SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
THAI PEANUT DRESSING
This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.
Provided by LucyDelRey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Dissolve the cornstarch in 1/2 cup of cold water; set aside.
- Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.4 g, Fat 4.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 151.8 mg, Sugar 2.5 g
THAI PEANUT DRESSING FROM CPK'S THAI CRUNCH SALAD
California Pizza Kitchen has a Thai Crunch salad that combines the Thai Peanut Dressing and a Lime Cilantro Dressing. I prefer to use only the recipe for the Thai Peanut Dressing, found in the CPK cookbook, to accompany my Chinese Chicken Salad (cabbage, romaine, steak or chicken, crushed peanuts, shredded carrots, pepper and cucumbers). It is absolutely DELICIOUS and very easy to make. I usually double the recipe and store any leftover dressing in the fridge.
Provided by CFRP3473
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Whisk together peanut butter, vinegar, honey, water and soy sauce.
- Stir in sugar, salt, cayenne and red pepper flakes.
- Add oil and continue whisking until smooth.
- Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.
Nutrition Facts : Calories 863, Fat 60.4, SaturatedFat 8.8, Sodium 3918.1, Carbohydrate 73.9, Fiber 4.3, Sugar 66, Protein 18.2
THAI RICE SALAD WITH PEANUT DRESSING
This has a wonderful spicy flavor. It's great for potlucks because you can make it ahead of time and it doesn't need reheating.
Provided by MaryMc
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice as directed on package.
- Transfer to a large bowl.
- Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
- Add peanut sauce, chicken, cucumber and onion to rice and mix well.
- Chill.
- Just before serving, stir in spinach.
SKINNY THAI SALAD WITH PEANUT DRESSING
This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
- Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
- Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
- Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it's whisked over the heat). Makes about 2/3 cup.
Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 1/4 cups bulgur mixture, 1 cup spinach, and about 3 tablespoons dressing, TransFat 0 g
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
Steps:
- 1. 1. Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.) 2. 2. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.) 3. 3. Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing.
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
- When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
- Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
- Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
- Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 632.5, Fat 51.6, SaturatedFat 9.6, Cholesterol 107, Sodium 150.8, Carbohydrate 13.5, Fiber 2.5, Sugar 7.2, Protein 31
THAI PEANUT DRESSING
This is my favorite Thai Dressing. It tastes just like the dressing used on the salads at the Thai restaurant in our town. I love it.
Provided by CookingLaura
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender container and blend until smooth.
Nutrition Facts : Calories 148, Fat 10.8, SaturatedFat 2.2, Sodium 249.3, Carbohydrate 9.5, Fiber 1.4, Sugar 6.8, Protein 5.7
THAI CRUNCH SALAD WITH PEANUT DRESSING
Steps:
- For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth. Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
THAI PEANUT SALAD DRESSING
What a great Asian peanut sauce that can be used for salads, grilled meats or even a stir fry combination. I did change this recipe up and add some more peanut butter and garlic chili pepper sauce along with more red pepper flakes too. It is a spicy one but...oh, so good! I used it today on an Asian salad and it was delish. I...
Provided by Kimberly Biegacki
Categories Dressings
Time 10m
Number Of Ingredients 6
Steps:
- 1. Whisk together all ingredients in a deep bowl for several minutes until well combined. You can use this as a dressing for salads, grilled chicken or even a stir fry combination.
THAI CRUNCH SALAD WITH PEANUT DRESSING
This recipe comes from Once Upon a Chef, with Jenn Segal. Her recipe was inspired by California Pizza Kitchen's recipe. My husband Fred and his brother Jim, went crazy for this salad. It was very tasty and went well with Jenn's recipe for Honey, Lime Sriracha Chicken Skewers, which is also posted on Pinch. I served the dressing on the side.
Provided by Julia Ferguson @judyjellybean
Categories Other Salads
Number Of Ingredients 21
Steps:
- For the dressing, combine all the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve. I made this the day before.
- For the salad, combine all the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
SPICY THAI PEANUT DRESSING
This dressing goes great with an Asian cabbage salad. Adjust the spiciness by the amount of cayenne pepper that you use.
Provided by Stephanie Z.
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender or food processor, place all of the ingredients, and blend until smooth.
- Transfer to an airtight container and store in the refrigerator for up to one month.
Nutrition Facts : Calories 1140, Fat 109.5, SaturatedFat 19.6, Sodium 397.9, Carbohydrate 30.3, Fiber 5.5, Sugar 16.6, Protein 22
THAI PEANUT SALAD DRESSING
When I first tasted Thai Peanut Sauce I sat up that night thinking of things that I could eat it on. Salad was a given, but Chicken Satay is my all time favorite. I could eat this dressing by the spoonful.
Provided by Marsha Gardner
Categories Other Sauces
Number Of Ingredients 8
Steps:
- 1. In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
PEANUT THAI DRESSING
Delicious and flavorful dressing, great on Asian-influenced salads, or as a sauce for chicken or pork. No idea where it came from!
Provided by Gatorbek
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients in a small bowl until well blended.
- Serve!
Nutrition Facts : Calories 300.4, Fat 26.2, SaturatedFat 9.6, Sodium 920.9, Carbohydrate 10.5, Fiber 2.9, Sugar 5.5, Protein 10.6
EASY THAI PEANUT DRESSING
Make and share this Easy Thai Peanut Dressing recipe from Food.com.
Provided by Lakerdog2
Categories Sauces
Time 5m
Yield 1 cup, 1-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients.
Nutrition Facts : Calories 44.1, Fat 0.1, Sodium 4022.1, Carbohydrate 4.2, Fiber 0.6, Sugar 1.3, Protein 7.6
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