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three bowls of thai pumpkin soup garnished with chiles and thai basil on a brown table.
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Peanut Chile Crunch

Prep Time2 minutes
Cook Time8 minutes
Total Time8 minutes
Servings: 10
Calories: 69kcal
Author: Nisha Vora

Ingredients

  • ½ cup (70g) salted peanuts (raw or dry roasted)
  • 1 tablespoon coconut oil, or neutral-flavored oil of choice
  • 1 to 2 Fresno peppers, diced**
  • A few dashes of soy sauce (or tamari for GF)
  • Freshly cracked black pepper
  • Kosher salt

Instructions

  • Heat a frying pan over medium heat. Once hot, add the peanuts and toast until fragrant, 3 to 5 minutes. Take off the heat and set aside for now.
  • ​​To the same pan, add the oil. Once hot, add the chile peppers. Cook for 60 to 90 seconds, then transfer to a bowl to stop cooking.
  • Use a knife to mince the peanuts. Add the peanuts to the chile peppers and toss to combine. Add a few dashes of soy sauce, a few cracks of black pepper, and toss again. Season to taste with salt as needed.

Notes

*Use cashews if allergic to peanuts. 
** Use another medium-heat chile pepper if you can't find Fresno peppers. Use 2 peppers for lots of heat!