Todd's Famous Thai Peanut Sauce

12 Reviews

Prep: 10 min
Cook: 7 min
Ready In: 30 min

“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.” - by Lisa Combest

Ingredients

3 ounces roasted, salted peanuts
2 tablespoons canola oil
1 tablespoon Asian (toasted) sesame oil
1 teaspoon hot chili oil
2 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon white sugar, or to taste
1 teaspoon Asian chili garlic sauce, or to taste

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
122 cal
6%

Fat
11 g
17%

Carbs
4.4 g
1%

Based on a 2,000 calorie diet

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Reviews (12)

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LIZCANCOOK

Dec. 30, 2009

"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 I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Se..." See moresame Noodles. Excellent both ways. A recipe box keeper for sure."

Amanda J. Wehner

Dec. 21, 2009

"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 an..." See mored 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!"

LINDA MCLEAN

Jun. 24, 2011

"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 chicke..." See moren broth and it was absolutely delicious! This one's a keeper and I thank you Lisa!"

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