I’ve made this quite a few times. It is quick enough to prepare during the week and is healthy and delicious. Make it even healthier by using Brown Jasmine Rice. Enjoy!
- 2 cups uncooked jasmine rice
- 1 quart water
- 3/4 cup coconut milk
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons fish sauce
- 3/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 tablespoons fresh ginger root, minced
- 3 cloves garlic, minced
- 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 3 shiitake mushrooms, sliced
- 5 green onions, chopped
- 1 1/2 cups chopped fresh basil leaves
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
- In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Okay so this isn’t your ordinary traditional pizza with red sauce and pepperoni. If you are feeling adventurous and you like the flavors of Thai cuisine you’ll be luvin this pizza and making it again. This pizza combines all the flavors you’ve come to love from Thai cuisine including peanut butter, hoisin sauce, fresh ginger, fresh cilantro … and more. A wonderful medley of flavors infuse your taste buds as you enjoy each and every bite. Mmmmm … what could be better?! If all you’ve ever made is traditional pizza why not step outside your comfort zone and give it a try. Enjoy!
Yield: 2 Pizzas
Spicy peanut sauce
- ½ cup peanut butter
- ½ cup hoisin sauce
- 1 tablespoon honey
- 2 teaspoons red wine vinegar
- 2 teaspoons minced ginger ( or more if you wish)
- 2 minced garlic cloves
- 2 tablespoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon vietnamese chili sauce ( or dried chili flakes)
- 1 tablespoon oyster sauce (or fish sauce)
- 2 tablespoons water
Thai chicken pieces
- 1 tablespoon olive oil
- 10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes
For the pizza
- 1 pizza dough, use your own recipe
- cornmeal or flour, for handling
- 2 cups shredded mozzarella cheese
- 4 scallions, slivered diagonally
- ¼ cup shredded carrots
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
Combine sauce ingredients in a small pan over medium heat.
Bring the sauce to a boil; boil gently for one minute.
Divide into 2 portions for use on chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
Set aside in refrigerator until chilled through.
Once chilled, coat the chicken with 1/4 cup sauce.
Set aside in refrigerator.
To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
Cover sauce with 3/4 cup cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, and carrots, respectively.
Sprinkle an additional 1/4 cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
Transfer the pizza to preheated 425 oven; bake until crisp and golden and the cheese is bubbly, approximately 20 minutes.
When cooked through, remove pizza from oven.
Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.
I love Thai food and this Spicy Thai Shrimp recipe is awesome! This is one recipe that I have made several times. If you like a bit more spice, increase the hot chili sauce to 2 tablespoons. I did this by accident and I loved it, but it was too spicy for Tim. He ate it but he kept saying WOW … this is spicy, my lips are burning! I don’t know, maybe he got more of the hotness in his serving … I loved it extra spicy, and aparently so did he because he ate it all! The blend of spices in the sauce just can’t be beat! Enjoy!
- 1/2 pound Rice Stick Noodles
- Hot Water
Thai Sauce with Shrimp:
- 1/2 cup Peanut Butter
- 2 tablespoons Lime Juice
- 2 tablespoons Sweet Thai Chili Sauce
- 2 teaspoons Hot Chili Sauce
- 1 tablespoon Fish Sauce
- 2 tablespoon Soy Sauce
- 1 cup Chicken Broth
- 1 teaspoon Curry Powder
- 1 teaspoon Peanut or Canola Oil
- 2 -3 Green Onions – chopped
- 1 tablespoon fresh chopped garlic
- Prepared Thai Sauce
- 1 pound Shrimp
- 1 Carrot – shredded
- 1/4 cup Fresh Cilantro chopped
- 1/3 cup Peanuts
- 1 Head Iceberg Lettuce or Romaine Lettuce
Spicy Thai Shrimp on Rice Noodles
- Take out equipment and ingredients.
- Place noodles in a large bowl. Pour boiling water over noodles. Let stand until soft, approx 10 minutes. Drain in a colander and set aside.
- Soften peanut butter in a small microwave safe bowl for 10 seconds. Whisk in lime juice, sweet Thai chili sauce, hot chili sauce, fish sauce, soy sauce, chicken broth and curry powder.
- Just before dinner:
- Heat oil in a large nonstick fry pan at high heat. Finely chop onion adding to pan as you cut.
- Add garlic to pan. Add prepared sauce. Add shrimp and stir until heated through.
- When timer rings, rinse noodles and place directly over lettuce. Serve shrimp mixture over noodles. Coarsely shred carrot over top of bowls. Top with fresh cilantro and peanuts.
- Shred lettuce directly into salad spinner. Rinse and spin dry.
- Arrange lettuce in the bottom of serving bowls.