Best 2 Easy Thai Peanut Sauce Recipes

Thai peanut sauce, a staple of Thai cuisine, captivates your senses with its irresistible blend of sweet, tangy, and nutty flavors. This versatile sauce elevates any dish it graces with an exotic touch, whether it's a simple bowl of noodles, a platter of grilled veggies, or a plate of chicken satay. Its ability to transform ordinary ingredients into extraordinary culinary creations makes it a favorite among home cooks and restaurant chefs alike. If you're looking for an easy and delectable recipe to recreate this Thai culinary treasure in your own kitchen, read on for our curated collection of the best homemade Thai peanut sauce recipes.

Let's cook with our recipes!

EASY THAI PEANUT SAUCE

Easy Thai Peanut Sauce image

Tasted it the first time on spinach ravioli instead of a basic tomato sauce, and I have been addicted ever since.

Provided by Darrah

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ cups peanut butter
3 tablespoons light soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon hot pepper sauce
1 tablespoon minced fresh ginger root
1 tablespoon toasted sesame oil
1 tablespoon white sugar, or to taste

Steps:

Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.

Nutrition Facts : Calories 622 calories, Carbohydrate 24.2 g, Fat 52.2 g, Fiber 6 g, Protein 25.1 g, SaturatedFat 10.7 g, Sodium 1208.8 mg, Sugar 12.6 g

EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE

Easy Thai Chicken Stir-Fry With Peanut Sauce image

Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.

Provided by Debs Recipes

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
3 tablespoons chicken broth
1 (6 3/4 ounce) package thin rice noodles
8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
3 medium carrots, peeled and sliced on the diagonal
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
coarse-ground garlic salt
1 cup sliced mushrooms
green onion, thinly sliced
unsalted dry roasted peanuts, coarsely chopped

Steps:

In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
FYI: At this point the thick peanut sauce makes a great dipping sauce!
Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

Tips:

Use a high-quality peanut butter. This will make a big difference in the flavor of your sauce.
If you don't have creamy peanut butter, you can use chunky peanut butter and just blend it until it's smooth.
Add a little bit of water or broth to the sauce if it's too thick.
Taste the sauce and adjust the seasonings to your liking.
Serve the sauce with your favorite Thai dishes, such as pad thai, noodles, or vegetables.

Conclusion:

This easy Thai peanut sauce is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for adding a creamy, nutty flavor to your favorite Thai recipes. With just a few simple ingredients, you can make this sauce in minutes. So next time you're looking for a quick and easy way to add some flavor to your meal, give this Thai peanut sauce a try.

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