Thai Archives - Page 2 of 2 - Nerds with Knives

Thai Peanut Noodles with Grilled Chicken

February 19, 2021January 15, 2016 by Emily

Thai Peanut Noodles with Grilled Chicken

These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.

It’s also happens to be very adaptable. You can make a vegan version with tofu. You could grill shrimp instead of chicken. You could add pretty much any vegetable you would throw into a stir fry (I’ve listed some options with the recipe below).

We found these fresh noodles at our local Asian market but dried spaghetti works equally well. I’ve also seen fresh Chinese egg noodles for sale at our grocery store and those would be great too. Whatever style you decide on, cook them until they’re al dente (but don’t undercook them either).

Shrimp and Corn Coconut Curry with Noodles

February 19, 2021August 21, 2015 by Emily

Shrimp curry is easy to make, and we flavor it with coconut milk and add fresh corn for a summery touch, but you can make this all year round!

While I love hot dogs and hamburgers and all those great American summer favorites, I find that by August I’m actually kind of bored of them. That’s when I crave something completely different, something that will wake my tastebuds right up.

Something like this fiery red shrimp curry, made silky by coconut milk and topped with lots of bright herbs like mint, basil and cilantro. We made it with wild-caught North Carolina white shrimp because they looked amazing at the market but you could easily swap them out for chicken thighs or breasts (cut into large bite-sized chunks), tofu, even chickpeas would be a delicious vegan option.

Sweet corn is in peak season right now and while it lasts I add it to just about everything, but it really does work incredibly well here. Corn and shrimp are a classic pairing but with the curry sauce, it’s crazy good. If fresh corn is not in season, frozen works perfectly well, too.

Asian Cabbage and Fennel Salad

February 19, 2021January 24, 2014 by Emily

I’m calling this a salad even though it’s technically more of a “slaw”. Unfortunately, Matt despises that word and I don’t want him to make that “Um…ew” face that I find hilarious except when it’s directed at my beautiful Asian slaw. Excuse me… salad.

What words do you inexplicably hate? My sister-in-law, Kathy, hates the word “moist” (so I try to use it as often and as awkwardly as I can). “Boy, those (meat)balls sure look moist!”

I can’t stand the word “meal”. As in (bored diner waitress plops down plate) “Enjoy your meal.” (I convulse and try to picture my happy place).

Well, this slaw is very moist and would make a great addition to any meal. (I think I just died).

Thai Shrimp Cakes

February 17, 2022October 2, 2013 by Emily

These Thai shrimp cakes are super easy to make and are flavored with garlic, lime and cilantro. We dredge them in panko to make them really crispy! We love a well put together fish cake. If we go out to eat and the restaurant has crab cakes on the menu, we snap them up. I … Read more

Vietnamese-Style Dipping Sauce

February 19, 2021October 2, 2013 by Emily

I’m not sure what it is about fish sauce but it’s kind of like flavored crack to me. It’s salty and fermented and shouldn’t be addictive but I’d sneak this sauce into rehab and drink it in the bathroom if I had to. What? Stop looking at me like that.

[It’s worth pointing out that we like Squid Brand fish sauce – other sauces may be available, but we like to stand up for the cephalopods in this household. They can’t stand up for themselves, after all – Matt]

It works really well with Thai Shrimp Cakes or anything that needs a salty/sweet/sour kick. Ready in seconds.