Ingredients
- Thai Chicken Satays:
- 6 to 8 lettuce leaves
- 2 red cabbage leaves-cut in half vertically
- Thai Chicken Satays
- Julienne carrots
- Sesame Bean Sprouts
- Thai Coconut Curry Noodles
- Thai Marinaded Cucumbers
- 1 tbsp. Roasted Peanuts- chopped
- Tamarind Cashew Dipping Sauce
- Thai Peanut Sauce
- Sweet Red Chili Sauce
- 1 lb. boneless skinless chicken breast
- 1/4 cup soy sauce
- 2 tbsp. fresh lime juice
- 2 cloves garlic-minced
- 1 tsp. grated fresh ginger
- 3/4 tsp. red pepper flakes
- 2 tbsp. water
- 4 green onions-cut into 1 in. pieces
- 8 bamboo skewers(10-12 inches)
- Bean Sprouts:
- 1 1/2 cups bean sprouts
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tsp. roasted sesame seeds
- Thai Coconut Curry Noodles:
- 12 oz. fresh egg noodles
- 1 tbsp. minced garlic cloves
- 1 tbsp. red curry paste
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tbsp. curry powder
- 1 pinch turmeric powder
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- Thai Marinated Cucumbers
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 large cucumber, seeded
- Tamarind Cashew Dipping Sauce
- 1/4 cup chopped cashews
- 1 tbsp. hoisin sauce
- 2 medium garlic cloved, minced
- 2 green onions, chopped
- 1/2 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup canola oil
- 3 tsp. honey
- 6 tbsp. rice wine vinegar
- 1/2 tsp. tamarind pulp
- 1/2 tsp. toasted sesame seeds
- Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp. water
- 4 tbsp. sugar
- 1 tbsp. soy sauce
- 1 tsp. rice vinegar
- 1 tsp. lime juice
- 1/2 tsp. chili oil
- Sweet Chili Dipping Sauce:
- 1/4 cup rice wine vinegar
- 2 tbsp. fish sauce
- 1/4 cup hot water
- 2 tbsp. sugar
- 1 lime, juiced
- 1 tsp. garlic, minced
- 1 tsp. red chili paste
Preparation
Step 1
1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers)
Thai Chicken Satays:
1. cut chicken into 3/4 in. strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces
7. Cover and marinade in the refrigerator for at least 30 min, up to 2 hours stirring occasionally.
8. Soak bamboo skewers 20 min. in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strip onto each skewers, alternating with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
Bean Sprouts:
1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.
Thai Coconut Curry Noodles
Place the noodles in hot water, separating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. continue to simmer for approximately 2 minutes.
7. Stir in noodles and serve.
Thai Marinated Cucumbers
1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 in. slices.
5. Place in serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.
Tamarind Cashew Dipping Sauce:
1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 min.
Peanut Sauce:
1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.
Sweet Chili Dipping Sauce:
1. Combine the rice wine vinegar, fish sauce, hot water, sugar , lime juice, garlic and chili paste in a blender.
2. Puree until smooth
3. Pour into bowls and serve