by Jack Lemmon
Nutrition Information
Calories: 514 calories
Total Fat: 14.7 g
Cholesterol: 175 mg
Sodium: 990 mg
Total Carbohydrate: 66.3 g
Protein: 27.5 g
Spicy Shrimp Pad Thai
"I used other pad thai recipes from this website and added shrimp and my own little flavor and spice."
Serving: 4 | Prep: 30 m | Cook: 20 m | Ready in: 50 m
Ingredients
1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
1/2 pound bean sprouts
1/4 cup shredded carrots (optional)
1/2 lime, cut into wedges
1/4 cup chopped green onions
1/4 cup coarsely chopped cilantro
Direction
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Information
Calories: 619 calories
Total Fat: 28 g
Cholesterol: 120 mg
Sodium: 1421 mg
Total Carbohydrate: 75.6 g
Protein: 22 g
Spicy Thai Shrimp Pasta
"This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts."
Serving: 6 | Prep: 15 m | Cook: 5 m | Ready in: 8 h 20 m
Ingredients
1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 1/2 cups prepared Thai peanut sauce
Direction
Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.
Nutrition Information
Calories: 564 calories
Total Fat: 19.3 g
Cholesterol: 230 mg
Sodium: 375 mg
Total Carbohydrate: 52.4 g
Protein: 46.3 g
Spring Rolls with Coconut Peanut Sauce
"Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce."
Serving: 8
Ingredients
Spring Rolls:
2 carrots, julienned
1 red bell pepper, julienned
1 English cucumber, peeled and julienned
1 cup shredded red cabbage
4 scallions, white parts thinly sliced lengthwise
2 avocados, halved and sliced
16 basil leaves
16 mint leaves
4 ounces dry rice noodles
16 sheets rice paper
Peanut Sauce:
1/2 cup creamy peanut butter
1/2 cup Silk® Unsweetened Coconutmilk
2 tablespoons soy or tamari sauce
2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon toasted sesame oil
2 teaspoons hot sauce (such as Sriracha), or more to taste
Direction
Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.
Nutrition Information
Calories: 292 calories
Total Fat: 16.4 g
Cholesterol: 0 mg
Sodium: 403 mg
Total Carbohydrate: 32.2 g
Protein: 7.6 g
Thai Curry Soup
"This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!"
Serving: 4 | Prep: 15 m | Cook: 35 m | Ready in: 50 m
Ingredients
2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced
Direction
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
Nutrition Information
Calories: 247 calories
Total Fat: 13.1 g
Cholesterol: 30 mg
Sodium: 1695 mg
Total Carbohydrate: 23.8 g
Protein: 8.2 g
Thai Rice Noodle Salad
"Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles."
Serving: 4 | Prep: 20 m |
Ready in: 30 m
Ingredients
1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
1/4 head romaine lettuce, chopped
1/4 red bell pepper, diced
1/4 cup chopped red onion
3 green onions, chopped
1/4 cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
1/4 jalapeno pepper, seeded and minced
2 cloves garlic, minced
Sauce:
1/3 cup olive oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
Direction
Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
Nutrition Information
Calories: 472 calories
Total Fat: 21.9 g
Cholesterol: 0 mg
Sodium: 1592 mg
Total Carbohydrate: 65.2 g
Protein: 3.9 g
Turkey Lettuce Wraps with Shiitake Mushrooms
"This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish � or use it to top brown rice and veggies for rice bowls."
Serving: 4 | Prep: 40 m | Cook: 20 m | Ready in: 1 h
Ingredients
2 cups water
2 ounces mai fun (angel hair) rice noodles
1 teaspoon vegetable oil
4 shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 (16 ounce) package ground turkey
6 green onions, chopped
1/4 cup chopped water chestnuts
4 teaspoons finely minced fresh ginger root
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
Toppings
1/2 cup bean sprouts
1 carrot, grated
1/2 cup salted peanuts
1/2 cup chopped fresh cilantro
1/2 cup sweet chili sauce
Direction
Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Nutrition Information
Calories: 481 calories
Total Fat: 22.4 g
Cholesterol: 84 mg
Sodium: 1284 mg
Total Carbohydrate: 43.5 g
Protein: 29.9 g
Vietnamese Beef Noodle Soup
"This is a simplified version of a Vietnamese beef noodle soup. The Vietnamese make the broth from scratch, and simmer it for hours."
Serving: 4 | Prep: 30 m | Cook: 15 m | Ready in: 45 m
Ingredients
4 ounces dried rice noodles
6 cups cold water
3 (10.5 ounce) cans condensed beef broth
1 teaspoon chopped fresh ginger root
1/2 teaspoon kosher salt
1 Thai chile, chopped
1/2 pound boneless top round steak, sliced very thin
1/4 pound fresh basil
4 tablespoons snipped fresh cilantro
1/4 pound mung bean sprouts
4 green onions, thinly sliced
4 wedges lime
hot pepper sauce (optional)
oyster sauce (optional)
Direction
Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.
Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.
Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.
Nutrition Information
Calories: 258 calories
Total Fat: 5.8 g
Cholesterol: 43 mg
Sodium: 2160 mg
Total Carbohydrate: 30.9 g
Protein: 20.9 g
Vietnamese Beef Pho
"This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup."
Serving: 6 | Prep: 10 m | Cook: 1 h 20 m | Ready in: 1 h 30 m
Ingredients
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
Direction
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
Nutrition Information
Calories: 528 calories
Total Fat: 13.6 g
Cholesterol: 51 mg
Sodium: 2844 mg
Total Carbohydrate: 73.1 g
Protein: 27.1 g
Vietnamese Salad Rolls
"A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lett
uce and basil. Cooked chicken or beef may be substituted for shrimp."
Serving: 8 | Prep: 20 m | Cook: 5 m | Ready in: 25 m
Ingredients
1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
Direction
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.
Nutrition Information
Calories: 187 calories
Total Fat: 1.5 g
Cholesterol: 57 mg
Sodium: 344 mg
Total Carbohydrate: 31.2 g
Protein: 11.6 g
Vietnamese Spring Rolls