Thai Peanut Dressing


This came out pretty close to the one we enjoy at our favorite Thai Restaurant. Hope you like it too!


Thai Peanut Dressing

1/4 cup low-sodium soy sauce

1/2 cup smooth peanut butter

1/4 cup honey

1 teaspoon of powdered ginger

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2-3/4 cup warm water

Pinch of cayenne pepper (optional)

1/4 cup chopped peanuts (optional)

1 tablespoon chopped fresh mint leaves (optional)


Whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, cayenne pepper and 1/2 cup warm water in a small saucepan over medium heat

Add more water if needed

Simmer and stir until sauce is thick, 5 to 8 minutes

Serve warm

Garnish with chopped peanuts and mint leaves as desired


Bang Bang Chicken (or Shrimp) Pasta


Bang Bang Chicken (or Shrimp) Pasta

Serves 4

1/2 pound pasta, I used Linguini

1 pound of Chicken cut into chunks, or 1 1/2 pounds Shrimp peeled and deveined

1 1/2 TBSP Olive Oil

3 Cloves Garlic, minced

3 Teaspoons Paprika

1 TBSP Parsley



1/2 cup Mayonnaise

1/2 cup Sweet Chili Sauce

2 Cloves Garlic, minced

2 TBSP Lime Juice

1/4 teaspoon Red Pepper Flakes

1/2 Tablespoon Onion Powder


Mix Sauce ingredients together and set aside

Cook pasta according to package directions

Toss Chicken (or Shrimp) in a bowl with the Paprika, Garlic, Parsley and Pepper

Heat oil, add Chicken (or Shrimp) Sautee about 10 minutes until fully cooked

In a large bowl, combine Pasta, Sauce and Chicken (or Shrimp)