THAI PORK PATTIES
These juicy, flavoursome pork patties are served atop a noodle salad brimming with colourful veggies. Finish with a generous sprinkle of roasted peanuts and a sweet chilli soy dressing.
Provided by Josie
Number Of Ingredients 23
Steps:
- MAKE DRESSING Place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
- PREPARE SALAD INGREDIENTS Cut carrot and cucumber into matchsticks. Thinly slice spring onions and roughly chop coriander.
- MAKE PORK PATTIES Thinly slice spring onion and finely chop coriander for patties. Place in a bowl and add pork mince, sweet chilli sauce, ginger, fish sauce, sesame oil, lime juice, cornflour, salt and garlic powder. Use your hands to mix well, then shape into approximately 20 large meatballs and gently press down to form patties.
- Heat peanut oil in a large frying pan on medium (not too hot as the patties burn easily). Fry patties for approximately 4 minutes each side, until browned and fully cooked through. Remove from heat and cover to keep warm.
- MAKE SALAD Place noodles in a large bowl and pour boiling water over the top. Leave for 2 minutes, then drain well. Return noodles to bowl and add carrot, cucumber, sprouts and half the spring onions, coriander and peanuts. Pour dressing over the top and toss until well combined.
- SERVE Divide noodle salad between individual serving plates or bowls. Top with pork patties and sprinkle remaining spring onions, coriander and peanuts over the top.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main - just serve with sweet chilli sauce.
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
- Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
Nutrition Facts : Calories 306 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.28 milligram of sodium
THAI SPICED TURKEY PATTIES WITH NOODLE SALAD
Treat yourself to this low-fat, healthy Thai dish after a hard day's work, it's quick and easy to make
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the grill to Medium. Put the turkey in a food processor and pulse until minced. Add the lemongrass, garlic and lime zest, and half the soy sauce, coriander and chilli, then pulse again until combined. Tip the mix into a bowl and add some black pepper. Shape into 8 patties, then transfer to a non-stick baking tray and grill for 3-4 mins each side, until cooked through.
- Meanwhile, soak the noodles following pack instructions, then drain and add the vegetables, the remaining soy sauce and the lime juice. Toss well, divide between plates and sprinkle with the remaining coriander and chilli. Serve with the turkey patties and some sweet chilli sauce for dipping, if you like.
Nutrition Facts : Calories 173 calories, Fat 2 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.48 milligram of sodium
LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.
Provided by Kristin Donnelly
Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion
Yield Makes 12 2-inch patties
Number Of Ingredients 18
Steps:
- For the patties:
- In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
- Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
- For the sauce and assembly:
- In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
- Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc
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