THAI FRIES
I came up with this to satisfy my need for spicy snack foods and side dishes! My daughter really likes this and she usually doesn't go for spicy stuff! This is going to be a regular at my house!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut washed, unpeeled potatoes into french-fry shaped pieces.
- Mix together peanut oil, lime juice, fish sauce, peanut butter, salt, pepper, garlic, cayenne, coriander powder, cumin, and onion powder in a large ziplock bag or mixing bowl.
- Add cut potatoes and mix around, making sure potatoes are evenly coated.
- Allow to marinate in this mixture for 1 hour.
- Preheat oven to 400 degrees F.
- Line baking sheet with aluminum foil (this makes for easy clean-up later!); pour small amount of vegetable oil on foil and wipe around with paper towel.
- Spread potatoes in single layer on foil, without potatoes touching, if you can.
- Bake for 40-45 minutes, turning potatoes once or twice during cooking.
THAI FRIED RICED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
- Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
- Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
- Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
AROUND THE WORLD FRIES: THAI GLAZED CARROT FRIES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
- Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
- For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
- Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.
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