I’ve always bought my peanut Sauce from the store, so I thought I’d try this one eventually. Most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts.
This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken, beef or tofu satay or kebabs. I’m saving this sauce for my Thai Summer Noodle Roll that I am planning on making when I have the time 😛
- 1 cup dry roasted peanuts
- 1/3 cup water
- 1 clove garlic, minced — I might ommit this
- 1/2 tsp. dark soy sauce
- 2 tsp. sesame oil
- 2 Tbsp. brown sugar
- 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
- 1/2 tsp. tamarind paste
- 1 tsp. red chilli sauce (more or less to taste)
- squeeze of fresh lime juice (about 1 tsp.)
Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.
Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.
If too salty, add another squeeze of fresh lime juice.
Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!!!
If anyone gets to try this before me, do leave me comments about it 🙂