Thai-Style Popcorn

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 cups
  • Prep: 5 mins
  • Cook: 5 mins


3tablespoons vegetable oil
1/2cup popcorn kernels
-- Generous splashes of soy sauce
1/2cup roasted peanuts
3/4teaspoon crushed red pepper
1-- Thai serrano green chile, diced (optional)
1teaspoon salt


  1. Heat oil in a deep pan. Add popcorn kernels; stir well. Pop corn, shaking pan occasionally.
  2. Remove from heat. Add soy sauce, peanuts, red pepper and chile, if using; mix well. Sprinkle with salt and serve immediately.

Recipe by Monica Bhide.

Nutritional Info *per serving

  • Calories 90
  • Glycemic Load 3
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 230mg
  • Potassium 65mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 0g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%
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