Thai Noodle Peanut Sauce Recipes

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THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic 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 NOODLES WITH PEANUT SAUCE



Thai Noodles With Peanut Sauce image

This is a "full-bodied" set of flavors that come together deliciously! My family loves this for dinner and we have it in our "recipe juke box" as a regular dinner :-) I've made it a bit spicy here, so cut back on the red pepper, ginger and garlic if you want a more mild flavor. Great (and beautiful) served with steamed broccoli. Time saver: I often put together the sauce ingredients (first ingredient through garlic) together in the morning in a two cup measuring cup and stir so that my before meal prep is super simple. I tell myself it gives a chance for the flavors to come together better anyway! ;-)

Provided by ButterflyVioletta

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup chicken broth
1/2 cup soy sauce
1/2 cup smooth peanut butter
1/4 cup honey
1 1/2 tablespoons fresh ginger, minced
4 teaspoons ground cumin
2 teaspoons coriander powder
1 teaspoon red pepper flakes
8 garlic cloves, minced
12 ounces spaghetti
1 cup carrot, julienned
1 cup green onion, sliced
4 chicken breasts

Steps:

  • Cook pasta until al dente and set aside in a pasta bowl.
  • Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
  • Saute chicken until done; slice into strips and throw on top of pasta.
  • In a saucepan, add sauce ingredients: broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
  • cover and cook slowly over medium heat until heated through and stir frequently.
  • Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.

Nutrition Facts : Calories 596, Fat 21.4, SaturatedFat 5.1, Cholesterol 61.9, Sodium 1649.8, Carbohydrate 65.7, Fiber 4.7, Sugar 17.2, Protein 37.5

BEEF AND NOODLES IN THAI PEANUT SAUCE



Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

  • 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.
  • Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
  • Transfer the beef mixture to the noodles and toss to combine, and then 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.

SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

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