Peanut Sauce II Recipe -
Peanut Sauce II Recipe
  • READY IN 30 mins

Peanut Sauce II

Recipe by  

"Gingery and slightly spicy, this is my family's favorite peanut sauce."

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Ingredients Edit and Save

Original recipe makes 3 cups sauce Change Servings
  • PREP

    25 mins
  • COOK

    5 mins

    30 mins


  1. Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more.
  2. Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2007

My husband and I used to live in Indonesia and loved the peanut sauce there. This recipe is the most authentic one I've found. I used natural peanut butter and it was delicious. I substituted regular soy sauce for the tamari and left out the basil. It was very easy to make and delicious reheated. I will make this on a regular basis.

Most Helpful Critical Review
Aug 22, 2007

Very Bland, and the peanut butter was overpowering.

Aug 16, 2007

This is the best sauce. I used a 1/2 tsp powdered ginger and regular soy sauce because I did not have fresh ginger or tamari sauce. I also used only a 1/4 of a pepper to reduce the heat for my kids. If it seems too spicy after that just add a little more honey! I also but mine in the blender after it was all combined so that it was completly smooth and then finished heating. My family wanted more, we will be having it again very soon. Tastes like the restaurant. VEy good over chicken, rice and veggies.

Apr 14, 2009

This is a great recipe. I used 1 can of coconut milk instead of the water and Hunan Red Chili sauce instead of the jalapeno. It was delicious. Better than any Thai restaurant I have eaten at. Thanks for the great recipe.

Oct 30, 2009

Very good as a base for my thai chicken pizza. I did alter the recipe with other user's recommendations. First, instead of the water, I substituted a can of coconut milk. Second, I added a few tablespoons of rice vinegar. By necessity, I used cayenne pepper instead of jalapeno and omitted the basil (out of season). Fourth, by choice, I upped the amount of fresh garlic and ginger (would definitely recommend this alteration). I would note that this sauce only improves with time - after a week of sitting in the fridge, the sauce reheated perfectly and the taste was more well-rounded. Would recommend.

Aug 29, 2002

I added 1.5 tablespoons of vinegar, and it was great. I like to use it for a dipping sauce, and for a noodle sauce.

Feb 02, 2003

No vinegar in this peanut sauce; I don't mind it either way, but some people prefer with or without. Reduces the bite. Still quite a good peanut sauce. I replaced the jalenpeno with chili oil without a problem. This recipe requires cooking the peanut sauce somewhat, which makes it slower than some cooking-free peanut sauces, but it's still quite rapid.

Jan 31, 2011

This was very good. I made it with green onion and cayenne pepper because that's what I had on hand. I don't normally make changes to a recipe the first time I make it, but I was jonesing for peanut sauce and had to make do with what I had. But, the results were yummy. Just enough spice and kick for my taste. Will definitely make again.


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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