My favorite Thai restaurant in the city recently closed for renovations. Wah! But, the good news is that it motivated me to try making my own Thai peanut sauce. Ohhh, I am so glad I did. This sauce was one of the easiest things to make, thanks to store bought peanut butter. I wanted the sauce to have a pretty strong peanut butter taste, because that’s how I like it. My boyfriend and I ate the sauce last night over brown rice and plain stir-fried vegetables (garlic, red bell pepper, mushrooms, snow peas, and green onions sautéed in veggie stock) with a sprinkle of fresh cilantro on top. It was rich and filling, and you can bet I ate the leftovers for lunch today.
This sauce is definitely rich, so remember that a little goes a long way. The recipe makes plenty for a family dinner with leftovers for meals later in the week. Serve it with plain vegetables and whole grains (there is plenty of oil and flavor in the sauce already).
Thai Peanut Sauce
(makes a little over 2 cups of sauce)
(makes a little over 2 cups of sauce)
2/3 cup chunky peanut butter (all natural, no added sugar, oil, or salt)
1/3 cup soy sauce
1/2 cup coconut milk
1 tsp. cayenne pepper
2 tbsp. agave nectar
1/4 cup peanut oil or safflower oil
1/4 cup hot water
Juice from 1 lemon wedge
1/3 cup soy sauce
1/2 cup coconut milk
1 tsp. cayenne pepper
2 tbsp. agave nectar
1/4 cup peanut oil or safflower oil
1/4 cup hot water
Juice from 1 lemon wedge
Add all the ingredients together in a large bowl and whisk until you get a smooth consistency (there will still be pieces of peanut from the chunky peanut butter). Serve drizzled on top of vegetables and brown rice or rice noodles. Save leftovers in the refrigerator for up to 1 week.
Tip 1: If you want your sauce to have an extra spicy kick, try adding one teaspoon of Sriracha hot sauce. Tip 2: If your peanut butter was refrigerated, you’ll want to warm it up before making the sauce so the ingredients are easier to mix together.
