Top with 2 prawns and garnish with
sliced Thai basil and scallions, then serve.
Not exact matches
You can also garnish with any of the following if you like: Chopped fresh cilantro Thinly
sliced scallion or green onion
Basil chiffonade (or
Thai basil if you can find it)
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp
thai basil, chopped
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful of
Thai basil leaves,
sliced (or regular
basil, no big deal!)
Top with 2 mint leaves, 2
thai basil leaves, carrot matchsticks, cucumber
slices, 2 - 3
slices of
thai bird chiles, crispy fried shallots, and a small drizzle of nuoc cham sauce.
Equally top each with beef
slices, noodles, red onions, bean sprouts, cilantro, green onion,
Thai basil, jalapeño
slices and carrots.
No Noodle Pad
Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4
slices of lime — to serve
Roly Poly offers sandwich options including unique and original combinations such as the
basil cashew chicken sandwich, which combines fresh
basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh
sliced avocado, alfalfa sprouts and
Thai hot sauce.
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias -
sliced (white and light green part only) 2 (or more)
Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red onion, minced 1 tablespoon minced
Thai basil
Layer on 3 avocado
slices, 1 tablespoon of
Thai basil, 1 tablespoon of mint, 1/4 cup pickled vegetable mixture, and 1/4 cup cooked rice vermicelli.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as:
Thai basil, mint, cilantro (or a mix of all three), chopped
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh
Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
Bean sprouts, cucumber, rice noodles, mint, avocado, pea shoots, shrimp,
Thai basil, toasted sesame seed, red pepper,
sliced pork loin, carrots, peanuts and cilantro.
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small
thai chili, depending on your feelings towards spice,
sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful
basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Garnishes 2 scallions, thinly
sliced 1 chile pepper (
Thai bird, serrano, or jalapeño),
sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro,
Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
12 ounces
Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (
Thai, Indian, or serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed
Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
1 block extra-firm tofu (about 14 ounces), cubed 1 teaspoon oil 1 red pepper, seeded and
sliced thinly 1/2 cup
sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon
Thai red curry paste 1/2 cup water 2 tablespoons soy sauce 1 tablespoon light agave nectar 15 leaves fresh
Thai basil
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm
slices 2 tbsp olive oil 2 tbsp
Thai red curry paste (we like
Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm
slices 2 tbsp olive oil 2 tbsp
Thai red curry paste (we like
Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
Let the steak sit for four minutes, then cut across the grain and layer the pieces on top of a salad of
sliced cucumbers, red onions,
Thai basil and fresh mint leaves.
* 1 quart strawberries, preferably local (when trimmed and
sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh
basil (I used
Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Pour in the hot miso broth and top with mint,
Thai basil, scallion greens,
sliced jalapeño, and hemp seeds.
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs
Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3
Thai, serrano or jalapeño chiles, thinly
sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts,
sliced green onions, cilantro,
basil and
sliced Thai red peppers, if using.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves,
sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green
Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh
basil leaves (rough chop) 1 - 2 tablespoons soy sauce or
Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably
Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
Garnish with
Thai basil and a
slice of lime.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly
sliced on the diagonal 5
Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons
Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5
Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young
Thai coconut —
sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and
sliced 1 handful fresh
basil and / or mint leaves 1 handful sunflower sprouts
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass,
sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper,
sliced 1 yellow bell pepper,
sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup
thai basil leaves, whole 2 teaspoons fish sauce lime wedges
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly
sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1
Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly
sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh
basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
1 (13.5 - ounce) can full fat coconut milk, refrigerated overnight 4 - 6 Tablespoons green curry paste 2/3 cup diced Asian eggplant 2/3 cup diced red bell pepper 2/3 cup diced zucchini 2/3 cup
sliced carrots 1/2 cup diced onion 1/2 cup vegetable broth 3 Tablespoons fresh lime juice 1 Tablespoon soy sauce 1 Tablespoon coconut sugar 1/2 cup
Thai basil,
sliced thinly
I don't do browned eggs, so I just cooked them until set and then
sliced them, added a thinly
sliced red bell pepper for some color, some
thai basil for «
thai - ness», and served it over cabbage noodles!
* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant
slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped
Thai basil leaves
millet toast / / lentil salad / / pistachios and almonds banana and peanut butter triangles / / walnuts and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / / sprouted rye bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond butter / / apple
slices cinnamon raisin millet bagel / /
thai peanut salmon kelp noodles / / roasted broccoli
thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll
500g boneless, skinless monkfish in 2 cm chunks 175g
Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g
Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful
basil leaves 200g baby vegetables,
sliced, such as green beans, carrots, pepper and cauliflower