Shalom Life | February 03, 2015

The Nosh Pit - Kosher Thai Recipes

Take your mind off this horrible winter weather with some yummy tropical Thai recipes.

By: Sarah Bauder

Published: January 6th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Thai Food Recipes

Now that most of North America is in the throes of the long, dark time that is winter, let us turn our thoughts to warmer climes. One place in particular that’s both tropical in nature, and responsible for delicious culinary fair is Thailand. Take a look at these delectable recipes for kosher Thai recipes.


Vegan Thai Lettuce Cups With Peanut Sauce from Joy of Kosher

Ingredients:

16 ounce extra firm tofu

1/2 cup Gold's Hot and Spicy Duck Sauce

2 tablespoons toasted sesame oil

1 tablespoon extra virgin olive oil

2 (8-oz. packages) baby bella mushrooms, sliced

1/8 teaspoon salt

1/8 ground black pepper

1/4 teaspoon garlic powder

1 large iceberg lettuce

2 cups shredded carrots

1 cup chopped cilantro

3 tablespoons creamy peanut butter for the peanut sauce

4 tablespoons Gold's Hot and Spicy Duck sauce for the peanut sauce

2 tablespoons lime juice for the peanut sauce

2 tablespoons rice vinegar for the peanut sauce

2 tablespoons orange juice for the peanut sauce

Directions:

Dice tofu and place it in a bowl with 1/2 cup Gold’s Hot and Spicy Duck Sauce
Mix it well so the tofu gets well coated with the sauce. Set aside and let it marinate for 15 minutes. Heat olive oil in a large skillet. Add mushrooms, salt, pepper and garlic powder and cook at medium heat for 10 minutes. Set aside. In a non stick pan, heat sesame oil. Add tofu with sauce and cook on high for 3 minutes
Reduce heat and cook at medium heat for another 7-10 minutes or until tofu is caramelized and all the sauce has been absorbed. Remove from heat and let cool.
To make the sauce, combine all the ingredients and disk well until creamy
Before serving carefully separate lettuce leaves, keeping them whole. Fill the lettuce “cups” with tofu, shredded carrots, cooked mushrooms and chopped cilantro. Drizzle sauce on top of each lettuce cup. Enjoy!

Kosher Thai Fried Rice from Kosher Food

Ingredients:

4 cups cooked white rice

2 tablespoons canola oil

2 cloves garlic, chopped

1/2 medium onion, chopped

1/4 pound (120 grams) skinless, boneless chicken, cut into thin strips

1 large egg, lightly beaten

2 tablespoons soy sauce

1 teaspoon sugar

2 green onions, thinly sliced crosswise

2 tablespoons fresh cilantro leaves, chopped

Directions:

Set cooked rice in a bowl and use your hands to break up clumps. In large, deep non-stick skillet or wok, heat oil on high heat. Add garlic and onion, and stir-fry for 1 minute, until shiny and fragrant. Add the chicken, and stir-fry for 2 minutes, until the onion softens and the chicken is cooked through. Add the egg, and stir to scramble it. Add the rice, soy, sugar and green onions. Stir-fry together, tossing often, until the dish is well-mixed and heated through. Put rice in serving platter and garnish with cilantro leaves. Enjoy!


Allaya’s Kosher Pad Thai from Allaya.com

1 pound bean sprouts
1 bundle of scallions, chopped
2 large shallots or 1 medium onion, finely chopped
4 cloves garlic, minced, or through a press
1/2 cup or so unsalted peanuts, finely chopped
Chili flakes, as desired
1 lemon, cut up into wedges for serving
8 ounces rice stick noodles for Paad Thai (about the width of linguine or fettuccine)

1 package (about 8 ounces) chicken substitute, such as Smart Chicken or seitan, cut into bite sized pieces, or about 1 lb skinless, boneless chicken thighs, cut to bite sized pieces
8 eggs, beaten
1/2 block firm tofu, sliced into strips

Sauce:

2 tablespoon tamarind paste
2 tablespoons shiro miso
4 tablespoons Bragg’s Liquid Aminos
8 tablespoons brown sugar
1 1/2 teaspoons paprika
4 tablespoons water
kosher salt, to taste

Directions:

In a large bowl, pour enough hot water over rice noodles to cover them and allow to soften for about 30 minutes. Drain in a colander and toss with a little bit of toasted sesame oil or other vegetable oil to prevent sticking. Set aside for later (can be made in advance). Meanwhile, prepare other ingredients and prepare the sauce: Combine tamarind paste with four tablespoons of hot water and mix well, until mostly dissolved. Strain and discard the solids, if desired. In a small pot over medium heat, combine tamarind mixture with Liquid Aminos, miso, brown sugar, and paprika. Stir together until mixture begins to boil, then turn heat to low and allow sauce to simmer for about 10 minutes for flavors to combine. Adjust the sweet/sour/salty flavors by adding more sugar, salt, and/or vinegar, if needed, but this combination usually works pretty well, and is generally on the less salty side of the spectrum (you may need to adjust for this in the end). Set aside. Heat about a tablespoon of oil in a large wok over medium-high heat and scramble eggs. Set eggs aside. Add some more oil and fry tofu and chicken substitute with about two tablespoons of sauce. If using real chicken, cook until the chicken is done and cook the tofu in a separate step. Set aside. Add about a tablespoon more of oil to hot wok over medium high heat and add shallots and garlic plus about two tablespoons of sauce. Add noodles, tofu, chicken substitute, eggs, bean sprouts, and scallions and mix well, tossing in more sauce as needed to keep things moist. If the noodles are too hard/dry, sprinkle with some extra water (this rarely happens, though). Continue tossing over a flame until all the ingredients are heated through, but avoid overcooking, as the rice noodles will become mushy. Serve hot with chili flakes and peanut crumbles on top and lemon wedges on the side. I personally like to use sriracha in lieu of the chili flakes, but it’s all personal preference at this point! Enjoy!

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