Best 13 Spicy Thai Peanut Sauce Recipes

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

THAI CHICKEN WITH SPICY PEANUT SAUCE

Steps:

• Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
• Set aside.
• Bring 2 1/2 cups water to a boil in a 2-qt.
• saucepan.
• When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
• Cut the chicken into short strips about 1/2 inch wide.
• Heat the oil in a large nonstick skillet over high heat.
• Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
• Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
• Stir well, then add the peanut sauce and stir well again.
• Cook until heated through, 2 minutes.
• Serve over a bed of the rice.

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!

SPICY THAI PEANUT SAUCE

Steps:

• Blend all ingredients in food processor, scraping sides occasionally.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Steps:

• Heat a grill pan over high heat.
• Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
• Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together.
• Stream in vegetable oil.
• Slice cooked chicken on an angle.
• Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Steps:

• Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
• Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
• Meanwhile, combine all ingredients for the dipping sauce and mix well.
• Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

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.

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.

THAI NOODLES WITH SPICY PEANUT SAUCE RECIPE - (4.4/5)

Steps:

• Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add agave, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired.

THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE

Steps:

• Mix marinade until sugar is dissolved ( I use a hand blender which works great) pour over chicken and cover with clear wrap. The longer this marinates the better. Remove chicken from marinade and place on skewers, grill until browned on the edges but still jucy brushing with marinade as needed. About 3-4 minutes per side. Squeeze a few drops of lime on the chicken then spoon a nice line of peanut sauce down each piece of chicken, sprinkle with cilantro and crushed cashews. PEANUT SAUCE: Add all the ingredients in a saucepan except the cream, cook over medium heat stirring constantly until it has reduced by 1/4 and looks thick and creamy (about 15 - 20 minutes) transfer to a food processor or container that will allow you to use a hand blender and add the cream as you blend until smooth. This can be prepared a day in advance and kept in the fridge. Allow it to come to room temp before using.

DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• 1. FOR THE MARINADE
• 2. Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, Splenda/brown sugar blend, turmeric, coriander, cumin and pepper in a small bowl
• 3. Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips.
• 4. Put it in a sealable gallon-size plastic bag
• 5. Add the marinade
• 6. Squeeze as much air outta the bag as possible, & seal it
• 7. Slosh it around to cover all the steak
• 8. Plop it in a dish
• 9. Stick it in the fridge overnight
• 10. FOR THE PEANUT SAUCE
• 11. Combine onion and oil in a small saucepan
• 12. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
• 13. Stir in garlic, ginger and lemongrass (or lime zest);
• 14. Cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more.
• 15. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, Splenda/brown sugar blend and hot sauce
• 16. Cook, stirring, until well blended.
• 17. If necessary, thin with a little water to the desired consistency
• 18. Adjust seasoning with lime juice, Splenda/brown sugar blend and/or hot sauce
• 19. Cover, & stick it in the fridge overnight
• 20. TO GRILL THE SATAYS
• 21. Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill.
• 22. Take the steak outta the marinade, & pitch the marinade
• 23. Thread onto soaked skewers 1 strip per skewer.
• 24. Grill, turning once, 2 to 3 minutes per side for medium.
• 25. Warm the dipping sauce, if you want
• 26. Serve the satays with the sauce