Thai Inspired Crudite Platter

Running behind during the holiday season seems to be my M.O. this year. It drives me crazy because I’m obnoxiously punctual. As a child I would be in a panic if I thought I was going to be late for a kid’s birthday party or school event. I’d pester my parents if they said we’d be leaving at a certain time—the minutes would tick by while I sat in the car, waiting impatiently. I’m not sure what inspired this nervous and restless temperament. To this day I worry about being late I have the relentless need to be on time, early even.

Not sure what I’m worried about missing. I’m sure it stems from my innate anxiety. Good times.

In any event this year I’m so out of sorts. I can’t seem to keep up or catch up. I’m frazzled, forgetful, a little frantic and I’m hiding it all under a faint smile tinged with a hint of madness. I’m quite simply driving myself crazy with the unrealistic standards I hold myself to. Why am I sharing this? Because I see it everywhere. People are wearing themselves thin and rushing through every moment in a panicked attempt to keep up with their self-imposed standards. I think people have just come to accept that as the norm. The rush, the chaos, the stress.


Everywhere I go people are mumbling about family, and the holidays, and rolling their eyes over phone calls with relatives. People in the grocery store are freaking out over items out of stock, forgetting their wallets at home, losing their shopping lists and having nervous breakdowns trying to retrace their steps. No one seems excited about spending the holidays—and I don’t only mean Thanksgiving—together. I know people that can’t wait for their family to go back home and to just settle back into their routine. The stress and worry is palpable. And I completely understand, but we’re doing it to ourselves.

So the other day I made a decision. No more pressure. No more expectations. I refuse to subscribe to the idea that the holidays=chaos and that just is. If I can’t make something work, oh well. If I’m late, meh. If I can’t get something done on time, then it’s just not getting done on time. If you need me, I’ll be over here on the couch sipping some bourbon.


My family is of the same mind this year. This year we are breaking all the rules. We are ordering Thai food for Thanksgiving. We will make a few favorite dishes we can’t live without for the big day…but other than that we are just hanging out. I know some people are probably horrified at the prospect of a Turkey-less thanksgiving, but we’re not. We are so excited at the concept of a day spent with each other 10% stress-free. I love cooking and I especially love cooking with friends and family. But this year, what I need, what my family needs is some peace and relaxation.

That doesn’t mean I won’t spend any time in the kitchen however. I’ll be making a simplified version of this Thai crudité platter. I’m hoping if any of you need some snack inspiration for tomorrow you can draw from this. There are plenty of fresh veggies that need minimal prep. If you’re feeling more ambitious try the shrimp wontons, or wonton chips. The blanched green beans and sautéed mushrooms aren’t too much work to put together and the three dips aren’t that hard to whip up.


I used Yai’s Thai spicy and flavorful condiments to enhance a white bean hummus, some plain Greek yogurt, and plain goat cheese. I mixed Yai’s Thai Chili Garlic Hot Sauce in some goat cheese for a fiery cheese spread. For the yogurt I used their Thai Relish in a quick chimichurri to drizzle on the yogurt. And the hummus owes all its flavor to Thai basil and Ginger Lime Hot Sauce. Tons of heat and flavor—and with the help of my food processor—not a whole lot of effort.

Now if you were to assemble it as pictured, I won’t lie, that took a while. But it doesn’t have to be that complicated. Take it easy. Let a few things slip through the cracks. Be flexible and most importantly just enjoy yourself, your family and friends wherever or however you spend your holiday season.

Thai Crudite Platter
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  1. For the Thai Chili Lime Hot Sauce Hummus
  2. 1 15oz. can white beans or chickpeas
  3. 1 Tbsp. Yai’s Thai Ginger LimeHot Sauce
  4. 1 small clove garlic
  5. ¼ cup Thai basil leaves
  6. Juice from ½ lemon
  7. 2 Tbsp. tahini
  8. ¼ tsp. grated ginger
  9. Salt and pepper
  10. For the Greek Yogurt with Spicy Thai Relish Chimichurri
  11. 2 cups Thai basil leaves
  12. 1/3 cup olive oil
  13. 2 Tbsp. Yai’s Thai Spicy Thai Relish
  14. 2 Tbsp. white vinegar
  15. Pinch sugar
  16. 1 small clove garlic
  17. Salt and pepper
  18. For the Yogurt
  19. 2 Tbsp. lemon juice
  20. 10 oz. Plain Greek yogurt
  21. ½ tsp. garlic powder
  22. Salt and pepper
  23. For the Thai Chili Garlic Hot Sauce Infused Goat Cheese
  24. 8 oz. plain goat cheese
  25. 1 Tbsp. + 1tsp Yai’s Thai Chili Garlic Hot Sauce
  26. 2 Tsp. lemon juice
  27. Pinch of salt
  28. Yai’s Thai Ginger Lime Hot Sauce Sautéed Mushrooms
  29. 2 Tbsp. Olive Oil
  30. 8oz. mushrooms
  31. 1 Tbsp. Yai’s Thai Chili Lime Hot Sauce
  32. Salt and pepper
  33. For the Thai Chili Garlic & Chili Lime Hot Sauce Shrimp Wontons
  34. ½ lb. peeled and deveined medium shrimp
  35. 1 Tbsp. Yai’s Thai Chili Garlic Hot Sauce
  36. 1 Tbsp. Yai’s Thai Chili Lime Hot Sauce
  37. 1 tsp. grated ginger
  38. 1 Tbsp. soy sauce
  39. 2 garlic cloves, minced
  40. Juice from 2 limes
  41. 1 tsp. sesame oil
  42. 1 Tbsp. brown sugar
  43. 12 small wonton wrappers (more or less depending on the amount of shrimp)
  44. 1 egg beaten
  45. Vegetable oil for frying
  46. Other Serving Ideas
  47. Roasted heirloom carrots
  48. Roasted beets
  49. Blanched green beans
  50. Raw bok choy
  51. Cucumbers
  52. Tomatoes
  53. Snow Peas
  54. Mini sweet bell peppers
  55. Wonton chips
  56. Toast
  1. Make the Hummus
  2. Combine all ingredients in a food processor and pulse until smooth.
  3. Season with salt and pepper.
  4. Top with more basil, some sesame seeds, and a drizzle of olive oil if desired.
  5. Make the Chimichurri Yogurt
  6. Combine basil, olive oil, Yai’s Thai Spicy Relish, vinegar and sugar in a food processor and pulse until finely chopped.
  7. Season to your liking with salt and pepper.
  8. Mix yogurt with lemons, garlic powder, salt and pepper.
  9. Swirl chimichurri into yogurt.
  10. Make Goat Cheese
  11. In a medium bowl combine goat cheese, Yai’s Thai Chili Garlic Hot Sauce, lemon and salt.
  12. Mix until well incorporated.
  13. Line a small (1 cup) bowl with plastic wrap.
  14. Scoop cheese into bowl, cover with plastic wrap and gently, but firmly press into bowl.
  15. Refrigerate for about 30 minutes for mold to set.
  16. When ready to serve, carefully invert bowl onto a plate and remove plastic wrap
  17. Make Mushrooms
  18. Heat olive oil in a medium skillet.
  19. Add in mushrooms and sauté for 3-4 minutes.
  20. Add in hot sauce and cook for another minute or until mushrooms are tender.
  21. Season with salt and pepper.
  22. Make Shrimp Wontons
  23. Combine shrimp with Yai’s Thai Chili Garlic Hot Sauce, Yai’s Thai Ginger Lime Hot Sauce, ginger, soy sauce, garlic, limes, sesame oil, and sugar in a large bowl and marinate in the fridge for 30 minutes.
  24. Heat oil in a large heavy bottom pot over medium high heat.
  25. Shake of excess marinade from shrimp and wrap in wonton wrappers, using egg wash to seal edges.
  26. Fry wontons in batches until golden brown, flipping with metal tongs, once.
  27. Drain on prepared plate lined with paper towels.
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