Best Thai Broccoli Rice Recipes

Thai Noodle Bowls with Broccoli image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

Thai-Style Broccoli With Garlic image

Provided by skat5762

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons fish sauce
2 teaspoons sugar
1 lb broccoli floret
2 tablespoons oil
4 garlic cloves, coarsely chopped

Steps:

Stir fish sauce with sugar until dissolved; set aside.
Drop broccoli florets into a saucepan of boiling water.
Cover and boil 2- 3 minutes.
Drain.
Heat oil in wok over medium heat.
Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
Add fish sauce mixture to remaining oil.
Add broccoli and stir until blended with seasonings and heated through.
Turn out onto serving dish and top with garlic.