#thai peanut

[fieriframes]

[5 images. A woman smiling for the camera. A woman sitting at a table. A woman holding a plate of food. A group of people sitting at a table. Ashley Trawinski sitting at a table eating food. Captions: Maybe I have, and don't judge me. MAN: Thai peanut. GIRL: I love Indian food. Like, that's my all-time favorite. And I love pizza, and so it's like, awesome.]

[alltheyummynoms]

Boneless wings from Tuck’d Away

[firstbitefoods-blog]

Thai Peanut

Only @ $10.30 Spicy bean patty, sautéed vegetables and fresh romaine, topped with our Thai peanut sauce and roasted peanuts

[jqcooks]

Thai Peanut Pasta

Ingredients:

Fettuccine or linguine, 6 oz

Snap peas, 1 cups with ends trimmed and cut in half

Carrots, 1 cup shredded, or chopped

Broccoli, 1 cup 

Chicken, 1 cup cut into cubes

Chicken broth, 1/2 cup

Peanut butter, 4 Tbsp

Soy sauce, 2 Tbsp

Lemon or lime juice, 2 Tbsp

Garlic, 2 cloves minced

Instructions: 

Cook pasta according to package directions.

Saute veggies in oil in a large frying pan.

Cook chicken in pan.

In a small sauce pan wisk peanut butter, chicken broth, soy sauce, lemon juice, and garlic until it started to blend and bubble. 

Mix it all together. 

[college-foodies]

Thai Peanut Beef

I really like the thai peanut flavor, in case you couldn't tell from all my past recipes based on it (peanut curry and peanut curry risotto). So I'm always trying to find other ways to create that same spicy, peanut buttery flavor. When I stumbled across this recipe, I decided to give it a go and add some of my own little variations.

Note: You can use chicken for this as well and it will taste just as great!

Cookware needed: Large saute pan/skillet, medium mixing bowl

Servings: 4-5

Ingredients

1.5 pounds of skirt of flank steak (you want it to be tender) [Use 2-3 chicken breasts if you don't want beef]

1/2 cup of creamy peanut butter

2 tablespoons of soy sauce

1 tablespoon of brownsugar

2 teaspoons of sriracha (You don't have to add this if you don't like heat. Add even more if you do!)

1 cup of coconut milk

2 tablespoons of the thick white cream off the top of the coconut milk

2 garlic cloves, chopped

1 tablespoon of chopped ginger

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

1/8 cup of chopped peanuts

1/8 cup of chopped cilantro

2 tablespoons of oil

Sliced green onion for topping

Optional but recommended: Serve over rice

I used skirt steak because it was way cheaper than flank steak. But it wasn't as tender. Was still declicious though! Definitely going to give this a god again with chicken one day.

Cut the steak into bite sized strips. If using chicken, cut the same way. Heat the oil up in the large saute pan over medium heat. Add in the strips of beef and brown on both sides.

While the meat is cooking, mix together your sauce ingredients in a bowl. That will be the peanut butter, soy sauce, coconut milk, thick part of the coconut milk, sriracha, salt, and pepper. Stir everything together until well mixed, then set aside. I added almost 2 tablespoons of sriracha and it gave it a nice little kick.

When the meat is almost cooked, add in the chopped garlic and ginger. Give everything a good stir then let cook for roughly 2-3 more minutes. Pour the sauce anything and stir to fully coat the meat. Add in the peanuts. Allow to cook for 2-3 minutes, or until the sauce has heated. Add in the chopped cilantro, give everything a final stir, then take off the heat.

Serve over rice and top with sliced green onion.

Enjoy!