SPICY THAI PEANUT DRESSING
This dressing goes great with an Asian cabbage salad. Adjust the spiciness by the amount of cayenne pepper that you use.
Provided by Stephanie Z.
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender or food processor, place all of the ingredients, and blend until smooth.
- Transfer to an airtight container and store in the refrigerator for up to one month.
Nutrition Facts : Calories 1140, Fat 109.5, SaturatedFat 19.6, Sodium 397.9, Carbohydrate 30.3, Fiber 5.5, Sugar 16.6, Protein 22
SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
- Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
SPICY THAI PEANUT SAUCE
Make and share this Spicy Thai Peanut Sauce recipe from Food.com.
Provided by Leslie O
Categories Fruit
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Blend all ingredients in food processor, scraping sides occasionally.
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