For the stir-fry:
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
Cook pasta according to directions on package. Drain and chill under cold running water.
In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeno into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Mix together sesame seeds, sugar, cornstarch & flour.
Roll tofu in sesame mixture till well coated.
Heat oil in skillet till hot.
Fry squares till well browned.
Drain on paper towels & set aside.
Arrange on a platter & serve warm with the sauce.
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.
and mint. Cover, and refrigerate for at least 1 hour.
Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
minutes.
Combine peanut butter, soy sauce, rice vinegar, chili garlic
Method for meat and marinade: Trim the
Prepare Peanut Sauce according to directions on package. Set asice.
Preheat oven to 350 degrees F.
Salt and pepper chicken.
Dredge in flour until evenly coated.
In large nonstick skillet, heat oil. Brown chicken very well. Drain on paper towels.
Put chicken in baking dish so that they are snug but not on top of one another.
Pour Peanut Sauce over chicken. Cover. Bake 30 minutes. Uncover. Baste and bake an additional 15 minutes.
kewers and serve with peanut sauce.
For the peanut sauce: Heat oil in a
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
Directions
1.\tIn a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir remaining ingredients until texture is smooth and creamy.
t sit in the brine for at least 30 minutes. Longer
Thai Peanut Sauce Preparation: Place the first 12
ith the shallot, garlic, fish sauce, sugar, black pepper, and oil
Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a
Make peanut sauce: Combine all the sauce ingredients in a small bowl
o a inch thick.
For the marinade, combine the ground
pice paste. Cover and refrigerate for at least 3 hours.