Classic Thai Peanut Sauce Food

THE BEST THAI PEANUT SAUCE

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.

THAI PEANUT SAUCE

Steps:

• In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste, together until the texture is smooth and loose.

CLASSIC PAD THAI RECIPE BY TASTY

Steps:

• Soak rice noodles in room temperature water 30 minutes prior to cooking.
• In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
• Heat a cast-iron pan or wok over high heat.
• Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
• Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
• Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
• Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
• Add 2 or 3 tablespoons of the reduced sauce and stir.
• Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
• Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
• Enjoy!

SPICY THAI PEANUT SAUCE

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.

THAI PEANUT SAUCE

Steps:

• Heat the peanut oil to nearly smoking in a saucepan.
• Turn off the heat and add the peanuts.
• The peanuts should cook to a golden brown in 3-5 minutes.
• If you burn them, throw them out and start all over again or your sauce will be bitter.
• You may have to turn on the heat again, but stir the peanuts if you do.
• Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste.
• Add the chiles, ginger, garlic and continue to blend.
• Add the remaining ingredients except the cilantro, and blend until smooth.
• If it is too thick, add more oil.
• Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.

AUTHENTIC THAI PEANUT SAUCE

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.

CLASSIC THAI PEANUT SAUCE

Steps:

• Put all in the ingredients into a blender or food processor, and blend until almost smooth.
• Pour into a small saucepan, cook and stir until mixture boils and thickens. (about 10 min) May be served warm or cold.

EASY THAI PEANUT SAUCE

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.

THAI-STYLE PEANUT SAUCE

Steps:

• Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
• Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

SAVORY THAI PEANUT SAUCE

Steps:

• Mix all ingredients in a blender.
• Serve over rice and steamed veggies or use as a dip.

THAI PEANUT SAUCE

Steps:

• Heat oil in Wok over moderate heat
• Cook scallions, garlic and ginger, stirring, about 1 minute.
• Add remaining ingredients and bring to a simmer, stirring constantly until mixture is smooth.
• Then added cooked chicked and let it thicken
• We had this with rice, you could also use it as a dipping sauce.
• This sauce will last for about one month in the refrigerator with out chicken.