Thai Peanut Noodles Food

SPICY THAI PEANUT NOODLES

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.

PEANUT NOODLES WITH PORK

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

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.

BEST EVER THAI PEANUT SAUCE RECIPE

Steps:

• Combine all ingredients except water. Whisk to fully combine.
• Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

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 CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, mix together reduced fat peanut butter, fresh lime juice, low sodium soy sauce, brown sugar, chopped fresh cilantro, chopped fresh basil, ground ginger, and red pepper flakes. Whisk until smooth.
• Bring a large stockpot of water to a boil, throw whole wheat spaghetti in water and cook until al dente. {about 8-10 minutes}
• Drain water and toss in cooked chicken, red pepper, green onions, and peanut sauce with pasta. Toss to coat. Garnish with sesame seeds.

THAI PEANUT SESAME NOODLES

Steps:

• Cook the noodles in a large pot according to package directions.
• While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
• Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

THAI PEANUT BUTTER NOODLES

Steps:

• Cook pasta as directed on package, omitting salt. Drain; return to pan. Add oil; mix lightly.
• Mix remaining ingredients in medium bowl until blended. Add pasta; toss to evenly coat.

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.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

EASY PAD THAI

Steps:

• Gather the ingredients.
• Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
• Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
• Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
• Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
• When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
• Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
• Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
• Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
• Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.