Time 5m Number Of Ingredients 9 Steps:
In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). Feel free to adjust to taste here-for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey. If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!
Time 1h25m Yield 12 pieces Number Of Ingredients 18 Steps:
Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside. Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside. Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt. Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated. Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby. Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles. Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.
Time 5m Yield 4 Number Of Ingredients 6 Steps:
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Yield Makes 1 1/4 cups Number Of Ingredients 6 Steps:
In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar. Sprinkle peanuts over sauce just before serving.
Time 20m Yield 12 Number Of Ingredients 12 Steps:
Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce. Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth. Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.
Yield Makes 6 servings (12 summer rolls) Number Of Ingredients 17 Steps:
For the sauce: Whisk together sauce ingredients in a bowl until smooth. Set aside. For the summer rolls: Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places. Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles. Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel. Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles. Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed. Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.
Time 15m Yield 1 Cup Number Of Ingredients 13 Steps:
Combine peanut butter, ginger root, garlic, scallions, stock, soy sauce or tamari, vinegar, honey, cilantro and hot sauce in a mixing bowl and whisk until smooth. Check the seasoning and add more soy sauce, vinegar or honey according to your taste. The sauce should be a little sweet, sour and salty. Serve it with veggies for dipping or toss it with noodles and garnish with LOTS (we like lots) of freshly chopped cilantro.
Time 5m Yield 1 cup, 8 serving(s) Number Of Ingredients 8 Steps:
Combine ingredients in bowl. Mix well with whisk. Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.
Time 25m Yield 1-1/3 cups. Number Of Ingredients 10 Steps:
In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened., Remove from the heat; stir in the lemon juice, soy sauce and salt.
