Salad

R E C I P E S

QUALITY FOODS SINCE 1923 ATA S T E O F T H A I . C O M

Thai Beef Salad - Yam Nuea

This yummy beef salad is the perfect example of the contrasting flavors in Thai cooking.

Laab - Ground Beef Salad

This Thai mainstay has perfectly balanced flavor.

Curried Chicken Salad Wrap Coconut Ginger Rice Chicken Salad

A Taste of Thai Coconut Ginger Rice livens up this light and refreshing salad. A Taste of Thai Red Curry Paste gives chicken salad just the right zip. Serve in a wrap, on a roll, or in a plain salad with tomatoes and cucumbers.

Pad Thai Noodle Salad

Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce.

Thai Cucumber Salad

This sweet and spicy salad is a great summer side.

Grilled Lemon-Ginger, Peanut Chicken

A Taste of Thai Peanut Sauce Mix acts as both a marinade and a salad dressing in this authentic Thai dish.

Green Papaya Salad (Som Tum)

A Taste of Thai Garlic Chili Pepper Sauce and Fish Sauce add authentic flavor to this dish-one of the most popular in Thai cuisine.

Shrimp, Tofu and Vermicelli Salad

Classic Asian flavors and A Taste of Thai Pad Thai Sauce make this dish extra special.

Chicken Salad with Red Curry Dressing

This Thai recipe (Yum Kai Yaang) uses A Taste of Thai Red Curry Paste to transform leftover grilled chicken into an exotic salad.

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A TA S T E O F T H A I

R O

A TASTE OF THAI A Taste of Thai is a line of authentic Thai products, including: seasonings, sauces, coconut milks, curry pastes and rice products imported direct from Thailand. All products are gluten-free and all of our items are delicious. Thank you.

atasteofthai.com

QUALITY FOODS SINCE 1923

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions. odense.com

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, theyre gluten free. nottapasta.com

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A TA S T E O F T H A I

Thai Beef Salad Yam Nuea

This yummy beef salad is the perfect example of the contrasting flavors in Thai cooking.

YIELD

DIRECTIONS

6 Servings
TIME

15 minutes
INGREDIENTS

1 lb flank steak 1/4 cup fresh lime juice 2 tablespoons A Taste of Thai Fish Sauce 2 tablespoons minced red chili peppers 3 cloves garlic, crushed 1 small red onion, sliced thinly 1 small cucumber, thinly sliced 2 tablespoons chopped fresh cilantro 3 scallions (green onions), chopped

1. Grill or broil flank steak. Slice into thin bite size pieces. Chill. 2. In a large mixing bowl, combine lime juice, Fish Sauce, minced red chili peppers, and garlic. Stir together well. 3. Add red onion, cucumber, cilantro, scallion and chilled steak. Toss together well. 4. Serve cold.

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Coconut Ginger Rice Chicken Salad

A Taste of Thai Coconut Ginger Rice livens up this light and refreshing salad.

YIELD

DIRECTIONS

4 Servings
TIME

20 minutes
INGREDIENTS

1/2 cup rice vinegar 1/4 cup sugar 1 teaspoon A Taste of Thai Fish Sauce 1-7 oz box A Taste of Thai Coconut Ginger Rice*, prepared 1 lb cooked boneless skinless chicken breast, cubed 2 cups green seedless grapes, halved 1 bunch scallions (green onions), sliced in rounds 3 carrots, julienned Optional: chopped cilantro *Equally good with our A Taste of Thai Yellow Curry Rice.

1. In saucepan, combine vinegar, sugar and Fish Sauce. Bring to a boil. Reduce to simmer and stir until sugar crystals are dissolved. Remove from heat. 2. Add rice to vinegar mixture. Stir well. Cover and cool in refrigerator. 3. Once rice mixture is cooled, add chicken, grapes, scallions, carrots and cilantro. Mix together well. 4. Serve.

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Pad Thai Noodle Salad

Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce.

YIELD

DIRECTIONS

10 cups
TIME

20 minutes
INGREDIENTS

Pad Thai Dressing: 1-3.25 oz box A Taste of Thai Pad Thai Sauce 1/4 cup each: ketchup, honey, rice vinegar, vegetable oil 1 tablespoon soy sauce 1/2 tablespoon minced ginger Salad ingredients: 1/2 - 16 oz box (8 oz) A Taste of Thai Rice Noodles 2 teaspoons oil 2 bell peppers (1 red, 1 yellow), sliced thinly 2 carrots, grated or chopped roughly 2 cups bean sprouts 1 bunch scallions, chopped 2 tablespoons fresh chopped cilantro 1/2 cup chopped peanuts Optional: lime wedges *Note: This recipe makes an intriguing vegetarian salad with its contrast of flavors, as well as a spicy side dish with meat or seafood.

1. In a bowl or food processor combine: Pad Thai Sauce, ketchup, honey, vinegar, oil, soy sauce and ginger until well mixed. Set aside. 2. Boil Rice Noodles in salted water according to directions, stirring occasionally. Test for texture: noodles are done when they are firm but tender (al dente). Rinse noodles in cold water until cool and drain well. Pour into a large bowl and toss with oil until all noodles are lightly coated. 3. Add peppers, carrots, sprouts, scallions, cilantro and peanuts. 4. Add dressing to taste and toss well. Serve with lime wedges.

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Green Papaya Salad (Som Tum)

A Taste of Thai Garlic Chili Pepper Sauce and Fish Sauce add authentic flavor to this dish - one of the most popular in Thai cuisine.

YIELD

DIRECTIONS

4-6 servings
TIME

30 minutes to assemble 30 minutes to marinate 60 minutes total time

INGREDIENTS

2 1/2 tablespoons lime juice (2 limes) 2 1/2 tablespoons brown sugar 1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce 1 tablespoon A Taste of Thai Fish Sauce 1 1/2 lbs green papaya* (5-6 cups shredded) 15 cherry tomatoes, halved 1 tablespoon chopped cilantro 3 tablespoons chopped honey roasted or dry roasted peanuts Crisp iceberg or romaine lettuce leaves *If green (unripe) papaya is not available in your market or climate, it can be bought at an Asian or Indian grocery store.

1. In a small bowl mix lime juice, sugar, Garlic Chili Pepper Sauce and Fish Sauce. Whisk until sugar is dissolved. 2. Peel papaya, seed and cut into quarters. Slice into thin match stick pieces, or grate on a mandoline. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin), pound papaya to soften. Add to bowl and repeat with remaining papaya. 3. Add tomatoes, cilantro and dressing. Toss to combine and let sit 30 minutes to flavor. Just before serving add peanuts and toss. Serve on a bed of chopped lettuce or in individual lettuce leaves.

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Chicken Salad with Red Curry Dressing

This Thai recipe (Yum Kai Yaang) uses A Taste of Thai Red Curry Paste to transform leftover grilled chicken into an exotic salad.

YIELD

DIRECTIONS

4 servings
TIME

25 minutes
INGREDIENTS

Dressing Ingredients: 1/4 cup rice vinegar 3 tablespoons A Taste of Thai Fish Sauce 3 tablespoons brown sugar 1 tablespoon A Taste of Thai Red Curry Paste 5 tablespoons roasted peanuts, coarsely chopped, divided 2 tablespoons fresh lime juice (1-2 limes) Salad Ingredients: 1 1/2 lbs (3-4 pieces) grilled chicken breast, thinly sliced 1 medium tomato, chopped (1 cup) 4 scallions, chopped 2 tablespoons chopped cilantro 4 cups chopped lettuce of choice

1. In medium saucepan combine vinegar, Fish Sauce, brown sugar and Red Curry. Cook over medium heat until sugar and Red Curry are dissolved. 2. Remove saucepan from heat. Add 3 tablespoons of peanuts and lime juice. Stir well to combine, and set aside. 3. Add chicken, tomato, scallions, and cilantro to a medium bowl. 4. Lay lettuce on a serving platter. Toss desired amount of dressing with chicken mixture until all ingredients are nicely coated. Spoon chicken salad on top of lettuce. Sprinkle with remaining peanuts. Serve any leftover dressing on side.

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Laab - Ground Beef Salad

This Thai mainstay has perfectly balanced flavor.

YIELD

DIRECTIONS

2-4 main course servings, 8 appetizers

TIME

25 minutes to assemble 20 minutes to cook Total time: 45 minutes

INGREDIENTS

2 tablespoons A Taste of Thai Jasmine Rice (uncooked) or white rice 1 lb ground beef (ground pork or turkey may be substituted) 4 tablespoons lime juice, divided (about 3-4 limes) 1-2 tablespoons*A Taste of Thai Fish Sauce 1/2 cup thinly sliced shallots 2 teaspoons minced fresh ginger 4 scallions (green onions), chopped 1/4 cup chopped mint leaves, plus whole leaves for garnish 2 tablespoons chopped cilantro 2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce 2 teaspoons light brown sugar Lettuce leaves * This is authentically a salty dish, so we suggest A Taste of Thai Fish Sauce beginners start with one tablespoon and add more to taste.
TOOLS & EQUIPMENT

1. Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes. 2. While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl. 3. When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat. 4. Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well. 5. Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well. 6. Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

Spice grinder or blender

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Curried Chicken Salad Wrap

A Taste of Thai Red Curry Paste gives chicken salad just the right zip. Serve in a wrap, on a roll, or in a plain salad with tomatoes and cucumbers.

YIELD

DIRECTIONS

Serves 6
TIME

25 minutes
INGREDIENTS

1 rotisserie chicken or 4 cups cubed chicken 1 cup chopped celery 1/2 cup minced red onion 2 tablespoons minced cilantro 1 cup mayonnaise 1 tablespoon A Taste of Thai Red Curry Paste Salt and fresh cracked pepper Optional: Bean sprouts, sliced tomatoes.

1. Remove meat from chicken discarding bones and skin. Chop meat and add to a large bowl. 2. Add celery, red onions and cilantro. Mix well. 3. Add mayonnaise and curry to a small bowl. Mix until curry is totally dissolved into mayonnaise. 4. Add part or all of mayonnaise to chicken mixture. Salt and pepper to taste. Mix well and refrigerate until cold. Serve.

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Thai Cucumber Salad

This sweet and spicy salad is a great summer side.

YIELD

DIRECTIONS

5 cups
TIME

10 minutes to assemble 30 minutes to marinate

INGREDIENTS

1/2 cup sugar 1/2 cup rice vinegar 1/4 cup water 1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce 1 teaspoon salt 1 English cucumber, unpeeled and sliced thinly 1/4 cup diced red onion Garnish: 3 tablespoons chopped cilantro and mint 3 tablespoons chopped roasted peanuts

1. In small saucepan combine the sugar, vinegar, water, Garlic Chili Pepper Sauce and salt. Stirring, cook over medium heat until sugar is dissolved. 2. Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mixture to be covered with marinade). Pour vinegar mixture over vegetables and let marinate for 30 minutes. 3. Just before serving sprinkle with cilantro, mint and peanuts.

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Grilled LemonGinger, Peanut Chicken

A Taste of Thai Peanut Sauce Mix acts as both a marinade and a salad dressing in this authentic Thai dish.

YIELD

DIRECTIONS

6 servings
TIME

15 minutes to assemble Marinate 2-6 hours 10-14 minutes to grill Total working time: 25-29 minutes
INGREDIENTS

1-13.5 oz can A Taste of Thai Coconut Milk 1-3.5 oz box A Taste of Thai Peanut Sauce Mix 1/4 cup fresh lemon juice 1 tablespoon A Taste of Thai Fish Sauce 1 tablespoon minced ginger 1 tablespoon oil 3 lbs boneless, skinless chicken thighs or breasts 8 cups mixed greens Optional: 1/2 cup chopped honey roasted peanuts

1. Add to blender or food processor, Coconut Milk, Peanut Sauce Mix (both inner envelopes), lemon juice, Fish Sauce, and ginger. Process until smooth. 2. Lay chicken in a size appropriate baking dish so chicken fits snugly but does not overlap. Pour 1 3/4 cups of lemon-ginger, peanut sauce over chicken, reserving 1 cup for dressing. Cover chicken and marinate 2-6 hours in the refrigerator, turning pieces once or twice. 3. Whisk oil in remaining sauce for dressing. Salt and pepper to taste. Set aside. 4. Oil grill grate. Grill chicken 5-7 minutes on each side or until done (opaque and not pink inside, but still moist). Toss mixed greens with reserved dressing and top with chicken. Sprinkle with peanuts if desired. Jasmine rice or grilled bread are flavorful sides to serve with this entre.
TIP FOR EVEN GRILLING:

Pound the fatter end of the breast, between two pieces of plastic wrap, to match the thinner part of breast.

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Shrimp, Tofu and Vermicelli Salad

Classic Asian flavors and A Taste of Thai Pad Thai sauce make this dish extra special.

YIELD

DIRECTIONS

4 servings
INGREDIENTS

1/2-8.8 oz box (4.4 oz) A Taste of Thai Vermicelli Rice Noodles 1-3.25 oz box A Taste of Thai Pad Thai Sauce 3 tablespoons lime juice 1 tablespoon brown sugar 3 tablespoons oil, divided 2 tablespoons A Taste of Thai Fish Sauce, divided 1/2 lb shrimp, peeled, deveined and chopped 1 bunch scallions, thinly sliced 1-14 oz package extra firm tofu, drained 1 cup julienned carrots 1 cup mint, finely chopped Optional: Peanuts, chopped lettuce

1. Bring a pot of salted water to boil. Mix Pad Thai Sauce with lime juice and sugar. Set aside. 2. Boil Vermicelli according to box directions. Drain and rinse in cold water until cool. Drain. Roughly chop and place in large bowl. Pour reserved Pad Thai mixture over noodles and mix well. 3. Meanwhile, heat 1 tablespoon each, of oil and Fish Sauce in large skillet over medium-high heat. Add shrimp and scallions. Stir-fry until shrimp turns opaque and mix into noodles. 4. Slice tofu into six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You will have to change paper towels numerous times. Cut tofu into bite size pieces. 5. Over high heat, add remaining 2 tablespoons oil and 1 tablespoon Fish Sauce to skillet. Add tofu and stir-fry until browned. Drain on paper towel. Add to noodle mixture along with carrots and mint. Mix gently to incorporate. 6. Serve immediately or chill for later. Garnish with chopped peanuts and lettuce if desired.

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A TA S T E O F T H A I

QUALITY FOODS SINCE 1923

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