Peanut Satay Noodles
This recipe originated from a modification of a beef/chicken satay recipe, and it has become a favorite dish. The sauce, initially intended for the meat, was so delicious that it was decided to serve it over rice noodles. The sauce can be made ahead of time and stored, making it an easy lunch option to combine with the noodles.
This recipe originated from a modification of a beef/chicken satay recipe, and it has become a favorite dish. The sauce, initially intended for the meat, was so delicious that it was decided to serve it over rice noodles. The sauce can be made ahead of time and stored, making it an easy lunch option to combine with the noodles.
- Carbohydrate 31.5076191935148 g
- Cholesterol 2.40000000202884 mg
- Fat 26.984753758219 g
- Fiber 2.68326665683102 g
- Protein 8.44945250910659 g
- Saturated Fat 19.3368508350598 g
- Serving Size 1 1 Serving (295g)
- Sodium 256.722750226709 mg
- Sugar 28.8243525366838 g
- Trans Fat 1.54506787541698 g
- Calories 376 calories
Step-by-step
- In a large saucepan, combine the coconut milk, peanut butter and chicken stock and whisk to blend. Cook over medium heat until the mixture simmers, stirring often to prevent scorching, about 5 minutes.
- Meanwhile, prepare rice noodles according to directions on package.
- Add the tomato, turmeric, cumin, garlic, red pepper flakes (if using) and brown sugar and mix well. Simmer until the flavors have blended and sugar has dissolved completely, about 10-15 minutes. Season with salt. If the sauce is too thick for your tastes, add up to a cup of water and blend. Before serving blend in the lime juice and cilantro.
- Serve over rice noodles. At this point you can also add proteins of choice like chicken, beef or shrimp and additional vegetables. Sauce keeps well for several days in the fridge, though because of the coconut milk it tends to separate, so stir before using again to reintegrate.
Simmering the Emulsion Safely
Whisking coconut milk, peanut butter, and chicken stock together requires steady medium heat to prevent the high fat content from scorching on the bottom of the saucepan. Coconut milk separates easily when exposed to rapid boiling, so maintaining a gentle simmer keeps the sauce smooth and prevents the peanut oils from breaking away prematurely. Stir constantly during this initial five-minute window until the liquids incorporate fully into a uniform base.
Storage and Reheating Physics
Prepared peanut satay sauce keeps well in the refrigerator for up to four days stored in an airtight glass container. Separation will occur naturally during chilling due to the high concentration of saturated fats in the coconut milk. Reheat this sauce gently over low heat on the stovetop, adding a tablespoon of water at a time if the starches and nut solids have tightened the mixture beyond a pourable consistency.
Avoiding Common Satay Pitfalls
Adding lime juice too early ruins the brightness of the citrus and can curdle the dairy components of the coconut milk. Always stir in fresh lime juice and delicate herbs like cilantro at the very end of cooking after removing the saucepan from the heat source. Over-reducing the tomato puree and brown sugar mixture will also concentrate the sugars too much, resulting in a burnt, bitter finish instead of a balanced savory profile.
