Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!
Thai Quinoa Salad with Peanut Dressing
INGREDIENTS:
For the Salad:
1 cup cooked quinoa
2 big handfuls mixed greens OR baby spinach
1/2 red bell pepper, chopped or thinly sliced
1/2 cup shredded carrot
1/2 cup shelled edamame
2 green onions, chopped
3 tablespoons peanuts, minced
handful fresh cilantro, chopped
For the Peanut Dressing:
1/4 cup peanut butter
2 tablespoons honey
1-1/2 Tablespoons gluten free Tamari
1 tablespoon rice vinegar
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
heaping 1/4 teaspoon ground ginger
1 large or 2 small cloves garlic, pressed or minced
juice of 1/2 lime (other half sliced into wedges)
1/8 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons hot water
DIRECTIONS:
For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.
My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.
Baked Thai Peanut Chicken
INGREDIENTS:
5 chicken thighs , boneless skinless
1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
2 tablespoons soy sauce , low-sodium
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic , minced
1 tablespoon ginger , minced
cilantro , for garnish
chopped peanuts, for garnish
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
Place the chicken, smooth side down into your baking dish.
Pour the sauce over it.
Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.
Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.
Chicken Lettuce Wraps
INGREDIENTS:
1.5 lbs. boneless, skinless chicken thighs, cubed
3 tbsp olive oil
1 large carrot, julienned
1/2 cup cashews, roasted
1/2 yellow onion
3 garlic clovers
1 inch piece of fresh ginger
1/4 cup soy sauce
1/4 cup sweet chili sauce
1 lime, juiced
small pinch of salt (note, soy sauce is salty)
1 tsp sesame oil, to finish
black pepper
green onions for garnish
fresh cilantro, for garnish
sesame seeds (optional)
Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
Julienne carrots and chop onions.
Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
Finish with the chopped green onions and cilantro.
This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.
Cucumber Edamame Salad with Sesame-Ginger Dressing
INGREDIENTS:
Sesame-Ginger Dressing
3 Tbsp. avocado oil (or grapeseed oil)
3 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
2 tsp. lower-sodium tamari or soy sauce
1 1/2 tsp. freshly grated ginger
1 garlic clove, grated or minced
Cucumber Edamame Salad
1 lb. English or Persian cucumbers, thinly sliced
1 cup shelled edamame
1 large avocado, cut into cubes
1/2 cup thinly sliced green onion
2 Tbsp. toasted sesame seeds
A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.
Who doesn’t love Potstickers and this Noodle Bowl version is delicious. A big shout out to IowaGirl Eats for her wonderful recipes and this one certainly is delicious. I subsituted or made a couple of the ingredients since I didn’t have the recommended ingredients on hand and it turned out well. I wanted a little sweetness and kick to the bowl so I added Sweet Chile Sauce to the top of my bowl. Sweet and sour sauce would be delicious as well.
I enjoyed the leftovers straight from the frig, a refreshing dish on a hot Colorado day!
Potsticker Noodle Bowl
INGREDIENTS:
1lb. ground pork
pinch white pepper or black pepper
1/2 cup + 1 Tablespoon low sodium gluten free Tamari, divided (Fork Lore: I used soy sauce)
1/4 cup low sodium chicken broth OR water
1 Tablespoon rice vinegar
1 Tablespoon ginger paste (Gourmet Gardens recommended) (Fork Lore: I made my own of 1 T. grated fresh ginger and a drop or two of olive oil)
1 bunch green onions, green parts chopped into 2″ pieces, white and light green parts sliced
4 cloves garlic, pressed or minced
Optional: Fork Lore suggestion to sprinkle a bit of Thai Kitchen Sweet Red Chile or Sweet and Sour Sauce as a condiment when serving.
DIRECTIONS:
Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
To a small mixing bowl add remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water – I like to boil the noodles until they’re al dente vs on the more firm side.
While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
Let dish cool for at least 10 minutes before scooping into bowls and serving – you’ll taste the flavors so much better when the food isn’t piping hot!
The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.
Special Rice Noodles
INGREDIENTS:
For the Noodles:
1 tbsp. Avocado Oil
3 cloves garlic, minced
1/2 large yellow onion, sliced in strips
6 small shitake mushrooms, sliced
8 oz. pad Thai rice noodles
1 cup red cabbage, sliced in thin strips
1 cup cucumber, sliced in thin strips
3 scallions, sliced
2 tbsp. peanuts, chopped
fresh cilantro leaves for serving or in salad (optional)
sliced Fresno chili for serving (optional)
salt & pepper
For the Sauce:
1 lime, juiced
1 tbsp. white vinegar
1 tbsp. Tamari or soy sauce
1 tbsp. chili garlic sauce
2 tbsp. sesame oil
1 tbsp. maple syrup (I used agave)
DIRECTIONS:
Bring a pot of salted water to boil for the noodles.
Mix together the ingredients for the sauce and set aside.
In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
Garnish with cilantro and red Fresno chili slices and enjoy!
Recipe of My brother’s special noodles from MaxisKitchen
Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.
The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.
Spicy Shrimp Tacos
INGREDIENTS:
1/2 pound cooked shrimp, finely chopped
Spicy Mayo:
3 tbsp. mayonnaise
2 tsp. Green yogurt
1-2 tbsp. Siracha (or to your taste)
1 tbsp. honey
1 tsp. soy sauce
1/2 tsp sesame oil
Slaw:
2 cups shredded purple cabbage
3 tbsp. fresh chopped cilantro
3 tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. honey
Rice Paper Shells
Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
Cook shrimp. Cool. Chop as directed
Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.
What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.
The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.
Ginger Peanut Chicken with Coconut Rice
INGREDIENTS:
Ginger Peanut Chicken
1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
1-inch piece of ginger, grated
3 green onions, thinly sliced (white parts and green parts separated)
zest and juice of 1-2 limes
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon olive oil or avocado oil
2–3 cloves garlic, minced
1/2 cup chopped roasted peanuts
1/2 cup chopped cilantro
1 cup spinach, bok choy, etc.
Coconut Rice
2 cups white or jasmine rice
1 1/2 cups water
1 can coconut milk
a pinch of salt
DIRECTIONS:
Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.
Thai Peanut Sauce
INGREDIENTS:
1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
This can be made ahead of time and stored in the fridge, or used immediately!
Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.
Peanut Chicken Spring Roll Bowls
INGREDIENTS:
4 cups shredded romaine or cabbage
4 carrots, shredded
4 green onions, chopped
1/2 cup fresh cilantro or Thai basil, chopped
1/2 cup diced mango
2 Persian cucumbers, thinly sliced
1/3 cup pickled jalapeños, chopped (optional)
1/3 cup peanuts, chopped
4 ounces vermicelli rice noodles, cooked
1-2 cups cooked shredded chicken
1avocado, chopped
PEANUT DRESSING:
1/2 cup creamy peanut butter
1/3 cup tamari or soy sauce
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2-3 tablespoons chili sauce (sambal oelek)
2 tablespoons honey
3 tablespoons lime juice
1 tablespoon fresh grated ginger
DIRECTIONS:
1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.
Fork Lore 