Cold Peanut Sauce Trader Vics Food

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

Ingredients

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

PEANUT SAUCE I

Peanut Sauce I image

This is a simple peanut sauce. Serve over steamed veggies and rice.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 5

Number Of Ingredients 6

Ingredients

1 cup natural peanut butter
1 cup hot water
½ cup distilled white vinegar
¼ cup tamari
¼ cup molasses
1 teaspoon ground cayenne pepper

Steps:

In a small saucepan, whisk together peanut butter and water over low heat. Stir in vinegar, tamari, molasses, and cayenne pepper. Heat through, but do not simmer or boil; cooking can cause the sauce to curdle.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 25 g, Fat 27.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 3.8 g, Sodium 939.9 mg, Sugar 13.5 g

BEST PEANUT SAUCE

Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

5-INGREDIENT PEANUT SAUCE

5-Ingredient Peanut Sauce image

Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!

Provided by Minimalist Baker

Categories Sauce

Time 5m

Number Of Ingredients 16

Ingredients

1/2 cup salted creamy peanut butter* ((or almond butter or sunflower butter))
1-2 Tbsp gluten-free tamari ((if not gluten-free sub soy sauce // if soy-free sub coconut aminos*))
1-2 Tbsp maple syrup ((or other sweetener of choice))
1 tsp chili garlic sauce ((or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level))
2-3 Tbsp lime juice
~1/4 cup water ((to thin))
Noodle-Free Pad Thai
Easy Tofu Pad Thai
Thai Spring Rolls
Pad Thai Spring Rolls
Quinoa Spring Rolls
Collard Green Spring Rolls
Rainbow Spring Rolls
Curry Roasted Carrots
Blissed Out Thai Noodle Salad
Thai Sweet Potato Stacks

Steps:

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

Nutrition Facts : ServingSize 1 serving, Calories 223 kcal, Carbohydrate 11.7 g, Protein 10.1 g, Fat 16 g, SaturatedFat 3 g, Sodium 456 mg, Fiber 2.2 g, Sugar 5.1 g, UnsaturatedFat 12.51 g

TRADER VIC'S CHINESE SPARE RIBS

Trader Vic's Chinese Spare Ribs image

I dearly love a good Chinese spare rib. I like this as you can do it in your oven and don't need a grill. His recipe calls for white sugar; I use brown sugar.

Provided by Ambervim

Categories Asian

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
1/2 cup plum sauce (If you don't have on the shelf, try Plum Sauce, Asian)
2 tablespoons tomato paste
2 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons ginger, Finely minced
2 tablespoons garlic, minced
2 teaspoons sesame oil
1/8 teaspoon salt
3 lbs pork back ribs
3 tablespoons sugar (white or brown)

Steps:

In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Rub sugar on all sides of ribs.
Place on greased or sprayed rack, in foil lined roasting pan, meat side up.
Bake, tightly covered, 1-1/4 hours.
Drain juices from pan; remove rack and return ribs to pan.
Spread sauce over ribs, turning to coat.
Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice.
Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course.

Nutrition Facts : Calories 942, Fat 58.6, SaturatedFat 20.2, Cholesterol 235, Sodium 1522.3, Carbohydrate 35, Fiber 1.4, Sugar 13, Protein 67.8