Tag Archives: peanut

Thai Chicken Wings

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These chicken wings hit all the notes: spicy, sticky, salty, sweet and tangy – grab the napkins and dig in!

Sweet, spicy, tangy, sticky - what's not to love?

Sweet, spicy, tangy, sticky – what’s not to love?

1/2 cup Thai sweet chili sauce
2 tbsp Spicy Hoisin sauce
1 tbsp honey
2 tbsp tamarind sauce
2 gloves garlic, minced
1 inch piece of ginger, grated
2 tbsp soy sauce
1 tbsp roasted sesame oil
zest and juice of 1 lime
1 tbsp red Thai curry paste
1 tbsp chile garlic sauce (sambal oelek)
3 tbsp peanut oil

2 tbsp toasted sesame seeds

Garnish: roughly chopped cilantro and green onions

Blend this all together and taste. TASTE – I can’t say this enough – every brand of seasoning is different, whether your garlic & ginger is fresh … everything leads to a different flavour profile. When you taste this sauce, you should want to keep dipping for another taste ……… if not – keep adjusting until you can’t stop.

1 – 2 pounds chicken wings

Put chicken wings into a ziplock bag, and add just enough sauce to coat. Reserve the rest. Marinate chicken wings for as long as you have available – works well whether you have 24 hours or just 1.

Roast chicken wings in hot oven (400 degrees) until cooked through – we like ours well done – around 35 minutes.

While chicken is cooking, reduce reserved marinade seasoning until thick and glossy.

When cooked through, toss cooked chicken wings in reduced marinade, add 2 tbsp toasted sesame seeds.

Return to oven and roast until crispy and glossy – along with super sticky and delicious!

Garnish with roughly chopped cilantro and green onions.

Check out my post for Thai Noodle Salad with Chicken and Peanut Lime Dressing …. leave out the chicken on that salad and serve this with with the Thai Chicken Wings …. perfection!

Cold Peanut Noodle Salad

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Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Peanut Sesame Vegetables

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Tonight I wanted some stir fry vegetables that would compliment Kung Pao Chicken and Chinese Chow Mein – this was perfect!  Feel free to try out different vegetables, and even add a protein if you like – let me know what you think.
Peanut Sesame Veg

 

assortment of vegetables, prepared for stir fry

tonight mine included cauliflower, broccoli, orange pepper, zucchini

sliced scallions

toasted sesame seeds

SAUCE

2 tbsp crunchy peanut butter

1 tbsp tahini

1 tbsp low sodium soy sauce

1 tsp sesame oil

Stir fry vegetables lightly, just enough to give them a bit of carmelization in spots – then add a wee bit of water to allow them to steam a bit.

Pour sauce in, and toss with vegetables just until they are crunchy cooked and well coated.

Top with freshly sliced scallions and toasted sesame seeds.

If you want to kick up the heat a notch, and haven’t overwhelmed your taste buds with a bunch of other peppers in other parts of your meal I recommend adding a tsp or so of chile flakes … yum yum yum.

Sesame Peanut Noodles

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P1110022

I have been looking for the perfect peanut noodle dish, and finally found it. Serve this with spicy cilantro salad and pork kebabs in cumin and chile – a winning combination for sure.

 

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

2 mini bok choy, chopped fine

1/4 cup each finely chopped red and yellow pepper

kosher salt

cilantro

roasted peanuts

To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt.

Toss the sauce with the cooked noodles – garnish with cilantro, sliced green onions, roasted peanuts and more sesame seeds.  I like this served at warm or room temperature, but it is just yummy cold also. 

Spicy Thai Sesame Noodles

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I love the flavours in this dish – serve it either hot or cold – even when you are making it the kitchen smells so inviting, you are sure to have company!

1/3 cup creamy peanut butter

1/3 cup tahini

Blend well then add:

1 tablespoon sesame oil
1/3 cup rice wine vinegar
1 tablespoon red chile flakes & 1/2 teaspoon of Siracha (Rooster Sauce)
2 tablespoons light soy sauce
1/2 cup canola oil

1 lime – squeezed

1 pound  rice noodles or chow mein noodles – softened or cooked

Amy did an amazing job slicing, dicing and mincing vegetables for the salad

1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1/3 cup finely diced red pepper

1/2 cup chopped roasted (salted) peanuts for garnish

1/3 cup roughly chopped cilantro and scallions

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chiles, siratcha, and soy until smooth – add lime juice and oil.  Taste for seasoning and adjust if necessary.

Cook or soften noodles

Prepare vegetables – use your imagination when preparing this – I have suggested a few, but go ahead – throw in some snap peas, or carrots, or radishes ….

Combine all ingredients and stir well.  Garnish with peanuts, scallions and cilantro.

This is the perfect accompaniment to Thai Barbecued Chicken – check out that recipe too!

Tan Tan Noodles

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This has been one of our family favorites for years, and one the girls always request when coming home – I hope you like it just as much!

Cooking with Asian ingredients may look intimidating at first, mainly because the ingredient list is so lengthy, but once you have all the supplies it is quick and easy to do so many different dishes.  I always recommend having all the ingredients chopped, and at hand before you start cooking.  Wok cookery is quick!

 

BROTH

2 tbsp peanut oil

6 tbsp fresh ginger, minced

8 cloves garlic, minced

1 tbsp sesame oil

1 tbsp chile oil

8 tbsp chinese black beans (in the jar)

6 scallions (green onions) chopped finely

2 tbsp Chinese chile paste

5 tbsp LOW SODIUM soy sauce

6 tbsp peanut butter

4 tbsp tahini paste

6 cups chicken or vegetable broth

For Tan Tan deluxe – 1 pound extra lean ground beef

ASSEMBLY

thin asian noodles, cooked and drained

green onions – sliced thin

cilantro – chopped

peanuts – chopped and toasted

bean sprouts – rinsed well

In a medium saucepan, with heavy bottom, heat the oil over moderate heat.  Add the ginger and garlic and cook for about 3 minutes – or until they begin to turn golden brown – watch carefully so they don’t overcook.  Add sesame oil, chili oil and the black beans.  Cook 1 minute, stirring constantly.  Add green onions and cook 2 minutes.  Stir in the chile paste and soy sauce – stir to create a smooth sauce.  Add the peanut butter and tahini, again stirring to create a smooth paste.  Cook 1 minute, stirring constantly.

Add the broth slowly and reduce the heat to medium low.  Let the sauce simmer for at least 15 minutes to allow flavours to blend and the broth to thicken.  Taste, taste, taste!!  You should have a rich broth, full of flavour and layers of tastes.  If you like it richer, play  with all the broth ingredients until you get the balance you personally prefer – you may like it spicier so go ahead and add more chili oil or even some chili flakes.  If you like more of a peanut flavour, add more peanut butter – all so easy to do and get your preferred flavour balance.

To serve place noodles in bowl, add broth.  Scatter green onions, cilantro, bean sprouts and peanuts over top.

If you like the Deluxe Version – brown the ground beef and drain off any fat – add 1 or 2 ladles of the broth and allow the beef to soak up the liquid.  When serving, sprinkle the beef on top of the noodles before adding the broth.