July 18, 2016
Condiments, Nuts/Seeds, Peanut,
Thai, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Entertaining, Hand Mix/Whisk, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Sugar, Oil, Salad Dressing more
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"Found @ nutmegnannydotcom & entered here for play in Culinary Quest #3 (Thailand/Indonesia Region). This is another recipe where a particular part of a recipe attracted me more than the whole. (See my NOTE after the Prep Steps) I would appreciate other suggested uses."
In a small bowl add all ingredients (except the water) & whisk to combine. If the dressing is thicker than desired, thin it w/1-2 teaspoons of water at a time. Refrigerate for later use.
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Except for adding a little minced garlic (for the noodle part of the dressing), I made this recipe as written, doubling the ingredients.
I had some hokkein noodles and coleslaw in the fridge, so when shopping I got DH to buy
some pre cooked chicken from the supermarket and made 3 dishes with the one dressing/sauce.
1. Hokeein Noodle and chicken.
3. Coleslaw and chicken.
All 3 ways were so delicious with the dressing/sauce.
Especially loved the noodles!
Will be using this sauce again it is so simple and easy to make, tastes wonderful and is so versatile with it use and both a dressing and a sauce!
I made this today for a recipe I am making tomorrow that calls for a Thai Peanut Butter Sauce. Looked and smelled so good that I could not wait 24 hours and had to stick my finger in and can say not only yum but am hoping there will be some leftover to use on my veggies, if not will just be forced to make more. A quick and easy, with great flavor, left mine thick as a matter of personal preface. Thank for the new go to recipe.
I love the taste of this dressing. I used it as both a salad dressing and a dipping sauce because I made a salad and included celery sticks, carrot sticks, and cherry tomatoes. It would still be good thinned out, but I just tossed everything and it mixed well.