Thai Peanut Butter Sauce Recipe - Allrecipes.com
Thai Peanut Butter Sauce Recipe
  • READY IN 5 mins

Thai Peanut Butter Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2008

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!

 
Most Helpful Critical Review
Jul 14, 2003

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

 
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!

 
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

 
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.

 
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.

 
Oct 27, 2003

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

 
Sep 12, 2003

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

 

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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.

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