Spicy Peanut Sauce
"One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups."
photo by Porfavorcorona
- Ready In:
- 13mins
- Ingredients:
- 10
- Yields:
-
4 cups (approx)
ingredients
- 3 -5 tablespoons vegetable oil (do not use olive oil for this)
- 5 scallions, chopped very fine
- 2 garlic cloves, finely minced
- 2 tablespoons fresh ginger, finely grated
- 2 cups water
- 1 cup peanut butter (can add in more to make a thicker sauce)
- 1⁄2 cup soy sauce
- 1⁄3 cup white vinegar
- 6 tablespoons packed brown sugar (1/4 cup plus 2 tablespoons)
- 1 -2 tablespoon thai-style chili sauce (I use Kikkoman chili sauce for this)
directions
- In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
- Add/stir in the remaining ingredients and bring to a simmer, stirring.
- Simmer the sauce until smooth, then cool to room temperature.
- *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
- This sauce is best served at room temperature.
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Reviews
-
Great recipe. I've been craving peanut noodles and these were perfect. Also worth noting that you can substitute sunflower butter for Peanut butter for those that have peanut allergies and its tastes just as good. I ended up using half the water since i like my sauce to be on the thicker side and it came out perfect. -
Turned out GREAT! My wife has made peanut butter sauce multiple times in the past and even she said this is the one! Added probably anothe 1/2 cup of peanut butter to thicken it up and then whisked it. Still seamed a little thin so put it back on the burner to thicken up some more. Makes a lot! Plan on using it on noodles, chicken wings, burgers and more. -
This is maybe my new favorite recipe. I couldn't stop licking the spoon, and I'm not a bowl/spoon licker. I added a diced serrano pepper for heat. -
This is a very simple but delicious recipe. The recipe is very easy to follow. I did use only 1/4 cup of brown sugar and followed the rest of the recipe. This makes alot of sauce. Next time I'll cut the recipe in half and add more garlic and thi chili sauce. This went very well with the roast jerk pork tenderlion that was made. I will freeze 1/2 the sauce for later use. Thanks for a great recipe that will be made again. Made for: In Memory of John and Support for Kittencal Cookathon December 2008.
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Hands down the BEST, most AUTHENTIC peanut sauce out there, you wont find anything better than this!!!!!! I lived in Thailand for five years and have been craving this peanut sauce ever since i left. I was extreemly delighted to discover the authentic thai flavors in this recipe. KUDOS to Kitten!!!!!
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Tweaks
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Sunflower butter for my roommates with peanut allergies (both have the allergy). Also used half the water for a thicker sauce.
