Pad Thai Peanut Sauce Recipes
PAD THAI WITH PEANUT SAUCE
This pad thai with peanut sauce is made with brown rice noodles, bean sprouts, pepper and scallions for an added crunch! The peanut sauce is so creamy and delicious, you'll want to double the batch.
Provided by Maggie
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a large sauce pan, boil rice noodles and cook according to package instructions.
- Using a wok or large sauté pan, cook the bell peppers in 2 tbsp of cooking oil until soft and throughly cooked down.
- While the peppers and noodles are cooking, assemble the ingredients for the peanut sauce in a large bowl and whisk to combine. Add water to thin to achieve desired consistency. When the peanut sauce is warm, it will mix with the noodles better.
- When the noodles are cooked and drained, add them to the large sauté pan with the cooked peppers. Pour in the peanut sauce and add in bean sprouts. Mix to combine.
- Garnish with chopped peanuts/cashews, cilantro, scallions, squeeze of lime and/or sesame seeds.
- Optional to serve with protein: Shrimp, tofu, chickpeas, chicken or beef.
PAD THAI PEANUT SAUCE
This pad thai peanut sauce has the perfect creamy, lip-smacking umami flavor that you find in Thai takeout food, but without all the MSG and preservatives.
Provided by Jessica Scully
Categories Sauces, Dips and Dressings
Time 10m
Number Of Ingredients 11
Steps:
- Combine all ingredients in the bowl of a food processor or in a high speed blender and blend until smooth and creamy.
Nutrition Facts : Calories 165 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 897 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PAD THAI WITH PEANUT BUTTER SAUCE
Traditional Pad Thai served with a delicious Peanut Butter Sauce poured over the noodles. It's absolutely addictive. The Peanut Butter Sauce is also a nice dip for fresh Spring Rolls.
Provided by Northern Cook
Categories Thai
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Pad Thai:.
- Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
- Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together.
- Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined.
- Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced.
- Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate.
- Peanut Butter Sauce:.
- Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil.
- Add sugar and boil for approximately 2 minutes. Remove from heat.
- Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai.
- Serve with:.
- Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges.
Nutrition Facts : Calories 949.1, Fat 47.2, SaturatedFat 17, Cholesterol 46.5, Sodium 2194, Carbohydrate 119.3, Fiber 6.8, Sugar 60.4, Protein 18.7
CHICKEN PAD THAI WITH PEANUT SAUCE
I made this chicken pad thai for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.
Provided by Anthony Murphy
Categories World Cuisine Recipes Asian Thai
Time 1h5m
Yield 4
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
- Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
- Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
- Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
- Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
- Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.
Nutrition Facts : Calories 679.4 calories, Carbohydrate 75.7 g, Cholesterol 129.7 mg, Fat 28.7 g, Fiber 3.8 g, Protein 31.1 g, SaturatedFat 4 g, Sodium 2613.8 mg, Sugar 17.8 g
BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES
I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.
Provided by stephanierndos
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
- Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
- Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8
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