Todd's Famous Thai Peanut Sauce

Todd's Famous Thai Peanut Sauce

Lisa Combest

"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
Serving size has been adjusted!
Original recipe yields 8 servings

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

See full nutrition

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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  • Prep

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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

Read all reviews 13
  1. 15 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 I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, C...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.

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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.

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