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.