Thai Pumpkin Soup

One of my favourite ways to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in less than 15 minutes! I first posted this recipe a few years ago so the photo was a bit dated and with all of the fresh pumpkins around it was the perfect opportunity to update the photos along with the recipe! This recipe really only has the four main ingredients, the red curry paste, broth, coconut milk and pumpkin puree along with some seasonings including fish sauce, sugar and lime juice. These seasonings are there to create a perfect balance of salty, sweet and sour along with the spicy aspect from the curry paste itself! Canned pumpkin puree is really convenient for this soup (and it allows you to make it year round) but you can also use homemade pumpkin puree or even raw pumpkin where you would simply add diced pumpkin to the broth and coconut milk and simmer until tender, about 15-20 minutes. This soup works both as a starter or side and as a meal and you can easily add things like chicken, noodles, tofu, veggies, etc. The next time you are thinking about making soup, don't reach for the canned stuff, this soup only takes a few minutes more and it is so much better!

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Thai Fish Green Curry with Asparagus and Peas

I am a huge fan of Thai style curries and I recently made this fish green curry with asparagus and peas which is just perfect for a light summer meal! Thai curries are really easy starting with the curry paste which adds a spicy heat along with a ton of flavour and a can of coconut for the liquid base to which fish sauce for saltiness, sugar for sweetness and lime juice for sourness is added along with whatever meat and vegetables that you want. Curries like these come together in no time at all but what makes them really shine is the beautiful balance of saltiness, sweetness, sourness and spicy heat! Another nice thing about Thai curries is that they are usually packed with fresh herbs like Thai basil, cilantro, lime leave, etc. I went with a summer theme for this curry going with fish for a light meat along with asparagus and peas. (I like to make my own green curry paste for the freshness but you can easily use store bought.)

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Crispy Baked Peanut Sweet Chili Chicken Wings

Ever since I discovered just how easy it is to make crispy chicken wings at home by baking them I have been much more willing to make them! I mean it is really as easy as tossing the chicken wings in a touch of oil, laying them out on a rack on a baking sheet before baking them on the top shelf of the oven and they come out nice and crispy and so good! After you are done baking them you just need to toss them in your favourite sauce and you are good to go in less than 10 minutes of minimal effort. Speaking of tasty sauces, I have a new one for you today a peanut sweet chili sauce this is irresistible and ridiculously easy to make! To the base of the sweet chili sauce you add some peanut butter, lime juice, fish or soy sauce and extra chili sauce to taste before heating it a bit to melt the peanut butter; the perfect blend of sweet, spicy, tart and salty! I think I have a new favourite chicken wing recipe and these babies will be making a showing at my party for the Big Game this weekend!

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Chicken Pad Thai Nachos

After making the spaghetti squash shrimp pad thai last week I couldn't help but think of other new ways to serve pad thai and with the football playoffs here I guess it was inevitable that I would think of pad thai nachos! The basic idea here was to serve all of the flavours of pad thai on nachos covered with plenty of melted cheese for snacking on while watching the game. I started out with my pad thai sauce of tamarind, fish sauce, sugar and chili sauce for a perfect blend of sour, salty, sweet and spicy and I mixed some shredded chicken into it before sprinkling it onto the tortilla chips. Up next were some basic pad thai vegetables including bean sprouts, carrots and green onions and of course heaps of cheese that was then melted under the broiler. The finishing touches were some chopped peanuts and fresh cilantro. The pad thai flavours work fabulously well in nacho form all covered in ooey gooey melted cheese and these nachos are sure to please at your game day party. (They are even better if you hoard them all to yourself and eat them as a meal, but I wouldn't know anything about that...)

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Thai Peanut Chicken Noodle Soup

I am a huge fan of Thai cuisine especially of the spicy peanut sauce which I am guilty of eating by the spoonful. With soup season here I was thinking why not eat it by the spoonful in the form of a soup with all of the flavours of the spicy peanut sauce? I started the soup off with the elements of the peanut sauce including peanut butter, red curry paste, tamarind, sugar and fish sauce for a perfect blend of spicy, sour, sweet and salty. I decided to go with a chicken noodle soup theme so chicken and rice noodles were the next ingredients and since I always enjoy Thai curried pumpkin and sweet potato soups I added a sweet potato to the mix which I pureed to thicken the soup. Up next were some vegetables and a touch of turmeric and finally a garnish of chopped peanuts, cilantro and green onions. I have to say that this is one tasty chicken noodel soup and if you are a fan of peanut sauces then this is the soup for you!

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Spaghetti Squash Shrimp Pad Thai

I have really been enjoying spaghetti squash recently! It is so versatile and I like the way that you can use it as a lighter replacement for noodles is a lot of dishes. Usually I see this being done with more Italian style dishes but I thought that it would be great to replace the rice noodles in one of my favourite noodle dishes, Pad Thai, with some spaghetti squash. Pad Thai is a Thai style stir-fried noodle dish with a base of thick rice noodles, some eggs and a tasty sauce that is the perfect blend of sweet, sour, salty and spicy. From there you can add pretty much anything that you want to and I usually go with some shrimp and plenty of vegetables and herbs.

For the recipe I went with my usual Pad Thai recipe making only a few slight modifications to take into account the delicate nature of the spaghetti squash 'noodles'. After roasting the spaghetti squash, you extract the 'noodles', letting them drain off any excess liquid in a colander before adding them to the stir-fry. In order to make sure that the spaghetti squash noodles retain their shape you add them at the very end and only gently mix the other ingredients of the stir-fry into them.

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Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce

I am a big fan of Thai curries and during the summer I cannot help but think of green curries filled with all of the amazing vegetables around and of course plenty of fresh herbs. I have been wanting to try making a Thai curry inspired meatloaf for a while now and with all of the zucchini around a green curried meatloaf filled with zucchini sounded like a great idea! I decided to go with turkey to keep the meatloaf lean and healthy and I knew that the zucchini would help keep it moist and a homemade Thai green curry paste would ensure that it was nice and tasty! I filled the meatloaf out with some of the usual culprits including an egg and breadcrumbs and further seasoned it with fish sauce, garlic, green onions and cilantro.

I often like to serve meatloaf with a sauce and since I already had a Thai curry theme going a simple green curry coconut milk sauce was the perfect way to go! I have to say that this is one of the tastiest meatloafs that I have had in a while and I really like the way that the zucchini worked in a turkey meatloaf keeping it light moist and tender! What an amazingly tasty way to enjoy some of summers bounty!

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Pad Thai

Pad Thai, a Thai style stir fried rice noodle dish, has to be one of my all time favourite meals and I always enjoy using its ingredient and flavour combinations in other dishes. With all of the Pad Thai style dishes that I have been making as of late I was reminded that I needed to update the original Pad Thai recipe along with it's 5 year old photo. Given my obsession with Pad Thai it's a good thing that it's so easy to make at home and the only 'exotic' ingredients that you really need to track down are the tamarind concentrate and the fish sauce which can be replaced by more commonly available lime juice and soy sauce in a pinch. One of the great things about Pad Thai is it's amazingly magical balance of sour, salty, sweet and spicy created by the tamarind, fish sauce, sugar and chili sauce. All said and told, Pad Thai really only takes less than 10 minutes to cook and things go quickly after the first ingredient hits the pan so the secret to success is in making sure that you have all of the ingredients ready to go before you start cooking. It's so easy to enjoy Pad Thai at home, even on a busy weeknight and with this recipe it is sure to become one of your favourite meals as well!

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Crispy Baked Thai Peanut Sauce Coated Chicken

Recently I have been changing some typically deep fried dishes into healthier versions by coating them in panko breadcrumbs and baking them until golden brown and crispy. Normally I get the panko breadcrumbs to stick to the food by first dipping it is egg or an egg based batter but a when a reader asked about egg-less alternatives, it got me to thinking. When I made the Pad Thai shrimp burgers on the weekend the peanut sauce on them led me to the though of coating chicken in a Thai style peanut sauce follwed by the breadcrumbs and then baking them, which sounded so amazingly good! I am completely addicted to peanut sauce so I hardly needed an excuse to make a healthy baked crispy chicken dish with it!

The recipe for this crispy baked peanut chicken is really easy, you pretty much just thin the peanut sauce down until coats the chicken with just enough to get the panko breadcrumbs to stick and then bake until crispy and golden brown! All I have to say about this peanut chicken is that you have to try it! The peanut sauce works amazingly well at holding the breadcrumbs onto the chicken and the breadcrumbs bake up nice and crispy! Of course that does not even come close to being as good as all of the flavour that the peanut sauce adds to the mix!

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Pad Thai Shrimp Burgers

My next tasty new burger this grilling season is inspired by the flavours of shrimp pad Thai, aka shrimp pad Thai burgers. As many of you know, I am a huge fan of pad Thai and I always enjoy using pad Thsi flavours in different dishes and with burgers being on my mind a lot lately it struck me to combine the two. Pad Thai, a stir-fried noodle dish, can be made with any meat but my favourite has to be shrimp and a shrimp burger patty sounded like a fabulous idea. When I think of a shrimp burger I think of large chunks of juicy succulent shrimp bursting in your mouth with every bite and not some kind of texture-less shrimp patty so I decided to start with some fairly large shrimp and to cut them into a few big pieces. The only question was how to hold those large chunks of shrimp together and the obvious solution seemed to be to grind up a small portion of the shrimp in a food processor and to use shrimp to hold the shrimp chunks together. I do not really like to use 'fillers' like egg and breadcrumbs in burger patties so these shrimp burgers are simply large chunks of shrimp held together by some shrimp paste along with a few pad Thai flavours including garlic, shallots, fish sauce, lime zest and cilantro.

Up next was the condiments for the pad Thai burgers and I had to start with the sauce. Pad Thai is normally made with a tasty sauce consisting of sour tamarind, sweet sugar, salty fish sauce and spicy chilies so that is where I started but this sauce is a little too thick for what I wanted so I thinned it down a bit with the addition of some coconut milk. I could have stopped there with the sauce but I could not resist adding some peanut butter, which is not commonly used in pad Thai, but since pad Thai is often topped with chopped peanuts I figured adding some more peanut flavour could only make things better. I filled the pad Thai burgers out with some of the vegetables in pad Thai including bean sprouts and shredded carrots along with plenty of fresh cilantro and I finished them off with some chopped peanuts and crispy fried shallots.

I have to say that these tasty shrimp pad Thai burgers exceeded all of my expectations and that the pad Thai flavours work really well in burger form! I was also really pleased by how well the shrimp patties tuned out! The texture of the large chunks of shrimp was quite amazing and I am looking forward to making many more shrimp burgers in the future!

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Tom Yum Gai (Thai Hot and Sour Chicken Soup)

One of my favourite things to order at Thai restaurants is soups as they are always so vibrant, fresh and tasty! As it turns out they are also really easy to make at home with just a few exotic ingredients that you should be able to easily find at a local Asian grocery store. This chicken soup balances spicy, sour, salty and sweet elements with a focus on the spicy and sour provided by the chilies and lime juice. Of course this soup is finished off with plenty of fresh herbs including kaffir lime leaves and cilantro. Whether you are looking for a warming soup for cooler days of a light soup for warmer days, this soup fits the bill nicely!

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Spicy Peanut Sauce Pad Thai

I am a big fan of Thai cuisine and one of my favourite dishes is Pad Thai with another being anything with a Thai spicy peanut sauce and the was wondering about combining the two! The basic idea was to use all of the ingredients from pad thai including the rice noodles, shrimp, egg, bean sprouts, etc. and replacing the tamarind, fish sauce, palm sugar and chili sauce sauce with the spicy peanut sauce. This recipe is pretty much the pad thai recipe with peanut sauce and it is pretty easy to make. One thing that you want to do is to have everything prepared ahead of time as once the first ingredients hit the pan, everything is done in only a few minutes. The spicy peanut sauce works really well in this stir-fried noodle dish and although it is not pad thai it will definitely be making many appearances on my table!

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Roasted Cauliflower Satay with Spicy Peanut Dipping Sauce

I have been a huge fan of roasted cauliflower ever since I first tried it! There is just something about roasted cauliflower... roasting it takes something that is pretty boring and transforms it into something that is extraordinary. Even in it's simplest form, tossed in olive oil with salt and pepper, it is ridiculously addictive and I could easily chow down on a bowl of it rather than popcorn while watching a movie. The only real question is, why stop with salt and pepper when you could add any number of flavours or seasonings to the roasted cauliflower? Buffalo roasted cauliflower as to be one of my current favourites but I have plenty of ideas for roasted cauliflower starting with this chicken satay inspired one. The basic idea behind this roasted cauliflower was to marinate the cauliflower in a satay style marinade, roast it and then serve it with a Thai style spicy peanut sauce for dipping. I was a little worried that marinating the cauliflower might cause problems with roasting but it works quite well with the cauliflower absorbing a lot of the marinades flavour and it still roasts up perfectly. This satay roasted cauliflower is super tasty all by itself but the peanut sauce takes it to a whole new level of amazingness!

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Pad Thai Soup

I am a totally addicted to Pad Thai, a super tasty stir-fried noodle dish, so when I came across the idea of a pad Thai soup on Domestic Fits I just had to make my own! At its base pad Thai contains rice, noodles that are stir-fried with an egg, meat commonly shrimp and/or chicken and bean sprouts and it is garnished with cilantro, peanuts, green onions and lime juice. Pad Thai gets it flavour from a tasty sauce that is made with tamarind, fish sauce, sugar and chilies creating an amazing balance of sour, salty, sweet and spicy! With these things in mind I started the soup off with chicken broth that I simmered with the shrimps shells to impart their flavour to it. I then added all of the ingredients from the pad Thai sauce, the tamarind, fish sauce, sugar and chilies, to form a tasty broth for the soup. Next up I added some shiitake mushrooms which are also good in pad Thai along with the noodles and bean sprouts to fill out the soup. That left the egg which is great in fried rice or fried noodle dishes like pad Thai and since I love the texture that an egg adds to egg drop soup I decided to add the egg in that fashion. With the soup done, all that was left was to garnish it with cilantro, peanuts, chilies, lime juice and optionally some fried shallots and enjoy it!

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Sweet Chili Chicken Salad

Armed with my shiny new sweet chili dressing it was time to use it and it only seemed natural to use it in a chicken salad since the idea came when I was enjoying a chicken satay salad in spicy peanut dressing. I decided to go with a lettuce base for this salad and then I filled it out with some ingredients that I commonly use in Thai style dishes including bean sprouts, carrots, red peppers and cucumbers. Next up is the chicken and to make things easy I used shredded chicken so you can use any leftover chicken that you may have. The salad is then garnished with chopped peanuts, sliced chilies and some fresh herbs including one or more of the following: cilantro, mint and Thai basil. I have to say that the resulting salad has to one of the best that I have had in a while! It is so fresh, juicy, crunchy and full of flavour provided by the amazing sweet chili dressing! One thing that I noticed is that the dressing clings to the chicken nicely ensuring that the chicken in nice and moist and very tasty!

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Spicy Peanut Chicken Tacos

I am kind of obsessed with tacos and I am always experimenting with different ingredients in them so when I made the slow cooker shredded spicy peanut chicken for the spicy peanut chicken rice bowls I naturally though about using it in tacos. One of the great things about tacos is how flexible they are! At their base they are of course tortillas filled with things and I sometimes like to think of them as having a main ingredient such as a meat with one or more accompanying ingredients that are there complement and contrast the main filling. Up next is a salsa or a sauce and finally some herbs and maybe a splash of lime juice to finish things off. With the meat having already been chosen for these tacos as the slow cooker shredded spicy peanut chicken and the 'salsa' as the spicy peanut sauce that left the other accompanying ingredients. I was sure that creamy avocados would go perfectly with the spicy peanut sauce and chicken and that some sweet and tangy onions would complement them all nicely. These tacos would not be complete with some Thai inspired herbs including cilantro, basil and mint and a garnish of chopped peanuts and some extra heat from some birds eye chili were a must.

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Spicy Peanut Chicken Rice Bowl

A while ago I made some sweet chili chicken rice bowls and they got me thinking that spicy peanut chicken rice bowls would also be really tasty! I wanted to keep things relatively simple so I braised the chicken in some of my favourite Thai spicy peanut sauce all day and shredded it before using it in the rice bowl along with the sauce that it was cooked in. The rest of the rice bowls consist of cooked rice, a fried egg, steamed spinach, fresh herbs and crispy fried shallots making for a light and tasty meal in a bowl that is just packed with flavour. If you have a rice cooker you can make things easier by setting it to have the rice cooked when the chicken is done and then all that is left is frying the eggs and steaming the spinach.

Tip: Make a double batch of the spicy peanut sauce and cook some extra chicken for use in some tasty spicy peanut chicken quesadillas

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Pad Thai Omelette

I am particularly fond of Pad Thai, a Thai fried noodle dish, so when I came across the idea of a pad Thai omelette I was intrigued and had to try it. Pad Thai generally consists of rice noodles, egg, fish sauce, tamarind, palm sugar, chilies, bean sprouts and chicken and/or shrimp and it is garnished with peanuts, cilantro and lime juice. The combination of flavours and textures is quite amazing especially the artful blend of salty, sour, sweet and spicy! I normally consider omelettes for breakfast and the first thing that came to mind when I discovered the pad Thai omelette was that I hardly needed an excuse to eat pad Thai for breakfast!

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Firecracker Shrimp with Sweet Chili Sauce

With all of the thought about snacks recently I was reminded of these firecracker shrimp that I came across on Steamy Kitchen a while ago. As soon as I saw the firecracker shrimp I knew that I would have to make them! You really cannot go wrong taking succulent shrimp, wrapping them in wonton wrappers, frying until golden brown and irresistibly crispy and good and then dipping them in a tasty sweet chili sauce!

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Pineapple and Shrimp Fried Quinoa

Fried rice is one of those super quick and easy comfort food dishes that is always satisfying and I recently found myself wondering how quinoa would do in a fried rice dish. There are a lot of great fried rice dishes out there and my favourite has to be a Thai style pineapple and shrimp fried rice which is packed with amazing flavours and it seemed like the perfect candidate to be made with quinoa! I mean, you really cannot go wrong tossing some juicy, sweet and tangy pineapple along with succulent shrimp in some light and fluffy fried quinoa!

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