Thai Sweet Peanut Sauce Food

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.

THAI SWEET PEANUT SAUCE

Steps:

• In a saucepan, place the water and sugar and bring to the boil.
• Add the salt and chopped peanuts and leave to cool.
• Add the coriander.

SWEET AND SAVORY THAI PEANUT SAUCE

Steps:

• Dissolve corn starch in 1/2 cup of cold water and set aside.
• In a small saucepan over medium heat, whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil and 1 1/2 cups of warm water. Simmer and stir until sugar has dissolved. Stir in the cornstarch mixture and simmer until sauce is thick, or 1-2 minutes. Serve warm or chilled.

THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE

Steps:

• Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
• Drain meat and allow to dry on paper towels.
• In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
• In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
• In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
• Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
• Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.

THE BEST THAI PEANUT SAUCE

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

SPICY THAI PEANUT SAUCE

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.