I love peanut butter. Like eat right out of the jar love. I like eating it savory as much as I like it sweet.
Some people find that weird but I don’t know why. Peanuts are savory by themselves so why is it unusual to eat peanut butter for dinner? Hmm…?
Well to each their own I guess. Two of my sisters don’t like peanut butter so my belief that nobody could dislike peanut butter was shattered years ago. That doesn’t stop me and the rest of my family from being heavy consumers of the creamy substance, though.
I was determined to make something with Thai peanut sauce this week but I couldn’t decide what. I actually made a Thai chicken pizza the other night but it was eaten by my family before I could take pictures of it, but that was fine. I’ve made that before and I can make it again some other time. Besides, now I had a reason to try something new.
This recipe was great. I even got my notoriously picky little brother and one of my peanut butter hating sisters to try it and they loved it. The salad is even good all by itself. Add some extra chicken and crispy rice noodles and your all set.
The pitas are great too. They could be eaten with all kinds of different cuisines. They go with everything from hummus to pb&j. I stuffed one with ham and cheese for my vegetable-phobic brother and popped it in the oven for a few minutes to get the cheese all melty.
- 1 1/2 tablespoons active dry yeast
- 1 1/4 cups warm water
- 3 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- Peanut Sauce:
- 1 cup full fat coconut milk (about 1 8-oz can)
- 1 cup creamy peanut butter
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste (lime works as well)
- 1 tablespoon chili garlic paste
- 1/2 tablespoon freshly grated ginger
- 1/2 tablespoon fish sauce
- 1/4 water
- 1/2 tablespoon sesame oil
- Chopped Thai Chicken Salad:
- 1/2 head iceberg lettuce, chopped
- 1 red bell pepper, diced
- 2 medium carrots, grated
- 5 green onions, chopped (only the green part)
- 1/4 fresh cilantro, chopped
- 1/2 cup salted peanuts chopped
- 2 cups chicken, cooked and chopped into small pieces
- For the pitas: Dissolve sugar and yeast in water in medium mixing bowl and let sit for about 5 minutes. Add flour, salt, and oil and stir until dough forms. Knead dough for about 5 minutes until smooth and resilient adding more flour if needed. Place dough in greased bowl and cover with plastic wrap or towel and place in warm place to rise for about an hour.
- Meanwhile make your sauce. Combine all ingredients for sauce in medium saucepan and bring to a low boil, stirring constantly. Simmer about 3 minutes until thickened. If you like your dressing thinner add a few more tablespoons of water and if you like it thicker simmer a few more minutes. Remove from heat and set aside to cool.
- When pita dough has doubled in size, heat oven to 500 degrees F (260 C). Divide the dough into 12 equal balls (it doesn't have to be perfect. I ended up with 13). Line 2 or 3 baking sheets with greased parchment or wax silicone baking sheet. Roll pitas on a clean, lightly floured surface into flat discs (make sure not to get the middles too thin). Bake pitas in small batches of 3 or 4 on tray. Bake for about 4 munutes until puffy then flip and bake for 2 - 3 minutes longer. Remove from oven and cool for about 5 minutes then place in airtight container or bag. Repeat with all pitas until all have been cooked.
- To prepare salad toss all ingredients in a large bowl with about half of the sauce, reserving other half for dipping and drizzling.
- Cut pitas in half and open into pockets (if some of them do not have pockets use a serrated knife to cut pocket.) Fill each pocket with salad and drizzle with extra sauce. Serve immediately with sauce for dipping
What’s your favorite way to eat peanut butter?