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Thai Recipes

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Thai Seafood Pasta


  • ¼ cup can of coconut milk
  • 6 scallops
  • 5 tbsp of olive oil
  • 6 prawns
  • 4 crawfish
  • 3 cups of baby clams
  • 3 cloves of garlic, minced
  • ½ cup of chopped coriander
  • 1 tbsp of hot pepper flakes
  • 1 tbsp of grated ginger
  • 1 lime, squeezed
  • 10 scallions, chopped
  • 1 pack of spaghetti, boiled
  • pepper


  • Sautee the garlic, coriander, pepper flakes, ginger, scallions and lime juice in the olive oil and coconut milk. Add the seafood and simmer until the clams open and the shrimp and scallops and crawfish are cooked.

Serves: 4 persons




Thai Seafood Salad and Glass Noodles


  • 3 tbsp of lime juice
  • 1 cup of coriander
  • 1 pack of short glass noodles, cooked
  • 3 spring onions, chopped
  • 1 cup of papaya, chopped
  • 1 lb of shrimp, chopped
  • 2 chilies, chopped
  • 1 octopus, cleaned, cooked and chopped
  • 2 tbsp of olive oil
  • 1 tbsp of sesame oil
  • 1 tbsp of soy sauce
  • 1 tsp of fish sauce
  • 1 tsp of oyster sauce
  • 1 cucumber, chopped
  • 2 tomatoes, chopped


  1. Toss all the ingredients in a large glass bowl.
  2. Refrigerate them for 3 hours.
  3. Toss again before serving.

Serves: 5-6 persons




Low Fat Thai Pasta Salad


  • 1 pack of vermicelli rice noodles, cooked
  • 1 can of mini corn on the cobs
  • 1 cup of bean sprouts
  • 1 cup of coriander, chopped
  • 1 cup of basil, chopped
  • 1 tbsp of sesame oil
  • 1 tbsp of olive oil
  • 1 cup of firm tofu, washed and cubed
  • 2 cups of snow peas
  • 2 tomatoes, chopped
  • 2 onion, chopped
  • 1 shallot, chopped
  • 1 tsp of fish sauce
  • 2 tbsp of soy sauce
  • 1 tbsp of lime juice


  1. Toss all the ingredients well in a large glass bowl.
  2. Refrigerate or serve at room temperature.
  3. Do not keep longer than a day.

Serves: 4 persons

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