Best Spicy Thai Peanut Dressing Recipes

Spicy Thai Noodles with Ginger Peanut Dressing image

Provided by Dzintra Dzenis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
1 pound udon noodles or linguine pasta
2 teaspoons sesame oil
1/4 cup light soy sauce
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 Thai chiles, halved lengthwise, and seeds removed
4 chicken breasts, cut into bite-size cubes
1/2 cup creamy peanut butter
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chile oil
2 tablespoons grapeseed oil
1 orange, rind removed, flesh segmented
2 Thai chiles diced, seeds removed
1 small bunch fresh cilantro, chopped
1 bunch spring onions, thinly sliced

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-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING image

Yield 6 servings

Number Of Ingredients 15

3 - 3 1/2 pound whole chicken
Table salt and ground black pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1 1/2 teaspoons hot red pepper flakes
1/2 medium cucumber , peeled, seeded, and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot , peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions , white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves
1/2 cup chopped toasted peanuts

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 image

Provided by Abby Girl

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs whole chickens
1 dash salt and pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup lime juice (from 3 to 4 limes)
2 tablespoons water
3 small garlic cloves, minced
2 teaspoons ginger, finely grated
2 tablespoons light brown sugar
1 1/2 teaspoons red pepper flakes
1/2 medium cucumber, peeled, seeded, and cut into matchsticks
1 medium carrot, peeled and grated on large holes of box grater
4 green onions, sliced thin
3 tablespoons cilantro, minced
1/2 cup peanuts, chopped and toasted

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

Spicy Thai Peanut Dressing image

Provided by Stephanie Z.

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup peanut butter
1/3 cup peanut oil
1/4 cup lime juice
3 tablespoons water
2 tablespoons toasted sesame oil
1 tablespoon maple syrup
1 1/2 teaspoons garlic, minced
1/4 teaspoon cayenne pepper

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