Type what you have

Ingredients

• ✓ peanut
• butterscotch chip
• chow mein noodle

Instructions

1. 1 In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
2. 2 Drop by teaspoonfuls onto foil. Let stand until cool.

By Carol

Ingredients

• ✓ peanut
• water
• brown sugar
• tamarind powder
• soy sauce
• red onion
• cilantro

Instructions

1. 1 Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
2. 2 Stir cilantro into sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.

By lana

Ingredients

• ✓ peanut
• water
• glutinous white rice
• vegetable oil
• sesame oil
• green onion
• garlic
• chicken breast
• mushroom
• rice vinegar
• soy sauce
• sesame seed
• cornstarch
• water

Instructions

1. 1 In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
3. 3 In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

By GLEATHE

Ingredients

• ✓ peanut
• rice vinegar
• lime juice
• white sugar
• cucumber
• tomato
• red onion
• cilantro

Instructions

1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Ingredients

• ✓ peanut
• coconut flakes
• pomelo
• shallot
• mint
• water
• palm sugar
• lime juice
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Ingredients

• ✓ peanut
• popcorn
• chow mein noodle
• butter
• soy sauce
• lime juice
• sesame oil
• sriracha sauce
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ peanut
• vegetable oil
• garlic
• tofu
• soy sauce
• cucumber
• sweet chili sauce
• lime juice
• cilantro leaves

Instructions

1. 1 Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
2. 2 Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

By Chelle

Ingredients

• ✓ peanut
• vegetable oil
• green bell pepper
• red bell pepper
• sweet onion
• chicken breast
• jerk seasoning
• plum sauce
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir bell pepper and onion in hot oil until slightly tender, 5 to 7 minutes; transfer onto a plate and set aside.
2. 2 Add chicken to the same skillet and season with jerk seasoning; cook and stir until chicken is cooked through and no longer pink inside.
3. 3 Return bell peppers and onions to the skillet and pour in plum sauce; toss to combine. Cook until peppers and onions are heated through, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

By Clifford Randall Lyde

Ingredients

• ✓ peanut
• ground beef
• bread crumb
• lemongrass
• basil
• shallot
• red chili pepper
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ peanut
• peanut butter
• soy sauce
• black vinegar
• white sugar
• sesame oil
• udon noodle
• shrimp
• broccoli

Instructions

1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Ingredients

• ✓ peanut
• cellophane noodle
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• cilantro
• mint leaves
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ peanut
• spaghetti
• canola oil
• sesame oil
• honey
• soy sauce
• salt
• red pepper flakes
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
2. 2 Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

By SuthernScott

Ingredients

• ✓ peanut
• ✓ peanut
• short-grain white rice
• vegetable broth
• corn
• ginger
• salt
• white pepper
• spring onion
• sesame oil
• sesame seed
• chili crisp sauce

Instructions

1. 1 Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
2. 2 Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
4. 4 Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ peanut
• zucchini
• olive oil
• green onion
• garlic
• soy sauce
• brown sugar
• red pepper flakes
• red bell pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
2. 2 Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
3. 3 Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.

By Mimi

Ingredients

• ✓ peanut
• salsa
• peanut butter
• coconut milk
• lime juice
• soy sauce
• sugar
• ginger
• chicken thigh
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ peanut
• brussels sprout
• olive oil
• soy sauce
• chicken broth
• rice vinegar
• sambal oelek
• sherry
• cornstarch
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
3. 3 Bake in the preheated oven until soft, about 20 minutes.
4. 4 Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
6. 6 Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• sweet chili sauce
• soy sauce
• sesame oil
• garlic
• ginger
• firm tofu
• snow pea
• red cabbage
• carrot

Instructions

1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Ingredients

• ✓ peanut
• soy sauce
• sesame oil
• garlic
• chicken breast
• cream cheese
• cilantro
• salt
• green onion
• sweet chile sauce

Instructions

1. 1 Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
2. 2 Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
3. 3 Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

By Johannaf1969

Ingredients

• ✓ peanut
• soy sauce
• sesame oil
• brown sugar
• rice vinegar
• chili-garlic sauce
• ginger
• peanut butter
• ramen noodle
• green onion

Instructions

1. 1 Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
2. 2 Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
3. 3 Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

By lutzflcat

Ingredients

• ✓ peanut
• vegetable oil
• garlic
• white vinegar
• white sugar
• chile-garlic sauce
• fish sauce
• coriander
• red pepper flakes
• cucumber
• green onion

Instructions

1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Ingredients

• ✓ peanut
• olive oil
• chicken breast
• peanut sauce
• carrot
• bean sprout
• soy sauce
• romaine lettuce
• red cabbage
• green onion
• lime

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
2. 2 Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
3. 3 When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

By fabeveryday

Ingredients

• ✓ peanut
• white vinegar
• white sugar
• coriander
• red pepper flakes
• salt
• cucumber
• red onion
• tomato
• cilantro
• mint
• mint

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ peanut
• canola oil
• chicken breast
• garlic
• ginger
• green onion
• soy sauce
• rice vinegar
• sesame oil
• cilantro
• napa cabbage

Instructions

1. 1 Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
2. 2 Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
3. 3 Spoon chicken stir-fry over cabbage to serve.

By CURTONA

Ingredients

• ✓ peanut
• soy sauce
• chicken broth
• rice vinegar
• sambal oelek chili paste
• sherry
• cornstarch
• olive oil
• cauliflower
• garlic
• green onion

Instructions

1. 1 Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
3. 3 Transfer to a serving dish and garnish with green onion tops.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• lime
• red chili paste
• sugar
• grapeseed oil
• napa cabbage
• carrot
• red bell pepper
• cucumber
• cilantro
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

By krista v

Ingredients

• ✓ peanut
• peanut butter
• vegetable oil
• vinegar
• soy sauce
• garlic
• sugar
• cayenne pepper
• ramen noodle soup
• cucumber
• green onion
• cilantro

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ peanut
• chicken broth
• soy sauce
• cornstarch
• sugar
• white vinegar
• cayenne pepper
• vegetable oil
• chicken thigh
• garlic
• red bell pepper
• green onion

Instructions

1. 1 Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
2. 2 Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
3. 3 Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

By Hilary

Ingredients

• ✓ peanut
• vegetable oil
• onion
• garlic
• red pepper flakes
• shrimp
• fire-roasted diced tomato
• peanut butter
• red chile paste
• rice noodle
• water
• cilantro
• yogurt

Instructions

1. 1 Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
2. 2 Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
3. 3 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
4. 4 Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

By LadyChef

Ingredients

• ✓ peanut
• lemongrass
• vegetable oil
• fish sauce
• rice wine vinegar
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• black sesame seed
• sea salt
• black peppercorn
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ peanut
• udon noodle
• chicken broth
• soy sauce
• peanut butter
• garlic
• chili oil
• ginger root
• honey
• rotisserie chicken
• red bell pepper
• green onion
• cilantro

Instructions

1. 1 Bring a large pot with 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; return to the pot.
2. 2 Meanwhile, whisk chicken broth, soy sauce, peanut butter, garlic, chili oil, ginger, and honey together in a saucepan over medium-high heat; bring to a boil, whisking until peanut butter melted.
3. 3 Pour sauce over noodles; stir in chicken and bell pepper and toss until noodles are evenly coated in sauce. Sprinkle with green onions, chopped peanuts, and cilantro; serve.

By Mojito Mama