I often get asked
about the peanut sauce I make for my homemade spring rolls and Thai peanut salmon noodle dishes.
How do you feel
about peanut sauce?
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.
How do you feel
about peanut sauce?
Not exact matches
If you are all
about DIY recipes... you could even use your homemade
peanut butter in the
sauce!
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes
about 4 cups 1 tablespoon
peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan over medium heat.
Can we talk
about the creamy
PEANUT sauce?!
Perhaps ANON's 2012/01/17 @ 12.23 am comment «Hellllooooo diabetes...» reflected a concern
about the sugar that might be added when substituting or mixing the
peanut butter with caramel
sauce.
3 Tablespoons reduced sodium soy
sauce 2 Tablespoon
peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (
about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame
sauce — made with sesame oil, rice vinegar, garlic, ginger, and
peanut butter — and use it to dress just
about...
Add
about 2 tablespoons of soy
sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin
sauce, 1/2 cup of creamy
peanut butter and a drizzle of toasted sesame oil.
This looks delicious, I'm all
about the Thai
peanut sauce!
For those of you who missed it, you can see me gush
about it in my Thai Chicken Skewers with
Peanut Sauce post.
Add pastrami, 3/4 cup
peanuts, celery, serrano chiles, bean paste, broth, sugar, and potatoes; stir constantly until well combined and pastrami is glazed with
sauce,
about 3 minutes.
I'm still having dreams
about the
peanut butter
sauce, though; I might just put that stuff on everything!
1 tablespoon
peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato
sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (
about 2 medium squashes) 1/2 cup terriyaki
sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
They are also filled with cashews and ginger, and baked for
about 20 minutes, and served with a super tasty orange
peanut butter
sauce!
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 homemade
Of course it's all
about the
sauce, which stars Sriracha,
peanut butter, fresh ginger, fresh garlic, soy
sauce, and lime juice.
If I could pick any
sauce in the world I would slather just
about anything with, it would hands down be a
peanut sauce.
Add the chicken,
peanuts and remaining soy
sauce simmering until it has thickened,
about 2 minutes.
Another thing I love are my salads, especially in the summertime, so I thought, how
about making a version of that
peanut sauce for some crunchy salad veggies?
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)
In a small
sauce pan, melt
peanut butter and brown rice syrup until
peanut butter has become a thick liquid and has combined with brown rice syrup (
about 10 minutes).
Coconut
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
Sauce Makes
about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth
peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy
sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
sauce 1 teaspoon Worcestershire
sauce 2 teaspoons fish sauce juice of half a
sauce 2 teaspoons fish
sauce juice of half a
sauce juice of half a lime
Ingredients 3/4 cup cooked rice 1/2 cup spinach 1 carrot, julienned 1 hardboiled egg or other protein source (optional)
about 1/4 cup coconut -
peanut sauce (recipe follows) srircha lime
peanuts scallions
for the chicken: 3 boneless, skinless chicken breasts (
about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons
peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half
about 1/3 cup cashews, lightly toasted salt to taste for the
sauce: 1 tbsp soy
sauce 2 tsp hoisin
sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Serve each chicken skewer with
about a tablespoon of
peanut sauce for dipping.
I'm all
about EASY, so I skipped the mixing of the ingredients one at a time with the
peanut sauce and just mixed it with the noodles and arranged the other ingredients on top, leaving extra
sauce on the table so everyone could add as they wanted.
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
for the soup: 2 leeks coconut oil 1 kg sweet potatoes (
about 4) a thumb - size piece of fresh ginger 1 tbsp vegetable stock powder, or 1/2 a stock cube 1 tbsp soy
sauce or tamari 1 tbsp maple syrup 1 tbsp
peanut butter
Pear cheesecake with gingersnap crust from Roxana's Home Baking Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction No - Bake
Peanut Butter Cheesecake from Crunchy Creamy Sweet Frozen
Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust Caramel Overload Cheesecake Bars from Crumbs and Chaos Blackberry Goat Cheese Cheesecake from Baking a Moment Healthier
Peanut Butter Cheesecake Brownie Bars from Texanerin Baking White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles Coconut Cheesecake with Macadamia Crust from All Day I Dream
About Food Lemon Cheesecake from Shugary Sweets No Bake
Peanut Butter Cheesecake from Dinners, Dishes, and Desserts Oreo Cheesecake (vegan) from Namely Marly Blueberry Ricotta Cream Cheesecake from Hungry Couple Lemon Ginger Panna Cotta Cheesecake with Blueberry
Sauce from Girl Versus Dough Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore S'mores Cheesecake from The Gunny Sack Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom Black Raspberry Cheesecake Milkshake from Blahnik Baker No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen Chocolate Nutella Cheesecake Cake from got ta get baked White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic Triple Brigadeiro Cheesecake Tart from From Brazil To You White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell Snickers Cheesecake from Life, Love and Sugar Cherry Cheesecake Brownies from Inside BruCrew Life Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall Strawberry Cheesecake Pots from Barbara Bakes Mom's Cheesecake from Magnolia Days Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake Vanilla Bean Cheesecake from Wine & Glue New York Style Cheesecake from URBAN BAKES Rainbow Cheesecake from In Katrina's Kitchen Chocolate Cheesecake w / Whisky Toffee Shards from girlichef No Bake Coconut Lime Cheesecake Bars from Beyond Frosting Lemon Blueberry Cheesecake Bars from Cooking In Stilettos Ricotta Cheesecake from French Press
Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker Chocolate - Covered Strawberry Cheesecake from Savvy Eats Caramel Macchiato Cheesecake from Wishes and Dishes Key Lime Pie Cheesecake from Love and Confections Apricot - Swirl Cheesecake from Take A Bite Out of Boca Hawaiian Mini Cheesecakes from Pint Sized Baker Butter Pecan Caramel No - Bake Mini Cheesecakes from Simply Southern Baking Pumpkin Cheesecake from Lady Behind The Curtain Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine No Bake Blackberry Cheesecake from You Made That?
This spiced steak version comes together in
about 30 minutes, is loaded with veggies, and gets drizzled with a sweet and spicy
peanut sauce that may just change your life.
It's everything I love
about those spring rolls: rice noodles tossed with a light and spicy
peanut sauce, thinly sliced carrots and cucumber, fresh cilantro and mint, chopped
peanuts, and the pork, of course.
Add scallion whites, serrano chile, ginger, garlic, and
peanuts and cook, tossing often, until
sauce is fragrant and cauliflower is tender,
about 2 minutes.
Rice Noodles 1/4 Cup
Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy
Sauce 1/4 Cup Honey3 Tablespoons Fish
Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from
about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat off.
3 Tablespoons reduced sodium soy
sauce 2 Tablespoon
peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (
about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
PANTRY ITEMS Fish
sauce — 1 small bottle $ 3.19 Kalamata olives — 14 (
about 1/2 cup) $ 1.99 from bulk bins Peanuts (preferably roasted, unsalted)-- 1/4 cup $ 0.36 from bulk bins
Peanut butter (preferably natural peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces
Peanut butter (preferably natural
peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces
peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces $ 2.59
I like spicy
peanut sauce on just
about everything and over time I've finally come up with a version that hits the right balance for me — a little salty, fairly spicy and slightly sweet.
I'm confused
about the spicy
peanut dipping
sauce.
We are suckers for
peanut sauce on just
about anything, so I will be making this soon!
I am with you, Corinne, that is what I love
about Thai food as well — the
peanut sauce and the heat!
Cold not - sesame noodles: Combine
about a half - cup
peanut butter with a tablespoon soy
sauce and enough coconut milk to make the mixture creamy (
about a half cup), along with garlic and chili flakes in a blender or food processor.