Ditch your takeout order and whip up these delicious peanut noodles with just five ingredients. Our Thai & True Peanut Sauce lends loads of creamy texture and delicious flavor to this quick and easy dinner recipe.
Serves 2
Ingredients
Instructions
Heat the sesame oil in a small skillet over medium heat. When the oil is hot, add the white and light green parts of the scallions and saute until soft, about 2 minutes. Turn off the heat.
Bring a saucepan of water to a boil. Cook your noodles according to the package directions. Drain the noodles and return them to the pot.
While the noodles cook, make your sauce. In a bowl, combine the Thai & True Peanut Sauce, soy sauce, and a tablespoon of water. Whisk to combine, adding more water as needed until the sauce is pourable.
Pour the peanut sauce over the drained noodles. Add the cooked scallions along with the sesame oil to the pot and toss to combine all of the ingredients.
Divide the peanut noodles between bowls and garnish with the dark green parts of the scallions. Enjoy warm.
Serves 2
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Serves 2 to 3
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Serves 2
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For the slaw
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Serves 2 to 3
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Serves 4 as a side or garnish
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These Spicy Homemade Pickles can be enjoyed after a couple of hours, but they taste even better after chilling overnight. Store in the refrigerator and consume within 1 week.
Serves 3 to 4
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Serves 2
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Serves 2 to 3
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Serves 2 to 3
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Serves 3 to 4 as a side
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Serves 2 to 3
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Serves 4 as an appetizer
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For the hot chili oil drizzle
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Serves 2
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This flavorful Thai-Inspired Vegan Larb is packed with fresh herbs and plant-based protein. Serve it over a bed of greens for a delicious summertime salad.
Serves 2
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Instructions
Layer the red onion slices in a bowl and drizzle them with rice vinegar and water. Press the onion pieces down with the back of a fork or spoon to submerge them in the vinegar mixture. Set aside and toss the onion pieces occasionally as you prepare the vegan larb.
Meanwhile, heat the neutral oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, the white and light green parts of the scallions, and the Thai chili or red jalapeño. Season with a pinch of salt and sauté for about a minute.
Add the finely chopped tempeh to the skillet and lower the heat to medium. Cook the tempeh, stirring occasionally, until it is light golden in color, about 7 minutes.
Pour the Thai & True Pad Thai Tamari Sauce into the skillet and stir to coat the tempeh in the sauce. Sprinkle in the coconut sugar and stir until the sauce is thick and bubbly and mostly absorbed by the tempeh. Turn off the heat.
Stir the lime juice into the tempeh mixture and add the dark green parts of the scallions. Adjust the flavors according to your preference - it should be a nice balance of sweet, salty, and bright from the lime juice.
Drain the vinegar from the red onion. Divide the tempeh between plates and serve with pickled red onion, cucumber, carrot, and fresh mint, cilantro, and basil. Enjoy warm.
Serves 4
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For the crispy tofu:
For the panang curry:
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Serves 2
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Serves 4
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Serves 4
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Serves 4
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Water and ¼ cup low sodium soy sauce, for simmering the wings
For the vegan wings
Sesame seeds, for garnish
Green onion, chopped, for garnish
Instructions
These Spicy Crab Wontons are stuffed with cream cheese, crab, scallions, and serrano pepper - a perfect match for dunking in Thai & True Sweet Hot Chili Sauce.
Makes 20 wontons
Ingredients
Instructions
Open the package of cream cheese and scrape it into a bowl. Let the cream cheese sit at room temperature for 30 minutes to an hour, until softened.
Drain the crab in a fine mesh strainer, stirring and pressing with the back of a spoon to release as much water as possible. The crab should be quite dry and flaky when it’s the right consistency.
When the cream cheese is soft, add the scallions, serrano pepper, garlic, salt, and crab meat to the bowl. Stir to combine.
Unwrap the wontons and separate the individual wrappers. Stack the wonton wrappers loosely on a plate and cover them with a damp paper towel to keep them moist. Prepare a small bowl of water.
Add a tablespoon of the crab mixture to the middle of a wonton wrapper. Dip your finger in the water and run it along all four edges of the wonton wrapper, then lift the corners to meet. Gently press along the seams of the wonton to seal, making sure to press out as much air as possible.
Transfer the assembled wonton to a baking sheet lined with parchment paper. Repeat with the remaining crab mixture and wonton wrappers (you should get about 20).
Lightly spray the outside of the wontons with cooking spray. Preheat your air fryer to 390F degrees.
Place the wontons in a single layer in the air fryer basket (you’ll have to work in batches). Cook until the wonton wrappers are golden and crisp, about three to four minutes. Repeat with the remaining wontons.
Serve the spicy crab wontons warm with Thai & True Sweet Chili Sauce for dipping.
Serves 2 to 3
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Serves 2 to 3
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Instructions
This Curried Butternut Squash Soup is light and flavorful, making it a perfect first course. Thai & True Massamun Curry Paste brings aromatic notes of cardamom, cinnamon, and nutmeg to this fall and winter recipe.
Ingredients
Instructions
Heat the oil in a large pot over medium heat. Add the onion and season with a big pinch of salt and black pepper. Sauté the onion until soft, 3 to 4 minutes.
Add the garlic and ginger to the pot and turn the heat to medium-low. Sauté for 1 minute, then add the Thai & True Massamun Curry Paste and sauté for another minute. Transfer the butternut squash to the pot and stir to coat the cubes with the curry paste mixture.
Pour the vegetable broth into the pot and return the heat to medium. Bring the soup to a gentle boil, cover the pot, and reduce the heat slightly to maintain a rapid simmer. Continue to simmer the soup for 25 to 30 minutes, until the squash is easily mashed with a fork. Turn off the heat and allow the soup to cool slightly.
Carefully ladle half of the soup into a blender and pour in the coconut milk. Blend until smooth. Pour the blended soup back into the pot and blend the other half of the soup. Return the blended soup to the pot.
Heat the soup gently and taste for salt, adding more if necessary. Turn off the heat and stir in the lemon juice.
Ladle the soup into bowls and top with a drizzle of coconut milk and thinly sliced scallion.
Serves 2
Ingredients
For the tempeh
For the Prik King curry noodles
Instructions
Serves 4 (makes 8 cabbage rolls)
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Instructions
Warm roasted sweet potato brushed with sweet and spicy glaze contrasts beautifully with fresh and cool cucumber salad. It’s the perfect dinner for a hot summer night!
Serves 2 to 3
Ingredients
For the cucumber salad
For the curried sweet potato skewers
Instructions
Preheat your oven 350F degrees and line a baking sheet with parchment paper. Submerge six bamboo skewers in water and soak them for at least 10 minutes.
To make the cucumber salad, use a vegetable peeler to slice the cucumber into thin ribbons. Place the cucumber in a large bowl and add the sliced shallot.
In a small bowl, combine the rice vinegar, toasted sesame oil, sugar, salt, and chili pepper flakes, if using. Whisk and stir until the sugar dissolves. Pour the dressing over the cucumber and shallot and toss to combine. Set aside.
Slice the sweet potatoes into thin rounds, about 1⁄4-inch thick, and place them in a large bowl.
Mix the olive oil, Thai & True Panang Curry Paste, honey or agave, and salt in a smaller bowl. Pour the sweet and spicy glaze over the sweet potato rounds and toss to coat each piece.
Thread the glazed sweet potato rounds onto the bamboo skewers, leaving a little bit of space in between each round. Place the prepared skewers on the baking sheet and roast for 40 minutes, turning the skewers halfway through.
When done, the sweet potato should be tender and slightly crisp around the edges. Brush the roasted sweet potato with leftover sweet and spicy glaze.
Divide the sweet potato skewers between two to three plates. Tong the cucumber salad onto the plates, leaving the dressing behind in the bowl. Enjoy immediately.
These Thai Red Curry Veggie Flatbreads make a perfect lunch or shareable appetizer. Thai & True Red Curry Paste adds subtle heat and fresh veggies balance out the flavor.
Serves 4
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Instructions
Preheat your oven to 350F and line a baking sheet with parchment paper. Spill the cauliflower florets onto the prepared baking sheet and toss with 2 teaspoons of the olive oil along with the garlic powder, salt, and black pepper. Roast the cauliflower for 30 minutes, shaking the pan halfway through. When done, transfer the roasted cauliflower to a bowl.
To make the curry sauce, combine the Thai & True Red Curry Paste, coconut milk, and honey or agave in a bowl and whisk to combine. Add more honey or agave to taste.
Arrange the flatbreads on your baking sheet and spread an even layer of curry sauce on each. Top with shredded carrot, scallion, red onion, and roasted cauliflower. Brush the edges of the flatbread with the remaining olive oil. Bake for 10 minutes, until the veggies are cooked and the edges of the flatbread are toasted.
Top the Thai Red Curry Flatbread with roasted cashews and fresh cilantro. Serve with lime wedges.
This is the perfect dinner recipe to transition from spring into summer. The fresh flavors of the green curry sauce pair so nicely with warm roasted cauliflower and crunchy chopped almonds.
Ingredients
For the Green Curry Sauce
Instructions
Preheat your oven to 400F degrees and line a baking sheet with parchment paper.
Turn the head of cauliflower upside down and carefully trim away the green leaves, keeping the center stalk intact. Flip the cauliflower head right side up and slice it into 1⁄2 inch steaks. You should get three steaks per head.
Place the cauliflower steaks on the prepared baking sheet and set any loose cauliflower florets aside. You can roast them at the same time as the cauliflower steaks or save them for another recipe.
Drizzle the cauliflower steaks with olive oil and brush to evenly coat the surface of each. Sprinkle the cauliflower with sea salt, black pepper, and garlic powder. Roast for 30 minutes, or until the cauliflower is fork tender and golden on top.
Meanwhile, make the green curry sauce. Combine all of the ingredients in a food processor and blend until smooth, pausing to scrape down the sides of the bowl. Taste the sauce and adjust the flavors to your liking.
Transfer the roasted cauliflower steaks to a serving platter and drizzle with green curry sauce. Garnish with chopped almonds and fresh herbs.
There’s no need to fire up the grill to make these flavorful Coconut Curry Tofu Skewers. Simply pop them in the oven for a simple and delicious weeknight dinner.
Serves 2 to 3
Ingredients
For the marinade
For the skewers
Instructions
In a medium-sized prep bowl, whisk together the coconut milk, Thai & True Yellow Curry Paste, lime juice, agave or maple syrup, and low sodium soy sauce. Adjust the flavors to taste.
Cut the drained and pressed tofu into 1-inch cubes and place them in a shallow dish. Pour the marinade over the tofu and set aside, flipping the tofu pieces occasionally. You can marinate the tofu for as little as 30 minutes, but the longer you can marinate the stronger the flavor will be. Save extra marinade for serving.
Preheat your oven to 400F degrees and line a baking sheet with parchment paper.
Thread the tofu, bell pepper, and onion onto the skewers and place them on the prepared baking sheet. Sprinkle the skewers with sea salt and black pepper and drizzle with olive oil. Place the skewers in the oven and roast for 20 minutes. Turn the skewers over and brush with the marinade. Roast for another 20 to 30 minutes, until the tofu is golden and the veggies are lightly charred.
Divide the Coconut Curry Tofu Skewers between plates and top with freshly chopped cilantro. Serve with cooked jasmine rice and the reserved marinade, for drizzling.
Tip: Soak your bamboo skewers for a few minutes or run them under water for 30 seconds so they don’t burn in the oven.