Thai

Spicy Thai Spaghetti Salad
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Spicy Thai Spaghetti Salad

I based mine on this recipe, Thanks Sue, but made some substitutions will mark below with Steve Note:

This yummy Thai Spaghetti Salad is an delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop.  This easy summer side salad recipe will be your go to for barbecues this season!

Prep Time15minutes mins

Total Time15minutes mins

Course: Salad

Cuisine: Thai/American

Servings: 10 servings

Calories: 189kcal

Author: Sue Moran

Ingredients

  • 8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water Steve Note: I used Thai Rice Noodles
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 bunch (about 6-8) green onions, thinly sliced
  • 1/2 cup roasted peanuts
  • 2 Tbsp sesame seeds
  • 1 handful cilantro leaves, chopped Steve Note: discovered last minute did not have so used fresh parsley from the garden
  • 1 handful basil leaves, thinly sliced Steve Note: I used Thai Basil from the garden

dressing

  • 1/4 cup rice vinegar
  • 2 Tbsp vegetable oil Steve Note: I used Olive Oil
  • 2 heaping Tbsp smooth peanut butter
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • salt to taste

Instructions

  1. To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
  2. Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

Notes we went stickily Veggie

  • Make it a main course ~ add chunks of chicken, tender steak, or grilled shrimp.
  • Make it gluten/grain free ~ try this with zucchini noodles (spiralized zucchini) or spaghetti squash.
  • Make it with more veggies ~ try frozen and thawed edamame beans, broccoli, or bok choy, snap peas, or green beans.

Nutrition

Calories: 189kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 59mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2291IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

We added some of this on second helping it really added a nice touch.
Instant Pot Thai Carrot Soup
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Instant Pot Thai Carrot Soup

Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.

 

Slightly modified Whole Foods recipe.

Ingredients

  • 1 tablespoon avocado oil or other fat
  • 1 medium yellow onion, rough chop
  • 1¼ pound carrot, rough chop
  • 1 jalapeño or serrano pepper, with seeds, rough chop 2 teaspoons grated ginger
  • 4 cups broth, veggie or chicken
  • 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
  • 1 teaspoon garlic powder
  • ½ teaspoon curry powder
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
  • ½ cup cream or full fat coconut milk
  • 3 tablespoons honey, optional

Instructions

Instant Pot Directions

Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.

Add in the chopped carrot and pepper, sautéing for a couple of minutes.

Add in the broth and all the spices, stirring.

Lock the lid and set manual pressure for 12 minutes.

When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.

Add back to pot and stir in the cream and honey

 

Garam masala

Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.