Thai Peanut Sauce

A few months ago, I discovered Sister’s Pantry Peanut Sauce at Whole Foods while on the hunt for new ways to prepare vegetables.  It put a great new twist on quick stir-fry meals with a nutty, tangy-sweet, spice that we love.  Bottled sauces and marinades have the advantage of easy, but the cost can be prohibitive and the ingredients questionable.  Though the ingredients were okay, the price was a bit steep for components I mostly had at home, so I set out to make a homemade sauce just like it.

Comparing their label to peanut sauce recipes on-line, this is what I developed.  I passed some along to my friend for a second opinion since I had recommended the Sister’s Pantry brand to her, as well.  The word she used to describe the new Thai Peanut Sauce recipe was incredible, as she told me, she was eating it on everything, hot or cold— morning toast, crackers, vegetables, chicken—whatever it would stick to, I guess.

All of these ingredients can be found at Whole Foods or any oriental market. You can use peanut butter instead of peanuts, but I think it is better this way. Serve as a sauce over stir-fry, as a dip for vegetables or grilled meats, and if you love it that much, spread it on toast or crackers too.  As shown in the photo, a mix of vegetables, chicken-basil sausage links, and brown rice noodles are transformed into an “ooh, I’ll have that” lunch or dinner.

Thai Peanut Sauce

1         cup  dry roasted, unsalted peanuts — or peanut butter
1/3    cup  water
1/3    cup  coconut milk
3         cloves  garlic
1         tablespoon  ginger
1         teaspoon  Tamari soy sauce (gluten-free)
2         teaspoons  sesame oil
1/2     cup  honey — more or less, to taste
3          tablespoons  lime juice
1/2     teaspoon  tamarind paste
2          tablespoons  fish sauce
1          teaspoon  Sriracha hot chili sauce — to taste
1/4     teaspoon  crushed chili peppers

Process peanuts in a food processor until it forms a thick paste. Add the remaining ingredients, adjusting for taste–more soy or fish sauce for salt, honey for sweet, hot sauce for spice, or lime for more acidic. To thin, add more water or coconut milk as needed.

Stir-fry Vegetables & Chicken Sausage
w/ Thai Peanut Sauce

1. To create this simple dish, stir-fry bite-size vegetables in 2 tablespoons of coconut oil until tender.
2. Cook rice noodles in salted, boiling water according to package directions. We prefer Tinkyada brand.
3. Grill or brown chicken sausage of your choice in a skillet, slice on the bias to create 1/4″ discs.
4. Add sausage and cooked noodles to the skillet with the vegetables.
5. Add enough peanut sauce to coat well.
6. Sprinkle with chopped cilantro.
Serve with more Sriracha sauce at the table.

Also posted on:
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop
SS & GF Slightly Indulgent Tuesday
EKat’s Kitchen Friday Potluck


11 responses to “Thai Peanut Sauce

  1. Peanut sauce makes an awesome topping for just about anything- Gotta love a condiment that versatile. I usually go a more simple, Asian-inspired route with mine, but I definitely like the sound of your spicy, coconut version.

  2. Sounds amazingly delicious ! 🙂

  3. I love love love love love Thai Peanut sauce (and Indonesian!) and had a friend who used to make her own — campfire style nonetheless. Ever since I’ve been looking for a great recipe… thank you for posting! I’m bookmarking and will have to try soon!

    Also, I’m hosting a CSN giveaway @ this week and would love it if you entered!

  4. Yummy, I love Thai food as well the mixture of different flavours plus that zing from chillies are lovely to my tastebuds. Can I use this one as the satay sauce?

  5. I adore peanut sauce – I make one also but without the coconut milk – I will have to try yours next time. Thanks for sharing this with us at the Hearth and Soul Hop!

  6. I really love that you’ve made your own peanut sauce… coming back a second time to visit! Thanks for linking up with Friday Potluck!

  7. Oh, I LOVE peantu sauce! When I don’t have a lot of time, I make this peanut sauce…
    1/2 c. smooth peanut butter
    2 Tbs. low sodium soy sauce
    2 tsp. minced garlic
    1 1/2 tsp. garlic chili sauce
    1 tsp. fresh ginger
    sriracha, to taste

    It’s really great when you are in a pinch! You can add a little water to thin it out as well.

  8. Pingback: Pad Thai Recipe and Red Boat Fish Sauce | Savoring Today

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