Best 2 Thai Ribbons Recipes

**Embark on a Culinary Journey to Thailand with Authentic Thai Ribbons: A Symphony of Sweet, Savory, and Spicy Flavors**

In the heart of Southeast Asia lies a culinary gem waiting to tantalize your taste buds. Thai ribbons, also known as khanom bueang, are a delightful treat that captures the essence of Thai cuisine. These crispy, golden-brown ribbons are made from a delicate batter and adorned with a variety of sweet and savory toppings. With their unique shape and irresistible flavors, Thai ribbons are a perfect snack or dessert to enjoy at any time of day.

This article offers a comprehensive guide to preparing Thai ribbons at home, featuring three distinct recipes that showcase the versatility of this beloved dish. The first recipe presents the classic khanom bueang with a sweet coconut filling, a perfect balance of richness and sweetness. The second recipe adds a savory twist with a savory filling made from minced shrimp, peanuts, and aromatic herbs. And for those who enjoy a bit of a kick, the third recipe incorporates a spicy chili sauce that adds a delightful heat to the crispy ribbons.

Whether you prefer sweet, savory, or spicy, these Thai ribbon recipes will satisfy your cravings and transport you to the streets of Thailand. So gather your ingredients, prepare your kitchen, and get ready to indulge in a culinary adventure like no other. Let's dive into the world of Thai ribbons and explore the tantalizing flavors that await!

Let's cook with our recipes!

GRILLED RIBBONS OF THAI-STYLE STEAK

Grilled Ribbons of Thai-Style Steak image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories appetizer

Time 1h19m

Yield 8 to 10 appetizer servings

Number Of Ingredients 30

Ingredients

1 flank steak (about 2 pounds), very cold (See Cook's Note.)
1/2 cup Thai Red Curry Paste, recipe follows
3/4 cup unsweetened coconut milk
1/4 cup firmly packed dark brown sugar
1 tablespoon Southeast Asian fish sauce
1 teaspoon ground turmeric (optional)
Spray oil
Peanut Sauce, recipe follows
8 dried red chiles, like arbol, stemmed and seeded
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon white peppercorns
1/4 cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
2 tablespoons Southeast Asian fish sauce
2 teaspoons kosher salt
1/2 teaspoon ground cardamom (optional)
1/4 teaspoon ground nutmeg
2 medium fresh red chiles, stemmed and chopped
5 cloves garlic
3 shallots
2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
1-inch piece fresh ginger, peeled and chopped
2 tablespoons vegetable oil, like soy, peanut, or corn
2 tablespoons coconut cream skimmed from the top of canned coconut milk
1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
1 cup chicken broth, homemade or low-sodium canned
1/4 cup unsweetened coconut milk
1/4 cup chunky peanut butter
1 tablespoon Southeast Asian fish sauce
1 tablespoon freshly squeezed lime juice, or more to taste

Steps:

Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
Preheat an outdoor grill.
Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

THAI RIBBONS

Thai Ribbons image

Spicy appetizers. A favorite with family and friends. Original recipe from the Texas Beef Council. I put in more chilis than this calls for.

Provided by Queen Dragon Mom

Categories Thai

Time 20m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs flank steaks
3/4 cup thick teriyaki sauce (homemade is best)
6 tablespoons vegetable oil
3 ounces fresh gingerroot, finely chopped
1/3 cup garlic, minced
1 1/2 teaspoons red chili peppers, crushed
24 skewers

Steps:

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers.
Cover and refrigerate.
Cut beef diagonally, against the grain, into 1/4 inch slices.
Thread each slice onto a skewer.
(Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight.
For each serving: Brush 2 beef ribbons generously with basting mixture.
Broil or grill to desired doneness, basting once or twice.

Tips:

Choose the right noodles. Flat rice noodles are the traditional choice for Thai ribbons, but you can also use other types of noodles, such as pad see ew noodles or lo mein noodles.
Soak the noodles before cooking. This will help to soften them and make them more pliable.
Use a well-seasoned wok or large skillet. This will help to prevent the noodles from sticking.
Cook the noodles in small batches. This will help to prevent them from clumping together.
Stir-fry the noodles until they are just tender. Overcooking will make them mushy.
Add the sauce and vegetables to the noodles. Cook until the vegetables are tender and the sauce is heated through.
Serve immediately. Thai ribbons are best served fresh and hot.

Conclusion:

Thai ribbons are a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Thai ribbons a try. You won't be disappointed!