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Thai Green Beans with Basil and Thai Rice Noodle Salad

Thai green beans with basil
This is a veggie version. For a more traditional version, use 1/2lb of ground pork instead of tofu and fish sauce instead of the final soy sauce addition. Also jalapeño can be replaced with any other hot pepper, including traditional Thai varieties. -Phil
Serves 4

1/2 package firm tofu

1T soy sauce
1/2T toasted sesame oil
2 cloves garlic
1/2 lb green beans
1 onion
1 sweet pepper
1/2 of a jalapeño pepper
1c basil leaves
2T soy sauce, fish sauce or oyster sauce
cooking oil
1. Crumble firm tofu and drizzle with soy sauce and sesame oil. Stir fry tofu in 2T oil until browned. Drain and set aside.
2. Thinly slice onions and peppers.
3. Cut green beans into 2-inch pieces
4. Crush garlic.
5. Mince jalapeño.
6. Remove the leaves from basil. If large, you can tear leaves into pieces.
1. Heat 2T oil and add onions til soft.
2. Add peppers and cook til onions start to brown.
3. Add green beans, chilis, garlic and tofu.
4. Saute until green beans are tender.
5. Add basil and soy sauce (or fish/oyster sauce) and stir fry 2 more minutes until basil has wilted.

Thai rice noodle salad
With this basic recipe, you can substitute and vary the quantities of the vegetables. -Phil
Serves 4

1/4-1/2 lb rice noodles

cucumbers or zucchini – cut into strips or shredded
tomatoes – chopped
1/4 of a red pepper, in matchsticks or finely sliced
1/2c carrot, shredded
(optional) jalapeño – finely sliced, or a pinch of red pepper flakes
(optional) 2T cilantro, minced
1/4c lime juice
1/4c rice vinegar
1T sesame oil
1/4c oil
1T fish sauce or substitute soy sauce
1t minced garlic
1. Add rice noodles to boiling water for 3 minutes until softened but still firm (or follow box directions); drain and rinse under cold water then set aside.
2. Whisk together vinaigrette ingredients.
3. Transfer noodles to bowl; add all the veggies; top with dressing and toss.

Prepared with our help by Phil at St. Lydia’s on September 23, 2012

Posted in: Recipes

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