Todds Famous Thai Peanut Sauce Recipes

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BEST EVER THAI PEANUT SAUCE RECIPE



Best Ever Thai Peanut Sauce Recipe image

How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner     sauce

Time 5m

Number Of Ingredients 9

1/2 cup peanut butter (natural, unsweetened)
2 tablespoons low sodium soy sauce (use tamari or coconut aminos for gluten free)
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons chili garlic sauce (more or less to taste)
1 tablespoon fresh lime juice
3 garlic cloves (pressed or grated)
1 tablespoon ginger root (grated)
2-4 tablespoons warm water

Steps:

  • Combine all ingredients except water. Whisk to fully combine.
  • Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.

Nutrition Facts : ServingSize 0.25 cups, Calories 226 kcal, Carbohydrate 15 g, Protein 9 g, Fat 16 g, SaturatedFat 3 g, Sodium 540 mg, Fiber 2 g, Sugar 9 g

TODD'S FAMOUS THAI PEANUT SAUCE



Todd's Famous Thai Peanut Sauce image

This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture.

Provided by Lisa Combest

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 ounces roasted, salted peanuts
2 tablespoons canola oil
1 tablespoon Asian (toasted) sesame oil
1 teaspoon hot chili oil
2 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon white sugar, or to taste
1 teaspoon Asian chili garlic sauce, or to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
  • Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Nutrition Facts : Calories 122 calories, Carbohydrate 4.4 g, Fat 11 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 340.4 mg, Sugar 2.1 g

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