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How to Make Peanut Dipping Sauce
Pantry Thai

How to Make Peanut Dipping Sauce

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
  2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
  3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Thai-Style Peanut Sauce
Pantry Thai

Thai-Style Peanut Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
  2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Creamy Avocado Vinaigrette
Pantry American

Creamy Avocado Vinaigrette

4.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
  2. 2 Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

By Fernporker

Korean BBQ Sauce
Pantry Korean

Korean BBQ Sauce

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
  3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
  4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Todd's Famous Thai Peanut Sauce
Thai

Todd's Famous Thai Peanut Sauce

4.1

Prep
10 min
Cook
7 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
  3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Thai Peanut Dressing
Thai

Thai Peanut Dressing

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve cornstarch in cold water.
  2. 2 Whisk warm water, peanut butter, soy sauce, brown sugar, vinegar, and sesame oil together in a small saucepan over medium heat. Bring to a simmer, then cook, whisking constantly, until sugar has dissolved, 1 to 2 minutes. Stir in the cornstarch mixture and simmer until thick, 1 to 2 minutes.
  3. 3 Spoon sauce into a serving bowl and garnish with peanuts and mint. Serve warm.

By LucyDelRey

Green Curry Tofu
Dinner Thai

Green Curry Tofu

3.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
  2. 2 Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
  3. 3 In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

By Janet

Thai Cashew Chicken
Thai

Thai Cashew Chicken

4.1

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
  3. 3 Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
  4. 4 Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

By Skoals

Amazing Simple Thai Tofu
Dinner Thai

Amazing Simple Thai Tofu

3.7

Prep
Cook
Total

Instructions

  1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
  2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Quick and Easy Thai Style Coleslaw
Side Dish Thai

Quick and Easy Thai Style Coleslaw

3.7

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

By TOPROCKMAN

Spicy Thai Cucumber Salad
Dinner Thai

Spicy Thai Cucumber Salad

2.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
  2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
  3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
  4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Thai-style Cucumber Salad
Lunch Thai

Thai-style Cucumber Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao