Thai Style Peanut Stir Fry Sauce Recipes

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THAI PEANUT STIR-FRY SAUCE

Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.

Provided by karen in TN

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Thai Peanut Stir-Fry Sauce image

Steps:

  • Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
  • Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

THAI PEANUT STIR-FRY SAUCE - EASY

Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.

Provided by HotChaiLatte

Categories     Curries

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6



Thai Peanut Stir-Fry Sauce - Easy image

Steps:

  • In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
  • Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
  • Or use sauce for dipping.

Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9

1 1/2 cups coconut milk
1 1/2 teaspoons red curry paste (or more)
2 tablespoons soy sauce
3 tablespoons granulated sugar
6 tablespoons natural-style peanut butter
1/2 teaspoon kosher salt (optional)

THAI SATAY STIR-FRY

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 5m

Number Of Ingredients 9



Thai satay stir-fry image

Steps:

  • Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
  • Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
  • Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium

3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
300g pack straight-to-wok noodle
1 tbsp oil
thumb-sized piece of fresh root ginger, peeled and grated
300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
handful basil leaves
25g roasted peanuts, roughly chopped

BEEF STIR-FRY WITH PEANUT SAUCE

Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13



Beef Stir-Fry with Peanut Sauce image

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.

Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

2 tablespoons cornstarch
3/4 cup water
2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
4 tablespoons reduced-sodium soy sauce, divided
1-1/2 pounds beef top sirloin steak, thinly sliced
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 can (8 ounces) bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon crushed red pepper flakes
1-1/2 teaspoons minced garlic
Hot cooked rice

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