Tag Archives: Thai Food

Spicy Thai “Noodles”

I am on a Thai kick right now! I have been craving foods that are not normally associated with the low-carb lifestyle and finding new and creative ways to feel the craving monster without giving into horrible foods. I have to say that you can’t even tell this recipe doesn’t contain noodles. A new use for veggies and to get your kids to eat healthy without even knowing it.Spicy Thai "Noodles"

Ingredients
1 head of cabbage, cut into long, thick strips to resemble noodles (each strip should be 1/2-1 inch wide and a few inches long)
2 boneless, skinless chicken breast or 4 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken) (vegetarians, leave this out and just double the vegetables)
2 tablespoon sesame oil
1/4 cup light soy sauce (substitutes include: low-carb soy sauce, liquid smoke (if using liquid smoke only use 1/10 of what you would have originally used), coconut aminos or gluten free soy sauce)
1/2 white onion, sliced
2 teaspoons grated fresh ginger
4 Thai chiles,cut lengthwise (seeded if yo don’t like too much heat)
4 cloves garlic, minced
2 tablespoon sesame oil
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 tomato, cut into wedges

Sauce Ingredients
1/2 cup sugar-free creamy peanut butter (you can also use almond butter if you like)
1/4 cup coconut milk
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons sugar substitute
2 tablespoons rice vinegar
2 tablespoons soy sauce (substitutes include: low-carb soy sauce, liquid smoke (if using liquid smoke only use 1/10 of what you would have originally used), coconut aminos or gluten free soy sauce)
3 tablespoons sesame oil
1 teaspoon Thai chili sauce or any hot sauce
2 Thai chiles diced (seeded)
1/4 cup fresh cilantro, chopped
1 bunch green onions, thinly sliced

Directions
In a medium bowl, combine together the sesame oil, soy sauce, onions, ginger, chili, and garlic. Refrigerate for a minimum of 30 minutes up to overnight.

Whisk together the sauce ingredients in a small saucepan set to low heat and set aside.

In a large pan, heat the sesame oil to medium heat and add the chicken mixture, cook fully and set aside.

In the same pan, quickly stir fry the carrots, bell pepper and celery. After 1-2 minutes. add the mushrooms and tomato. Remove from the heat and set aside with the chicken.

In the same pan, add the “noodles” and cook for 3-5 minute until it gets some color and add the sauce to the “noodles” Cook for an additional 2-3 minutes until the cabbage is a bit soft.

Combine all of the ingredients together and allow the vegetables to absorb the sauce and serve.

Thai Chicken Fried “Rice”

I love Thai food, it has the perfect mix of sweet and spicy. When I was younger, I refused to try anything that was both sweet and spicy and now, I can’t get enough of it. Isn’t that funny how things work? With my low-carb lifestyle, I gave up processed foods and sugars for the betterment of my health but I have always missed certain dishes. After experimenting with different cooking methods and Thai Fried "Rice"ingredients, I recreated one of my favorite dishes.

Ingredients
1 boneless, skinless chicken breast or 2 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken)
2 tablespoons coconut oil
1 tablespoon sesame oil
1/2 white onion, sliced
1 red or green chili, thinly sliced
1/2 teaspoon minced fresh ginger
5 cloves garlic, minced
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 egg
1 tablespoon low-carb soy sauce or liquid smoke (if using liquid smoke only use 1/8 teaspoon) you can also use coconut aminos (or gluten free soy sauce)
1 tomato, cut into wedges
2 sprigs chopped cilantro
4 green onions, sliced
3-4 cups riced cauliflower (This is created by using cauliflower that has been cut into large chunks and the florets are placed in bowl of food processor in batches. Process the florets until evenly chopped but not completely pulverized, it should resemble rice.) (Another method is to use a ricer equipment).

Sauce Ingredients
3 tablespoons chicken stock
3  tablespoons low-sodium fish sauce
1 teaspoon Thai chili sauce
2  tablespoons coconut milk
2  tablespoons soy sauce
1  tablespoons lime juice
1/8 teaspoon white pepper
1/4 teaspoon sugar substitute
1 tablespoon oyster sauce

Directions
Combine together the sauce ingredients and allow the chicken to marinate in it for a few minutes.

Turn on the pan or wok to medium-high heat and add the oils. Cook the white onion, chili, garlic, ginger and red bell pepper. After a minute, add the chicken and the sauce and cook for 2-3 minutes.

Add the celery, mushrooms and carrots and cook for an additional 2-3 minutes. The chicken should be cooked thoroughly at this point.

Add the remaining ingredients except the egg and cook for a minute. Remove the food from the pan and place it over the riced cauliflower.

Scramble the egg and add back into the vegetables. Serve while hot.

Spicy Chicken Satay with Homemade Peanut Sauce

Spicy Chicken SatayChicken Satay Ingredients
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon brown sugar (low-carb substitute would be 1/2 tablespoon equivalent of stevia or sugar substitute)
1 teaspoon minced fresh turmeric OR 1/2 tsp. dried turmeric
2 tablespoon ground coriander
2 teaspoon ground cumin
2 tablespoons Thai fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced
1 tablespoon low-sodium dark soy sauce
1-2 fresh red chilies
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
1/4 cup cilantro leaves
Wooden skewers

Spicy Peanut Sauce Ingredients
6 tablespoons smooth or chunky all-natural peanut butter (low-carbers substitute with almond butter. Use whatever you feel comfortable using, I have used cashews and macadamia nuts before.)
1/2 cup coconut milk
2 teaspoons fish sauce
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar (low-carbers substitute with stevia or sugar substitute)
1-2 cloves garlic, minced
2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper

Chicken Satay Directions
Soak the wooden skewers in water for at least 30 minutes, this will keep them from burning when grilling.

Combine together all of the ingredients but the chicken, cilantro and wooden skewers. Whisk these ingredients together.

Cut chicken into thin, long strips and place in a bowl. Allow it to soak up the marinade for a minimum of an hour or overnight. I love to make this in the morning or the night before for the best flavor.

Thread the meat into the skewers, 1/4 of the skewer should be left empty so it can be handled with ease.

COOKING OPTIONS:
Place some oil on the grill and then grill each piece of chicken for 3-4 minutes on each side.

Broil on a broiler safe dish that has been coated with aluminum foil and oil on high for 5-7 minutes on each side.

Bake in the oven in an oven safe container that has been oiled at 350 degrees F for 10-12 minutes on each side.

Once done, sprinkle with the cilantro.

Spicy Peanut Sauce Directions
Whisk together all of the ingredients and serve with the Chicken Satay.

Cooking 101: Thai Inspired Slow Cooker Coconut Chicken Soup

Thai Inspired Coconut Chicken SoupYes, the theme of cooking 101 continues!

Ingredients
2 pounds whole boneless, skinless chicken breasts or thighs
2 tablespoons fish sauce
4 tablespoons lime juice
4 cups chicken stock
3 stalks lemongrass, peeled and smashed
the zest of the limes that were juiced, cut into long strips (you will pull this back out)
1 inch of fresh ginger, peeled and cut into strips
1 15 ounce can of unsweetened coconut milk
2 whole red chile
2 jalapeño, seeded and sliced
2 cloves garlic, minced
3 tablespoons chopped cilantro

Directions
Place all the ingredients but the last one in the slow cooker and allow to simmer for 6 hours.

When fully cooked, using two forks to shred the chicken, remove the lemon grass, add the cilantro and serve.