Thaipeanutstirfrysauceeasy Recipes

Steps:

• Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
• Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

Steps:

• Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Steps:

• In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
• Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
• Or use sauce for dipping.

Steps:

• In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
• FYI: At this point the thick peanut sauce makes a great dipping sauce!
• Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
• Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
• Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
• Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
• Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

Steps:

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
• Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
• The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

Steps:

• Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.