Todd's Famous Thai Peanut Sauce

Todd's Famous Thai Peanut Sauce

12
Lisa Combest 2

"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

30 m servings 122 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

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 I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, C...

Most helpful critical review

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

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, C...

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 vine...

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 ...

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

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 be...

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

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!

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

This recipe is delicious! I will certainly make it again.