Spicy Thai Peanut Stir-fry

2 06 2010


Here’s a real change-up from the traditional grill. We use the grill to cook our Thai marinated beef, poultry or whatever else you’d like to grill. While the meat finishes on the grill and rests (you remembered to let it rest, right?) we stir fry the veggies and noodles with the spicy Thai peanut sauce. This is a beautiful grill change-up that goes well with the leftover frosties in the cooler….

Spicy Thai Peanut Sauce

  • 1/3 cup chopped onion 
  • 2 Tbs chopped garlic
  • 2 Tbs sesame oil
  • 1 Tbs olive oil
  • 1 Tbs grated ginger
  • 1 cup coconut milk
  • 1 cup light chicken stock
  • ¾ cup peanut butter
  • 2 Tbs fish sauce
  • 1 Tbs brown sugar
  • 1 Tbs hot Thai chilies, finely minced
  • 3 Tbs lime juice
  • 2 Tbs rice wine vinegar
  • 1/4 cup lemon grass, finely minced
  • ¼ chopped cilantro
  • 1/3 cup peanuts, crushed

 Over medium heat, heat the oil in a saucepan. Add the onion and cook for about three minutes until translucent. Add the garlic and cook 1 more minute. Add the ginger, coconut milk, stock, peanut butter, fish sauce, brown sugar, chilies, lime juice, rice wine vinegar and lemon grass. Reduce until thickened slightly. Remove from the heat and add the cilantro and peanuts.

Thai Marinade

  • Juice ½ lemon
  • Juice 1 lime
  • 1 clove crushed garlic
  • 3 stalks chopped lemon grass
  • ¼ cup cilantro
  • ½ cup white wine (or rice wine like Sake)
  • 1 tsp sesame oil
  • 2 Tbs soy sauce
  • 1 Tbs minced ginger
  • 2 Tbs Mirin
  • 2 Tbs rice wine vinegar
  • 1 Tbs chopped onion
  • 4 sliced hot chilies

Combine all ingredients.

Take your poultry, beef, etc. and add the marinade in a zip-loc bag and marinate for at least 4 hours up to overnight. Grill until done then rest for 5-10 minutes before cutting into thin slices.

For the Stir-fry

  • 1 pound grilled Thai marinated poultry or beef (allow this to rest after grilling before slicing and adding to bowls)
  • 2 Tbs Tea oil (or peanut oil)
  • 8 oz of Pad Thai noodles
  • 1 Thai chili, split
  • 1 Tbs ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1 /3 cup onion, finely chopped
  • 1 shallot, finely chopped
  • 2 tsp Thai curry paste
  • 8 oz (dry weight) chopped baby corn
  • 5 oz (dry weight) water chestnuts, sliced
  • 5 oz (dry weight) bamboo, sliced
  • 2 carrots, Julienne slice
  • 3.5 oz shiitake mushrooms, sliced
  • 2 cup Napa cabbage, shredded
  • 1 cup bean sprouts

Soak the noodles in hot water to rehydrate. Heat a wok with 2 Tbs oil until smoking. Add the chili and cook for 1 minute. Remove the chili. Add the onions and cook for 1 minute. Then add the ginger, garlic, shallot and curry paste. Cook 1 more minute. Add the rest of the ingredients, cooking several minutes until tender. Add 1/3 of the sauce and toss. Remove. Add the noodles and 1/3 of the sauce. Cook for 1-2 minutes. Remove and toss with the vegetables. Heat the remaining sauce in the wok. Plate the noodles and vegetables into 4 bowls. Add the sliced meat or poultry, 4 oz in each bowl. Top with the remaining sauce.




7 responses

2 06 2010

There are so many flavors in this dish, it is hard not to eat it and feel totally satisfied! I love the fact that you don’t skimp on the garlic!

2 06 2010

@TOB: Thanks-The peanut sauce (hopefully) ties it all together and is a very flavorful sauce. I was very pleased that the ingredients yielded what I expected of a Thai flavor profile

2 06 2010
Rice Palette

The dish looks amazing!

For your Thai curry paste, do you by chance know which brand you used? I see a variety in the store, but don’t know which one to use.

Again, great recipe! 🙂

2 06 2010

@rice palette: Thanks! You have outed my secret. I get the Thai curry paste locally at an Asian market. You can make this without the curry paste, or just try a few different brands to see what you like-all these curries vary so much.

3 06 2010
Rice Palette

Thanks for the suggestion.. I don’t have much experience in cooking with curry, so just wanted to see some suggestions. Thanks!

3 06 2010

@ RP: Welcome!
@TOB: I get it from the local fresh market when I’m too lazy to make it. But you bring up a great point with truffle season ahead-making your own compound butter! So tomorrows post I’ll cover the lime-cilantro compound butter for an upcoming recipe; just sub truffles or whatever you want for lime juice and cilantro.
@Suse: Sounds great-I really like the Tea oil for stir frying; unique subtle flavor and useful in that it has a very high smoke point.

3 06 2010

Looking good! I need to send you the html for ‘tweet me’ widget for your site so I can just point and click this good food right onto the internet highway, so others can enjoy them too!

Chef E

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