Thai Finger Food?

Here is a website that has 10 Thai finger food recipes, pick your favoriet ar make a couple differnet ones.

http://holidays.about.com/od/holidayrecipes/tp/top10partyfoods.htm

The Spring rolls in Thailand are to die for! They are small egg rolls with curnchy veggies inside. If you look on the net, I am sure you will find a recipe that would be be fairly easy. The sweet and sour dipping sauce is awesome.

Thai Fruit salad
INGREDIENTS:
1 fresh, ripe pineapple (to check if pineapple is ripe, hold it up by one on the top leaves – the leaf should detach)
juice of 1 lime
2-3 Tbsp. brown sugar
an assortment of tropical or local fruit, such as: papaya, banana, lychee, watermelon, kiwi, etc…
optional: a few leaves of fresh basil as a garnish
PREPARATION:
If you wish to serve this fruit salad in a carved-out pineapple, go to my instructions: How to Create a Pineapple “Boat”.
To make the fruit salad, peel and cut up the fruit you have chosen into bite-size pieces.

(If you have carved out a pineapple, add chunks of the carved out fruit to the mix.) Place fruit together in a mixing bowl.
In a cup, mix together the lime juice with the sugar. If you prefer a sweeter salad, use 3 Tbsp. brown sugar instead of 2.
Pour the lime juice/sugar mixture over the fruit and gently mix the salad.
If serving in a carved-out pineapple, spoon or scoop the fruit into the pineapple (reserve as much of the liquid as possible, as it will leak through the bottom of the pineapple. When actually serving up the fruit salad, you can spoon the reserved liquid over each portion). Garnish with a few leaves of fresh basil, if using. Note: be sure to place a plate or bowl under the carved-out pineapple, as it is porous and may leak.
Serve this fruit salad on its own, or with ice cream or whipped cream.
Leftovers will keep in a covered container in the refrigerator for up to 1 week.

Thai style bbq chicken wings

12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) – Note: double the recipe for larger groups
CHICKEN WING MARINADE:
1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
3 Tbsp. soy sauce or tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chilli powder
1 thumb-size piece galangal or ginger, grated
grated rind of 2 limes (limes are easier to grate when left whole – only grate the rind, not the white flesh underneath)
1 fresh red chilli, minced, OR 1 tsp. red chilli sauce (or more depending on how spicy you like your wings)
2 cloves garlic, minced
1/2 Tbsp. coriander seeds, ground (you can grind them yourself in a coffee grinder, or buy already ground)
GARNISH (optional):
1/2 cup fresh coriander, roughly chopped
PREPARATION:
Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accomodate all the wings).
Mix the wings in with the marinade, stirring well to coat the meat.
Allow wings to marinate while you warm up the grill or BBQ.

Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
Place wings on a hot barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot your barbecue or coals are).
If grilling in the oven, turn oven to the grill setting and place wings on a grill pan (a grill with a pan underneath to catch drippings). Place wings close beneath the top heating element of your oven. Watch the wings carefully, turning often to make sure they don’t burn. As with the BBQ wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
Serve hot with a little fresh coriander sprinkled overtop (if desired). These wings are good eaten alone, or serve with hot white or brown rice and a salad for a complete and nourishing meal. Enjoy!

Thai Potstickers

2 boneless chicken breasts, cut into small pieces (OR 1 pkg. wheat gluten “chicken” strips if vegetarian)
1 pkg. fresh wonton wrappers (available at your local grocery or Asian food store)
MARINADE:
1 Tbsp. fish sauce (Or vegetarian fish sauce, or regular soy sauce if vegetarian)
1 Tbsp. regular soy sauce + 2 tsp. dark soy sauce
1 heaping Tbsp. arrowroot or cornstarch powder
OTHER INGREDIENTS:
2 shallots, diced
3 cloves garlic, minced
1 red chilli, sliced (and de-seeded, unless you like a lot of spice)
1 thumb-size piece galangal (or ginger), peeled and grated
1/3 cup sherry or white wine (regular or cooking versions)
1/2 cup cabbage, thinly sliced or grated
4-5 shiitake mushrooms, thinly sliced
approx. 1 cup bean sprouts
approx. 1 cup fresh basil and fresh coriander leaves, roughly chopped
up to 2 Tbsp. more fish sauce, to taste (Or vegetarian fish sauce, or soy sauce if vegetarian)
1 egg, beaten
Thai sweet red chilli sauce to serve as a dipping sauce (available at Asian grocers)
OR Make Your Own Mild Sauce With: 1/2 cup plum sauce, 2-3 Tbsp. soy sauce, 2 tsp. rice vinegar, and 2 tsp. fish sauce
good quality oil for frying (I like to use Spectrum’s Almond Oil)
PREPARATION:
First, stir all marinade ingredients together until there are no more lumps. Mix this marinade in with chicken or wheat gluten. Allow to stand a few minutes, or up to 8 hours (or overnight).
Place a little oil in a wok or frying pan over medium-high heat.

Stir-fry the shallots, garlic, and chilli for 1 minute, or until fragrant. If wok/pan becomes too dry, add a little of the sherry or wine.
Add chicken or wheat gluten (with the marinade), cabbage, mushrooms, and galangal (or ginger). Stir fry up to 5 minutes more, or until cooked. Add the rest of the sherry or wine as you stir-fry (whenever the wok/pan becomes too dry). Tip: this filling should be moist and a little “saucy”. Finally, add the bean sprouts and stir to mix them in. Remove from heat.
Taste test this filling, adding up to 2 Tbsp more fish sauce if not salty enough.
To assemble the potstickers, place everything you’ll need on a clean and spacious working surface: the filling (you can leave it in the wok/pan), wonton wrappers, fresh herbs, and beaten egg. You will also need a paintbrush or similar utensil(to apply the egg), and plates on which to put the potstickers after they’re made. Cooking Tip: I always dust these plates with a little flour to keep the wrappers from sticking to the surface.
I usually make 6 potstickers at a time by laying out 6 wonton wrappers. Brush a little of the beaten egg around the outside of each wrapper. Now place about 1 heaping tsp. of the filling in the center of each wrapper. On top of this, place a little of the fresh herbs.
Picking up one corner of the wrapper, lift and fold it over the filling, joining it to the opposite corner. Press down along the two sides to form a triangular-shaped potsticker. Place the finished potsticker on a flour-dusted plate. Continue in the same with until all the filling is used up.
To cook the potstickers, place 1/2 inch oil in the bottom of a frying pan or wok over medium-high heat. Briefly fry the potstickers 1 minute or less on each side, until light golden brown. Tip: Potstickers should be chewy, not necessarily crisp. Don’t overfry them, or you’ll lose the flavor of the fresh herbs.
Potstickers can be kept warm in the oven until ready to eat. (If you have leftovers, keep in the refrigerator and warm up the next day in the oven). Serve with Thai sweet red chilli sauce, or make you own dipping sauce by mixing the ingredients listed above (add some fresh cut chilli or chilli paste to this sauce if you prefer it spicy).
Note: If serving to children (or if you prefer your potstickers mild), leave out the red chilli, both when cooking and in the sauce.

Check out http://thaifoodrecipes.blogspot.com