Thai Spiced Nuts Recipes

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

SPICED NUTS

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

SPICY THAI PEANUT NOODLES

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.

SPICY THAI NUTS

Steps:

• PREHEAT oven to 250°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
• SPREAD nuts in single layer on large baking sheet sprayed with no stick cooking spray.
• BAKE 1 hour or until nuts are golden, stirring occasionally.
• Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.

THAI SPICED NUTS

Steps:

• Preheat oven to 300°F.
• In a bowl, combine honey, green curry paste, oil and salt. Add almonds, pecans, cashews and coconut; toss to coat. Spread in a single layer in a parchment paper-lined 10x15 inch baking sheet.
• Bake, stirring once, for 30 minutes or until nuts are golden brown; cool. Stir nut mixture frequently while it is cooling. Store in a cool dry place for up to 1 week or freeze for up to 1 month.

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

SPICED NUTS

Steps:

• In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15x10x1-in. baking pan. , Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.