THAI PEANUT STIR-FRY SAUCE
Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.
Provided by karen in TN
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
- Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.
THAI PEANUT STIR FRY SAUCE
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Provided by Bonnie Gertz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
THAI PEANUT NOODLE STIR-FRY
This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients.
Provided by cooking mama
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 87.1 g, Fat 20.2 g, Fiber 7 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 930 mg, Sugar 32.7 g
EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE
Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
- FYI: At this point the thick peanut sauce makes a great dipping sauce!
- Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
- Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
- Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
- Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.
THAI PEANUT STIR-FRY SAUCE - EASY
Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.
Provided by HotChaiLatte
Categories Curries
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
- Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
- Or use sauce for dipping.
Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9
EASY THAI PEANUT SAUCE
This easy Thai-style peanut butter sauce is great with chicken, shrimp and more. Try it in stir-fries, noodle salads and shrimp satays!
Provided by My Food and Family
Categories Home
Time 5m
Yield 6 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 130, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY THAI PEANUT SAUCE
Tasted it the first time on spinach ravioli instead of a basic tomato sauce, and I have been addicted ever since.
Provided by Darrah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.
Nutrition Facts : Calories 622 calories, Carbohydrate 24.2 g, Fat 52.2 g, Fiber 6 g, Protein 25.1 g, SaturatedFat 10.7 g, Sodium 1208.8 mg, Sugar 12.6 g
THAI DRUNKEN NOODLES WITH BEEF
Steps:
- In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
AUTHENTIC THAI PEANUT SAUCE
This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!
Provided by BusyBeeHoneyBee
Categories Sauces
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
- Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
- The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.
Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9
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