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Soft noodles and tofu, crunchy peanuts, tangy lime, and spices in just the right proportions deliver an incredible flavor and textural balance.
Soy-marinated tofu is cooked until crisp and put over a bed of pea pods, scallions, and bell peppers for this dish. For best results, use extra-firm refrigerated tub-style tofu packed in water rather than shelf-stable silken tofu. This type of tofu keeps its shape, making it easy to slice.
Asparagus, carrots, and scallions are spiced with Asian flavors and wrapped in a simple-to-make egg crepe in this 30-minute rendition of Moo Shu Vegetables.
Lo mein is made from stir-fried meat and vegetables, and tossed with a sauce and boiled egg noodles at the last minute. Here, pork is the meat of choice, tumbled with a tasty mix of mushrooms, carrots, sweet red pepper, bean sprouts, and green onions.
Traditional Thai seasonings of fish sauce, lime, ginger, and hot red pepper combine with beef strips and vegetable for a colorful dish. Before slicing the carrots, use the large zester end of a channel knife to make the long strips that garnish this sizzling main dish. Zesting the carrots also creates the pretty ridge-shape slices.
This simple Asian beef-and-noodle bowl is even simpler if you use prewashed spinach, shredded carrots, minced ginger, and minced garlic.
Plum preserves, pears, and ginger give this winning pork stir-fry a delicious sweetness.
Bring the flavors of Thailand to your table with fiery red curry paste mixed with sweet coconut milk and tangy citrus in this beef steak recipe. Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most grocery stores. The curry paste and fish sauce will keep for months in the refrigerator. Once opened, keep the coconut milk in the refrigerator for a couple days.