We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you’ll be adding more liquid via lime juice and fish sauce, and you don’t want to end up with a soupy mess. Also, I noticed this version warranted a greater fish sauce to lime juice ratio than when done with chicken.

How about we don’t talk about this one, and just eat it instead?

Chris says:

I’m *so* okay with that. Also, “om nom nom nom nom”.

Mushroom Larb
1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped
1 tbsp roasted rice powder
1/4 cup chopped fresh cilantro
2 green onions, chopped
2 tbsp chopped shallots
3 tbsp chopped mint leaves
1/2 tsp cayenne pepper
2 tbsp lime juice
2 tbsp fish sauce
1 tsp garlic and red chile paste
cabbage leaves
cilantro

Spray a nonstick skillet with oil and heat to medium. Add in the chopped mushrooms and cook until they release their water and start to brown.
Remove from the heat and put in a strainer to drain excess liquid. Add the mushrooms to a large bowl and stir in the rice powder, cilantro, green onions, shallots, and mint leaves.
In a separate small bowl, mix together the fish sauce, lime juice, chile paste, and cayenne pepper. Taste for desired levels of spicy/salty/sour.
Add to bowl with mushrooms, stir, and adjust seasonings.
Garnish with cilantro sprigs and serve with cabbage leaves to scoop.

Sometimes you just need to bite the bullet and pay full price. That’s what I walked away with after Lisa made this version of Pad Thai from Almost Meatless, a great cookbook to give those in your life who are trying to eat less meat but can’t quite, or don’t want to, go vegetarian. When we went shopping to pick up the ingredients for this one (a few months ago, now), the lump crab meat at our local Whole Foods was something like $32/lb, and they didn’t have any whole crabs on hand. We already had the rest of the ingredients for this recipe at home, so we decided to go with the pre-pack cans of crab meat. The pieces fell apart rapidly and overly-infused the dish with too much crabbiness. One the other hand, we’d never made Pad Thai at home, and it’s good knowing that it’s actually pretty easy to do. Next time we’ll either wait for a sale, or go with tofu.

Whoa, way too crabby.

Chris says:

…but the noodles themselves are good.

Lisa says:

Yeah I like the noodles and the sauce, but the crab is still overpowering.

Chris says:

Although… hunger vs. tastebuds…

Lisa says:

Well obviously hunger wins. But next time I’m just making this vegetarian.

Chris says:

And I like the picture, so there’s that.

Lisa says:

Yes, there’s that — is that why you waited so long to post this one, though? Because it wasn’t exactly our favorite?

Chris says:

Hmm… laziness vs. pride…

Crab Pad Thai
8 oz rice noodles
1 cup tamarind water/concentrate
1/2 cup fish sauce
3 tbsp sugar
1 tbsp soy sauce
8 tsp vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
8 oz lump crabmeat
2 cups bean sprouts
6 scallions, thinly sliced
1/2 cup roasted salted peanuts, chopped
2 limes, cut into wedges, for serving

Prepare the noodles as directed on the package by soaking in hot water for 10-15 minutes until just softened, then rinsing under cold water. Set aside.
Whisk together the tamarind concentrate, fish sauce, sugar, and soy sauce in a bowl and set aside.
Make each serving one at a time: Heat two teaspoons of the oil in a wok over high heat. When the wok and oil are hot, drop around 2 cups of the noodles (about 1/4th) and toss continuously for 30 seconds. Add 1/4th of the sauce mixture and 1/2 tsp of minced garlic, tossing to coat the noodles. Push to the side and add in 1/4 of the beaten eggs. Let it start to set, then scramble into the noodles. Add 1/4th of the crab meat, bean sprouts, and scallions, toss to heat through, then plate. Top with peanuts and add lime wedges. Repeat for the remaining three servings.

4 Servings

Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick out-of-the-box Thai Curry Rice.

Chris says:

I love these quick recipes.

Lisa says:

Especially when they’re this tasty!

Chris says:

Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.

Lisa says:

Yeah, it’s really good. I, of course, loved the minced garlic.

Chris says:

Also, it’s yet another recipe that uses up our mint.

Lisa says:

Wahoo! The rice is a nice accompaniment.

Chris says:

I knew if I didn’t make the rice you’d claim this was a snack.

Lisa says:

Hey! I just got back from a run.

Chris says:

I know! All I’m saying is I know what you like.

Lisa says:

I like food. Actually, I heart food.

Chris says:

Don’t we all…

Beef Satays over Thai Salad
1.5 lbs sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
2 tbsp cooking oil
2 1/2 tbsp lemon juice
2 3/4 tsp sugar
1/2 tsp salt
1/4 tsp fresh-ground black pepper
2 tbsp Asian fish sauce
1 tbsp water
3/4 tsp rice-wine vinegar
pinch dried red-pepper flakes
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, peeled into strips
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint

In a medium glass bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
In a large bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
Light the grill over high heat. Thread the steak onto eight skewers. Grill the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

4 Servings

This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

Chris says:

I got bit by the time-bug on this recipe, too!

Lisa says:

What do you mean?

Chris says:

They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.

Lisa says:

At least we had that beet salad to snack on!

Chris says:

True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.

Lisa says:

Yeah these are monsters! What’s this sauce all about?

Chris says:

It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.

Lisa says:

Other than being so giant, I like these burgers. Although now I’m really full. And…

Chris says:

…yeah?

Lisa says:

I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?

Chris says:

Hey!

Lisa says:

Just sayin’. I’m getting dishpan hands over here.

Thai Chicken Burgers
1 lb chicken breast
1 cup breadcrumbs
2 cloves garlic, crushed
1 large handful cilantro, chopped, plus extra
3 tbsp sweet chili sauce
1 tsp ground coriander
3 green onions, finely chopped
1/4 cup sugar
2 tbsp white vinegar
2 tbsp finely chopped peanuts
1 carrot
1 cucumber
lettuce
tomato

Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
Peel strips of carrots and cucumber into ribbons.
Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

4 Servings.

Chris says:

So, considering that I decided to make this about 10 minutes before you got home, I’d say this turned out quite well.

Lisa says:

Yeah, I thought we were doing Tortilla soup!

Chris says:

I changed my mind… not in a soup mood. Besides, this way we can tell Jeanette how much we enjoy the cookbook when we see her this weekend.

Lisa says:

It’s true! Yum, I like this dipping sauce.

Chris says:

I like most dipping sauces. Especially when they have cilantro!

Lisa says:

Cilantro *does* rule the planet. We need to start growing it.

Chris says:

Yes, please.

Thai Grilled Chicken with Cilantro Dipping Sauce
2 jalapeño peppers, seeds and stems removed
4 cloves garlic: 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems
1 tbsp chopped cilantro
2 tbsp fish sauce
1 tbsp canola oil
1 tsp sesame oil
1/2 tsp salt
4 boneless, skinless, chicken breasts (about 1 1/3 lbs.)
6 tbsp rice-wine vinegar
1 tbsp sugar
1/4 tsp dried red-pepper flakes
1 1/2 tbsp water

Light the grill and set at medium-high heat. In a blender, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, canola oil, sesame oil, and 1/4 tsp salt. Put the chicken in a shallow dish and coat with the cilantro puree.
Grill the chicken for 5 minutes. Turn and cook until just done, about 5 minutes longer.
Meanwhile, in a small saucepan, bring the vinegar, sugar, and the remaining 1/4 tsp salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the tablespoon of chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of dipping sauce alongside.

4 Servings

A new recipe from Great Bowls of Fire for us tonight — this one was nice and spicy! Thin strips of beef are stir-fried with peppers, mushrooms, and snap peas, and drowned in a sauce of coconut milk, chicken broth, and soy sauce. Filling and delicious!

Chris says:

Whoa — this is spicier than I was expecting!

Lisa says:

Don’t be a baby… it’s a lot less intense with the rice.

Chris says:

Hey, I’m the one who likes spicy, remember? I just meant I had my chili sauce at the ready and don’t think I’ll need to add as much as usual.

Lisa says:

While you’ve been jibber-jabbing about spicy foods, I’ve been enjoying my dinner.. mmm, so good! I love the coconut milk flavor.

Chris says:

Agreed. If this dinner was a song by Kansas, it’d be “Curry on Wayward Son”.

Lisa says:

So, I’ve learned to live with your puns, but what the heck does that even mean?

Chris says:

No clue. Okay, I’m going to finish eating this deliciousness.

Red Curry Beef and Mushrooms
1 tbsp peanut oil
1 lb top round
1 red bell pepper, seeded and cut into slivers
8 oz cremini mushrooms, sliced
2 tsp minced ginger root
3 cloves garlic, minced
3 tsp red curry paste
1 cup low-fat coconut milk
1 cup chicken broth
1/2 lb. snow peas, halved
3 tbsp low-sodium soy sauce
1 tsp ground cumin
1 tsp ground coriander
1 tbsp cornstarch
10 basil leaves, cut into strips
4 cups cooked Jasmine rice

In a large wok, heat the oil over medium-high heat. Add the beef and stir-fry until browned, 4-6 minutes. Remove from the pan and set aside, keeping warm.
In the same wok, add the bell pepper and mushrooms and stir-fry over medium heat for 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the beef and curry paste and stir-fry for 2 minutes more. Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat. Cook, stirring, for about 5 minutes.
Meanwhile, in a small mixing bowl, combine the cornstarch with 1 tbsp water. Whisk into the curry sauce and cook, stirring, for 1 minute. Stir in the basil leaves and serve over rice.

4 Servings

This recipe comes from Thai Cooking Made Easy — with this recipe, it lived up to its name. Cooked chicken is shredded and tossed with a bunch of veggies and a slightly spicy lime and fish sauce dressing. This would make a good starter to a larger meal.

Chris says:

Yum, guy! I like this salad.

Lisa says:

I thought the dressing was going to taste way too fishy when I mixed it up…

Chris says:

It’s totally fine — once you toss it in and mix everything together it’s not nearly as intense.

Lisa says:

This salad makes me hungry.

Chris says:

Not surprising… ain’t no carbs here!

Lisa says:

Promise me we’ll never do a low-carb diet.

Chris says:

How about we just don’t do any kind of diet?

Yum Gai – Thai Chicken Salad

• 2 cups water
• 1/4 tsp salt
• 3 skinless, boneless chicken breasts (about 1 lb.)
• 1 medium tomato, cut into wedges
• 1 medium red onion, sliced
• 1 small cucumber, thinly sliced
• 2 green onions, cut into lengths
• minced cilantro
• 4 large lettuce leaves

For the Dressing:

• 1 tbsp sliced red chili
• 3 tbsp freshly squeezed lime juice
• 3 tbsp fish sauce
• 1 tsp sugar

Bring the water and salt to a boil in a saucepan over medium heat and poach the chicken for about 15 minutes or until cooked. Remove and set aside to cool. Shred the chicken into thin strips.
Combine the Dressing ingredients in a bowl and mix well.
In a large bowl, combine the chicken strips with the tomato, onion, cucumber, green onions, and cilantro. Pour the dressing over and toss thoroughly.
Line a serving platter with the lettuce leaves and top with the salad. Serve immediately.

Serves 4 as a starter or part of a larger meal.

Chris says:

Hot damn, I like this!

Lisa says:

What? It’s not hot at all. The flavor is really good though.

Chris says:

I didn’t mean “spicy” damn… I really like the flavors, too, and you can always make it spicier with the ol’ rooster…

Lisa says:

I like these generous portions… Hm, guess what I’m having for dinner tomorrow night while you’re at school?

Thai Vegetable Curry
——————–
1 1/2 tablespoons cooking oil
1 onion, sliced thin
1/2″ ginger, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
14 oz can light coconut milk
1 cup chicken broth
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound potatoes, peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
8 oz mushrooms, sliced
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

In a large saucepan, heat the oil over medium heat. Add the onion and ginger and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, broccoli, and mushrooms. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Serve with rice.

4 Servings

Chris says:

The garlic in this is so good!

Lisa says:

Why is it so spicy?

Chris says:

Is it? Doesn’t seem that way to me, there aren’t any hot chilies or anything… just pepper.

Lisa says:

It’s delicious, but yeah, seems spicy to me. Maybe I’m not used to white pepper… hey, what the?

Chris says:

I’m investigating by eating off your plate.

Lisa says:

Hands off, sucka!

Garlic and Pepper Chicken
————————-
1 large chicken breast, sliced
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder (or mix ‘em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon cilantro leaves (for garnish)

Add vegetable oil to pan over medium-high heat. When oil is just about smoking, add in garlic and stir-fry until lightly browned. Add in chicken and stir-fry until chicken is fully cooked and starts to brown. If chicken starts to stick to pan, add a little water. Add in fish sauce, sugar, and white pepper, and stir until well blended, adding water if necessary. Serve immediately.

Thai Fried Rice
—————
1 tbsp peanut oil
2 cloves garlic, chopped
1 shallot, sliced
3 tbsp egg whites
3 cups cooked rice
1 roma tomato, cut into 8 wedges
1 green onion, chopped
2 tsp soy sauce
1 tsp fish sauce
1 tsp sugar
1 tsp white pepper

Heat the oil in a wok over high heat until it’s almost smoking. Add the garlic until lightly browned, then add the shallots and stir-fry for a minute. Add in the egg whites and stir until egg is cooked through. Add in the rice, and stir in the remaining ingredients until warmed and well blended. Adjust spices to your liking.

Jenn sent us this recipe for Spicy Thai Beef Salad, the way it’s made at Surin of Thailand in Atlanta. We liked this version better than the one we made a few weeks ago — it was a lot easier, and the meat cooked a lot faster on the grill since it was already sliced. As listed below, I’d call the salad “medium” on the spicy scale, I added extra chili paste to mine to enable sweat-head.

Surin’s Spicy Beef Salad
————————
2 servings

Juice of 1 lime
1 tsp fish sauce
1 tbsp red chili paste
1 lb flank steak
1 small cucumber, peeled, quartered lengthwise, seeded and julienned
1/4 red onion, thinly sliced
1/2 tomato, sliced
2 tbsp chopped fresh cilantro
2 tbsp chopped green onion
romaine lettuce, in bite sized pieces

Preheat a grill to medium heat. In a nonreactive bowl, combine the lime juice, fish sauce and chili paste; set aside. Slice the beef into thin strips, then grill to medium. Add to the bowl with the chili paste mixture and toss to coat. Arrange the cucumber, onion, tomato, cilantro and green onion in a bowl. Add the steak and lightly toss. Put a handful of romaine lettuce on each plate and top with the steak and cucumber mixture.