Todd's Famous Thai Peanut Sauce Recipe -
Todd's Famous Thai Peanut Sauce Recipe
  • READY IN 30 mins

Todd's Famous Thai Peanut Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    7 mins

    30 mins


  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 More Reviews

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 I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Sesame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

Most Helpful Critical Review
Apr 30, 2011

it was sour and did not taste like real, thai peanut sauce. i will probably not be making this again.


14 Ratings

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 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!

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

Jun 26, 2011

Used this in the filling for Thai Chicken Spring Rolls (AR recipe) and also served on the side as a dipping sauce. This is just really good! Definitely will be making again

Nov 18, 2010

Great sauce! You can use this as a sauce for a Thai style pasta, but you probably want to add about 1/2 cup chicken/vegetable broth to it when it's in the food processor so it will distribute better through your pasta. I like to saute cubed tofu (1 inch size), shredded cabbage and bean sprouts, add a package of cooked rice noodles, and then toss with this sauce. Delicious, filling, healthy and easy!

Dec 21, 2010

This is the best Thia Peanut Sauce I have found. It tastes just like what is served in Thia restaurants with the fresh rolls. Thanks for sharing!

Aug 23, 2010

Very tasty! I am really happy that it didn't use peanut butter! It was more like REAL thai peanut sauce!


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 340 mg
  • 14%

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

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