Best Spicy Thai Peanut Sauce Recipes

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

THAI CHICKEN WITH SPICY PEANUT SAUCE

Steps:

• Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
• Set aside.
• Bring 2 1/2 cups water to a boil in a 2-qt.
• saucepan.
• When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
• Cut the chicken into short strips about 1/2 inch wide.
• Heat the oil in a large nonstick skillet over high heat.
• Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
• Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
• Stir well, then add the peanut sauce and stir well again.
• Cook until heated through, 2 minutes.
• Serve over a bed of the rice.

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!

SPICY THAI PEANUT SAUCE

Steps:

• Blend all ingredients in food processor, scraping sides occasionally.

THAI CHICKEN WITH SPICY PEANUT SAUCE

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
• In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
• Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Steps:

• Heat a grill pan over high heat.
• Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
• Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together.
• Stream in vegetable oil.
• Slice cooked chicken on an angle.
• Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

LAMB CHOPS WITH SPICY THAI PEANUT SAUCE

Steps:

• In food processor, pulse the garlic and cilantro until finely chopped.
• Add all other ingredients except the lamb; pulse until a paste forms.
• Spread 1/4 cup of the paste over the chops.
• In a saucepan, whisk remaining paste with 1/3 cup of water.
• Warm the sauce over low heat; it should be pourable.
• Light a grill or preheat a grill pan.
• Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare.
• Transfer the chops to a platter.
• Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Steps:

• Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
• Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
• Meanwhile, combine all ingredients for the dipping sauce and mix well.
• Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

LAMB CHOPS WITH SPICY THAI PEANUT SAUCE

Steps:

• In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops. In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.

EASY SPICY THAI NOODLES WITH PEANUT SAUCE

Steps:

• Cook pasta and broccoli together until pasta is done.
• In a small bowl, combine the soy sauce, peanut butter and the siracha sauce. Stir to make a smooth sauce.
• One minute before draining the pasta add the baby carrots and cook the additional minute.
• Drain the pasta, broccoli and carrots and return to the pot. Add the protein of your choice and the sauce and mix well. Heat through and serve. Sprinkle with chopped peanuts if desired.

DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• 1. FOR THE MARINADE
• 2. Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, Splenda/brown sugar blend, turmeric, coriander, cumin and pepper in a small bowl
• 3. Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips.
• 4. Put it in a sealable gallon-size plastic bag
• 5. Add the marinade
• 6. Squeeze as much air outta the bag as possible, & seal it
• 7. Slosh it around to cover all the steak
• 8. Plop it in a dish
• 9. Stick it in the fridge overnight
• 10. FOR THE PEANUT SAUCE
• 11. Combine onion and oil in a small saucepan
• 12. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
• 13. Stir in garlic, ginger and lemongrass (or lime zest);
• 14. Cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more.
• 15. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, Splenda/brown sugar blend and hot sauce
• 16. Cook, stirring, until well blended.
• 17. If necessary, thin with a little water to the desired consistency
• 18. Adjust seasoning with lime juice, Splenda/brown sugar blend and/or hot sauce
• 19. Cover, & stick it in the fridge overnight
• 20. TO GRILL THE SATAYS
• 21. Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill.
• 22. Take the steak outta the marinade, & pitch the marinade
• 23. Thread onto soaked skewers 1 strip per skewer.
• 24. Grill, turning once, 2 to 3 minutes per side for medium.
• 25. Warm the dipping sauce, if you want
• 26. Serve the satays with the sauce

THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE

Steps:

• Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
• Drain meat and allow to dry on paper towels.
• In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
• In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
• In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
• Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
• Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.

THAI NOODLES WITH SPICY PEANUT SAUCE RECIPE - (4.4/5)

Steps:

• Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add agave, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired.

SPICY THAI-STYLE PEANUT SAUCE

Steps:

• 1. Heat oil in saucepan. Add garlic, ginger, and scallion. Saute 1 minute. 2. Add remaining ingredients, stir over medium heat and cook until slightly thickened and smooth. 3. Cool to room temperature and serve. If mixing with hot noodles, no need to cool it. Will coat 1 lb of linguini or angel hair pasta. 4. Refrigerate for up to a week, best flavor served at room temperature.

THAI CHICKEN SALAD WITH SPICY PEANUT SAUCE

Steps:

• Salad 2 hearts of romaine, chopped 1/2 large head of napa cabbage, chopped 1 cucumber, peeled, seeded and chopped 2 carrots, shredded 1 red bell pepper, chopped 5 green onions, chopped 1/2 bunch of cilantro, chopped 1 C salted peanuts Dressing 1/4 C rice vinegar 1/4 C Thai sweet red chili sauce 1 tsp sesame oil 1/2 tsp sugar or Truvia pinch of salt and pepper Peanut Sauce 1/4 C natural peanut butter 2 Tb soy sauce 1 Tb rice vinegar 1 Tb Thai sweet red chili sauce 2 Tb water 1. In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces. 2. Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad. 3. Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE

Steps:

• Mix marinade until sugar is dissolved ( I use a hand blender which works great) pour over chicken and cover with clear wrap. The longer this marinates the better. Remove chicken from marinade and place on skewers, grill until browned on the edges but still jucy brushing with marinade as needed. About 3-4 minutes per side. Squeeze a few drops of lime on the chicken then spoon a nice line of peanut sauce down each piece of chicken, sprinkle with cilantro and crushed cashews. PEANUT SAUCE: Add all the ingredients in a saucepan except the cream, cook over medium heat stirring constantly until it has reduced by 1/4 and looks thick and creamy (about 15 - 20 minutes) transfer to a food processor or container that will allow you to use a hand blender and add the cream as you blend until smooth. This can be prepared a day in advance and kept in the fridge. Allow it to come to room temp before using.