Tag Archives: Peanut Dipping Sauce

Thai Chicken Pizza

Imagine a sweet, spicy and savoury mixture of flavours on top of a semi-thin-but-still-fluffy pizza crust with melty cheese….mmmmmmmm ūüôā Well¬† imagine no longer, Thai Chicken Pizza is here!

The ingredients may seem a tad unusual at first; alfalfa sprouts, carrots, sweet thai chili sauce, peanuts etc, etc …..and no tomato sauce in sight.¬† But remember that the Potato, Bacon and Leek pizza doesn’t use tomato sauce either…and remember how amazing that pizza is??¬† AND it involves the proven deliciousness of Thai Peanut Sauce.¬† I rest my case.

Roll out your pizza dough (use dough from this recipe) and top with sweet Thai chili sauce.¬† Don’t skimp on this stuff! It provides the sauciness factor and just straight up tastes amazing.

Pizza Crust with Sweet Chili Sauce

Then top with fresh mozzarella and grilled chicken

Crust with fresh mozzarella and grilled chicken

Bake it in the oven @ 500 F for 12 to 15 minutes, or until sufficiently golden, bubbly and melty.

Thai Chicken Pizza & Toppings

Thai Chicken Pizza & Toppings

Top with alfalfa sprouts, red pepper, chilantro, chopped peanuts and peanut sauce. Don’t be afraid to add some arugula too, if you want to up the leafy green factor.¬† I also would have used carrots, but I didn’t have any.¬† D’oh!

Thai Chicken Pizza

Then you get to eat this amazing pizza!  Enjoy!

Thai Chicken Pizza Close-Up

Thai Chicken Pizza Recipe

2 boneless, skinless chicken breasts
Salt and pepper to taste
Olive oil, for drizzling
4 tbsp Thai Sweet Chili Sauce
12 ounces fresh mozzarella, thinly sliced
2 cups thinly sliced red pepper
2 cups shredded carrots
1 cup alfalfa sprouts
1 ¬Ĺ cups cilantro
Thai Peanut Sauce, to taste
1 Pizza crust

  1. Preheat oven to 500 F and arrange the oven rack at the lowest position.
  2. Sprinkle the chicken breasts with salt and pepper, and grill them on both sides until done.  Remove from the grill and slice thin.  (Or sauté in a skillet if you prefer)
  3. To assemble the pizza, roll out the dough and place onto a baking pan drizzled with olive oil.  Spread the sweet chili sauce all over the dough.
  4. Lay on the mozzarella slices, then the chicken slices.
  5. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly.
  6. Throw on as many sprouts as you’d like.
  7. Next, add the peppers, carrots and cilantro leaves.
  8. Drizzle the peanut sauce all over the top of the pizza.
  9. End with a sprinkling of chopped peanuts.

From:  The Pioneer Woman (Shocker!)


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Filed under Main Courses, Pizza

Thai Peanut Dipping Sauce

Peanuty perfection.  This dip hits on some amazing flavour points: salty peanuts, zesty lime, spicy cayenne, creamy coconut milk, sharp garlic, rich sesame oil and soy sauce.  Trust me, you need to find something to dip in this, STAT. Preferably Veggie Rice Paper Wraps. 

And since the creaminess comes from coconut milk, this recipe qualifies as vegan.¬† Imagine being able to accommodate your vegan friends with this gem of a dipping sauce?¬† Serve it with the above mentioned Veggie Rice Paper wraps and Pho Bo, and you’ll be sure to win the vegan dinner party!

Prepare your ingredients…

Thai Peanut Sauce ingredients

Load it all up in the food processor, and it turns into this:

Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce Recipe

1 Cup dry, unsalted, roasted peanuts
2 Garlic cloves, minced
1/2 tsp dark soy sauce
2 tsp sesame oil
2 tbsp brown sugar
1/2 tbsp lime juice
1/2 tsp cayenne pepper or Thai chili sauce
1/3 cup Coconut Milk (the light stuff works fine, but makes consistency a bit runnier)

1.  Combine all ingredients in food processor. Add more liquid or spice to desired consistency and taste.


Filed under Apps & Sides, Dips, Vegan, Vegetarian

Veggie Rice Paper Wraps

These are highly addictive. ¬†It’s the peanut sauce’s fault, really. ¬†That, combined with crunchy veggies, vinegar tossed vermicelli noodles and fresh basil, mint and cilantro is extremely good news for your taste buds. ¬†Some sort of marinated and grilled meat (like char siu) can only improve the situation, so don’t be afraid to add some if you aren’t of the vegetarian persuasion. ¬†You can (and I have) eat a ton of these in one sitting, and still walk away from the dinner table feeling satisfied but not over-stuffed. ¬†I love that quality in a recipe!

So in the spirit of the new year, and in the interest of trying to make up for ¬†a little bit of the holiday gorging that went on the last few weeks, ¬†this recipe is both delicious and healthy. ¬†I’ve fed them to my large family a few times and they always disappear. ¬†Serve them with Pho Bo¬† for an impressive feast!

The list of ingredients is flexible, and they’re a great way to use up extra veggies, too. ¬†MMMMMmmmmmmMMMMMM!

Rice Paper Wrap Prep

Dip one of the wraps in some hot water until it becomes soft enough to wrap and eat. Then pile on your toppings of choice!

If you do serve these to a big group, get a few pie plates and scatter them around the table. ¬†Add a few centimeters of water to each. ¬†Boil the kettle and bring it to the table with you so you can add hot water to the pie plates whenever they start cool off. ¬†This will make soaking the wraps much easier. ¬†And it’s kinda fun too! ¬†Doesn’t take much, I know.

Loaded Veggie Rice Paper Wrap with Char Siu Pork

One time I made these and added BBQ’d steak. ¬†This was a good decision.

And yes, I like to put my peanut dipping sauce straight onto the wrap.  That way no bite is without peanut sauce!

Another Loaded Rice Paper Wrap

Wrap it up and take a bite.

Rice Paper Wrap exposed

If at all possible, have it along side some pho and red wine ūüôā

Vietnamese Dinner Party Feast

These are a guaranteed hit for potlucks too!  After you assemble them, just line a tupperware with a damp tea towel to keep the rice paper moist while you transport them.  Then just slice them in half to serve, and watch them disappear!

Pot Luck Rice Paper Wraps

Rice Paper Wrap Recipe

Specific amounts of the following ingredients aren’t really necessary since nothing is actually cooked together.  Just use whatever you need for the amount of people eating.

Rice paper wraps
Vermicelli rice noodles
Red pepper, thinly sliced
Carrots, thinly sliced
Cucumber, thinly sliced
Bean sprouts
Romaine Lettuce, ripped into roll sized pieces
Fresh herbs (basil, cilantro, mint)
Peanut Dipping Sauce
Rice Vinegar
Granulated sugar
Marinated and grilled steak or pork tenderloin (optional)

  1. Cook vermicelli noodles according to package directions, then toss with rice vinegar and sugar, to taste.
  2. Add hot water to pie plate or deep, round dish, and soak rice paper wraps for a few minutes until pliable.
  3. Top with vermicelli noodles and other toppings of choice, then wrap and roll it all together.


Filed under Apps & Sides, Vegan, Vegetarian