Spicy Thai Peanut Sauce Recipe - Allrecipes.com
Spicy Thai Peanut Sauce Recipe
  • READY IN 20 mins

Spicy Thai Peanut Sauce

Recipe by  

"This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  2. Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2014

Another fabulous sauce. I have to rate this top o' the charts when it comes to peanut sauce. Another recipe I could bathe in. Very good. Thanks for submitting it Genevieve.

 
Most Helpful Critical Review
Aug 25, 2014

Very tangy. Not really hot. The rest if the flavors overpowered the peanut flavor.

 

7 Ratings

Mar 23, 2014

I'm giving this five stars although I didn't have any hoisin sauce and subbed some curry powder. Will use the hoisin next time. Was good eats.

 
Feb 23, 2014

I added a lot more peanut butter, because I wanted the flavor and also thought the sauce looked too thin. But it thickened up well and was delicious and quick!

 
Oct 27, 2013

This was exactly what I was looking for. It was delicious! I gave 4 stars because after making this according to directions, I felt it needed a bit of fish sauce. After a healthy squirt it was a 5.

 
Oct 05, 2014

After making a few changes, I loved this sauce! After I made it, it really tasted like peanut butter and it was too thick for a dipping sauce. So I added about 3 tablespoons of rice wine vinegar, a bit more ginger, one more tablespoon of soy sauce and some hot water to thin it out. Had it as a dipping sauce for some Vietnamese salad rolls! It was great.

 

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Nutrition

  • Calories
  • 38 kcal
  • 2%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 129 mg
  • 5%

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

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