Thai Seafood Kabobs With Spicy Peanut Rice Recipes

SPICY SHRIMP PAD THAI

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES

Steps:

• To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
• For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
• Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

SPICY PEANUT CHICKEN KABOBS

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Steps:

• Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
• Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
• Meanwhile, combine all ingredients for the dipping sauce and mix well.
• Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

THAI SEAFOOD KABOBS WITH SPICY PEANUT RICE

Steps:

• Cook rice according to package directions.
• Meanwhile, place shrimp and scallops in medium bowl. Combine soy sauce and sesame oil; pour half of mixture over shellfish, tossing to coat. Let stand 15 minutes. Reserve remaining soy sauce mixture for basting.
• Alternately thread shrimp, scallops, bell pepper and green onions onto twelve 12 inch metal skewers. Brush with half reserved soy sauce mixture. Spoon Thai peanut sauce over each skewer, coating evenly. Grill 8 minutes or until shrimp are pink and scallops are opaque, turning and brushing once with remaining soy sauce mixture and Thai peanut sauce.
• Stir peanuts into cooked rice; place on serving platter. Top with seafood kabobs. Serve immediately.
• Garnish with minced fresh cilantro, if desired.