“Delicious Tastes of Thai” menu

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“Delicious Tastes of Thai” menu shopping list

BEGIN: Hand-rolled Cold Rice Paper Spring Rolls with Peanut Dipping Sauce, Lemon Lime Dipping Sauce, Chili Sauce, Hoisin Sauce

• Package of Rice Paper
• Iceberg Lettuce (cut into quarters and separated into pieces)
• Baby Carrots
• Cucumber
• Red Pepper
• Green Onion
• Celery
• Bean Sprouts (wash well, rinse, strain and enjoy…can spoil quickly, so eat well within expiry date)
• Coriander
• Mint
• Basil
• Cooked shrimp (leave whole)
• Chicken (pre-boil, then slice the chicken to retain moisture, approx. 1 inch strips)

Lemon Lime Dipping Sauce:

• 1 whole lemon – zested and juice (equivalent of ½ cup)
• 1 whole lime – zested and juice (equivalent of ¼ cup)
• 1 ½ tablespoon fish sauce
• ½ cup water
• 1 tablespoon garlic, chopped finely
• 1/3 cup sugar
• 1 tablespoon peanuts, roasted and finely chopped
• 1 teaspoon coriander, chopped
• 1 teaspoon red pepper, finely chopped

Authentic Thai Peanut Dipping Sauce:

• 1 cup light coconut milk (use regular coconut milk to make it even more decadent)
• 2 tablespoons Thai red curry paste
• 6 tablespoons peanut butter (creamy or chunky, your preference)
• ¼ teaspoon sea salt (or more to taste)
• 1/8 cup sugar (or more to taste)
• 1 tablespoons white vinegar (cider or rice vinegar work well)
• ¼ cup water
• chopped peanuts (optional)

Cilantro-Lime Dipping Sauce:

• 1 Lime Zested
• 2 Limes Juiced
• 2 tablespoons Rice Wine Vinegar
• 1 tablespoon Chopped Cilantro
• 1 teaspoon sugar

Sweet Chili Dipping Sauce:

• 1/8 c white vinegar
• ½ tsp hoisin sauce
• 1 dash red hot chili peppers (dried)
• ¼ c brown sugar

FOLLOW: Thai Grilled Chicken

• 2 cloves garlic, minced
• Pinch sea salt
• 2 teaspoon black peppercorns
• 2 tablespoons coriander root – about 1/12 inch*
• 3 tablespoons Thai fish sauce
• 1 cup canned high fat coconut milk
• 3 pounds (1.5 kg) chicken breasts (boneless/skinless)

FOLLOW: Green Mango Salad

• 1/3 cup chopped cashews or peanuts
• 2 unripe mangos
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped mint
• 2 tablespoons lime juice
• 4 teaspoon granulated sugar
• 4 teaspoon fish sauce
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon Asian chili sauce or hot pepper sauce
• 1 sweet red pepper, thinly sliced
• 1/2 cup thinly sliced red onions

FOLLOW: Authentic Pad Thai Noodles:

• 1 (1/2 lb) package rice noodles (thin, flat linguini-like noodles, available at most Asian grocery stores)
• 6 tablespoons fish sauce (available at most Asian grocery stores)
• 1 tablespoon tamarind paste + 6 tablespoons water (if you don’t have tamarind paste then use 4 tablespoons ketchup + 2 tablespoons Worcestershire sauce)
• 3 teaspoons chili-garlic sauce (sambal oelek) (start off with 2 teaspoons, add more if you like your noodles spicy)
• 4 tablespoons brown sugar
• 2 tablespoons grape seed or peanut oil
• 6 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (if you like it hot)
• 3 eggs, beaten
• 2 cups bean sprouts
• 2 spring onions, sliced
• 1 cup chopped fresh cilantro
• 1/4 cup coarsely chopped roasted peanuts, for garnish
• 3 limes, sliced for garnish

FINISH: Bananas in Coconut Milk.

• 3 or 4 ripe bananas
• 1 cup coconut milk
• 1 teaspoon vanilla (or pandanus leaf if you want ‘authentic’)
• 1 tablespoon brown sugar (or firm palm sugar if want ‘authentic’)
• 1 tablespoon white sugar
• Pinch of sea salt to taste