Thai Peanut Recipes

PEANUT PORK KABOBS

Serving Size 4

3/4 pound pork, cut in 3/4" cubes

1/4 cup MR. SPICE THAI PEANUT SAUCE

1 tablespoon beef broth, canned, low sodium (or vegetable oil)

1 clove garlic, chopped

4 tablespoons sherry (or water/sake)

Place pork in a glass or plastic bowl. Mix, together the MR. SPICE THAI PEANUT SAUCE, beef broth, sherry, and garlic. Pour over pork. Cover and refrigerate, stirring occasionally, for 1 hour. Put 6 pork cubes on each of 5 skewers. Brush with marinade. Set oven to broil. Broil kabobs 3 minutes on each side. Serve.

GADO GADO SALAD WITH PEANUT DRESSING

Serving Size 4

1/2 cup bean sprouts

1/2 cup cabbage, shredded

2 1/2 ounces tofu, cut in 1” pieces

2 tablespoons chicken broth, low sodium (or vegetable oil)

1/2 cup potatoes, cooked, sliced

1/2 cup green beans, cooked

1/2 cup carrots, cooked, sliced

1/2 medium cucumber, sliced

1 egg, hard-boiled

1 tablespoon coconut, shredded

Peanut dressing

Pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain.

Cook and gently turn tofu in broth (oil) in skillet over medium heat until light brown. Remove and drain. Cook potato in same pan until brown. Drain.

Arrange bean sprouts, cabbage, tofu, potatoes, green beans, carrots, cucumber, and sliced egg beautifully on a serving plate. Pour Peanut Dressing over and around.

Garnish with shredded coconut, if you like.

PEANUT DRESSING

Serving Size 4

1/2 small onion, chopped

2 teaspoons beef broth, canned, low sodium

1/4 cup MR. SPICE THAI PEANUT SAUCE

2 teaspoons coconut milk

Sauté onion in broth until brown. Add coconut milk (or regular milk, pineapple juice, or vanilla soy milk). Add MR. SPICE THAI PEANUT SAUCE and mix well, about 30 seconds. Remove from heat.

PAD THAI NOODLES WITH VEGETABLES

Serving Size 4

2 cups vermicelli (or rice sticks)

1/2 cup bean sprouts, fresh

1 tablespoon lemon peel, grated

1/2 cup peanuts, dry-roasted

2 cloves garlic

1 medium carrot, cut In 1” pieces

3 egg whites (optional)

1 large zucchini, diced

4 large green onions, thinly sliced

1/2 cup MR. SPICE THAI PEANUT SAUCE

1/4 cup beef broth, canned, low sodium (or vegetable oil)

Soak vermicelli (or rice sticks) in hot water (over a low flame) until soft (about 30 minutes). Drain thoroughly. Cut noodles into shorter pieces. Blanch bean sprouts in boiling water (about 20 seconds). Rinse with cold water, dry on a towel. Trim ends from the lemon grass (see NOTE), save 2 1/2" of the white core. Coarsely chop peanuts in blender. Put on waxed paper. Mince carrots, lemon peel (lemon grass) and garlic until carrots are pea size. Add to peanuts. Heat broth in a wok (on high heat). Add carrots, zucchini, and half the onions. Stir-fry for 1 minute. Add MR. SPICE THAI PEANUT SAUCE. Add the beaten egg, let set 30 seconds. Gently stir. Add noodles and bean sprouts; stir-fry until eggs are cooked and mixture is well heated. Mix in chopped peanuts and remaining onions. Garnish with cilantro.

NOTE: May substitute 2 stalks of lemon grass for the lemon peel.

THAI BAKED FISH

Serving Size 4

4 flounder fillets

1 tablespoon lemon juice

1 cup yogurt, made with skim milk

2 tablespoons MR. SPICE THAI PEANUT SAUCE

Cream together the lemon juice, MR SPICE THAI PEANUT SAUCE and yogurt. Place the flounder fillets in a shallow pan that has been sprayed with PAM®. Spoon the yogurt mixture over the fillets. Let set for at least half an hour. Bake in a 400 degree oven for 20 to 25 minutes. Serve hot.

NOTE: Nice with your favorite rice dish.

THAI SEAFOOD SOUP

Serving Size 4

3 cups beef broth, canned, low sodium

4 tablespoons MR. SPICE THAI PEANUT SAUCE

1 tomato, diced

1/1 cup green peas, cooked

1/4 cup carrots, cooked

1/2 onion, diced

1 potato, cut in 1/4" cubes

3 ounces shrimp, peeled, deveined

3 ounces scallops

1/4 cup cooking wine

Place broth and potato in a medium-sized pot, and bring to a boil on medium heat. While waiting, marinate the shrimp and scallops in wine. Add the onion, peas, tomato, and carrots to the potato broth. Wait until the potato is tender, then add the shrimp, scallops, and wine. Bring to a boil again. Tum heat down to low. Add MR. SPICE THAI PEANUT SAUCE, stir, turn off heat. Stir well before serving, and serve in open soup bowls with large spoons.

THAI SPICED ROASTED CHICKEN

Serving Size 4

4 whole chicken breast halves, skinless, boned

1/2 cup MR. SPICE THAI PEANUT SAUCE

Marinate chicken in MR. SPICE THAI PEANUT SAUCE for 1 to 3 hours, turning occasionally.

Roast in oven at 375 degrees, brushing occasionally with marinade, until chicken is tender. Serve and enjoy!