Thai Noodle Delight With Sweet Spicy Peanut Sauce Food

SPICY THAI PEANUT NOODLES

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

NOODLES WITH SPICY PEANUT SAUCE

Steps:

• In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
• Add peanut butter and oils blend.
• You can add hot pepper sauce to blender or just top the dish with pepper flakes.
• Depends on how much heat you like!
• Or both!
• Add sauce to cooked pasta and broccoli stir together.
• Add pasta water if needed to thin sauce.
• Top with the finely sliced cucumber.

SPICY THAI NOODLES {WITH PEANUT SAUCE}

Steps:

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE

Steps:

• Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
• Drain meat and allow to dry on paper towels.
• In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
• In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
• In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
• Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
• Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

THAI NOODLES

Steps:

• Cook rice noodles according to package directions.
• Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
• In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
• Toss cooked rice noodles with saute. Garnish with sesame seeds.

SPICY THAI PEANUT SAUCE

Steps:

• Blend all ingredients in food processor, scraping sides occasionally.

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.