Gluten-FreeR E C I P E S

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I N D E X

Chicken SatayA Thai restaurant favorite that is easy to make at home.

Baked Peanut ChickenSpice up traditional baked chicken with A Taste of Thai Peanut Sauce Mix and Coconut Milk.

Thai Butternut BisqueA Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash.

Pad Thai with ShrimpThe classic Thai dish brought close to home with A Taste of Thai Pad Thai Sauce.

Gluten Free Peanut Chicken PastaA gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.

Spicy Pineapple ChickenThai-style sweet and sour chicken.

Panang Curry Chicken with GingerServe with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

Rice Noodles with Sesame Basil PestoThis recipe is easy, fast, low-fat and wheat-free. Some days you can have it all.

Spicy Ginger BeefFreshly grated ginger adds a peppery heat to the A Taste of Thai Red Curry Paste and Sweet Red Chili Sauce.

Red Curry Beef SaladThis recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It’s a great way to use leftover steak for a super salad.

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I N T R O D U C T I O N

A TASTE OF THAI A Taste of Thai is a line of authentic Thai products, including: seasonings, sauces, coconut milks, curry pastes and rice products imported direct from Thailand. All products are gluten-free and all of our items are delicious!

Thank you.

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions.

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, they’re gluten free.

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atasteofthai.com

odense.com nottapasta.com

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Y I E L D

30 - 35 satays

T I M E

Assembly time: 20 minutesGrilling time: 6 minutes

I N G R E D I E N T S

1-3.5 oz box A Taste of Thai Spicy Peanut Bake 1 1/2 lbs boneless, skinless chicken breast, cut into thin bite size piecesOil for grilling

T O O L S & E Q U I P M E N T

30-35 6” bamboo skewers

D I R E C T I O N S

1. Soak bamboo skewers in water 1-2 hours before grilling to prevent skewers from burning.

2. Preheat grill to a medium high heat. Rub grill racks with oil before grilling for carefree turning of chicken.

3. Pour Spicy Peanut Bake, both inner envelopes, into gallon size zip-lock bag. Add chicken and shake until evenly coated. Thread chicken onto skewers.

4. Grill chicken 3 minutes on each side or until done.

N O T E :

For an authentic dipping sauce, prepare our A Taste of Thai Peanut Sauce Mix according to directions and enjoy the raves! It takes a mere 4 minutes to make this popular, spicy-sweet sauce.

Chicken Satay

A Thai restaurant favorite that is easy to make at home.

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Y I E L D 4-6 servings

T I M E

5 minutes to assemble25-30 minutes to bake

I N G R E D I E N T S

2-3 lbs boneless, skinless chicken1-13.5 oz can A Taste of Thai Coconut Milk1-3.5 oz box A Taste of Thai Peanut Sauce Mix

D I R E C T I O N S

1. Preheat oven to 350°F. Add Peanut Sauce Mix (use both inner envelopes) and Coconut Milk to a baking dish. Whisk together. Add chicken, dredging both sides of chicken in peanut sauce.

2. Bake uncovered for 25-30 minutes or until done. Spoon extra sauce over rice, potatoes or rice noodles.

Baked Peanut Chicken

Spice up traditional baked chicken with A Taste of Thai Peanut Sauce Mix and Coconut Milk.

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Thai Butternut BisqueA Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash.

Y I E L D 4 Servings

T I M E

45 minutes

I N G R E D I E N T S

2 lbs butternut squash, peeled, seeded and cut in chunks1 medium yellow onion, roughly chopped3 cups chicken broth1 tablespoon A Taste of Thai Coconut Ginger Soup Base2 medium apples, peeled, cored and chopped1-13.5 oz can A Taste of Thai Coconut Milk

T O O L S & E Q U I P M E N T

Blender or food processor

D I R E C T I O N S

1. In a medium stock pot, combine the squash, onion and chicken broth.

2. Bring to a boil, then reduce heat and simmer for 20 minutes.

3. Add the Coconut Ginger Soup Base and apples. Simmer 10 minutes more.

4. In blender or food processor, purée the soup in small batches.

5. Return the puréed soup to the pot.6. Stir in the Coconut Milk. Return to boil, then

reduce heat and simmer for 2 minutes.7. Serve hot.

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Pad Thai with ShrimpThe classic Thai dish brought close to home with A Taste of Thai Pad Thai Sauce.

Y I E L D

2-4 Servings

T I M E

15 minutes to assemble 12-15 minutes to cook Total Time: 30 minutes

I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles4 tablespoons vegetable oil, divided1 egg, beaten1/2 lb (8 oz) raw shrimp, peeled and deveined (may substitute chopped chicken or pork)4 scallions, chopped1/2 cup coarsely chopped peanuts1-3.25 fl oz box A Taste of Thai Pad Thai Sauce2 cups bean sproutsCilantro and lime wedges for garnish

D I R E C T I O N S

1. Soak Rice Noodles according to directions for sauté on box.

2. Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat.

3. Add egg. Scramble lightly, about 20 seconds.4. Add shrimp or meat. Stir-fry until cooked

through.5. Add remaining vegetable oil. Add drained

noodles. Stir-fry 4-7 minutes until firm but tender.

6. Add scallions, peanuts and Pad Thai Sauce. Stir-fry about 1 minute. Stir in bean sprouts.

7. Serve hot, garnished with cilantro and lime wedges.

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Gluten Free Peanut Chicken Pasta A gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.

Y I E L D

4-6 servings

T I M E

15 minutes I N G R E D I E N T S

1-16 oz box A Taste of Thai Rice Noodles 1-13.5 oz can A Taste of Thai Coconut Milk 1 1/4 lbs boneless, skinless chicken breast, thinly sliced 1-3.5 oz box A Taste of Thai Peanut Sauce Mix 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)Optional: 1/2 cup chopped peanuts

D I R E C T I O N S

1. Put a large pot of salted water on to boil.2. Heat Coconut Milk in large skillet over

medium-high heat. Add chicken. Stirring, simmer until almost cooked.

3. Add Peanut Sauce Mix (both inner envelopes) to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.

4. Add vegetables, combine and heat through.5. Meanwhile, cook Rice Noodles according to

box directions. Drain, rinse and toss with peanut sauce mixture until combined.

6. Sprinkle with peanuts and serve.

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Spicy Pineapple ChickenThai-style sweet and sour chicken.

Y I E L D

4 servings

T I M E

Total time: 20-25 minutes I N G R E D I E N T S

2 tablespoons olive oil, divided1 medium onion, cut into crescentsSalt and pepper1 1/2 lbs boneless, skinless chicken thighs or breasts1-20 oz can pineapple chunks (in heavy syrup)1/3 cup balsamic vinegar1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce1 tablespoon A Taste of Thai Fish Sauce1/2 pound sugar snap peas, trimmed2 teaspoons cornstarch*Optional: Cooked A Taste of Thai Jasmine Rice or Rice Noodles.

D I R E C T I O N S

1. Heat 1/2 of oil in large skillet over medium-high heat, add onions. Stir-fry until onions start to brown. Remove to plate and cover.

2. Add remaining oil to skillet. Salt and pepper chicken. Add chicken to skillet and brown well on all sides. Strain 1/4 cup syrup from pineapples and set aside. Pour remaining syrup into skillet with chicken, reserving pineapples for later.

3. Add vinegar, Garlic Chili Pepper Sauce and Fish Sauce to skillet. Mix sauce together and bring to a boil. Turn down to an active simmer and cook chicken through (turning chicken once or twice to coat with sauce). Remove chicken to plate with onions and re-cover.

4. Turn heat to high and add peas and pineapple chunks. Stir-fry 1-2 minutes. Mix cornstarch into reserved pineapple syrup until smooth. Add to skillet and bring to a boil.

5. Add chicken and onions with accumulated juices back to skillet. Cook until sauce turns translucent and all ingredients are combined. Serve with Jasmine Rice or Rice Noodles.

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Panang Curry Chicken with GingerServe with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

Y I E L D

Serves 6

T I M E

25 minutes

I N G R E D I E N T S

1 1/2 lbs chicken breasts (boneless, skinless)2 tablespoons lime juice2 tablespoons A Taste of Thai Fish Sauce, or salt to taste1 tablespoon brown sugar1 tablespoon A Taste of Thai Panang Curry Paste*1-13.5 oz can A Taste of Thai Coconut Milk, or Lite Coconut Milk1 red onion, sliced1 red bell pepper, cored and sliced1/4 cup chopped cilantro or basil2 tablespoons peeled and thinly sliced gingerOptional: Cooked A Taste of Thai Jasmine Rice*A Taste of Thai Red, Yellow or Green Curry Paste may be substituted.

D I R E C T I O N S

1. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

2. In a small bowl , mix together the lime juice, Fish Sauce and brown sugar. Set aside.

3. In skillet over medium high heat, add Panang Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.

4. Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.

5. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

6. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

7. Serve over cooked Jasmine Rice.

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Rice Noodles with Sesame Basil PestoThis recipe is easy, fast, low-fat and wheat-free. Some days you can have it all.

Y I E L D

Serves 4

T I M E

20 minutes from start to finish I N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles 2 tablespoons sesame seeds 1 cup firmly packed basil leaves, stems removed 4 cloves garlic 2 tablespoons hot chili oil 2 tablespoons olive oil 2 tablespoons rice vinegar 1 teaspoon sugar 1 teaspoon salt

D I R E C T I O N S

1. Preheat oven to 300°F. Put a large pot of water on to boil, with one tablespoon salt.

2. Spread sesame seeds on pan. Toast in oven for about 2 minutes or until golden. Watch them carefully so they don’t burn. Remember brown means bitter!

3. Put basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in blender. Blend until smooth.

4. When water boils, add Rice Noodles. Stir to separate noodles.

5. Boil noodles according to directions on box, until tender but firm (al dente).

6. Drain noodles and very briefly rinse with lukewarm water. Return noodles to pot and toss with sauce. Enjoy!

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Spicy Ginger BeefFreshly grated ginger adds a peppery heat to the A Taste of Thai Red Curry Paste and Sweet Red Chili Sauce.

Y I E L D

4 servings

T I M E

20 minutes to assemble I N G R E D I E N T S

2 tablespoons oil1 lb sirloin steak tips or skirt steak, thinly sliced2 tablespoons fresh grated ginger, dividedSalt 1 tablespoon A Taste of Thai Red Curry Paste1 large onion, sliced (about 2 cups)2 red or orange bell peppers, sliced (about 2 cups)3 tablespoons A Taste of Thai Sweet Red Chili Sauce2 tablespoons gluten free soy sauce1/4 cup chopped basilOptional: cooked A Taste of Thai Jasmine Rice

D I R E C T I O N S

1. Heat oil in a large skillet over high heat. Add beef and one tablespoon of the ginger. Salt to taste and stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.

2. Add Red Curry Paste and onion to oil. Stirring, cook until curry is dissolved and fragrant. Add peppers and remaining ginger. Stir-fry until vegetables are tender crisp.

3. Add Sweet Red Chili Sauce and soy sauce to vegetables. Stir to combine. Pour reserved meat, with accumulated juices into skillet. Cook until meat is just heated through. Add basil and mix until combined. Serve immediately. Jasmine rice is a nice accompaniment with this entrée.

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Red Curry Beef SaladThis recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It’s a great way to use leftover steak for a super salad.

Y I E L D

4-6 servings

T I M E

20 minutes

I N G R E D I E N T S

2 tablespoons A Taste of Thai Fish Sauce 1 tablespoon A Taste of Thai Red Curry Paste 1/4 cup fresh lime juice 1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce 1 1/2 lbs grilled tenderloin steak, sliced thinly 1/2 English cucumber, unpeeled* and thinly sliced 1 small red onion, thinly sliced 3 scallions, sliced into thin rounds 4 cloves garlic, finely minced 3 tablespoons fresh chopped cilantro Optional garnish: baby lettuce mix*If using a regular cucumber, peel before slicing.

D I R E C T I O N S

1. Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is easily dissolved and smooth.

2. Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili Pepper Sauce. Mix well.

3. Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.

4. Serve immediately or chill briefly. Serve as is or mound on a platter of greens.

N O T E

Bag meat, dressing and vegetables separately, if traveling with this salad. Toss together just before serving.

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