Type what you have

Ingredients

• ✓ peanut
• canola oil
• sesame oil
• chili oil
• soy sauce
• lime juice
• white sugar
• chili garlic sauce

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

Ingredients

• ✓ peanut
• cornstarch
• water
• water
• peanut butter
• soy sauce
• brown sugar
• white vinegar
• sesame oil
• mint

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

Ingredients

• ✓ peanut
• chile pepper
• salt
• sugar
• soy sauce
• lemon
• tomato
• apple

Instructions

1. 1 In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

By Serena Liew

Ingredients

• ✓ peanut
• cucumber
• salt
• white sugar
• rice wine vinegar
• jalapeno pepper
• cilantro

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ peanut
• brown sugar
• coriander
• ginger
• turmeric
• salt
• garlic powder
• chili powder
• thai peanut sauce
• coconut milk
• chicken broth
• chicken breast
• vegetable oil
• scallion

Instructions

1. 1 Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
2. 2 Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
3. 3 Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
4. 4 To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

By Allrecipes Member

Ingredients

• ✓ peanut
• firm green mango
• purple onion
• red bell pepper
• cilantro
• lime juice
• fish sauce
• brown sugar

Instructions

1. 1 Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
2. 2 Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

By abcgirl

Ingredients

• ✓ peanut
• coleslaw mix
• lime juice
• rice wine vinegar
• fish sauce
• sesame oil
• honey
• salt
• pepper

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

Ingredients

• ✓ peanut
• tamarind juice
• cilantro
• rice vinegar
• brown sugar
• fish sauce
• red pepper flake
• sesame oil
• ginger root
• cucumber

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

Ingredients

• ✓ peanut
• garlic
• green chile
• green bean
• unripe papaya
• tomato
• fish sauce
• lime juice
• palm sugar

Instructions

1. 1 Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.

By Talia

Ingredients

• ✓ peanut
• udon noodle
• chicken broth
• soy sauce
• peanut butter
• ginger root
• honey
• garlic
• chile paste
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
3. 3 Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

By Amy Brolsma

Ingredients

• ✓ peanut
• rice vinegar
• granulated sugar
• sesame oil
• cucumber
• red onion
• red chile pepper
• sea salt
• bean sprout
• lime
• aluminum foil
• parchment paper

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

Ingredients

• ✓ peanut
• cooking spray
• red bell pepper
• pork loin chop
• teriyaki sauce
• rice vinegar
• garlic
• red pepper flakes
• peanut butter
• green onion
• lime

Instructions

1. 1 Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.
2. 2 Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.
3. 3 Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

By Justin McCraven

Ingredients

• ✓ peanut
• thai chile
• garlic
• shrimp
• sugar
• lime
• fish sauce
• papaya
• cherry tomato
• carrot
• green bean
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
2. 2 Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Cool for 5 minutes.
3. 3 Grind peanuts, Thai chiles, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor; stir in lime juice and fish sauce.
4. 4 Toss papaya, tomatoes, carrot, and green beans with peanut dressing; season with salt and black pepper.

By Ms Tea

Ingredients

• ✓ peanut
• coconut milk
• coriander
• curry powder
• fish sauce
• chili oil
• chicken breast
• cilantro
• wooden skewer
• water
• thai peanut sauce

Instructions

1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Ingredients

• ✓ peanut
• soba noodle
• rice vinegar
• soy sauce
• lime
• sesame oil
• brown sugar
• garlic
• red pepper flake
• carrot
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ peanut
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lemon
• lime
• fish sauce
• sugar
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ peanut
• potato
• onion
• butter
• beef chuck
• garlic
• coconut milk
• peanut butter
• curry powder
• beef broth
• fish sauce
• brown sugar

Instructions

1. 1 Place potatoes and onion into a slow cooker.
2. 2 Melt butter in a skillet over medium-high heat. Add beef and garlic; cook until beef is browned on all sides. Transfer beef and garlic to the slow cooker; keep drippings in the skillet.
3. 3 Return the skillet to medium-high heat; add coconut milk, peanut butter, and curry powder. Cook and stir until peanut butter melts; pour into the slow cooker. Stir beef broth, fish sauce, and brown sugar into the slow cooker.
4. 4 Cover slow cooker; cook on Low until beef is fork-tender, 4 to 6 hours. Stir peanuts into curry about 30 minutes before serving.

By noogie01

Ingredients

• ✓ peanut
• shrimp
• pork loin
• rice noodle
• rice wrapper
• thai basil
• cilantro
• mint
• bean sprout
• hoisin sauce
• peanut butter
• water

Instructions

1. 1 Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
2. 2 Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
3. 3 Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
4. 4 Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
5. 5 Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

By ALONGENECKER

Ingredients

• ✓ peanut
• ✓ peanut
• rotisserie chicken
• celery
• green onion
• lime juice
• fish sauce
• ginger
• sugar
• red pepper flake
• cilantro
• mint
• boston lettuce
• cucumber
• carrot

Instructions

1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ peanut
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• sugar
• fish sauce
• white wine vinegar
• red pepper
• bean sprout
• green onion
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ peanut
• rice noodle
• smoked sausage
• vegetable oil
• shrimp
• green onion
• garlic
• soy sauce
• lime juice
• brown sugar
• fish sauce
• cilantro

Instructions

1. 1 Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
2. 2 Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
3. 3 Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
4. 4 Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
5. 5 Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

By Hillshire FarmR Brand

Ingredients

• ✓ peanut
• peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• sesame oil
• lime
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro

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

Ingredients

• ✓ peanut
• chicken breast
• peanut butter
• chicken broth
• zucchini
• red bell pepper
• soy sauce
• garlic
• sugar
• lime juice
• cornstarch
• water
• linguine pasta

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ peanut
• ✓ peanut
• ginger
• shallot
• thai chile pepper
• lime
• thai basil
• coconut flakes
• spinach
• chicken
• water
• fish sauce
• brown sugar
• lime
• ginger
• shallot
• coconut

Instructions

1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich

Ingredients

• ✓ peanut
• rice noodle
• ketchup
• sesame oil
• fish sauce
• soy sauce
• red pepper flakes
• canola oil
• shrimp
• egg
• green onion
• bean sprout
• garlic

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ peanut
• ✓ peanut
• rice vermicelli
• peanut oil
• firm tofu
• egg
• garlic
• vegetable broth
• lime juice
• soy sauce
• sugar
• salt
• red chili flake
• bean sprout
• green onion
• lime

Instructions

1. 1 Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. 2 Heat peanut oil over medium heat in a large wok.
3. 3 Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. 4 Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. 5 Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. 6 Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. 7 Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. 8 Remove egg from the wok and set aside.
9. 9 Pour reserved peanut oil in the small bowl back into the wok.
10. 10 Toss garlic and drained noodles in wok until they are coated with oil.
11. 11 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. 12 Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. 13 Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. 14 Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

By Julia

Ingredients

• ✓ peanut
• tofu
• cornstarch
• vegetable oil
• rice stick noodle
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ peanut
• bean sprout
• pad thai rice noodle
• egg
• salt
• lime juice
• ketchup
• brown sugar
• fish sauce
• peanut oil
• garlic
• red pepper flake
• carrot
• green onion

Instructions

1. 1 Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
2. 2 Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
3. 3 Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.

By Jenny

Ingredients

• ✓ peanut
• all-purpose flour
• cumin
• cayenne pepper
• salt
• vegetable oil
• pork chop
• chicken broth
• coconut milk
• peanut butter
• honey
• ginger
• green onion
• red bell pepper
• cilantro

Instructions

1. 1 On a plate, combine flour, cumin, cayenne pepper, and 1/2 teaspoon of salt. Stir to distribute the spices. Coat pork chops with flour mixture, and shake off any excess.
2. 2 Heat oil in a large skillet over medium-high heat. Place pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
3. 3 While the pork chops cook, stir together chicken broth, coconut milk, peanut butter, honey, ginger, and 1/4 teaspoon of salt.
4. 4 Remove pork chops to a serving platter, and keep warm.
5. 5 Pour peanut sauce into the skillet. Cook, stirring constantly, for 2 minutes, or until thickened. Pour peanut sauce over chops, and garnish with green onion, bell pepper, peanuts, and cilantro.

By JDOERINGPA

Ingredients

• ✓ peanut
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• lime
• soy sauce
• sugar
• chili paste
• vegetable oil
• firm tofu
• garlic
• egg
• bean sprout
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED