Thai night

We’re having friends over for dinner tonight and I know they love Thai food.  For appetizers, I made the Thai lettuce wraps (one of our favorites and a good appetizer for a small group – it’s messy for a large group).  We’re having steak salad and Keith pointed out that there wouldn’t be a starch and asked for some fried rice as a side.  Since we’re going to use this for leftovers Tuesday, I was happy to oblige.

Thai lettuce wraps

  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 stalk lemongrass, minced
  • 1 TB canola oil
  • 2 tsp minced ginger
  • 1 pound ground chicken
  • Thai soy sauce
  • fish sauce
  • 1 Kaffier lime leaf, minced
  • basil leaves
  • mint leaves
  • cashews
  • iceberg lettuce, torn into leaf “cups”

Heat the canola oil over medium heat in a nonstick pan.  Add garlic and shallot and cook, stirring until light brown.  Add lemongrass and ginger and stir to combine.  Add chicken and cook stirring until chicken is cooked through and browned.  Add soy sauce and fish sauce to taste and then minced lime leaf.  Serve chicken in a bowl along with lettuce, mint and bail leaves and cashews.

To eat, fill a lettuce “cup” with chicken and top with a basil leaf, a mint leaf and a cashew.  Roll up the lettuce and pop into your mouth.  Enjoy!

Thai steak salad


  • sirloin steak
  • 1 TB chopped lemongrass
  • 1 tsp black peppercorns
  • Thai thin soy sauce


  • juice of 3 limes
  • 2 TB fish sauce
  • 2 TB water
  • 1 tsp sugar
  • 1 tsp toasted Thai chili powder
  • 2 TB chopped lemongrass


  • Romaine lettuce
  • mint leaves
  • parsley
  • toasted sticky rice powder (this is probably the point where you are losing interest)  🙂

Pound lemongrass and peppercorns into a paste and add soy sauce.  Rub into steak until it’s well coated.  Refrigerate for 30 minutes to 1 hour.  Grill steak until medium heat and let rest for 5 minutes.  Carve thinly against the grain and serve on Romaine lettuce with dressing, thinly sliced shallots, herbs and sticky rice powder.

Shrimp fried rice

  • 2 TB sesame oil
  • 1 sweet onion minced
  • 1 clove garlic, minced
  • 2/3 pound shrimp, peeled, deveined and split lengthwise
  • 2 eggs, lightly beaten
  • 3 TB low sodium soy sauce
  • 1 cup leftover rice
  • 1 red pepper minced
  • 3 scallions, minced

Heat sesame oil in a wok over medium heat.  Add onion and garlic and saute until golden.  Add shrimp and cook until shrimp are just turning opaque.  Add soy sauce and when bubbling, add eggs and stir as eggs set.  Add rice and stir well to combine and adjust with additional sauce as needed.  Spoon onto serving plates and top each serving with minced scallion.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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