#thaisalad

[travellianna]

@zinccafeandmarket #losangeles #california #dinner with @pauly47 #yum #thaisalad #pizza #fries #whereintheworldislianna (at Zinc Los Angeles) https://www.instagram.com/p/CT7ZhBFFYFg/?utm_medium=tumblr

[twendehealth]

Thai pumpkin quinoa bowl 💥

Super easy to make- Just roast pumpkin for approx 40 minutes, chop your desired veggies for the salad, cook the quinoa & assemble.

For the sauce I combined Macro Mike PB with a dash of maple, sesame oil, tamari, rice vinegar and ginger 😍😍

[cookingwithanita]

Stir fried Spicy Thai Basil Chicken with spicy cucumber salad

Thai - spicy - simple

The Thai kitchen is full of exotic flavours and spiciness. In a Thai dish you find sweet, sour, salty and spicy flavours at the same time which result in a spectacular taste. This dish represents one of the best Thai meals. Basically a street food. Easy, extremely flavourful and so yummy. I often prepare everything in advance, and stir fry it quickly before serving. It is best with simple white rice and a spicy cucumber tomato salad. A fried egg is a good addition to this dish.

Ingredients for two servings:

1 whole coarsely ground chicken breast

3 garlic cloves in slices

1 or 2 medium chillies in slices (you can take off the seeds if you want to have it less spicy)

Oil for stir frying

2-3 teaspoons fish sauce

1 teaspoon oyster sauce

2 teaspoons dark soya sauce

1 teaspoon brown sugar

1 bunch of Thai basil or sweet basil

Put the chicken in a bowl, add all the other ingredients, except the basil leaves. Mix it well. Put it in the fridge for at least 30 minutes.

Put the oil in a large skillet, heat it and quickly stir fry the chicken. If you want some more flavour, add some fish sauce or dark soya sauce. After a few minutes, when it is cooked toss in the Thai basil leaves, fry it until they wilt.

Serve it immediately with rice.

For the salad:

2 Japanese cucumbers cut in julienne

1 big tomato cut in small cubes

1 shallot in slices

1 inch ginger cut in julienne

Thai basil leaves cut in strips

2 teaspoons of apple cider vinegar

1 teaspoon of fish sauce

1 teaspoon of brown sugar

Preparation:

Put the vinegar in the salad bowl. Add the garlic, mix it well and put it aside for a couple of minutes. Add the fish sauce and the sugar, mix it well and fold in all the veggies. Mix the salad well and wait about 10 minutes before serving. Taste and add seasoning if needed.

Enjoy!

[applekelly]

And... scene. 🌱 . . . . #howitallvegan #plants #eatmoreplants #plantbased #🌱 #eatplants #vegan #asianslaw #sesamesalad #thaisalad #forksoverknives (at Riverdale, Toronto) https://www.instagram.com/p/CApytjIgI09/?igshid=kee02v6iiwez

[kimmy-mackenzie]

Thai spicy salad from @madame_k_vegetarian 🥗😋😍 #vegan #food #yum #dinner #salad #thaifood #thaisalad #veganmelbourne #veganfood #melbourne #fitzroy https://www.instagram.com/p/B6BxSBopRLJ/?igshid=1bwjt4i0wmio

[vasgait]

#thaisalad #instalikes #instapic #foodporn #salad #delis

[yumyummyyums]

Thai salad with peanut dressing

[sandy6music]

This Thai-inspired salad features spiralized zucchini noodles tossed with a vibrant mix of fresh herbs, vegetables, and a zesty dressing. The name 'Drunken' refers to the flavorful combination of fish sauce, soy sauce, lime juice, and a hint of chili heat that gives this salad its unique and delightful flavor.

Ingredients: 2 medium zucchinis, spiralized. 1/2 cup fresh Thai basil leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. 1 red chili pepper, thinly sliced. 1/4 cup bean sprouts. 1/4 cup cucumber, julienned. 1/4 cup carrot, julienned. 1/4 cup red bell pepper, thinly sliced. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 1 tablespoon brown sugar. Juice of 2 limes.

Instructions: In a small bowl, mix together the fish sauce, soy sauce, brown sugar, and lime juice to make the dressing. Set aside. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and sliced red chili pepper. Saut for 1-2 minutes until fragrant. Add the spiralized zucchini noodles to the pan and stir-fry for 2-3 minutes until they start to soften but are still slightly crisp. Remove the pan from heat and let the zucchini noodles cool for a few minutes. In a large mixing bowl, combine the Thai basil, cilantro, mint leaves, roasted peanuts, bean sprouts, cucumber, carrot, and red bell pepper. Add the sauted zucchini noodles to the mixing bowl and pour the dressing over the salad. Toss everything together until well combined and coated with the dressing. Serve the Thai Drunken Zucchini Noodles Salad immediately, garnished with extra chopped peanuts and herbs if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Bonzi Productions