Best Thai Popcorn Recipes
PAD THAI POPCORN
Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I'm a fan of the hyperbole, but it's with all sincerity that I say this may be the greatest caramel popcorn-related snack breakthrough since balls.
Provided by Chef John
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.
- Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.
- Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet.
- Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 32.8 g, Fat 17 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 431.5 mg, Sugar 14.9 g
PAD THAI POPCORN
A clever Thai cousin of the American caramel popcorn. Recipe created by Chef John at Food Wishes. Try adding a tablespoon of peanut butter to the caramel sauce towards the end of the cook time.
Provided by gailanng
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F.
- Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
- Once the first kernel pops, shake the pot frequently until all the kernels have popped.
- Transfer the popcorn to a large bowl and add in the peanuts.
- In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
- Stir this and allow it to cook until thickened.
- Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
- Pour this over the popcorn and peanuts and mix well.
- Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
- Allow the sticky popcorn to cool and then garnish with cilantro, if desired.
THAI PEANUT POPCORN
Make and share this Thai Peanut Popcorn recipe from Food.com.
Provided by charlie 5
Categories Lunch/Snacks
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Place popcorn in large bowl.
- Melt the butter and add the soy, pepper flakes, garlic and peanut butter. Mix smooth. Pour over the popcorn and toss to evenly coat. Serve at once.
Nutrition Facts : Calories 1910.8, Fat 119.1, SaturatedFat 40.8, Cholesterol 122, Sodium 1974.6, Carbohydrate 176.3, Fiber 38, Sugar 12.9, Protein 58
THAI POPCORN
A spicy snack with no fat but tons of flavour - serve with before dinner drinks or a late night movie! Timing doesn't include popping the corn.
Provided by CountryLady
Categories Lunch/Snacks
Time 2m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl.
- Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander& salt.
Nutrition Facts : Calories 31.6, Fat 0.4, SaturatedFat 0.1, Sodium 116.5, Carbohydrate 6.3, Fiber 1.2, Sugar 0.1, Protein 1.1
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