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Gluten-Free
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QUALITY FOODS SINCE 1923
ATA S T E O F T H A I . C O M
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Chicken Satay
Spicy Pineapple Chicken
A Thai restaurant favorite that is easy to make at
home.
Thai-style sweet and sour chicken.
Baked Peanut Chicken
Panang Curry Chicken with Ginger
Serve with A Taste of Thai Jasmine Rice for a
quick and complete Thai dish.
Spice up traditional baked chicken with A Taste of
Thai Peanut Sauce Mix and Coconut Milk.
Rice Noodles with Sesame Basil Pesto
This recipe is easy, fast, low-fat and wheat-free.
Some days you can have it all.
Thai Butternut Bisque
A Taste of Thai Coconut Ginger Soup Base brings
out the best in Fall squash.
Spicy Ginger Beef
The classic Thai dish brought close to home with
A Taste of Thai Pad Thai Sauce.
Freshly grated ginger adds a peppery heat to the
A Taste of Thai Red Curry Paste and Sweet Red
Chili Sauce.
Gluten Free Peanut Chicken Pasta
Red Curry Beef Salad
Pad Thai with Shrimp
This 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.
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.
GLUTEN-FREE
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A TA S T E O F T H A I
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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.
atasteofthai.com
QUALITY FOODS SINCE 1923
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.
odense.com
GLUTEN-FREE
nottapasta.com
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A TA S T E O F T H A I
Chicken Satay
A Thai restaurant favorite that is
easy to make at home.
YIELD
DIRECTIONS
30 - 35 satays
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.
TIME
Assembly time: 20 minutes
Grilling time: 6 minutes
INGREDIENTS
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 pieces
Oil for grilling
TOOLS & EQUIPMENT
30-35 6” bamboo skewers
NOTE:
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.
GLUTEN-FREE
4
A TA S T E O F T H A I
Baked Peanut
Chicken
Spice up traditional baked chicken
with A Taste of Thai Peanut Sauce
Mix and Coconut Milk.
YIELD
DIRECTIONS
4-6 servings
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.
TIME
5 minutes to assemble
25-30 minutes to bake
INGREDIENTS
2-3 lbs boneless, skinless chicken
1-13.5 oz can A Taste of Thai Coconut Milk
1-3.5 oz box A Taste of Thai Peanut Sauce Mix
GLUTEN-FREE
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A TA S T E O F T H A I
Thai Butternut
Bisque
A Taste of Thai Coconut Ginger
Soup Base brings out the best in Fall
squash.
YIELD
DIRECTIONS
4 Servings
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.
TIME
45 minutes
INGREDIENTS
2 lbs butternut squash, peeled, seeded and cut in
chunks
1 medium yellow onion, roughly chopped
3 cups chicken broth
1 tablespoon A Taste of Thai Coconut Ginger
Soup Base
2 medium apples, peeled, cored and chopped
1-13.5 oz can A Taste of Thai Coconut Milk
TOOLS & EQUIPMENT
Blender or food processor
GLUTEN-FREE
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A TA S T E O F T H A I
Pad Thai with
Shrimp
The classic Thai dish brought close
to home with A Taste of Thai Pad
Thai Sauce.
YIELD
DIRECTIONS
2-4 Servings
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.
TIME
15 minutes to assemble
12-15 minutes to cook
Total Time: 30 minutes
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
4 tablespoons vegetable oil, divided
1 egg, beaten
1/2 lb (8 oz) raw shrimp, peeled and deveined
(may substitute chopped chicken or pork)
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 fl oz box A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
Cilantro and lime wedges for garnish
GLUTEN-FREE
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A TA S T E O F T H A I
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.
YIELD
DIRECTIONS
4-6 servings
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.
TIME
15 minutes
INGREDIENTS
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
GLUTEN-FREE
8
A TA S T E O F T H A I
Spicy Pineapple
Chicken
Thai-style sweet and sour chicken.
YIELD
DIRECTIONS
4 servings
1. Heat 1/2 of oil in large skillet over mediumhigh 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.
TIME
Total time: 20-25 minutes
INGREDIENTS
2 tablespoons olive oil, divided
1 medium onion, cut into crescents
Salt and pepper
1 1/2 lbs boneless, skinless chicken thighs or
breasts
1-20 oz can pineapple chunks (in heavy syrup)
1/3 cup balsamic vinegar
1 tablespoon A Taste of Thai Garlic Chili Pepper
Sauce
1 tablespoon A Taste of Thai Fish Sauce
1/2 pound sugar snap peas, trimmed
2 teaspoons cornstarch
*Optional: Cooked A Taste of Thai Jasmine Rice
or Rice Noodles.
GLUTEN-FREE
9
A TA S T E O F T H A I
Panang Curry
Chicken with
Ginger
Serve with A Taste of Thai Jasmine
Rice for a quick and complete Thai
dish.
YIELD
DIRECTIONS
Serves 6
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.
TIME
25 minutes
INGREDIENTS
1 1/2 lbs chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons A Taste of Thai Fish Sauce, or salt
to taste
1 tablespoon brown sugar
1 tablespoon A Taste of Thai Panang Curry Paste*
1-13.5 oz can A Taste of Thai Coconut Milk, or
Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled and thinly sliced ginger
Optional: Cooked A Taste of Thai Jasmine Rice
*A Taste of Thai Red, Yellow or Green Curry Paste
may be substituted.
GLUTEN-FREE
10
A TA S T E O F T H A I
Rice Noodles
with Sesame Basil
Pesto
This recipe is easy, fast, low-fat and
wheat-free. Some days you can have
it all.
YIELD
DIRECTIONS
Serves 4
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!
TIME
20 minutes from start to finish
INGREDIENTS
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
GLUTEN-FREE
11
A TA S T E O F T H A I
Spicy Ginger
Beef
Freshly grated ginger adds a peppery
heat to the A Taste of Thai Red
Curry Paste and Sweet Red Chili
Sauce.
YIELD
DIRECTIONS
4 servings
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.
TIME
20 minutes to assemble
INGREDIENTS
2 tablespoons oil
1 lb sirloin steak tips or skirt steak, thinly sliced
2 tablespoons fresh grated ginger, divided
Salt
1 tablespoon A Taste of Thai Red Curry Paste
1 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
Sauce
2 tablespoons gluten free soy sauce
1/4 cup chopped basil
Optional: cooked A Taste of Thai Jasmine Rice
GLUTEN-FREE
12
A TA S T E O F T H A I
Red Curry Beef
Salad
This 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.
YIELD
DIRECTIONS
4-6 servings
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.
TIME
20 minutes
INGREDIENTS
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.
GLUTEN-FREE
NOTE
Bag meat, dressing and vegetables separately, if
traveling with this salad. Toss together just before
serving.
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A TA S T E O F T H A I
QUALITY FOODS SINCE 1923
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Phone: 860.388.0838 / 800.243.0897 • Fax: 860.388.0830 • AndreProst.com