Amandas Thai Peanut Recipes

THAI PEANUT CHICKEN LO MEIN

Steps:

• Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
• Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
• Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
• Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• To make peanut sauce, whisk all ingredients together in a large bowl until completely smooth. (Mixture will seize up at first, but keep whisking, it will even out.) Set aside.
• Before making chicken, if you are using wooden skewers, be sure to soak them in water for 20 minutes to prevent burning. To make chicken, toss chicken cubes with salt. Then mix together olive oil and tamari, and pour over top of chicken. Mix with hands to coat, and let sit for 20 minutes in the refrigerator.
• Then thread chicken cubes, about 6-7, on each skewer. Turn grill (or indoor grill pan) to medium-high heat. Grill for 10-12 minutes, turning every 4 minutes so that all sides get a nice char. Test one piece of chicken to see if it is cooked all the way through. Then serve with peanut sauce drizzled and lightly brushed over the top. Sprinkle chicken with minced cilantro, and put extra peanut sauce on the side for dipping.

THAI CUCUMBER SALAD WITH ROASTED PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl.
• Place cucumbers, onion and mint in large bowl.
• Add dressing and toss to coat.
• Season with salt and pepper to taste.
• Sprinkle with peanuts and serve.

AMANDA'S THAI PEANUT

Steps:

• In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
• In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
• Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
• Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
• When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.
• Enjoy!