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Todd's Famous Thai Peanut Sauce

Todd's Famous Thai Peanut Sauce

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

LIZCANCOOK
12
12/30/2009

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 I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Sesame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

Amanda J. Wehner
5
12/21/2009

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 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!

LINDA MCLEAN
4
6/24/2011

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 chicken broth and it was absolutely delicious! This one's a keeper and I thank you Lisa!