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Thai

Explore 79 recipes, 4 articles, 3 galleries, 25 videos, and more

Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango

Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 3 cloves garlic, crushed
  • 2 fresh red Thai chiles, thinly sliced
  • 1 tablespoon sugar
  • 2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
  • 1 ripe mango, cut into 1-inch slices
  • 2 teaspoons salt
  • Grape seed or corn oil, for frying
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • 1/4 cup chopped fresh mint leaves
  • Hot-and-Sour Sauce
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Pad Thai Classic Stir-Fried Noodles

Ingredients
  • 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 1 teaspoon sugar
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 4 tablespoons peanut or safflower oil
  • 2 to 3 garlic cloves, minced
  • 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 3 large eggs, lightly beaten
  • Coarse salt
  • 8 ounces dried rice stick noodles
  • 8 ounces bean sprouts, rinsed and drained (about 4 cups)
  • 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
  • 1 tablespoon dried shrimp, chopped
  • 1 tablespoon salted radish (optional)
  • 1 cup dry-roasted peanuts, coarsely chopped
  • 1/2 cup fresh cilantro leaves
  • Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
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Thai Chile-Vinegar Sauce

Other Ideas:
Chiles, Condiments
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Thai Beef Salad

Ingredients
  • 2 tablespoons unsalted peanuts
  • 1 one-inch piece fresh ginger, peeled and minced (1 tablespoon)
  • 1 tablespoon grated (about 3 limes) lime zest
  • 1 jalapeno chile, halved, or 2 Thai chiles
  • 4 tablespoons finely chopped (about 4 shallots) shallot
  • 2 1/2 teaspoons sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons plus 1 teaspoon canola oil
  • 1 1/2 pounds sirloin steak
  • 2 tablespoons freshly squeezed lime juice (about 2 limes)
  • 1 head red cabbage, halved and thinly sliced (about 3 cups)
  • 1/2 head Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves
  • 2 carrots, thinly sliced diagonally
  • 2 scallions, cut into 2-inch lengths and then sliced into thin strips
  • 6 ounces green beans, trimmed
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Red-Curry Chicken Stir-Fry

Time:15 mins
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Thai Skirt Steak with Carrot Salad

Time:25 mins
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Grilled Chicken Salad with Thai Lime-Chile Vinaigrette

Ingredients
  • 3/4 cup rice-wine vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons sambal paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Juice of 4 large limes
  • 1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
  • 2 red finger chiles, thinly sliced crosswise
  • 1/4 cup chopped fresh cilantro, plus 1 cup leaves
  • 4 boneless, skinless chicken breast halves
  • Coarse salt and freshly ground pepper
  • 2 ounces cellophane noodles
  • 1/4 pound snow peas, trimmed and strings removed
  • 1/2 large green or red cabbage, very thinly sliced
  • 2 carrots, shredded
  • 1 English cucumber, sliced 1/4 inch thick on the bias
  • 1/2 cup chopped salted peanuts
  • 1/2 cup shredded fresh basil leaves
  • 1/2 cup shredded fresh mint leaves
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Thai Chicken and Noodle Salad

Time:50 mins
Ingredients
  • 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
  • Spicy Asian Dressing
  • Coarse salt
  • 3 1/2 ounces Chinese rice noodles, broken in half if long
  • 1 tablespoon vegetable oil, such as safflower
  • 2 carrots, sliced into ribbons with a vegetable peeler
  • 1 English cucumber, halved lengthwise and thinly sliced crosswise
  • 1/4 cup fresh basil, torn
  • Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
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Spicy Coconut Chicken Casserole

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 4 whole chicken legs (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) light coconut milk
  • 1 1/2 cups canned reduced-sodium chicken broth
  • 1 to 2 teaspoons Thai red curry paste
  • 1 cup jasmine rice
  • 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
  • 8 ounces green beans (stem ends removed), cut into 1-inch lengths
  • 1/2 lemon, cut into wedges, for serving
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Show Open - Ask Martha International Cuisine

Other Ideas:
Ask Martha, Quinoa, Saffron
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