Thai Peanut Popcorn Food

PAD THAI POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
• Once the first kernel pops, shake the pot frequently until all the kernels have popped.
• Transfer the popcorn to a large bowl and add in the peanuts.
• In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
• Stir this and allow it to cook until thickened.
• Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
• Pour this over the popcorn and peanuts and mix well.
• Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
• Allow the sticky popcorn to cool and then garnish with cilantro, if desired.

THAI PEANUT POPCORN

Steps:

• Place popcorn in large bowl.
• Melt the butter and add the soy, pepper flakes, garlic and peanut butter. Mix smooth. Pour over the popcorn and toss to evenly coat. Serve at once.

SLOW COOKER THAI PEANUT PORK

Steps:

• Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
• Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
• Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.