This looks delicious, I'm all
about the Thai peanut sauce!
Not exact matches
For those of you who missed it, you can see me gush
about it in my
Thai Chicken Skewers with
Peanut Sauce post.
I often get asked
about the
peanut sauce I make for my homemade spring rolls and
Thai peanut salmon noodle dishes.
What's in it: 1 medium - sized spaghetti squash (
about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half
peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad
Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go home
Thai sauce, more to taste ** 1/3 cup
peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad
thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go home
thai sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small
thai chili, depending on your feelings towards spice, sliced
about 2 tablespoons sugar
about 3 tablespoon fish
sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted
peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Thai Pesto 2/3 cup unsalted dry roasted
peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green
Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (
about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy
sauce or
Thai fish
sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Whether you're crazy
about the
peanut sauce that comes with your favorite
Thai takeout meal or just want a break from your classic mixed green salad, you need to try this recipe... now.
I am with you, Corinne, that is what I love
about Thai food as well — the
peanut sauce and the heat!