Fusion Food - 22 Nov 2022 - Recipes: Spicy Peanut Noodles & Chicken Satay Thai Style - Mahnoor Malik

Описание: Recipes: Spicy Peanut Noodles & Chicken Satay Thai Style

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Fusion Food - 22 Nov 2022 - Recipes: Spicy Peanut Noodles & Chicken Satay Thai Style - Mahnoor Malik

This show is hosted by Chef Mahnoor Malik who gives a personalized fusion twist to international cuisines. The chef also makes sure to provide a calorie count for each dish in the episode as well as to mention healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.

We bet you have never had as good as this one!

#PeanutNoodles #chickensatay #masalatv

Watch this Masala TV video to learn how to make Spicy Peanut Noodles & Chicken Satay Thai Style.

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Spicy Peanut Noodles

Calors
Carbs
Protein
Fats

Ingredients
Pasta preferably rice noodles ½ packet 
Peanut butter ½ cup 
Soy sauce  ¼ cup 
Ginger grated ½ tablespoon 
Garlic minced 1 clove 
Sesame oil 1 tablespoon 
Maple syrup/sugar syrup/honey 1 teaspoon 
Sriracha sauce ½ teaspoon 
Crushed red pepper flakes ½ teaspoon 
Water 3 tablespoons
Green onions chopped as required

Method
Cook the pasta according to package instructions, drain, and set aside.
While the pasta is cooking, mix together all of the remaining ingredients to make your peanut sauce. Stir well and add to a sauce pan over medium heat for a minute or two so the garlic cooks slightly.
Mix the sauce with the cooked noodles, add green onions, garnish as desired, with cucumber and sesame seeds and enjoy!

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Chicken Satay Thai Style

Calories
Carbs
Fat
Protein
Total Serving

Ingredients
Coconut milk 400 gm /14oz 
Bamboo skewers 13-16 
Oil 1.5 tbsp

Marinade:
Chicken thighs  600 gm / 1.2lb 
Curry powder  1 tbsp 
Sugar 1 tsp 
Red curry paste  2 tsp 
Salt 1 tsp 

For Thai Peanut Sauce:
Red curry paste  2 tbsp
Peanut butter, smooth  3/4 cup (180g) 
Sugar 1/4 cup (50g) 
Dark soy sauce  2 tsp 
Salt 1 tsp 
Apple cider vinegar  2 tbsp
Water 3/4 cup (185ml) 

For Serving:
Peanuts finely chopped 2 tbsp
Lemon wedges  as required
Coriander / cilantro leaves and sliced red chilli  optional

Method
soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS:
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Thread onto skewers – I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
THAI PEANUT SAUCE:
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water – it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking.
Now enjoy satay with sauce.