Thai Peanut

Thai Peanut: Sweet peanuts, tomatoes and molasses meet the heat of the East in this zesty stir-fry sauce, laced with garlic and spices.

 

Contains: Tomato Sauce (Water, Tomato Paste), Cane Sugar, Tamari (Water, Soybeans, Salt, Wheat), Roasted Peanut Oil, Distilled Vinegar, Molasses, Roasted Garlic & Garlic Extract, Soybean Lecithin, Spices & Spice Extract, Xanthan Gum, Sea Salt.

 

 


Health, Wellness and Nutrition:

  • All Natural
  • Vegan
Thai Peanut

  • Grilled Fresh Lobster

    Serves 4

    Ingredients

    • 4 each live Maine lobsters
    • 1 gl. boiling water
    • 3 bay leaves
    • 3 T salt
    • 1 gl ice bath approximately
    • 1 t lemon juice, fresh
    • 4 T peanut sauce (more if you like)

    Directions

    1. Plunge the lobsters, 2 at a time into the boiling water and cook for 2 ½ minutes.  Remove to ice water.  Repeat this step with the next 2 lobsters.
    2. Remove the lobsters, one at a time to a cutting board over the sink, and split the lobsters down the middle, from head to tail, using a long sharp chef's knife.
    3. Remove the tomalley and stomach from the cavity, and the sand vein in the tail.  Crack the claws with a sharp blow from the back side of the chef's knife.
    4. Rinse in clean water if you need to, pat dry.
    5. Brush the flesh with the Thai Peanut sauce and place shell side toward the heat on a preheated oiled grill that is at medium heat.
    6. Cook until the lobster meat is opaque, and then flip for a few seconds toward the flame.
    7. Remove to a long platter and reserve some Thai sauce for dipping.

  • Thai Noodle Toss

    Will serve 4

    Ingredients

    • 2 each boneless chicken breasts
    • ½ lb flat rice noodles, cooked, drained
    • ½ cucumber, peeled and seeded
    • ½ cup peanuts, roasted, salted
    • 2/3 cup spicy peanut sauce
    • 2 ea green onions, sliced
    • 3 T peanut oil

    Directions

    1. Preheat a wok and lay the chicken skin side into the oil and cook utill golden brown.
    2. Turn the chicken and cook till the juices run clear when pierced. Transfer to a cutting board, let rest, slice on the bias, thinly.
    3. Place the noodles into a serving bowl, add the chicken, peanuts, scallions and sauce to the bowl, toss and serve.

  • Thai Rice Paper Salad Rolls

    Serves 4

    Ingredients

    • 1/3 lb country spare rib, lean
    • 12 ea small shrimp, cut in half
    • 2 cups red lettuce cut to thin strips ( chiffonade)
    • ¼ lb rice vermicelli, cooked, rinsed and drained
    • ½ cup Thai Basil
    • 1 cup bean sprouts
    • ½ cup shredded carrot or sweet potato
    • 8 ea rice papers, round. Banh Trang Wrappers

    Directions

    1. Simmer the pork in water for about 30 minutes utill very tender, cool and slice to thin pieces.  Cook the shrimp in the same water, cool and cut.
    2. Lay a damp non-terry cloth dish towel down on a work surface and place a large bowl of hot tap water beside of it.
    3. Set up a salad roll station with the ingredients to ease assembly.
    4. Dip two rice papers in the water and lay one from the middle of the other making a longer, double paper roll. Place 3 shrimp halves side by side about one inch from the edge of the first paper, then lay 2 slices of pork.
    5. Next, 1 teaspoon of vermicelli, 1 T of sprouts, 4 basil leaves, 1 teaspoon of carrots. This should leave wide margins around the edges of the paper.
    6. Next, pressing the ingredients, with your fingers start rolling and wrapping the edges toward the center. You should end up with a roll about 1 ½ inches in diameter and 5 inches long.  This takes a little practice.
    7. Pressing is important as it produces a tight roll.
    8. Place on a lightly oiled pan, cover with a damp cloth and chill. Slice when you are ready to eat and serve with the Thai Peanut sauce as a dipping sauce.