When I first set foot in the U.S., I used to wonder why peanut sauce became the symbol of “Thai Food.” For a case in point, look at most restaurants’ menu; dishes that had peanut sauce were usually called “Thai style.” Well, as far as I am concerned, Thais only eat peanut sauce with pork satay (yes, originally, there was ONLY “pork” satay in Thailand).
In Donna Hay Magazine (dhm), this recipe is called “vietnamese-style turkey baguettes,” but I put my spin on this sandwich by adding peanut sauce to the recipe. I also eliminate grated ginger, which I found that I liked it better this way. But no, I am not going to call this “Thai-style sandwich.” (smiley face)
- 1 carrot, peeled and thinly sliced
- 2 tablespoons peanut sauce, and more to drizzle on top
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 200g. cooked chicken, shredded
- sea salt and black pepper to taste
- 1/3 cup mayonnaise
- 4 small baguettes, split lengthways
- 100g. iceburg lettuce, sliced
- 1 long red chili, sliced
- pea shoots
Place the carrot and rice vinegar in a bowl and mix to combine. Set aside for at least 10 minutes.
Place the turkey, lettuce, mirin, peanut sauce, and (if needed) salt and pepper in a bowl and mix to combine. Set aside for at least 10 minutes.
Spread each baguette with mayonnaise. Fill with carrot, turkey, lettuce, chili and pea shoots. Drizzle peanut sauce on top, and cut in half to serve.
Reference: this recipe is adapted from dhm (Dec-Jan 2013)