stems and cook until beef is almost fully cooked.

Next, add in the broccoli leaves until they are almost wilted.

Push everything in the wok to the side and add in your whisked eggs to cook and scramble the eggs in the wok.

Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.

Finally serve hot and enjoy!

Recipe Variations for Pad See Ew

Protein

For this recipe we used beef and added it to the Pad See Ew. However, when it comes to Thai dishes you can always choose your protein. Add in any protein you prefer, or you can even have this dish without one. Other proteins for this dish I would recommend would be chicken, tofu, pork, or even shrimp.

Chinese Broccoli

If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.

Noodles

Pad See Ew is traditionally made with wide rice stick noodles. With that being said, if you do not have any Asian grocery stores close by you might not be able to find them in a store. You can use a different type of rice stick noodles or get them here from Amazon.

Storage and reheating Information

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

To reheat this dish, you can do so in your wok with some olive oil until everything has warmed through. For a quicker option you can heat this dish up in the microwave until everything has warmed through.

Pad See Ew Recipe

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Course Main Course, Main Dish

Cuisine Asian, Thai

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 655kcal

Author Linda

Equipment

Ingredients

1 lb chuck roast thinly sliced
1 tsp baking soda
1/4 cup water
16 oz dried wide rice stick noodles
6 Tbsp olive oil
4 garlic cloves minced
2 eggs whisked together
4 cups Chinese broccoli stems and leaves separated

For the Sauce

2 Tbsp dark soy sauce
3 Tbsp soy sauce
4 Tbsp oyster sauce
2 Tbsp white vinegar
2 Tbsp granulated sugar

Instructions

In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.
After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!
Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.
Cook your noodles according to the package instructions.
In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.
Then, add in the broccoli stems and cook until beef is almost fully cooked.
Next, add in the broccoli leaves until they are almost wilted.
Push everything in the wok to the side and add in your whisked eggs to cook and scramble them in the wok.
Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.
Finally serve hot and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

Nutrition

Thai Red Curry (Vegan)

Linda — Thu, 10 Mar 2022 19:40:51 +0000

This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!

If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.

I’m certain that if you follow me, you know of my LOVE for Thai Food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is it is 100% vegan! Plant based dishes packed with flavor are my jam and this recipe is no exception.

When most people think of Thai and Curry together they think of yellow curry. Don’t get me wrong, I love me some yellow curry, but I am also a huge fan of red curry and the spice and flavors it adds.

What is the Difference Between Red Curry and Yellow Curry?

I get this question a lot. The answer is simple, red curry is traditionally spicier than yellow curry. There is also a green curry which is the least spicy of them all but you don’t see this one as often as you do red and yellow. One way I remember it is curry is kind of the opposite of bell peppers! A red bell pepper is the sweetest and the green ones have more of a bitter taste.

Knowing that red curry is spicier, I added a note in the recipe regarding how spicy you want your dish to be. If you are a spice lover then add an extra tablespoon to really kick it up and if you are more of a mild person when it comes to spice then use 1 less tablespoon than listed on the ingredients.

How to Make Thai Red Curry

Assemble your ingredients. For exact amounts see recipe card below.

Rinse your rice and cook your 1 cup based on the rice instructions.

In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.

Then, add in the ginger and garlic and cook for about 2 minutes

Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes

Next, add in the Thai Curry paste and cook for another 2 minutes

After that add in the coconut milk, water, kale, and brown sugar and stir to combine.

Bring the mixture to a simmer and cook until the vegetables have softened to your liking.

Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.

Plate your rice and curry.

Add garnishes as desired and enjoy!

Recipe Variations

Can I Add a Protein?

Of course, this dish is great on its own but if you are wanting to add in some protein then do it! To keep this dish vegan, I would add in some cubed and crispy tofu. Or, if you are comfortable with any protein, I have had this dish with chicken, which is another great addition. Any proteins you use will soak up all of the flavors of this dish, so you really can’t go wrong adding one in!

Is this recipe Dairy Free?

Yes, this dish is already dairy free, so you do not need to change anything.

How can I make this a Gluten Free Thai Red Curry recipe?

You can make this a Gluten Free recipe by using gluten-free soy sauce.

Storage and Reheating

Storage & Freezing

To store, put your leftovers in an airtight container in your fridge for 5-7 days or in your freezer for up to 2 weeks.

Reheating

To reheat, you can add the entire batch to a pot on the stovetop on medium-high heat or you can heat a single serving in the microwave for 1-2 minutes until it has reached your desired temperature. If you are reheating after freezing this recipe, be sure it thaws to room temperature first.

Thai Red Curry Recipe

This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!

Course Main Dish

Cuisine Thai

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 244kcal

Author Linda

Equipment

Cuisinart 12-Inch Everyday Pan

Ingredients

1 cup jasmine rice
1 tablespoon Olive Oil
1 cup white onion diced
Salt to taste
1 Tablespoon freshly grated ginger
2 cloves of garlic minced
1 red bell pepper cut into long strips
1 yellow bell pepper cut into long strips
3 long carrots sliced into diagonal rounds about 1 cup
3 Tablespoons Thai Red Curry Paste
1 can coconut milk
1/2 cup water
1 ½ cups kale stems removed, torn or chopped into bite sized pieces
1 ½ teaspoons brown sugar
1 Tablespoon soy sauce use gluten-free soy sauce for a gluten-free Thai Red Curry recipe
2 teaspoons lime juice
Optional Garnishes: Fresh Basil and Siracha

Instructions

Rinse your rice and cook your 1 cup based on the rice instructions.
In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
Then, add in the ginger and garlic and cook for about 2 minutes
Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes
Next, add in the Thai Curry paste and cook for another 2 minutes
After that add in the coconut milk, water, kale, and brown sugar and stir to combine.
Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
Plate your rice and curry.
Add garnishes as desired and enjoy!

Video

Notes

Note: This recipe calls for 3 Tablespoons of Red Curry Paste, if you are not a fan of spice using 2 Tablespoons will make it more mild and if you love spice you can amp it up by using 4 Tablespoons.

Nutrition

Thai Mango Sticky Rice

Linda — Sun, 03 Oct 2021 12:23:15 +0000

This classic Thai Mango Sticky Rice Recipe is filled with sweetness and great textures that will send your taste buds soaring!

This Thai Sticky Rice Recipe is going to change the way you look at rice! The first time I saw this dish I couldn’t imagine rice being considered a dessert! What? Every time I make or order rice it is always savory and apart of an appetizer, a meal, or attached to the outside of my sushi, but never have I had it as a dessert. That is, before this recipe.

This Thai Sticky Rice Recipe is a popular Thai Dessert most often served in the Spring when Mangoes are in their peak season, but it can still be made year round.

For this recipe you have to use sweet rice, or glutinous rice. The components of this rice is truly what makes it sticky rice. One thing to note is that this rice was harder to come by, but luckily there is a great Asian market near my house and I was able to swing by and grab a bag that is from Thailand. You can order this Thai Sweet rice from Amazon as well if it is not in your local grocery store or in your area but be mindful of this because when I was looking online some places sell a 25lb bag of sweet rice. That would be a LOT of sticky mango rice.

How to Make Sticky Rice

Assemble your ingredients. For exact amounts please see recipe card below.

Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.

Add ½ cup more water plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar and stir well. Bring to a gentle boil then reduce to medium-low heat until you get to a gentle simmer and then partially cover with a lid so that the steam is still able to escape.

Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes.

To make the sauce, warm but do not boil, the rest of the coconut milk over medium-low heat in a small saucepan. After 3-5 minutes add 5 Tablespoons of brown sugar, stirring to dissolve.

Taste test for sweetness, adding more sugar if desired.

In a serving bowl scoop some rice and drizzle the sauce over the top and add in your mango slices and enjoy!

Frequently Asked Questions

Can I use rice other than Sweet Rice: Unfortunately, no. The components that are used to create sweet rice or glutinous rice, are what is needed for this dish and other types of rice do not have this same composition so the overall dish would not be good. You can use any sweet rice, but for authenticity, I prefer sweet rice from Thailand and you can get it easily from Amazon.

How do I save and store leftovers? This dish is best served fresh and is not recommended to save and reheat. With that being said if this is your desire I would store the rice and glaze separately and reheat the glaze in a pan on a stove top versus a microwave.

Do I have to use mangoes? Not necessarily. Mangoes are the traditional fruit used in this dish but sadly mangoes are not always in season. So, with the natural sweetness that comes from most fruit this dish could be made with another sweet fruit and still be a delicious dessert.

What Main Dishes to Pair with Thai Mango Sticky Rice

For this dessert I would recommend any of our delicious Thai recipes. With that being said, here are a few Thai dishes I recommend to pair with this dessert:

Thai Style Papaya Salad Rolls – This Thai Style Papaya Salad Rolls recipe wraps up green beans, carrots, tomatoes, green papaya and peanuts with a peanut sauce for a delicious appetizer when you can’t decide between fresh rolls and papaya salad!

Thai Cashew Chicken – This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes.

20 Minute Spicy Panang Peanut Noodles – These dreamy Panang Noodles are so easy! Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Thai Mango Sticky Rice Recipe

This classic Thai Mango Sticky Rice Recipe is filled with sweetness and great textures that will send your taste buds soaring!

Course Desserts

Cuisine Thai

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 218kcal

Author Linda

Equipment

Thai Sticky Rice (Sweet Rice)

Ingredients

1 cup Thai Sweet Rice
1 ½ cups water divided
1 13.5 oz. can coconut milk, divided
¼ teaspoon salt
6 Tablespoons light brown sugar divided
2 ripe mangoes; sliced

Instructions

Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.
Add ½ cup more water plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar and stir well. Bring to a gentle boil then reduce to medium-low heat until you get to a gentle simmer and then partially cover with a lid so that the steam is still able to escape.
Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes.
To make the sauce, warm but do not boil, the rest of the coconut milk over medium-low heat in a small saucepan. After 3-5 minutes add 5 Tablespoons of brown sugar, stirring to dissolve. Taste test for sweetness, adding more sugar if desired.
In a serving bowl scoop some rice and drizzle the sauce over the top and add in your mango slices and enjoy!

Video

Nutrition

20 Minute Spicy Panang Peanut Noodles

Linda — Fri, 15 Mar 2019 10:00:50 +0000

How easy are these dreamy Panang Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Let’s be honest.

We’re all here for the toppings, am I right?

I mean, I love a bowl of creamy, spicy, peanut-y noodles as much as the next person… but I mainly eat these panang peanut noodles for the toppings.

I love these panang curry noodles served at room temperature, but if you just can’t wait you’re welcome to eat them hot.

I’m pretty excited for warm weather to make its way here in the coming months because I’m tired of heavy food.

As I write, my house is surrounded by white-out conditions and there’s four inches of snow accumulated on the porch banister.

Isn’t it Spring yet?! It’s the middle of March!

Sometimes when I cook I just want Thai food.

Like these 20 minute spicy Thai noodles.

Okay, so these are super easy to make.

All you need to do is put all the sauce ingredients into a processor or blender, blitz it until it is smooth, and the pour it over some freshly-cooked rice noodles. The width of the noodle is up to you, but I’m partial to these ones from Amazon.

Fold in some crunchy bell pepper, carrots, and green onion and VOILA!

These panang curry with noodles recipe looks so naked without the toppings, doesn’t it?

It’s just… sad.

Okay, that’s better!

Just look at all those pretty colors.

I was super lucky to find some purple carrots at the grocery store this week. I love the extra punch of color they give to these noodle bowls.

Of course, purple cabbage would be just as pretty and would taste AWESOME.

I couldn’t find any at the shop so I left it out, but you should definitely give that a go.

Be forewarned: purple cabbage will stain the noodles and turn everything a funny color once you mix it together.

You can really go crazy with the toppings on this peanut panang curry recipe. Just pick whatever sounds good to you!

I went with scallion, cilantro, chopped peanuts, and a few sesame seeds for extra texture.

I also reserved a few pinches of carrot to showcase on top of the noodles.

Whatever you do, don’t forget the lime wedges for squeezing!

20 Minute Spicy Panang Peanut Noodles Recipe

How easy are these dreamy Panang Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Course Main Dish

Cuisine Thai

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 283kcal

Author Linda

Equipment

A Taste of Thai Panang Curry Paste, 1.75 oz Box, 6 Piece

Ingredients

For the Peanut Noodles

8 ounces rice noodles
1 large carrot shredded (reserve a pinch for topping)
1 large bell pepper very thinly sliced
2 scallions sliced (white parts only, reserve green for topping)

For the Sauce

1/2 cup peanut butter crunchy or creamy
1/3 cup low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon sambal oelek chili paste optional
1 tablespoon panang curry paste
1 tablespoon freshly grated ginger root
3 cloves peeled garlic roughly chopped

For the Toppings

Chopped roasted peanuts
Sliced green scallion
Chopped fresh cilantro leaves
1 lime quarterered
Sesame seeds optional

Instructions

Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove from water when the noodles are 'al dente' to prevent overcooking. Drain.
Meanwhile, while the noodles are cooking, combine all of the sauce ingredients along with ⅓ cup of water in the bowl of a food processor of blender. Pulse until smooth.
When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the top and toss well.
Immediately add the carrot, bell pepper, and scallion and fold into the noodles.
Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!

Nutrition

Planning to make these Panang Peanut Noodles? Hover over the image to save the recipe on Pinterest!

Thai Style Papaya Salad Rolls

Linda — Mon, 27 Mar 2017 12:44:00 +0000

This Thai Style Papaya Salad Rolls recipe wraps up green beans, carrots, tomatoes, green papaya and peanuts with a peanut sauce for a delicious appetizer when you can’t decide between fresh rolls and papaya salad!

Remember a few weeks ago when I told you that I suck at wrapping fresh rolls?

I’ve been cheating by making collard wraps instead, but I finally decided that it was time to get over my fear and make some Thai salad rolls.

I think we can all agree that I still have a long ways to go in perfecting my wrapping technique, but luckily these Thai rolls taste awesome anyway.

I first had papaya salad when I was visiting Thailand back in 2011. Wow, I can’t believe how quickly the years have gone by.

But, before I left for that trip, I made papaya salad rolls.

Ever since that first bite in Bangkok, I’ve been a lover of papaya salad.

I order it almost every time I go out to Thai food, which usually means I then can’t finish my entree (helllooooo leftovers!).

The times I don’t order Thai papaya salad, I order Thai salad rolls.

Sometimes I just want both.

Now, all of my wildest dreams are coming true.

I think we can all agree that the best part of salad rolls in the dipping sauce.

These Thai papaya salad rolls just wouldn’t be complete without this amazing peanut sauce!

Here’s the best part: all you have to do to make the sauce is stir some peanut butter into the leftover marinade from the papaya salad.

The only trouble I had preparing these tasty rolls was the papaya.

Finding an actual green papaya around here is mostly impossible.

This seems weird to me, because I feel like everything else I buy at the grocery store is under-ripe and I have to wait 5 days before using it. Papaya seems to be the exception to this rule.

While it might not be traditional, I think using slightly ripe papaya works just fine in this Thai papaya salad roll recipe.

Making papaya salad requires you to julienne the papaya. I’ve found that the easiest way to do this is using one of these handy julienne peeler tools.

Use the peeler side to peel the papaya, then turn it over and julienne the flesh until you reach the inner seed cavity.

Once you have one of these tools you’ll find yourself using it all the time.

It’s especially great for adding vegetables to salads — I’m not a big fan of big chunks of carrot in my salad, but I can easily eat a whole carrot if it’s julienned and thrown in there.

Papaya salad is typically pretty spicy, but if you’re not into heat you can leave out the bird’s eye chili.

If you like, you can just stir some sriracha into the peanut sauce to give it a little kick.

I’ve used vegan fish sauce in this recipe, but you can also use mushroom soy sauce or light soy sauce if you’re in a pinch. Or, you know, fish sauce.

Papaya Salad Rolls Recipe

This Thai Style Papaya Salad Rolls recipe wraps up green beans, carrots, tomatoes, green papaya and peanuts with a peanut sauce for a delicious appetizer when you can't decide between fresh rolls and papaya salad!

Course Appetizers

Cuisine Thai

Diet Vegan, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 822kcal

Author Linda

Equipment

Julienne Vegetable Peeler

Ingredients

2 large cloves garlic peeled
12-15 green beans trimmed and snapped in half
2/3 cup julienned carrot about one carrot
8 cherry tomatoes halved
1 1/2 cups julienned green papaya about one small papaya
2 tablespoons roughly chopped peanuts
Juice of one lime
1 tablespoon packed brown sugar
1 to 2 bird’s eye chilies sliced (optional)
1 tablespoon vegan fish sauce
2 to 4 tablespoons creamy peanut butter
4 rice spring roll wrappers

Instructions

Place the garlic and the green beans in a large zipper close bag. Seal the bag, removing as much air as possible. Use a rolling pin or mallet to gently whack the green beans and garlic until the green beans are lightly bruised and the garlic is smashed into small pieces.
Add the carrots, tomatoes papaya, peanuts, lime juice, brown sugar, chilies, and vegan fish sauce to the bag. Reseal and give everything a good toss. Massage with your hands for a few minutes, then transfer the contents of the bag to a fine mesh strainer set over a medium bowl. Press on the salad to extract as much liquid as possible. Reserve the liquid for the sauce.
Find a rimmed dish that is large enough to hold your rice paper. Fill it with an inch of room temperature water and set it on the counter. Place a damp tea towel next to this container. Working one rice paper at a time, submerge the rice paper into the water until pliable (mine took about 20 seconds). Do not over-soak. Transfer the soaked rice paper to the damp towel, laying it down in a flat circle.
Place one quarter of the papaya salad on the rice paper, centered left-to-right, but three quarters of the way down from the top. Fold exposed bottom quarter of the paper up over the filling, then fold the entire roll over once. Fold in the left and right sides, then continue rolling until sealed.
Repeat with the remaining three papers and the rest of the papaya salad.
Transfer the reserved marinade to a serving bowl. Add two tablespoons of peanut butter and whisk until smooth. Add additional peanut butter if you prefer a thicker sauce (I used four tablespoons). Serve at once.

Video

Notes

If you are sensitive to spice, you may leave out the sliced bird’s eye chilies. Alternatively, you can add sriracha to the peanut sauce to give it a little kick.

You can make your own vegan fish sauce, or substitute soy sauce if necessary.

Nutrition

Grilled Thai Veggie Noodle Bowls

Linda — Thu, 19 May 2016 11:00:00 +0000

This Thai Vegetarian Noodle Bowl recipe has delicious grilled veggies on noodles and topped with chopped peanuts to satisfy all your noodly needs!

It’s really difficult for me to write this post right now because I’m STARVING and these pictures are absolutely killing me.

That might sound a little dramatic, but there’s nothing to eat in my house right now and I’ve been clinically diagnosed with sever hanger issues.

Since I’ve been gone so much these past few months (I’ve been on the road 6 out of the past 10 weeks!), my pantry and fridge have been looking pretty pathetic.

I’ve been hesitant to buy a lot of groceries because I hate to see things go bad, but then every time I get home from a trip I have zero food in the house and get stuck eating popcorn and wine for dinner (not a bad option, honestly).

Before I left for my last trip, I made these fabulous Spicy Thai-Style Grilled Veggie Skewers. I had lots of leftovers, so I got creative and turned them into these Thai veggie noodle bowls! The noodles are slurpy, the veggies are spicy, and the peanuts are crunchy. Perfection, my dear friends.

I used udon noodles for this vegetarian noodle bowl recipe, even though they technically aren’t Thai-style noodles. You can grab them from Amazon here.

You could swap them out for any sturdy noodle you like! I think these soba noodles would also be delicious.

Alright, it’s time for me to sign off so I can get myself to the grocery store and re-stock my kitchen. I’ve got lots of fun recipes planned for this week!

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Here’s the Recipe!

Grilled Thai Veggie Noodle Bowls Recipe

This Thai Vegetarian Noodle Bowl recipe has delicious grilled veggies on noodles and topped with chopped peanuts to satisfy all your noodly needs!

Course Main Dish

Cuisine Thai

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 480kcal

Author Linda

Equipment

Ingredients

1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 pound udon noodles
3 cups Spicy Thai-Style Grilled Vegetables warmed
1/2 cup chopped roasted peanuts
1 teaspoon sesame seeds

Instructions

Whisk together the fish sauce, vinegar, sesame oil, oyster sauce, and soy sauce in a small bowl. Set aside.
Cook the noodles according to package directions for al dente. Reserve 2 tablespoons of the cooking water before draining the noodles.
Return the cooked noodles to the pot and set the heat to medium. Pour the prepared sauce mixture into the pot along with the reserved cooking water. Toss well and cook, stirring occasionally, until the sauce clings to the noodles. Transfer to a serving bowl and top with the grilled vegetables. Garnish with chopped peanuts and sesame seeds.

Nutrition