Ah, Thai peanut sauce—it’s like a hug from a favorite friend you haven’t seen in ages. There’s something about its creamy, nutty goodness that just feels like home, even if it’s a home on the other side of the world.
I first stumbled upon this magical concoction while wandering through a bustling street market, the air thick with the aromas of sizzling satay sticks and fresh herbs. The experience was a sensory overload, and ever since, I’ve been trying to capture that same magic in my own kitchen.
This recipe is a life-saver—an easy way to bring that street market charm to your own table. Whether you’re drizzling it over noodles or using it as a dip for veggies, this sauce is bound to steal the show.
And don’t get me started on how well it keeps in the fridge. It’s that kind of versatile, can’t-go-wrong sauce that makes you wonder why you ever bought the bottled stuff.
So, let’s get into it. Or not—sometimes anticipation is half the fun, right?
Steps
- Begin by gathering all the ingredients: 1/3 cup of natural peanut butter (microwave for 15 seconds if too thick), 1/4 teaspoon ground ginger, 1 tablespoon maple syrup, 2 tablespoons low sodium soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon sesame seeds, 2 tablespoons to 1/4 cup hot water, and 1/4 teaspoon crushed red pepper flakes (optional).
- In a mixing bowl, combine the peanut butter, ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, and red pepper flakes. Use a whisk to blend the ingredients smoothly, or shake them together in a jar with a lid.
- Gradually add the hot water, stirring continuously until you reach your desired consistency. Adjust the amount of water depending on whether you want a thicker sauce for dipping or a thinner dressing.
- Taste the sauce and adjust the flavors to your liking, adding more soy sauce for saltiness, maple syrup for sweetness, or red pepper flakes for additional heat.
- Once the sauce reaches your preferred taste and texture, it can be used immediately or stored in the refrigerator for up to a week for later use.
Ingredients
- 1/3 cup natural peanut butter (microwave for 15 seconds if thick)
- 1/4 teaspoon ground ginger or 1/2 teaspoon fresh minced ginger
- 1 tablespoon maple syrup
- 2 tablespoons low sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 2 tablespoons to 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes (optional)
Nutritional Values
Calories: 585kcal | Carbohydrates: 33g | Protein: 24g | Fat: 45g | Saturated Fat: 9g | Sodium: 1464mg | Potassium: 660mg | Fiber: 6g | Sugar: 21g | Calcium: 60mg | Iron: 3mg
FAQ
- What are the main ingredients in Thai Peanut Sauce?
- This sauce primarily consists of peanut butter, soy sauce, ginger, a sweetener like maple syrup, rice wine vinegar, sesame seeds, a spice such as crushed red pepper flakes, and water. Some traditional recipes use coconut milk instead of water.
- How do you make Thai Peanut Sauce?
- Making this sauce is simple! Combine all the ingredients by whisking them together or using a blender or food processor for a smoother consistency. Adjust the thickness by adding more water based on whether you want a sauce, dip, or dressing.
- What can I pair with Thai Peanut Sauce?
- This versatile sauce complements a variety of dishes, such as salads, noodles, tofu, tempeh, and can even be used as a vegetable dip. Feel free to experiment and find your favorite combination!
- Can I substitute peanuts if I have an allergy?
- Absolutely! You can replace peanut butter with alternatives like almond butter, tahini, or sunflower seed butter for a similar creamy base.
- How should I store Thai Peanut Sauce, and how long does it last?
- It’s best to make the sauce fresh, but it can be stored in the fridge for up to a week. If you wish to make a larger batch, simply double the recipe and store it in an airtight container.
Tips
- Use smooth peanut butter for easier blending. If it’s too thick, microwave it for about 15 seconds to achieve a smoother consistency before combining with other ingredients.
- Tailor the sauce to your taste preferences by adjusting the amount of salt, sweetener, or spice to suit your palate.
- Double the recipe if you want to have extra sauce on hand; it can be stored in the fridge for up to a week for convenience.
- If you have a peanut allergy, substitute the peanut butter with almonds, tahini, or sunflower seed butter as a great alternative.
Equipment
- Blender or Food Processor – For achieving the smoothest and creamiest consistency of the sauce.
- Microwave – If you need to soften thick peanut butter before mixing.
- Jar with Lid – If you choose to shake the ingredients together instead of blending, a jar with a lid is useful.
