Forget a sandwich with jelly, you’re about to look at peanut butter in a whole new light. Thai peanut sauce sounds and tastes exotic, but it’s as simple as combining some pantry staples in your blender and it adds incredible flavor to shrimp and mango spring rolls, chicken satay or the simples Asian peanut noodles.
Thai Peanut Sauce
- 10 oz natural, salted creamy peanut butter
- 1/3 cup water
- 1/3 cup coconut milk
- 5 tablespoons hoisin sauce
- 5 tablespoons rice wine vinegar (or sushi vinegar)
- 4 tablespoons brown sugar
- 1/3 cup soy sauce
- 3 garlic cloves, chopped
- 1/2 knob fresh ginger
- 2 teaspoons toasted sesame oil
Place all the ingredients in a blender and blend until smooth. Depending on the thickness of your peanut butter, you may need to add more water to thin the sauce. Add 1/4 cup at a time until you have a thick, creamy, pourable sauce. Top on chicken satay, spring rolls or toss in pasta.
Shrimp Spring Rolls
- 10 rice paper spring roll wrappers
- 7 oz bag vermicelli rice noodles
- 1 cucumber, peeled and julienned
- 1 carrot, peeled and julienned
- 12 cooked shrimps peeled, deveined, and sliced in half lengthwise
- a handful of fresh basil leaves
- a handful of fresh cilantro leaves
- 1 cup Thai Peanut Sauce for serving
- Bring a pot of water to boil. Place the vermicelli noodles and cook for 1 minute. Drain, Reserve 1 cup of very hot water, allowing to cool enough to handle (but still very warm).
- Place in a shallow, wide bowl. Dip a rice paper wrapper on both sides in the water. Do not submerge, this process is very quick.
- Remove and place on a dry cutting board.
- Working quickly, place a small handful of noodles, vegetables, shrimp and finally basil (or cilantro) and fold like a burrito.
- Continue with remaining rice paper, replacing hot water when it cools.
Serve with peanut sauce.
Chicken Satay with Thai Peanut Dipping Sauce
- Method: Grill
- 4 boneless chicken breasts, trimmed
- 1 cup of Thai Peanut Sauce, plus more for dipping
- bamboo or wood skewers
- diced mango
- chopped cilantro
- chopped scallions
- fried rice
- Slice the chicken into thin, long strip. Toss in 1 cups of peanut sauce and allow to marinate for 30 minutes.
- Skewer the chicken, reserving any liquid remaining.
- Heat your grill to medium high heat and grill the skewered chicken, brushing on any remaining sauce every couple of minutes or until chicken is cooked.
- Serve over fried rice with diced mango, cilantro and scallions.
Keywords: Chicken Satay
Asian Peanut Noodles
- 1 cup peanut sauce
- 1 scallion, chopped
- 1/4 chopped roasted, chopped peanuts
- sliced red bell pepper
- 1 package spaghetti
- Cook spaghetti al dente. Drain the pasta, reserving 1 cup of hot pasta water.
- Toss the spaghetti with the peanut sauce, adding a tablespoon of hot water at a time, until the sauce coats all the spaghetti well.
- Add the red bell pepper slices and scallion and toss.
Keywords: Asian Peanut Noodles