"Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed." — she_cooks
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extra-virgin olive oil
minced fresh ginger
1 1/2 tablespoons
I personally would give this 4 stars, but EVERYBODY else that ate it loved it. I followed the recipe exactly and thought it was good, but needed a little bit of brightness to it. SO I added a bit of lime juice, lemon grass and a bit of lime ponzu (it was within reaching distance) and it lightened it up to my liking. I love peanut butter, but for some do not like many pesto's that use PB - this is by far the best base recipe for my liking! ps. - I also used a touch of sambal olek
Yum! I love Thai food and this did not disappoint. I cut the cayenne because I have small children, but that is the only alteration I made. This will be a permanent addition to my kitchen!
I had a bunch of "leftover" cilantro and wondered what to do with all of it. This recipe came to the rescue. I am out of fish sauce, so I used lite soy sauce in lieu of that. I completely forgot to add the sugar! The peanut butter I used is this great product made by Earth Balance called coconut & peanut spread. It's creamy and requires no stirring. The hint of coconut was wonderful in this recipe. I immediately spread the mixture on a baguette and had a tasty lunch. It would be great on warm noodles too. This one is a keeper: simple and tasty. Next time I'll try with the suger, but it doesn't seem necessary.
Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors. I added part of the pesto to spaghetti noodles with shredded carrot and green onion - tasty, but dry (added some sesame oil at the table). The other portion of pesto I brushed on thin chicken breast cutlets and grilled - amazing! Pesto had a tendency to burn at the end (and get bitter), so possibly bake instead of grill.
We loved this. I was worried that the cilantro would be overwhelming, but not so. There was no fish sauce at our local grocery store, so used soy sauce. I also added a little lemon juice. My hubby raved about it. Ate 3 bowls
This is great!
I made a few small changes: 2 tbsp olive oil + 1 tbsp sesame oil, added 1 lime's worth of juice, and a little srirracha sauce to pump up the spice. We didn't have any fish oil on hand, but soy sauce worked as a good replacement.
This is so great I'm making it for the second time in 2 weeks!
This was excellent!!! I did make a few alterations. I doubled the batch and used most of it on 1 box of whole grain spaghetti. I also added the zest and juice of 1 lime. Omitted the fish sauce. Used a T of seasame oil. A few dashes of sea salt. And a T of tubed lemongrass because I couldn't find any fresh. And I served it with ribbons of carrot and crushed cashews. Let me tell ya, this was deeeelish! It is a bit garlicky so next time I might cut that down a little. Will def make again! Thanks for such an awesome meal :)
I substituted almond butter for peanut, and coconut sugar for cane. Ridiculously easy and delicious. I tossed it with spaghetti squash, sautéed veggies, and chicken. This will be a regular at my house!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 66
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