Thai Peanut Recipes

Thai Peanut Noodles

Instructions

1. Cook brown rice noodles according to package. Prepare vegetables by mincing garlic, thinly slicing red bell pepper, and dicing green onion (using only the white bulbs).

2. Warm a skillet on medium-low temperature. Add sesame oil, garlic, carrot, red bell pepper, and green onion. Sauté for 3-5 minutes. Add broccoli and bean sprouts. Sauté again for 2-3 minutes.

3. Combine Mr. Spice Thai Peanut sauce and water. Whisk together. Add cooked brown rice noodles, sauce, and crushed peanuts to skillet. Sauté for 3-5 minutes.

4. Serve and garnish with lime wedges, crushed peanuts, and fresh cilantro.

Gado Gado Salad

Instructions

1. Arrange prepped veggies and protein in large serving bowl.

2. Top with Mr Spice Thai Peanut sauce, toss and enjoy!

NOTE: You may thin out Thai Peanut sauce with rice wine vinegar if you so desire.

Pad Thai Noodles with Vegetables

Instructions

1. Soak vermicelli (or rice sticks) in hot water (over a low flame) until soft (about 30 minutes). Drain thoroughly.

2. Cut noodles into shorter pieces. Blanch bean sprouts in boiling water (about 20 seconds). Rinse with cold water, dry on a towel.

3. 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.

4. Heat broth in a wok (on high heat). Add carrots, zucchini, and half the onions. Stir-fry for 1 minute.

5. Add Mr Spice Thai Peanut sauce. Add the beaten egg, let set 30 seconds.

6. Gently stir. Add noodles and bean sprouts; stir-fry until eggs are cooked and mixture is well heated.

7. Mix in chopped peanuts and remaining onions. Garnish with cilantro.

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

Thai Peanut Sweet Potato & Broccoli Quinoa Bowl

Instructions:

1. If using uncooked quinoa:

   • Rinse thoroughly in cold water (this is required to avoid any bitter taste).

   • Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed.

   • Remove from heat and let it rest for 5 minutes. Fluff with a fork and transfer to bowl.

2. Preheat oven to 400°F.

3. Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.

4. Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle cumin, chili powder and garlic powder, and stir to coat.

5. Bake for 15 minutes until lightly charred and roasted.

6. Transfer cooked quinoa to a bowl, add roasted broccoli and sweet potato, pour Thai Peanut dressing and toss.