Thai Peanut Noodle Stir Fry Food

THAI PEANUT NOODLE STIR-FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
• Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

THAI PEANUT NOODLE STIR FRY

Steps:

• Season chicken with salt and pepper. Cook on a medium-high grill pan or grill for 4 minutes per side until the chicken reaches 165 degrees.
• Allow the chicken to cool. Chop into bite-sized pieces.
• Whisk together Thai peanut sauce, Bangkok sauce, chicken broth, and peanut butter. Taste and adjust - more peanut butter will cut any heat in the Bangkok sauce.
• Heat a large saute pan over high heat and add about a Tablespoon vegetable until it's shimmering. Add the veggies - waterchestnuts, snow peas, bell pepper, onion and carrots - to the pan. Stir fry veggies until they are tender crisp and develop a little browning.
• Reduce heat to medium. Add in the noodles, discarding any seasoning package if it came with the noodles. Mix together noodles & veggies.
• Pour over the peanut sauce mixture.
• Add the chicken.
• Stir together and allow to cook a couple minutes to heat through.
• Serve with chopped peanuts on top.
• To Freeze: Stop before adding peanuts. Transfer to a freezer to oven container (I love disposable aluminum pans), cover with tinfoil. I like to add the peanuts in a small plastic bag and cover with another layer of tinfoil to keep it all together.
• Thaw in the fridge overnight. Bake at 375 for 30-45 minutes, depending on the size of your pan.

THAI PEANUT NOODLE STIR FRY

Steps:

• Fill a pot half way with water, cover with a lid, and heat at high heat until boiling. While the water is heating up, pre-heat a frying pan or wok by placing it on an element at medium heat with about a teaspoon of oil (olive oil or sesame oil work well).
• While the water and frying pan are heating up, wash and dice or chop the vegetables (you can use the vegetables listed here, or modify to taste). Fresh or frozen vegetables work well. They should be chopped to bite size pieces. Keep the vegetables in separate piles (one pile of onions, one pile of carrots, etc.).
• By the time the vegetables are ready to cook, the pan should be hot enough. Watch for the oil to start to smoke a bit - this means the pan is hot. When the water is boiling, add the noodles. This will probably occur part way through the stir frying process. Set a timer for the time indicated on the package (usually around 7 or 8 minutes), and then drain the noodles when they are finished cooking. I like to rinse the noodles to keep them from sticking together by running hot water over them while they are draining in a strainer. Keep them in a strainer and place it over the pot they were just cooked in to catch any remaining water. Set aside until the vegetables are finished cooking.
• Stir fry the vegetables until tender-crisp. If using frozen vegetables, add them all to the pan and keep stirring until they are hot. This should only take about 5 minutes.If using fresh vegetables, it will take about 8 - 10 minutes to cook them. Start by adding the onions and carrots to the hot pan. Stir frequently (every 30 seconds or more) for about 3 minutes, and then add peppers. Keep stirring frequently for 3 minutes, and then add broccoli. Cover the pan with a lid for 2 minutes. During this 2 minutes, make the sauce (see below). At the end of the 2 minutes, the broccoli should be bright green.
• Add all the sauce ingredients to a bowl and whisk together until combined, or add the ingredients to a blender and blend for 5 seconds.Remove the lid of the frying pan and stir the vegetables thoroughly. Turn the heat down to simmer, and pour the sauce mixture over the vegetables. Stir the vegetables and sauce until the sauce is thick and bubbly.
• Add the noodles to the frying pan with the vegetables and sauce, and stir thoroughly until everything is mixed together and evenly covered with sauce.
• Top with peanuts and serve.

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

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 PEANUT STIR FRY SAUCE

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.

STIR-FRIED THAI NOODLES: PAD THAI

Steps:

• Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
• In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
• Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
• Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
• When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

THAI PEANUT NOODLE STIR-FRY

Steps:

• In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
• Cook over medium heat until mixture thickens and begins to boil.
• Reduce heat and keep warm.
• In large skillet, over medium high heat, saute vegetables in oil until tender about 5 minutes.
• In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
• Garnish with chopped peanuts and scallion brushes.
• Serve immediately.