Thai Peanut Noodle Soup Recipes

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Steps:

• Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
• Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
• Serve with chopped fresh roasted peanuts and green onions as a garnish.

Steps:

• Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
• Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

Steps:

• In a frying pan, heat both oils together, and throw in the minced garlic. Sautee for a minute, then add chicken, cayenne pepper, chili powder, and cumin. Sautee until chicken is fully cooked. Simultaneously heat chicken broth in the stovetop pot, and add coconut milk once the broth reaches a simmering point. Add salt and pepper (approximately a tablespoon of each), and sugar. Simmer for a few minutes, then add cooked chicken, along with the onion and cilantro, and crunchy peanut butter, and allow this to simmer together for 10 - 15 minutes. While this is simmering, crush the peanuts and chop the red (thai) chili pepper, and set to the side. You may also want to chop up some more fresh cilantro, and set that to the side. All three of these ingredients are great garnishes on top of the finished soup. Now, the broth should be ready, but before taking it off of the heat, add the rice noodles directly into the pot of simmering broth, and allow the noodles to soften. Rice noodles are very thin, so this should only take 3-5 minutes! Remove the pot from the heat, and serve instantly. Use kitchen tongs to serve noodles into a deep bowl, then ladel broth over the top. Garnish with peanuts, chili, and cilantro... grab your chopsticks and a large spoon... and enjoy!! Goes very well with a light, sweet, bubbly Moscato wine!