Todd's Famous Thai Peanut Sauce

Todd's Famous Thai Peanut Sauce

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    7 m
  • Ready In

    30 m
Lisa Combest
Recipe by  Lisa Combest

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

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Reviews (12)

Rate This Recipe


This recipe is worth the work! I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Sesame Noodles. Excellent both ways. A recipe box keeper for sure.

Amanda J. Wehner

Amanda J. Wehner

Very good! I hate when people alter a recipe and then review it BUT (yes, you guessed it) I changed it a bit: I didn't have soy sauce so I added 1 tbsp Worcestershire sauce and 1 tsp rice vinegar and I didn't add the lime juice because I don't like it. That's it! I think the servings are a bit off because I needed a bit for one serving of pasta, but other than that this is a great recipe!



Made this last night to serve with a chicken/vegie and pancit noodle stir fry. I was lazy and used peanut butter which eliminated the need for the sugar and oil. I thinned the mixture out with chicken broth and it was absolutely delicious! This one's a keeper and I thank you Lisa!

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Amount Per Serving (8 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Peanut Medley


next recipe:

Slow Cooker Thai Peanut Pork