10,000 bitter recipes

Chinese Chicken Pasta Salad with Soy Peanut Butter Dressing recipe

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Tahini Oatmeal Date Cookies with Pecan and Raisin recipe

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Futari: an East African pumpkin and sweet potato stew simmered in coconut milk with cinnamon and cloves. A vegan side dish from Tanzania and Kenya, naturally gluten-free.

A spicy and delicious sauce made of potatoes, carrots and cabbage that is excellent over rice.

Gado-gado Indonesian salad with tofu, bean sprouts, potatoes, and vegetables in a warm coconut-peanut sauce. A classic street food platter with homemade dressing.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.