THAI NOODLES WITH SPICY PEANUT SAUCE
This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.
Provided by jenpalombi
Categories Thai
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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 PASTA WITH SPICY PEANUT SAUCE
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
SPICY THAI NOODLES {WITH PEANUT SAUCE}
These Thai noodles are so easy to make and incredibly flavorful! Tender noodles are tossed with fresh colorful veggies, crunchy peanuts and a rich and creamy peanut sauce that will leave everyone craving more. Don't like spice? Just omit the sriracha.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 17
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 CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
SPICY THAI SHRIMP PASTA
This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts.
Provided by Tiffani
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h20m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
- In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.
Nutrition Facts : Calories 564 calories, Carbohydrate 52.4 g, Cholesterol 230 mg, Fat 19.3 g, Fiber 4.3 g, Protein 46.3 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 2.5 g
ONE-POT THAI PEANUT CHICKEN PASTA
Keep dirty dishes to a minimum with this one-pot Thai pasta that's ready in just 30 minutes!
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
- Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
- Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.
Nutrition Facts : ServingSize 1 Serving
THAI NOODLES WITH PEANUT SAUCE
This is a "full-bodied" set of flavors that come together deliciously! My family loves this for dinner and we have it in our "recipe juke box" as a regular dinner :-) I've made it a bit spicy here, so cut back on the red pepper, ginger and garlic if you want a more mild flavor. Great (and beautiful) served with steamed broccoli. Time saver: I often put together the sauce ingredients (first ingredient through garlic) together in the morning in a two cup measuring cup and stir so that my before meal prep is super simple. I tell myself it gives a chance for the flavors to come together better anyway! ;-)
Provided by ButterflyVioletta
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta until al dente and set aside in a pasta bowl.
- Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
- Saute chicken until done; slice into strips and throw on top of pasta.
- In a saucepan, add sauce ingredients: broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
- cover and cook slowly over medium heat until heated through and stir frequently.
- Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.
Nutrition Facts : Calories 596, Fat 21.4, SaturatedFat 5.1, Cholesterol 61.9, Sodium 1649.8, Carbohydrate 65.7, Fiber 4.7, Sugar 17.2, Protein 37.5
PASTA WITH PEANUT SAUCE
This pasta dish has a slightly Asian flavor, and is spicy.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 9
Steps:
- Cook angel hair pasta in a large pot of boiling water until al dente.
- Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
- Saute chicken until done. Set aside.
- Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g
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 PEANUT NOODLES
A lovely spicy, peanuty sauce over spaghetti noodles and vegetables. I really prefer natural peanut butter in this, but that is up to you. Altering the peanut butter and honey can dramatically change this dish, so if you don't like it one way, try it again altering some ingredients.
Provided by Lady Clare
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cook 8oz pasta (spaghetti or linguine) until done and set aside.
- Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
- Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
- Cook over medium heat until peanut butter and honey melt and sauce is heated through.
- Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.
Nutrition Facts : Calories 440.7, Fat 7.4, SaturatedFat 1.4, Sodium 1038.9, Carbohydrate 79.5, Fiber 5.2, Sugar 17.1, Protein 17.3
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