THAI It All Together ... with Peanuts
From the National Peanut Board - www.nationalpeanutboard.org
Thai Peanut Chicken     Chicken Satay with Peanut Sauce
Spicy Thai Spaghetti     Shredded Beef with Whole Peanuts in Spicy Sauce
Asian-Style Peanuts

  Looking for a fun way to "spice" things up a bit in ... the kitchen? Then indulge your taste buds with exotic, Asian-inspired recipes featuring U.S.A. peanuts. From Bangkok to Bali, Thai cuisine is chock-full of peanutty flavors.  Peanuts are found in almost every authentic Asian kitchen, food bazaar, and gourmet restaurant. Spicy peanut sauces, a longtime staple of Asian cuisine, originated in the Malay Peninsula and the Indonesian archipelago and now appear on many of our favorite menus here in the U.S.A. Peanuts may have been a centuries-old culinary tradition for Asian gourmets, but here in the U.S. we didn't begin to broaden our flavor horizons until the early 1970s when our tastes and appreciation for ethnic cuisine took root.
   Whether peanuts are featured as a crunchy topping, a spicy sauce or prepared in their blended state, peanut butter, the legume provides an array of textures and flavor possibilities that are in keeping with the celebrated freshness of dishes prepared in the Asian custom. And, in addition to their robust taste, peanuts are naturally cholesterol-free and a good source of folate.
  So next time, skip the takeout menu and Thai one on in the privacy of your own home with the following delicious, daring recipes to spice up your meals. 

Thai Recipes Using Peanuts
Asian-Style Peanuts
Ingredients:
3 cups dry-roasted, unsalted peanuts
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon ground ginger
1 tablespoon garlic powder
Method:
Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. Bake at 350°F in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container.
Yield: 9 servings (1/3 cup per serving)


Shredded Beef with Whole Peanuts in Spicy Sauce
Ingredients:
2 teaspoons corn starch (divided)
1 egg white
½ pound flank steak, cut into very thin strips
1 tablespoon water
¼ cup mild soy sauce
2 tablespoons sugar
2 tablespoons dry red or white wine
1 ½ tablespoons white wine vinegar
2 teaspoons minced garlic
4 tablespoons minced garlic
1 green bell pepper, cut into very thin strips
1 red bell pepper, cut into very thin strips
6 tablespoons thinly sliced scallion
6 small, whole, dried, hot chili peppers
½ teaspoon roasted sesame oil
½ cup roasted whole peanuts
Method:
In a medium bowl, combine 1 teaspoon cornstarch with 2 teaspoons water. Add egg white and whisk together. Add steak, mix well and set aside. In a small bowl, dissolve remaining 1 teaspoon cornstarch in 1-tablespoon water. Add soy sauce, sugar, wine, vinegar and garlic. Stir to dissolve sugar and set aside.
In a wok or large, non-stick skillet, heat 3 tablespoons peanut oil over high heat until almost smoking. Add steak and stir-fry until just opaque, about 1 minute. With slotted spoon, transfer steak to plate lined with paper towels. Add 2 teaspoons peanut oil to wok; add green and red bell peppers and stir-fry 1 minute. Transfer to separate plate lined with paper towels. Add 1-teaspoon peanut oil to wok, heat well and add scallion and dried chilies. Stir-fry until chilies blacken. Add drained steak and stir-fry 30 seconds. Add drained bell peppers and stir-fry 30 seconds. Quickly stir garlic sauce and pour into wok. Stir well. Add sesame oil and transfer mixture to heated serving bowl. Sprinkle with roasted peanuts and serve hot, with steamed white or brown rice if desired.
Nutrition per serving (1/2 of total): 856 calories, 38.3g protein, 61g total fat (13.7g saturated fat), 43.5g carbohydrates, 7.1g fiber, 59mg cholesterol, 1783mg sodium. Daily Value: 26.5% folate, 35.3% iron, 8.5% calcium, 67% vitamin A, 745.5% vitamin C.


Spicy Thai Spaghetti
Sauce:
1/2 cup low-fat, low-sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon red pepper
Noodles:
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1 1/2 cups grated carrots
1 1/2 cups broccoli flowerets, cut in thin slices
1 cup snow peas
1/2 cup thinly sliced red cabbage
4 tablespoons dry-roasted, salted peanuts, chopped
Method:
In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.
Pour the remaining sauce into a large skillet. Stir-fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir-fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts. Yield: 4 servings
Nutrition per serving: 568 calories, 22g protein, 17g total fat (3g saturated fat), 86g carbohydrates, 10g dietary fiber, 0mg cholesterol, 731mg sodium. Daily Value: 59% folic acid, 120% vitamin A, 100% vitamin C, 10% calcium, 30% iron.


Chicken Satay with Peanut Sauce
Courtesy of The Peanut Bureau of Canada and USA National Peanut Board
This colorful dish takes about 15 minutes to cook and is great for dinner parties, summer barbecues or even a family meal. Try substituting chicken, beef or lamb and any vegetables such as sweet peppers, zucchini or even pineapple. The peanut sauce is prepared while the kebabs are cooking, so it's all on the table in about half an hour. Serve on a bed of rice or with warmed pita bread and salad.
Kebabs:
4 skinless boneless chicken breasts (about 1-1/4 lb/625g), cut in 1-inch (2.5 cm) cubes
3 tablespoons of soy sauce
2 teaspoons of sesame, peanut or olive oil
2 tablespoons of finely chopped fresh coriander or parsley
2 cloves garlic, crushed
A pinch coarsely ground black pepper
8 ounces of mushrooms
1 sweet green pepper, cut in 1-inch (2.5 cm) squares
1 sweet red pepper, cut in 1-inch (2.5 cm) squares
1 small red onion, quartered and separated into layers
1 tablespoon sesame seeds
Peanut Sauce:
1 teaspoon of olive oil
1 onion, finely chopped
1 teaspoon of chili powder
1 teaspoon of tomato paste
2 tablespoons of water
1/4 cup of chunky peanut butter
3/4 cup of 2% milk
Method:
Preheat the broiler to high. Line broiler pan with foil. (Alternatively, preheat barbecue to medium-high.) If using bamboo skewers, soak in water for 30 minutes. In bowl, stir together chicken, soy sauce, sesame oil, coriander, garlic and pepper. Thread eight long skewers alternately with the chicken and one of each of the vegetables. Discard any leftover chicken marinade. Place the skewers onto the prepared pan. Broil for about 12 to 15 minutes, turning frequently, or until the chicken is cooked through. (Alternatively, place skewers on greased grill of barbecue. Close lid and grill for 12 to 15 minutes, turning several times, or until chicken is cooked through.)
Meanwhile, make the sauce: In nonstick frying pan, heat oil over medium-high heat; cook onions for 4 minutes or until translucent. Mix the chili powder with the tomato paste and water; stir into onions and cook for 1 minute. Stir in the peanut butter and the milk; reduce heat to medium-low and cook for 4 minutes or until mixture just begins to thicken. Sprinkle the cooked kebabs with sesame seeds and serve hot with the peanut sauce. Yield: 8 kebabs.
Nutrition per skewer with 1/8th of peanut sauce: 201 calories, 23g protein, 7.8g fat (of which 3.4g is monounsaturated), 9.8g carbohydrates.

Thai Peanut Chicken
Exotic flavors found in Thai cuisine - peanut butter, soy sauce, curry and honey - come together in a marinade for succulent grilled chicken. Make this the star at your Father's Day celebration or next barbecue.
Ingredients:
1/2 cup peanut butter (creamy or crunchy)
1/3 cup honey
1/4 cup soy sauce
2 tablespoons curry powder
2 cloves garlic, minced
2 to 2 1/2 pounds cut-up chicken
Method:
Blend peanut butter with honey and soy sauce until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.
Remove chicken from marinade and broil or grill over medium heat or medium-high heat 4- to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking. (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece. Yield: 6 servings (each serving about 6 ounces chicken).
Nutrition per serving: 439 calories, 23g carbohydrates, 27g protein, 28g fat (56% calories from fat), 82mg cholesterol, 2g fiber, 867mg sodium. (Source: USDA Handbook #8)

For more about peanuts:
Celebrate March, National Peanut Month!
Peanut Nutrition
Food Trends Usher in a New Era of Simplicity, Flavor and Nutrition ... and Peanuts are a Flawless Fit
Fun Facts About Peanuts
Fun Facts About Peanut Butter
40 Ways to Enjoy Peanuts and Peanut Butter

Peanut Recipe Collection
How does a peanut grow color in page for Kids
Power Your Day With A Peanut & Banana-Packed Breakfast
THAI It All Together ... with Peanuts