Thai Chicken Fried Rice

Thai Chicken Fried Rice- www.nourishingsimplicity.org

Savory grains of rice are mixed with fresh summer vegetables, tender chicken, and spicy basil.

Thai chicken fried rice is the perfect dish to enjoy anytime, especially in the summer when gardens are bursting with zucchini, bell peppers, string beans, and basil, all of which make up this dish.

I am a huge rice fan. Part of that comes from living in Mexico for ten years where I ate it almost every day. The other part is simply because rice is pretty tasty. It helps that rice is an excellent way to stretch pricier items like meat. Even now that I have been State-side for over two years I crave rice if I go more than a few days without eating it.

Rice is the humble staple of many cultures. Whether it is Arabic rice, Chinese egg fried riceJamaican rice and peas, or a savory miso rice congee, rice is an integral part of life. It is the substance that keeps many people going.

Unless it is necessary for me to go grain-free I don’t see my kitchen ever going without rice.

Thai is one of my weakness when it comes to picking a restaurant to eat at. If I could, I would eat it out at least once a week but that is not exactly budget friendly.

Thankfully over time I have started to learn how to recreate some of my favorite dishes, like yellow curry or Kimi’s simple Thai broth. It was only a matter of time that I finally broke down to create a Thai chicken fried rice that satisfied my cravings.

This Thai chicken fried rice is a combination of three of my favorite restaurants in various parts of California.

Join me at The Nourishing Gourmet for this recipe and a few tips! 

Thai Chicken Fried Rice

Thai Chicken Fried Rice-www.nourishingsimplicity.org

 

Do you find it hard to get nourishing real meals on the table? Let Tradishen help take the guess work out of menu planning for you! Find recipes like this one and more at Tradishen.

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Fresh Pesto Pasta Salad

Fresh Pesto Pasta Salad NS

Pasta covered with fresh pesto, and mixed with summer veggies make this dish a must have at your next BBQ this summer.

Until a couple years ago, I was not a pasta salad fan. I stayed as far from it as I could. Gloppy mayo and bottled dressings never enticed me to try more than a bite.

One day when I was looking through For the Family’s recipes I found my friend Tiffany’s (AKA Don’t Waste the Crumbs) delightful garlic butter pasta salad. Just the title grabbed my attention, what is not to love? Garlic, butter, and pasta are always a win in my book.

Guess what? I realized that I was putting pasta salad in a box and treating it with an aversion that it didn’t deserve. Will I be lining up at the next pot-luck to eat a “traditional” pasta salad? No, I still won’t but it opened my eyes to the tasty options that were possible.

Fast forward to last month. My little sister’s wedding reception had just ended. We all piled in our cars to have an “after party” at my parent’s house because that is the only sane thing to do right? My uncle, got the grill going and my cousin Stacy (check out her TravelTote) made two AMAZING salads.

One of the aforementioned salads was a pesto pasta salad. It.was.so.good! I knew that I had to recreate it. My version ended up being different than her’s since I left out the mozzarella and pine nuts because well pine nuts aren’t budget food and I’m not a cheese fan.

This version suits my fancy quite well, it is full of summer vegetables, garlic, basil, good fat, and salt. What’s not to love?

Random fact, did you know that in Baja California, tamales are served with pasta salad? 🙂

Fresh Pasta Pesto Salad

8oz corkscrew pasta
2 cups cherry tomatoes, quartered
1/2 red bell pepper, diced
1/4 large red onion, thinly sliced
1/2 cup basil, cut*
1/2 cup fresh pesto
1/2 tsp salt
1/2 tsp red pepper flakes (optional)

Cook pasta until done. Drain and set aside.

While the pasta is boiling, cut the tomatoes, pepper, onion, and basil*.

*Roll a few basil leaves up together like a cigar. Thinly slice and proceed with the remaining leaves.

Mix the salt and red pepper flakes into the pesto. Coat the pasta with the pesto mixture.

Toss the pesto pasta with the chopped vegetables and basil.

Chill until you are ready to serve.

Pesto Pasta Salad
Author: 
 
Ingredients
  • 8oz corkscrew pasta
  • 2 cups cherry tomatoes, quartered
  • ½ red bell pepper, diced
  • ¼ large red onion, thinly sliced
  • ½ cup basil, cut*
  • ½ cup fresh pesto
  • ½ tsp salt
  • ½ tsp red pepper flakes (optional)
Instructions
  1. Cook pasta until done. Drain and set aside.
  2. While the pasta is boiling, cut the tomatoes, pepper, onion, and basil*.
  3. *Roll a few basil leaves up together like a cigar. Thinly slice and proceed with the remaining leaves.
  4. Mix the salt and red pepper flakes into the pesto. Coat the pasta with the pesto mixture.
  5. Toss the pesto pasta with the chopped vegetables and basil.
  6. Chill until you are ready to serve.

 

Vanilla Bean Creme Fauxccino

Vanilla Bean Creme Fauxccino

This drink is sure to hit the spot on a hot day. It is creamy, slightly sweet, and bursting with vanilla.

Few things are better than drinking a cold icy drink out of a mason jar with a fun straw in the summer. This vanilla bean creme fauxccino is definitely at the top of my list right now. Hot days make me want to wander into a coffee chain and order a nice big blended iced drink. Honest moment here, I may have in the past couple months given in and ordered a few with less syrup and dairy-free milk.

As you know, I am a big fan of fauxccinos for many reasons- they are delicious, so much better for you, less expensive, and easy to whip up! You can have your own ready in less time than it takes to drive to the coffee shop!

This specific fauxccino is coffee free, it’s a milk based drink instead. For the recipe head over to The Nourishing Gourmet where I shared this Vanilla Bean Creme Fauxccino

Vanilla Bean Fauxccino

 

Thai Satay Peanut Sauce

Thai Satay Peanut Sauce

Creamy and sweet, with a hint of spice. Thai satay peanut sauce is perfection on a spoon.

Thai satay peanut sauce is obviously used for dipping chicken satay but it used along side other Thai dishes like fresh rolls as well.

I was first introduced to peanut sauce when I went to a Thai restaurant (I may have mentioned it oh, a few times…) with a good friend (check out her brewery). As I dipped my fresh roll into the sticky sauce I knew that I had discovered one of my favourite sauces.

Over ten years later and that has not changed a bit. What has changed is the multiple batches of peanut sauce I have made until I settled on this gem. It really makes me happy. I may have sent a message and picture of my scribbled notes to my friend to let her share in my victory.

One may beg to differ that this recipe is not 100% authentic, I will grant them that, it’s not. I didn’t want to roast and grind the peanuts myself (that’s what peanut butter is for). I also sadly did not have tamarind paste, (nor the desire take a treck to the Asain market) so decided to use apple cider vinegar to achieve the tang I was looking for. Yet, I do think that is is very close to the beloved original I was first introduced to.

Other Thai Dishes and Sauces to Enjoy:

Thai Satay Peanut Sauce

1 cup chunky peanut butter
1 can full-fat coconut milk
3/4 cup palm (coconut) sugar
1-2 TBS red curry paste (adjust to your preferred spice level)
2 TBS soy sauce or tamari
2 TBS apple cider vinegar or tamarind paste

Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.

Set aside and allow to cool.

Store in a glass jar in the fridge. It will last for at least one month.

Makes about 2 1/2 cups of sauce.

Chicken Satay with Peanut Sauce
Author: 
Recipe type: Condiment
Cuisine: Thai
Serves: 2½ cups
 
Ingredients
  • 1 cup chunky peanut butter
  • 1 can full-fat coconut milk
  • ¾ cup palm (coconut) sugar
  • 1-2 TBS red curry paste (adjust to your preferred spice level)
  • 2 TBS soy sauce
  • 2 TBS apple cider vinegar
Instructions
  1. Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.
  2. Set aside to allow to cool.
  3. Store in a glass jar in the fridge. It will last for at least one month.

 

Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce -www.nourihsingsimplicity.org

Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike.

Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down.

Thai food and I are BFF’s as far as food goes. I love a bowl of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…

I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).

My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…

Sweet and Spicy Thai Chili Dipping Sauce-www.nourishingsimplicirty.org

Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.

I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.

Sweet and Spicy Thai Chili Dipping Sauce

1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce

Mix the two together in a small bowl with a whisk or fork until smooth.

Serve over a Thai dish, with spring rolls, or fresh rolls.

Sweet and Spicy Thai Red Chili Dipping Sauce Feb 17
Author: 
 
Ingredients
Instructions
  1. Mix the two together in a small bowl with a whisk or fork until smooth.
  2. Serve over a Thai dish, with spring rolls, or fresh rolls.

Have you tried a sweet and spicy Thai Chili Sauce before?