Quick & Easy Thai Flatbread
At our last Cooking Class Dinner we made a full Thai Menu with this fresh and easy Thai Flatbread as the appetizer. The main course was our Chicken Satay from our Book Dinner Changes Everything followed by a few new recipes I created : Curry Toasted Cauliflower, Curried Cous Cous and a simple Kale, Goat Cheese and Toasted Walnut Salad. (I'll be sharing these recipes soon!) Then we finished with our Coconut Ice Cream and Chocolate Dipped Coconut Thins which is another recipe from our book.
When I wrote Dinner Changes Everything I wanted to set it up in a way that would help other people host a dinner. It isn't just a cookbook or our story, it's a bit of both, laid out in 6 full menus. I took all of the guess work out so you can simply pick a date to invite friends over and follow the menu with prepping tips, what to serve for the appetizer, salad, dinner, dessert and even drink ideas.
I filled the book with every bit of info I could to make it as simple as possible for you to fill your table. This Thai Flatbread recipe is a perfect addition to the Thai Menu that I created for the book. Best part is that even though it is a great appetizer, it's also great for dinner on those warm summer nights when you don't want to cook! Throw the flatbread on the grill and then load it with all of the toppings. If you follow me on Instagram @ciderpresslane you'll see that we eat it a lot as our main dish!
Enjoy creating real food for your people and tag us in your dinner adventures! #dinnerchangeseverything
- Flat bread or pizza dough
- Sweet Chili Sauce (I like Mae Ploy)
- Thinly Sliced : Cucumbers, Carrots, Red, Orange or Yellow Peppers
- Bean Sprouts
- Chopped Peanuts
- Lime wedges
- Peanut Sauce (see recipe below) or buy your favorite!
If using pizza dough....Preheat oven to 425.
Spread several tablespoons of Sweet Chili Sauce onto the flatbread or pizza dough. Bake for 5-15 minutes depending on the type of bread or dough you use. If the flatbread or pizza crust is already cooked you will simply be heating it up. (or throw it on the grill!) Keep an eye on it so you don’t cook it so long that it gets tough.
Top the cooked flatbread with the thinly sliced vegetables (cucumbers, carrots, peppers, bean sprouts) then drizzle with peanut sauce, garnish with cilantro and chopped peanuts.
Serve with lime wedges on the side for guests to squeeze over their slices as desired.
Prep the day before:
- slice all of the veggies
- chop the cilantro
- crush the peanuts
- make the peanut sauce
- 1/2 cup peanut butter
- 1/2 cup coconut cream or milk
- 1/4 cup soy sauce
- 1/8 cup water
- 3 tablespoons brown sugar
- 1 teaspoon chili garlic sauce (add more if you like it spicy)
In a medium sauce pan combine the ingredients over medium low. Heat until fully combined. If the temperature is too high, the oil will separate, so keep it low! Once everything is well mixed, remove from heat and keep at room temperature. If it gets too thick to easily drizzle add a little coconut milk to thin it out.