I really wanted to make a Thai peanut sauce but was afraid that my mom wouldn't be able to tolerate it, as she is prone to heartburn and sensitive to certain spices. I tried a (much) milder version of this sauce and we all loved it! It was still flavorful but without the "kick" of the original. I substituted almond milk for coconut milk, used only 1 1/2 tablespoons of soy sauce, and omitted the fish sauce, hot sauce, ginger root, and cilantro. I also added a tablespoon of lemon juice, 1/2 tablespoon of apple cider vinegar, 2 tablespoons of white sugar, and a tablespoon of sesame oil. I let the flavors mingle in the refrigerator for a while, then heated it up on the stove just before serving with rice. Thanks for the inspiration!
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I really wanted to make a Thai peanut sauce but was afraid that my mom wouldn't be able to...