The EASIEST Peanut Dipping Sauce Recipe!
This Easy Thai Peanut Sauce Recipe only takes a few simple ingredients and 5 minutes to make. It’s full of creamy peanut butter, rich soy sauce, a little bit of sugar, and spicy Sriracha sauce. You can dip fresh spring rolls or chicken satay into it or drizzle it on any and everything that needs a sweet and spicy kick.
FULL RECIPE:
PRINTABLE RECIPE:
INGREDIENTS:
½ cup peanut butter smooth
2 Tbsp. soy sauce Tamari or gluten-free
2 Tbsp. brown sugar honey or coconut sugar
1 Tbsp. rice vinegar or lime juice
1 clove garlic crushed
½-1 tsp. Sriracha sauce to taste
3-6 Tbsp warm water
INSTRUCTIONS:
Add all ingredients, except for the water, to a medium-sized bowl.
Whisk until well smooth and well combined.
Slowly add in warm water 1 tablespoon at a time to help thin it out.
This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
RECIPE NOTES:
Meal Prep and Storage:
To Prep Ahead: You can prepare homemade peanut sauce up to 3-4 days in advance. The sauce will slowly start to lose some of its flavor.
To Store: Store prepared peanut sauce in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Freeze leftover peanut sauce in a freezer safe container for up to 4-6 months.
To Reheat: You can either let stored peanut sauce sit out on the counter for an hour before serving, microwave it in the oven for 10-20 seconds, or heat it up in a small saucepan on the stove until smooth and creamy.
Pro Tips and Tricks:
Microwave peanut butter for 10 seconds before adding in to help soften it up.
Add warm water, and not cold, so you can easily stir the peanut sauce until smooth.
Make a double or triple batch and store leftovers in the freezer.
Add a little Sriracha sauce at a time and taste after each addition until it reaches your desired spice level.
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Quick Chicken and Peanut Udon - Marion's Kitchen
An express Japanese udon noodle recipe that totally delivers on the flavour. Including my super quick method for how to make chilli oil and then glossy peanutty sauce.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Shaxian Peanut Sauce Noodles (沙县拌面)
Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.
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So as I said in the video, this relies on three components:
* Peanut sauce
* Scallion lard
* Seasoned soy sauce
In the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.
FOR THE PEANUT SAUCE:
* 1/4 cup of peanut oil (花生油)
* 1/4 cup of all natural peanut butter
Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.
Shut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.
Note that we are specifically using Chinese semi-refined peanut oil, like this: (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.
FOR THE SCALLION LARD:
* 3 tbsp lard (猪油)
* 10g scallion (葱)
Heat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.
If you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.
FOR THE SEASONED SOY SAUCE
* 2 tbsp light soy sauce (生抽)
* 2 tbsp water
* 2 tsp sugar
Mix the ingredients, bring to a boil over a medium flame. Fin.
Note that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.
FOR THE NOODLES:
(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)
* 1 tbsp peanut sauce
* 2 tsp seasoned soy sauce
* 1 tsp scallion lard
* 2 tsp water -or- stock
* 1/8 tsp salt
* 1/4 tsp MSG
(After you do this a couple times, feel free to eyeball the water/stock.)
We'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.
First mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.
Note that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much!
Top with some sliced scallion and add some blanched veg on the side (we used baby bok choy).
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
RECIPE: SPICY Peanut Butter Noodles!
These noodles spiced with Sichuan peppercorns are the PERFECT late night snack for when you are in the mood for some quick fix homemade Chinese takeaway! With crispy spiced meat, plenty of greens and noodles tossed in a creamy storecupboard sauce to bring it all together, it's a great pantry supper!
Ingredients:
1 tbsp sunflower oil
340g ground beef or pork
2 garlic cloves, crushed
1 red chilli, thinly sliced
1 tbsp five spice powder
2 tsp Szechuan peppercorns, crushed
1 tbsp light brown muscovado sugar
2 tbsp hoisin
2 tbsp soy sauce
2 tbsp crunchy peanut butter
400g cooked flat rice noodles (Cook according to package instructions)
2 pak choi, halved
2 spring onions, finely chopped
Small handful coriander leaves
Handful of peanuts, crushed
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Ribbon Noodles:
Garlic Chili Oil Noodles:
4 cloves of minced garlic
thumb size knob of ginger, minced
½ a shallot, minced.
2 tbsp of soy sauce
1 tbsp of black vinegar
1 tsp of sugar
½ tsp of salt
korean chili flakes or Gochugaru
¼ cup of avocado oil
Ruffled wheat noodles
shredded cucumbers
sesame seeds
Miso Carbonara:
2 eggs
1 tbsp of yellow miso
½ cup grated pecorino
½ tsp of black pepper
bacon
garlic cloves
salt and cook spaghetti until just al dente.
½ cup of the pasta water
pinch of black pepper
Broccoli Beef Stir-Fry
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
2 tsp sesame oil
2 tsp rice vinegar
½ tsp black pepper
3 cloves garlic
1 tsp grated ginger
¾ lb of flap meat
1 tbsp cornstarch
red onion
broccolini or baby broccoli
rice noodles or thai noodle
¼ cup broth
00:00 Intro
00:10 Chili Oil Garlic Noodles
03:42 Miso Carbonara
06:06 Broccoli Beef Stir-fry
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Lazy pasta recipe ???????? #recipe #pasta #pastarecipe #easy #hack