Tag Archives: Thai

Peanut Butter Quinoa

Shortly after my husband and I got married, we put together a picnic dinner. I was so excited to make a delicious quinoa salad. We started eating, and I noticed my husband wasn’t eating any of my salad. I asked him, and he said he doesn’t care for salads like that. I had just bought a big package of quinoa, and I needed a new way to fix it. I found lots of recipes for casseroles or soups, but not many regular side dishes.

So, I finally took a salad recipe to make this side dish. And it turned out great. This is great with fish or chicken. Or stir in some chicken and make a meal out of it. Enjoy!

Peanut Butter Quinoa (Serves 6-8)

Peanut Butter Quinoa

1 cup uncooked quinoa or 2 cups cooked quinoa
1 tablespoon olive oil
1 rib celery, sliced thin
2 carrots, sliced thin
½ medium onion, diced
1 bell pepper, diced
¼ cup peanut butter
3 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
dash sriracha
½ teaspoon ground ginger

1. If not already cooked, cook quinoa according to package directions.

2. Heat olive oil over medium-high heat in a large skillet or saute pan. Add celery, carrots, onion, and bell pepper. Saute 5-7 minutes, until vegetables begin to be tender.

3. Mix together remaining ingredients in a small bowl. It is not essential that they combine perfectly. You can heat it in the microwave for 15-30 seconds and they will combine better.

4. Add quinoa and peanut butter mixture to vegetables. Stir and cook until well combined and all is heated through. Serve.

Nutritional Information (Amount per serving):

Calories: 172
Protein: 6 gm
Fat: 8 gm
Saturated Fat: 1 gm
Cholesterol: 0 mg
Carbohydrates: 21 gm
Fiber: 3 gm
Sodium: 253 mg

Recipe notes: You could substitute any vegetables you like. The “sauce” is pretty thick. You could add in some water or more soy sauce to thin it out more, if you like a saucier side. I liked mine fairly thick, almost like a fried rice.

Source: adapted from Ambitious Kitchen

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Thai Shrimp Curry

I love Thai food. I’ve been craving good Pad Thai for months now. I’ve tried several recipes at home to share with you that have all turned out poorly. But if I was to go get Thai food, I would be torn. Should I get Pad Thai? Or curry? Thai curry is so yummy. Either way I lose, because in the end I wish I also had some of the other.

Well, problem almost solved. While I can’t seem to make decent Pad Thai at home, I did find this awesome curry recipe. It was pretty straightforward, simple, and fast. All good things for a week night with crazy kids making time of the essence when cooking. This really made me feel almost like I’d gotten take out. Especially when my husband did the dishes.

Thai Shrimp Curry (Serves 4)

Thai Shrimp Curry

6-8 ounces whole wheat linguine
1 tablespoon canola oil
12 ounces peeled and deveined shrimp
1 cup vertically sliced onion
1 cup diagonally sliced celery
1 cup juliene carrot
1 tablespoon grated fresh ginger
1 cup light coconut milk
2 tablespoons Thai red curry paste (see notes)
1 ½ tablespoons brown sugar
2 teaspoons rice vinegar
½ tablespoon fish sauce
1 cup bean sprouts
2 tablespoons thinly sliced fresh basil
¼ cup unsalted, dry roasted cashews
2 tablespoons lime juice, or 1 fresh lime sliced into wedges

1. Cook noodles according to package directions for al dente, not using oil or salt. Drain.

2. While noodles are cooking, heat oil in a wok or large skillet over high heat. Add shrimp. Stir-fry about 4 minutes, until turn pink and cooked. Remove from pan without draining the oil.

3. Add onion, celery, carrot, ang ginger to the pan. Stir-fry 2-3 minutes. Combine coconut milk, curry paste, brown sugar, vinegar, and fish sauce in a small bowl or measuring cup. Stir until sugar dissolves. Add to pan. Cook 3 minutes, or until sauce thickens slightly.

4. Add noodles, shrimp, sports, basil, and lime juice (if using) to pan. Toss to coat. Divide into bowls. Sprinkled with cashews. Serve with lime wedges (if using).

Nutritional Information (Amount per serving):

Calories: 440
Protein: 22 g
Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 161 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 534 mg

Recipe Notes: If you wanted to use rice noodles, it would be delicious here. I just prefer to buy as few special ingredients as possible. I have regular whole wheat noodles on hand pretty much all the time. Make sure you slice the veggies very thin, as they don’t have long to cook. I did not find the red curry paste at my regular grocery store. I made my own, with ingredients I had from online recipes, such as this one. I didn’t follow the recipe exactly, just kind of eyeballed it. The original recipe also called for sliced mint along with basil. I don’t love fresh mint in savory dishes, so I omitted it here. Please remember that shrimp is high in cholesterol when looking over the nutritional information and that dietary cholesterol is not the best indicator of what to eat.

Source: slightly adapted from Cooking Light

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Thai-style Chicken and Noodles

When we lived in Chicago, there were 3 Thai restaurants within a mile of our apartment. I had to walk by all 3 on my way home after work. The smell was so intoxicating – made me crave pad thai every single day. We couldn’t afford take-out very much (sadly), so I had to learn how to make something like it myself.

I like to add extra vegetables to dishes like this – the original only had carrots and onions.  There are so many yummy flavors going on that the veggies are hidden, but we still get them eaten (win).  My husband is not the biggest fan of veggies, and he even likes this dish.  He asks for “peanut butter noodles” on a regular basis.



Thai-style Chicken and Noodles (serves 4)

1/2 cup chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
1/2 teaspoon ground ginger or 2 teaspoons fresh grated ginger
2 teaspoons sriracha (less/more for heat)
4 minced garlic cloves or 2 teaspoons garlic powder
6-7 ounces whole wheat spaghetti (I use half of a box)
8 ounces chicken breast (about 1 large or 2 small)
1 teaspoon oil
2 cups green onions, sliced 2 inches long
1 cup julienned carrots
1 cup broccoli florets
1 cup zucchini, half moon slices
cilantro for garnish

1. Combine chicken broth through garlic in a small saucepan. Cook over medium heat for 5 minutes or until smooth, stirring frequently. Remove from heat.

2. Cook pasta according to package directions. Add carrots into boiling water with pasta to cook. About 3-4 minutes before pasta is done, add broccoli. About 2 minutes before pasta is done, add zucchini.

3. Cube chicken. Saute in oil until cooked through.

4. Place green onions in large bowl. Add hot pasta, cooked vegetables, chicken, and peanut butter sauce. Toss gently. Garnish with chopped cilantro.

Nutritional Information (Amount per serving):

Calories: 456
Protein: 32.5 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 49 mg
Carbohydrates: 60 g
Fiber: 11 g
Sodium: 1019 mg

Recipe notes: You can substitute whatever vegetables you like or have on hand for the broccoli and zucchini. Just adjust your cooking time accordingly.  We like onions at our house, so you may want to cut down on those if you prefer less stinky breath. You can also use any whole wheat noodle you like – fettucine would be more like the shape of Thai rice noodles.  Or you could be super fancy and actually buy rice noodles.  I do realize the sodium is a little high in this recipe.  If you are watching your sodium, try cutting the soy sauce in half.  This recipe will make enough to serve 4 people, especially if you have a side dish (fruit salad would be good). If you are very hungry, you may only get 3 servings out of it.

Source:  adapted from a family cookbook

Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will will answer them in upcoming posts!


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