Easy, mild Thai recipe?

Hi, Im looking for some easy Thai recipes that are mild, and not spicy. NO SEAFOOD. I want an appatizer, main course, and dessert. Thanks in advance!

( ALSO IT DOESNT HAVE TO BE VEGITARIAN, BUT THAT WOULD BE GREAT TOO)Easy, mild Thai recipe?
THAI BEEF SALAD



2 lb. top sirloin

1 1/2 lemon

1 med. onion

1/2 c. chopped cilantro

1/2 c. chopped mint

1 tsp. chili pepper (mild)

1/2 tsp. MSG

2 chili tomatoes, cut in slices

1 tbsp. salt



Grill sirloin medium rare. Slice to bite size strips. Mix all ingredients together. Serves 6.



OR



THAI LEMONGRASS SOUP



8 c. chicken stock

1/2 - 1 bunch cilantro

1 can straw mushroom

16 large shrimps, peeled, deveined

1 c. snow peas

1/3 c. shredded carrots (just for color)

juice of 1 lime

1/2 - 1 tsp. crushed red pepper

1 chili pepper, cut into rings

4 tbsp. nam plah (you can find at Oriental food stores)

a few stalks of lemongrass (use about 6)



Bring the broth to a simmer. Add cruched red pepper and shrimp. simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegitables will lose their color and will get limp.



JMEasy, mild Thai recipe?
Thai Toast

Prepare:

1. 5 sliced white plain bread (cut into 4 pieces)

2. 1/2 cup ground minced pork (shrimp or chicken)

3. 1 beaten egg

4. 1 tbsp. minced garlic

5. 1 tsp. sugar

6. 1 tbsp. soy sauce

7. 1 tsp. white pepper

8. 1/4 bunch of cilantro

9. cups vegetable oil

Side Salad:

4 tbsp. sliced cucumber

2 tbsp. sliced red onion

1 tbsp. sliced chili pepper

2 tbsp. sugar

1 tbsp. vinegar

2-3 tbsp. hot water

Cooking Instructions:

1. In a bowl, add #2 thru #8,mix well.(I use my hand)

2. Spread the pork on top of plain bread pieces.

3. Now, heat the pan and add vegetable oil. Use medium heat. Wait until it's hot.

4. When the pan is hot, fry the bread. Sink the pork side into the hot oil first. On low heat, cook that side until it has golden yellow color.

5. Flip the other side and cook until it has tasty color. :)

6. After that, remove from the pan and lay them on paper towels.

7. Mix side salad ingredients altogether. Stir until sugar is dissolved. Then add cucumber, red onion and pepper. Serve in a small cup on a side.

Cooking tips:

Remember to wait until the oil is hot first before to drop (face down,Thai Toast to fry or the bread will soak up with oil from the pan.



Pad Thai

Ingredients:

chicken or shrimp or tofu (all taste good)

2 handful rice noodle or spagetti noodle

3/4 cup cut or yellow or extra firm tofu

1/4 cup vegetable oil

1/2 tsp. vinegar

1 tbsp. water

2 eggs

1 cup bean sprouts

1 tbsp. minced garlic

1 tsp. dried red chili powder

2 tbsp. roasted peanut (crushed)

1 tsp. sugar



Pad Thai Sauce:

1/2 cup vegetable oil

3 tbsp. minced garlic

1/2 cup sugar

1/4 teaspoon salt

1/2 cup vinegar

option: Slice lime

Cooking Instructions:

1. Heat the pan and add vegetable oil. When the pan is hot, add 3 tbsp. minced garlic. Fry until it turns gold. Be careful, dont't burn it.

2. Add sugar, salt, vinegar. Boil until it gets thick.

3. Remove from the stove, set sauce aside.

Next, we will cook the pad Thai noodles.

1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add garlic, stir well when it bubble ,add tofu.

Stir, add noodle and water, Mix well then add vinegar (sometime I replace with lime)

2. Pour pad Thai sauce we prepare on the noodle, add little at a time. (Make sure you don鈥檛 add too much because the noodle will be too wet and overcook.)

Then, make a quick stir, add bean sprouts, stir, done

Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts on the side of the dish



Thaistyle bbq Lemongrass chicken

Prepare:

4 chicken breast (rib attached)

7 lemongrass (cut 1 inch)

3 tbsp. sugar

1/2 cup light soy sauce

3 tbsp. black pepper

1/3 cup garlic

1 box of rice (cook as instruction)

Cooking Instructions:

1. Crush the lemongrass finely.

2. Then, with black pepper and garlic, we just need to crush it lightly.

3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.

4. Pour the mixer to chicken make sure it evenly.

5. Leave it in the refrigerator for 3 hours or one night the longer the better.

6. Grill or use the oven with 180 C for 45 minutes.



Fly Banana

5 banana cut into small pieces (4-6)

Choose the one that is not too ripe

1 tsp. salt

2 cups of tempura flour

2 cups of all purpose flour

3 tbsp. sugar

1 cup shredded coconut

2 tbsp. roasted sesame

2 glasses coconut milk

1/2 teaspoon baking powder

2 cups vegetable oil

Cooking instruction:

1. Mix 2 type of flour, shredded coconut, sesame, coconut milk, salt and sugar altogether in a big bowl.

2. Turn stove in hi add oil in to the pan wait until hot.

3. Dip the banana into the batter (if the batter too thick you can add water)and then deep fried in hot vegetable oil.

4. Wait until it turns gold then remove from the pan.Easy, mild Thai recipe?
Thai Lettuce Wraps



SERVES: 4 as an appetizer, 2 as the main course

1 head fresh iceberg lettuce (this type works best for this recipe)

3 cloves garlic, minced

1 thumb-size piece galangal (or ginger), grated

1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)

2 shallots, sliced finely

1/2 cup firm tofu, cut into "matchsticks" OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp

1 carrot, grated or cut into thin strips

4-5 shiitake mushrooms, thinly sliced

1 egg (omit if vegan)

1/2 cup shredded cabbage (red is very good, but any type will work)

3 spring onions, sliced lengthwise into matchstick-like pieces

approx. 2 cups bean sprouts

2 Tbsp. lime juice

2 Tbsp. regular soy sauce

2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)

1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)

TOPPING:

1 cup fresh basil, roughly chopped if leaves are large

1/2 cup fresh dry roasted peanuts, roughly chopped

OTHER: 2 Tbsp. oil for stir-frying

Preparation:

Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.

Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.

Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.

Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.

Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.

To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)



Easy Thai "Weeping Tiger" Beef



SERVES 2-4

2-3 good-quality sirloin steaks (I used organic bison steaks)

MARINADE:

3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)

1 Tbsp. soy sauce

2 tsp. sugar

2 cloves garlic, minced

1/4 tsp. ground coriander

1/4 tsp. ground black pepper

SAUCE:

6 Tbsp. fish sauce

5 Tbsp. lemon juice

2 tsp. sugar

1-2 dried bird's eye chilies, ground, OR 1-2 tsp. dried chili flakes

1/4 cup finely chopped tomato

handful of fresh coriander leaves and stems, chopped

Preparation:

Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15-30 minutes.

While steak is marinating, make the accompanying sauce. Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.

Preheat oven to "broil" setting ("high" if you have a choice between high and low). Place oven rack on the second-to-highest rung.

Take steak out of the refrigerator and place either on a broiling pan, or on a regular baking sheet (I used a cookie sheet lined with parchment paper).

Broil steak approximately 3-5 minutes, then turn and boil another 3-5 minutes on the other side, depending on thickness. For this recipe, the steak should still be pink in the middle. The same goes if you are grilling instead of broiling.

Remove steak from oven and slice as thinly as you can. Place on a plate together with the accompanying sauce and a little fresh coriander sprinkled over. ENJOY



Thai Fried Banana Dessert



Start with some ripe bananas and frozen spring-roll wrappers (the small ones are preferred).

Allow wrappers to thaw for 5-10 minutes, then open packet and carefully separate 5-10 wrappers

(or as many as you wish to make).

Peel the same number of bananas.



Place a banana in the center of a wrapper.

Grasp either side of wrapper and bring toward the center

Bring sides of wrapper inward, then pull up bottom

After bringing in the sides, begin to roll by tucking the bottom end of wrapper over banana.

Tuck end under and continue to roll

Finish rolling banana and secure end with water

Roll until banana is completely wrapped. Secure by dipping fingers in a little water and wetting the end to "seal" (like an envelope).

Carefully place wrapped bananas into about 1 inch heated cooking oil. The oil is hot enough when bubbles begin to rise from the bottom of pan. Or test by dipping end of wrapped banana in the oil - if it sizzles and begins to fry, it is ready. Note: do not