Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

Thai Spice

 Food to eat with Thai :

Traditional Thai:  fermented anchovy, shrimp sauce, or fish paste; coconut (milk), holy basil, garlic, lemon grass (the lower stalk only), lime juice, and tamarind; rice and noodles; pork, beef, organ meats, chicken, duck, and quail; seafood; bananas (over 100 different kinds), lychees, mango, pineapple, papaya, star fruit,  mangosteen, coconut, and jackfruit.

 

Thai spiced veggies

1 bag frozen vegetable medley

1 T. Thai Spice

1 T. rice vinegar

1 T. rice wine

1 T. sesame oil

- Combine all ingredients in sauté pan.  Cook on medium heat for 10 minutes, stirring often.  Serves 4.

Thai shrimp with pineapple

1 lb. cooked shrimp

1 15 oz. can light chunk pineapple

   Reserve liquid

½ chopped white onion

½ cup green onions

1 T. Thai spice

2 T. light soy sauce

1 T. vegetable oil

1 T. rice wine

-Add pineapple juice, Thai spice, soy sauce, vegetable oil, and rice wine to a sauté pan.  Cook on medium heat for 5 minutes, add remaining ingredients.  Cook until the onion begins to soften, and then serve.  Serve with rice. Serves 4.

Pad Thai

8 oz. rice noodles or ramen                          

1 whole chicken breast chopped     

8 medium shrimp shelled                     

1/2 lb. bean sprouts

1 cup onions chopped

1/2 cup water                                           

3 garlic cloves finely chopped

1/4 cup fish sauce                             

1 egg

3 tablespoons sugar                                 

1tsp. Thai spice

1/4 cup roasted peanuts finely chopped

1 T. lime juice

1 T. rice wine

1 tsp. soy sauce

1 T. vegetable oil

topping:

1/4 cup shredded bok choy

1/4 cup roasted peanuts finely chopped

optional: peanut sauce

                    

-Place rice noodles in a large bowl.  Cover with warm water; soak 30-45 min.  Cut chicken into 1" strips.

-Cut shrimp in half lengthwise; set aside.  Combine water, fish sauce, Thai Curry spice, sugar, lime juice; set aside.  Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

-Drain noodles.  Heat a wok over medium heat for 2 min.  Push chicken to one side.  Add 1 T. vegetable oil.  Break egg into wok.  Stir quickly to break up yolk and scramble egg.  When egg is set, mix with chicken.  Add drained noodles, shrimp, rice wine, soy sauce, fish sauce mixture, and 1/4 cup peanuts.  Cook and stir over high heat for 2-3 minutes.  Top with bok choy, peanuts, and optional peanut sauce.

Price: $3.50/1.5 oz. cellophane packet

Coming Soon!

Thai Spice

To contact us:

319-541-9566 cell

Home e-mail: kristinabeckons@aol.com

185 Hwy 965 NE Suite 3

North Liberty, Iowa 52317

Between Curves and Sheer Encounters in Liberty Plaza