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Old 03-12-2012, 12:03 PM   #1
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anyone have a DD recipe for thai peanut shirataki?

I don't want to experiment and fail here.
I have the noodles, pb2, sriracha.
Any ideas or successful suggestions
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Old 03-12-2012, 12:17 PM   #2
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Old 03-12-2012, 12:24 PM   #3
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I have made some very nasty peanut sauces in the past, so I really want a recipe with actual proportions. Don't want to waste my last packet of shirataki in the house.
And no artificial gunk, I don't use any. ;D
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Old 03-12-2012, 12:28 PM   #4
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Old 03-12-2012, 12:28 PM   #5
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OK, I found this from a saved recipe here on LCFs. I think if you mix the PB2 with some water to make it peanut buttery and then do the rest of the ingredients you should do well. I'm not sure what sriracha is though, so can't help you with that ingredient.

HTH

Mix in a bowl:
1/3 cup peanut butter (sugar free of course)
1/3 cup water
1 garlic clove, minced (I used two)
2 tablespoons lime juice
2 tablespoons soy sauce (I used low sodium)
1 packet Splenda
dash of cayenne pepper (I used more than a dash 'cause I like things spicy!)

Put on pasta or meat
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Old 03-12-2012, 12:49 PM   #6
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I actually just had soba noodle with peanut sauce... it was an UD recipe but the recipe was something like this :
for 1
2 tbsp peanut butter
2 tbsp water
1 tsp soy sauce
1 tsp rice vinegar
1 tsp agave sirop (maybe you can use some stevia here)
a pinch of cayenne pepper
+ shredded carrot & brocoli

hope this will help
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Old 03-12-2012, 02:03 PM   #7
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thanks for the contributions!

and sriracha is a fabulous hot sauce! find it everywhere in the asian food aisle. also chili and garlic paste. nom

Last edited by b_lou_who; 03-12-2012 at 02:04 PM..
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Old 03-12-2012, 03:05 PM   #8
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Reporting back.
100 calories bowl of spicy peanut noodles
Rinsed shirataki within an inch of its life then pan dried in hot skillet
Stirred up and poured in pan to heat through
2 tbsp pb2
.5 tsp each chopped ginger, sriracha, erythritol
1 tsp each coconut aminos and lime juice
about 1 tbsp water, needed dash of salt
And a teaspoon of peanut oil...couldn't get the right flavor profile til it was added.
very fabulous. It coated noodles, so I deglazed pan after serving with another tbsp water and poured over.
Down days are fabulous. This could easily accommodate 2 cups shredded cabbage
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Old 03-12-2012, 04:33 PM   #9
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I just had roughly the same thing for dinner with 3 oz of shrimp added for protein - and it was AMAZINGLY GOOD! I feel satiated and happy AND I still have a spinach salad left to eat - loving this so far!
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Old 03-12-2012, 07:43 PM   #10
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Old 03-12-2012, 07:53 PM   #11
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I am going to try this with spiral cut Daikon and use it raw with peanut sauce for a cold "noodle" dish!

I use to do this with a Thai Tahini Sauce, now you got me wanting to do Thai Peanut Sauce!

OH DOUBLE
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Old 03-13-2012, 06:48 AM   #12
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This sounds super yummy to try over cabbage. May do that this evening. (or go with my first plan of pot roast hash with lots of onion and turnip)
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Old 03-13-2012, 05:51 PM   #13
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Yum yum and yum
daikon sounds good for summer
I would love a plate of pot roast
Today is pork roast with parsnips and applesauce
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