Thai food is one of my favorites, I mean what’s not to like? If you’re a fan of spicy Asian cuisine, you will love these recipes. If you’re not a chef, no need to worry! These recipes are quick and easy enough for anyone to make.
Drunken Noodles – This is only for the real spicy food lovers. You may want to wash this down with a cold beer. This was shown to be by a friend and I just love it!
2 14-ounce packages of ¼ inch flat rice noodles
¼ cup vegetable oil
12 garlic cloves, chopped
¼ cup chopped fresh Thai chiles*
1 ½ pounds ground chicken
¼ cup black soy sauce*
¼ cup Golden Mountain sauce*
1 tablespoon sugar
4 large plum tomatoes, cut into wedges
4 Anaheim chiles or 2 green bell peppers cut into strips
½ cup fresh basil leaves
First, cook your noodles in boiling water until tender and then drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles. Sprinkle with the basil leaves and
*Available in the Asian foods section
Spicy Peanut Noodles – When I became a vegetarian, I started looking for some delicious new recipes. This was one of my faves!
1 lb. spaghetti noodles
¾ cup smooth peanut butter
¾ cup unseasoned rice vinegar
3 tablespoons and 1 teaspoon sugar
6 tablespoons soy sauce
¼ cup water
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
1 2-inch piece fresh ginger, chopped
1 large garlic clove
3 celery sticks, thinly sliced
½ cup chopped cilantro
Lime wedges for serving
First, cook the spaghetti until tender and drain. Rinse under cold water until cooled.
In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Put ½ cup of the peanut dressing into a bowl and toss with the noodles.
In another bowl, toss the celery with the cilantro and the remaining tablespoons of vinegar and 1 teaspoon of sugar. Drizzle the remaining peanut dressing over the noodles and top with celery and lime wedges.
Thai Cashew Chicken – I found this recipe online when I wanted to try and impress some friends with my cooking skills. For those of you who don’t eat meat, substitute the chicken for some tofu and it tastes amazing!
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves, cut into small pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.