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READY IN 5 mins

Thai Peanut Butter Sauce

Read Reviews (51)

"This is an easy to make version of Thai peanut sauce which uses ingredients that most everyone has on hand. It's great with grilled shrimp or fish." — sal

Ingredients Edit and Save

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Cooking with Cayenne Pepper

Original recipe makes 2 cups Change Servings

1/3 cup hot water
2/3 cup peanut butter
1/3 cup soy sauce
2 tablespoons lemon juice

1 teaspoon cayenne pepper
1/4 cup light corn syrup
1/4 cup dry sherry

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Directions

Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

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PREP 5 mins
READY IN 5 mins

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I love anything thai! i used this recipe as a guide, but i had to substitute stuff I didnt have. I used 2 tablespoons of soy sauce, and I ommitted the lemon juice and sherry and used 2 tablespoons of red wine vinegar to get the sour tang. I also used honey instead of corn syrup. (better for you in my opinion) because I ommitted so much mine was pretty thick so it needed extra water. I also like super spicy so I added a teaspoon of hot curry in addition to the cayenne. Yummy! Great over rice noodles!

—ally

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Most Helpful Critical Review

Jul 14, 2003

I was disappointed in this recipe. The flavor was overpowering. Sorry!

—DARLENE1

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67 Ratings

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Nov 27, 2011

I made this with chicken satay. It was VERY good, and just spicy enough. I didn't have sherry, so I used white cooking wine. I was glad that I used low sodium soy sauce, because it might have been salty otherwise. I also added a little bit of coconut milk, as I had some on hand. My boyfriend said of the meal: this doesn't taste like something you eat at home! I would have paid money for it, too! So totally delicious. Thanks for sharing! EDIT: I now make this with cream of coconut instead of corn syrup. It is delicious!

—ilkaisha

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Aug 21, 2003

I love it! Overpowering, well of course!! But come on people, this is not sauce from an old folks home, this is THAI!! Yummmmm Thank you

—MICHELLESCOTT

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Jun 05, 2008

This was wonderful! I followed it almost to the T-had to use honey as I didn't have any corn syrup on hand. I didn't measure the peanut butter because I made as a "bottom of the jar" sauce. Fabulous! Thanks for this recipe.

—Amber

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Oct 21, 2009

Awesome! It is quick and easy and tastes great, not too sweet not too spicy. I used crunchy peanut butter to give it more texture then poured it over a shrimp stir fry. Left my hubby licking the bowl. And as far as overpowering goes; if you don't want a lot of flavor don't cook Thai.

—azrefugee

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Oct 27, 2003

This was perfect on the Asian Lettuce Wraps. My dinner party didn't think the sauce was hot enough!

—MYPUCK

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Sep 12, 2003

This is excellent on broiled fish! Recipe too hot for you? Just cut the cayenne.

—Amelia

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Nutrition

Calories
170 kcal
8%

Carbohydrates
14.5 g
5%

Cholesterol
0 mg
0%

Fat
10.9 g
17%

Fiber
1.5 g
6%

Protein
6.1 g
12%

Sodium
751 mg
30%

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

Nutritional Information

Thai Peanut Butter Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 170
** Calories from Fat: 98

% Daily Value *
** Total Fat 10.9g 17 %
** Saturated Fat 2.3g 11 %
** Cholesterol 0mg 0 %
** Sodium 751mg 30 %
** Potassium 176mg 5 %
** Total Carbohydrates 14.5g 5 %
** Dietary Fiber 1.5g 6 %
** Protein 6.1g 12 %
** Sugars 5.1g
** Vitamin A 2 %
** Vitamin C 3 %
** Calcium 2 %
** Iron 7 %
** Thiamin 2 %
** Niacin 32 %
** Vitamin B6 9 %
** Magnesium 14 %
** Folate 10 %

* 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.