Here are some of my favorite Thai recipes, converted to accommodate for both gluten-free and vegan diners! Because as far as I’m concerned, everybody should be able to enjoy this healthy “fast food” – and the fast part only refers to the preparation!
Som Tam Delicious
Serves 6 – 8
1 green papaya, peeled and seeded, shredded with a mandoline
5 carrots, finely julienned
½ c chopped blanched green beans in ½” pieces
½ c halved grape tomatoes
½ c cilantro leaves
¼ c chopped roasted peanuts or cashews
1 head green leaf, red leaf, or butter lettuce
3 T fish sauce – or tamari
1 T tamarind puree
1 T lime juice
2 T grated palm sugar – or in this case, coconut palm sugar
1 clove garlic, very finely minced
1 – 2 small fresh red chilies, or dried ones soaked in boiled water for 10 minutes
Grate the papaya and sprinkle with salt. Let stand for 15 minutes. Rinse well.
Combine all the ingredients of the dressing and set aside.
Toss the papaya, carrots, beans, tomatoes with the dressing in a large bowl. Line a serving dish with washed lettuce leaves and arrange dressed salad on top. Garnish with cilantro leaves, chopped roasted peanuts, and crispy shallots. Enjoy!
Eggplant with Tempeh
Serves 6 – 8
2 small dried red chilies
8 black peppercorns
2 cloves garlic
2 T chopped cilantro stems and leaves – or more, if you’re like me!
1/3 c oil
1 package tempeh, thinly sliced
2 c eggplant, thinly sliced
1 T tamari
1 T fish sauce (or an additional T tamari)
1 T coconut sugar
1 T lime juice
Soak the chilies in a bowl of boiled water for 15 minutes. Drain, remove seeds. Place the chilies in a food processor with peppercorns, garlic, and cilantro until it is a smooth paste. Add a little water if needed.
Heat a wok or nonstick frying pan over high heat. Add the oil and swirl to coat. Add the paste and stir fry, stirring constantly for 10 seconds. Add tempeh and stir fry for another 2 minutes, until it is turning golden brown. Remove the tempeh.
Add the eggplant to the wok and stir fry until it is golden brown. Add the sauces, sugar, lime juice, and tempeh and cook for 30 more seconds. Serve with steamed rice and enjoy!
Pad See Ew
Serves 8 – 10
2 8oz steaks, sliced thinly
2 eggs plus 1 egg white
2 cloves garlic, minced
2 Tablespoons tamari
freshly ground black pepper
1 8oz package dried wide rice noodles
1 tsp salt
1 bunch broccoli, or 2 c florets, steamed or blanched
2 T vegetable oil
4 T sweet tamari (5 T tamari + 4 T sugar and reduced by 1/3)
1 T oyster sauce (we’ll be using vegan oyster sauce!)
Put the steak in a small bowl with the egg white, garlic, if using, 1 tablespoon of the tamari and some pepper. Combine and let marinate for at least 30 minutes and up to an hour in the refrigerator.
Place the dry rice noodles in a bowl and cover with hot water. Let the noodles soak until they are white and soft but not mushy, about 10 minutes. Drain and set them aside.
Heat a wok or nonstick pan over medium heat and add 2 tablespoon oil. Stir in 2 tablespoons sweet soy sauce, the beef and 1 egg white. Stir constantly until the chicken is partially cooked and the egg white has set. Set this aside to rest.
Heat the wok over high heat and add 1 tablespoon oil. Add 1 egg, stir, then add the chicken. Remove the chicken when partially cooked and set aside. Add the remaining egg to the wok, stir, and add the rice noodles. Return the chicken mixture back into the pan. Stir and add the remaining tablespoon of soy sauce, the sweet soy sauce, oyster sauce and vinegar. Add the broccoli and stir to incorporate.
Green Curry Paste
Pinch cumin seeds, toasted
¼ t coriander seeds, toasted
2 T cilantro stems – roots are better if you can get them
1 ½ T chopped galangal
1 jalapeno or 3 green chilies
½ stem lemongrass, chopped
2 chopped kaffir lime leaves
½ t salt
Blend all ingredients in a food processor until smooth.
Tamarind Dipping Sauce
½ c tamarind concentrate
½ c water
1/3 c coconut sugar
1 tsp chopped lemongrass
1 clove garlic minced
1 tsp chopped galangal
1 kaffir lime leaf finely sliced
1 tsp chopped cilantro stems
1 tsp vegetable oil
Saute the “Thai 5” in the oil with a pinch of salt in a small saucepan for about 2 minutes until fragrant. Add the tamarind, water, and sugar and bring to a boil over high heat. Lower the temperature and simmer until thickened.
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