Move over barbecue sauce! Make restaurant-quality Thai peanut satay sauce with a pantry staple hack—creamy peanut butter.

“Eighty to 90% of the people who come in here are families,” said Alicia Lilly, herself a young mother and co-owner of Cafe Lilly with her hus… ...

Step 2: The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger, gochujang (Korean fermented chili paste), honey and water. Step 3: ...

3. Add peanut sauce to hot noodles and toss. 4. Add carrots, red peppers, cucumbers, green onion, and cilantro, then toss. 5. Add salted roasted peanuts and another squeeze of lime. 6. Enjoy!

1. For the satay, place the shallot, lemon juice and zest, garlic, chili, ginger, turmeric, cumin, fish sauce, soy sauce, brown sugar and coconut oil in a blender. Blend until smooth.

Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute.

to scorch. 3. Serve dipping sauce with a platter of blanched asparagus, baby carrots, colored peppers and broccoli. Nutrition information per serving (sauce only): 155 Calories, 11g Fat, 13g ...

3. Add the honey, peanut butter, soy sauce, rice vinegar and chili garlic sauce and mix well and remove from the fire. 4. Pour the sauce over the pasta.

1. Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemon grass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce ...

In the slow cooker, it is best added at the end, so the sauce does not become too fatty. From "Slow & Easy," by Natalie Haughton (Wiley, $22.95).

Posted: Jul 16, 2015 / 10:38 AM EDT Updated: Jul 16, 2015 / 10:38 AM EDT CHICOPEE, Mass. (Mass Appeal) – Infuse the flavors of Thai cooking into your summer dishes utilizing fresh herbs!