SWEET THAI SAUCE RECIPES

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THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP RECIPE | …



Thai Peanut Sweet Potato Noodles with Shrimp Recipe | … image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups pre-noodled sweet potato noodles
1/2 cup creamy peanut butter 
1/4 cup soy sauce 
1/4 cup lime juice 
2 tablespoons honey 
1 tablespoon rice wine vinegar 
1 tablespoon grated ginger
1 teaspoon toasted sesame oil 
1 clove garlic, grated on a rasp grater
2 dashes fish sauce 
12 jumbo shrimp, peeled and deveined 
1 tablespoon chile lime seasoning, such as Tajin 
Kosher salt and freshly ground black pepper
1/4 cup crushed salted roasted peanuts 
3 scallions, minced 
Fresh mint, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
  • Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
  • Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
  • Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

SWEET CHILLI SAUCE RECIPE | BBC GOOD FOOD



Sweet chilli sauce recipe | BBC Good Food image

Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie

Provided by Barney Desmazery

Categories     Condiment

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Makes 200ml/10 servings

Number Of Ingredients 5

20 red chillies , stems removed, deseeded for a milder sauce
1 finger sized piece of ginger , peeled and roughly chopped
5 garlic cloves , roughly chopped
100ml white wine or cider vinegar
200g white caster sugar

Steps:

  • Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
  • Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

Nutrition Facts : Calories 87 calories, CarbohydrateContent 21 grams carbohydrates, SugarContent 21 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

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