Ethnic Day--Thai

[Guest guest]

What are the distinguishing characteristics of Thai cooking? How would I

know if a recipe was Thai if it didn't have the word " Thai " in it? Both of

these are from WW's Versatile Vegetarian, haven't been posted before, and

have " Thai " in the name.

 

Pad Thai

Thai Salad With Tofu

 

Kathleen

 

* Exported from MasterCook *

 

Pad Thai

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound vermicelli or spaghetti

10 dried Chinese black mushroom caps

(about 1 ounce) *

2 teaspoons vegetable oil

8 scallions -- minced

1 garlic clove -- minced

1 teaspoon hot chile paste

1/4 cup fresh lime juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon sugar

3 egg whites

1 cup bean sprouts

1/4 cup unsalted dry-roasted peanuts

chopped

Cilantro leaves -- to garnish

(optional)

 

Makes 4 servings

 

Everyone loves this delightful stir-fried noodle dish from Thailand. Here,

we've eliminated the traditional fish sauce and dried shrimp, replacing

them with soy sauce and savory mushrooms.

 

1. Cook the vermicelli according to package directions. Drain and keep

warm.

 

2. Meanwhile, in a small saucepan, bring 1 cup water to a boil; add the

mushrooms, cover and remove from the heat. Let stand 20 minutes to soften.

Drain, discarding the liquid and squeezing out the excess water. Thinly

slice the mushrooms and set aside.

 

3. In a large nonstick skillet or wok, heat the oil. Add the scallions

and garlic; cook, stirring as needed, until the scallions are softened, 3-4

minutes. Add the chile paste; cook, stirring constantly, until fragrant,

about 10 seconds. Add the lime juice, soy sauce and sugar; cook, stirring,

until the sugar dissolves, about 30 seconds.

 

4. Add the mushrooms; cook, stirring as needed, until they have absorbed

some of the sauce, about 1 minute. Stir in the egg whites; cook, stirring

gently, until they begin to set, about 30 seconds. Add the vermicelli and

bean sprouts; cook, tossing gently, until mixed and heated through, 2- 3

minutes. Serve, sprinkled with the peanuts and cilantro (if using).

 

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat.

 

PER SERVING: 246 Calories, 7 g Total Fat, 1 g Saturated Fat, 0 mg

Cholesterol, 370 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 7 g

Protein, 35 mg Calcium . 5 POINTS

 

*Made from dried shiitake mushrooms, dried Chinese black mushroom caps

impart a smoky, meatlike flavor to many dishes. They can be found in Asian

markets. If unavailable, substitute 1/2 cup sliced fresh shiitake

mushrooms. Made from mashed red hot chile peppers, vinegar and seasonings

(often including garlic), hot chile paste adds fiery zest to many dishes.

Stored in the refrigerator, it will keep well over a year, but its potency

will decrease as it ages. Find it in Asian markets and gourmet stores; if

unavailable, substitute crushed red pepper flakes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Thai Salad With Tofu

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Main Dish Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil plus

1 tablespoon vegetable oil

1 pound Pressed Tofu -- cubed

4 teaspoons fresh lime juice

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

2 garlic cloves -- minced

1/4 teaspoon crushed red pepper flakes -- up to 1/2

4 cups shredded green leaf

romaine or Boston lettuce

2 cucumbers -- peeled,

seeded and very thinly sliced

1 sweet onion -- slivered

1/4 cup whole mint leaves

 

Makes 4 servings

 

This sweet-and-spicy salad makes a refreshing summer supper. If you prefer

really spicy, go with the higher amount of pepper flakes.

 

1. In a large nonstick skillet, heat 2 teaspoons of the oil. Add the

tofu; cook, stirring as needed, until golden, 5-6 minutes.

 

2. In a medium bowl, whisk the remaining 2 teaspoons of oil, the lime

juice, soy sauce, sugar, garlic and pepper flakes. Add the tofu, lettuce,

cucumber, onion and mint; toss to combine.

 

SERVING PROVIDES: 2 Fruit/Vegetables, 2 Protein/Milks, 1 Fat.

 

PER SERVING: 207 Calories, 10 g Total Fat, 1 g Saturated Fat, 0 mg

Cholesterol, 170 mg Sodium, 17 g Total Carbohydrate, 5 g Dietary Fiber, 15

g Protein, 132 mg Calcium . 4 POINTS

 

Converted by MC_Buster.

 

 

 

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schuller