Easy Thai Peanut Sauce

    Allrecipes

    Easy Thai Peanut Sauce

    Easy Thai Peanut Sauce

    (71)
    12min


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    About this recipe: Peanut butter cooked with cider vinegar and soy sauce and ready in just dus minute! Thai flavour is all yours with this yummy sauce that goes great with veggies and rice.

    Ingredients
    Makes: 5 

    • 275g organic peanut butter
    • 225ml hot water
    • 100ml distilled cider vinegar
    • 4 tablespoons soy sauce
    • 4 tablespoons honey (treacle preferred)
    • 1 teaspoon ground kashmiri mirch (cayenne preferred)

    Directions
    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. In a small pan, whisk together peanut butter and water over low heat. Stir in vinegar, soy sauce, honey and Kashmiri mirch. Heat through, but do not simmer or boil in order to avoid curdling.
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    Reviews and Ratings
    Global ratings:
    (71)

    Reviews in English (72)

    by
    23

    This was so fast and delicious. I substituted honey for the molasses, because I didn't have any molasses. It didn't seem as delicate as indicated regarding heat. I halved the recipe, and still had enough left over to keep in the fridge for 3 days, served it with lo mein, carrots, spinach and dry scallops, after doing the initial stir frying in peanut oil. One of the quickest, most versatile recipies I've ever used. I've also served it as sauce for salmon: fabulous!  -  22 Dec 2002  (Review from Allrecipes US | Canada)

    by
    14

    perfectly easy. perfectly balanced. yeah, you could add this, that and the other to taste. however, it really is perfect as is. well, i did do something slightly different. i did half molasses, half brown sugar (the splenda brown sugar stuff) and it was juuust right. really, really yummy.  -  14 Mar 2008  (Review from Allrecipes US | Canada)

    by
    11

    I was looking for a simple peanut sauce for satays - for a wedding we're helping with last weekend. I found it, and I love it!!! Thanks. I generally made as directed, halving the cayenne and adding 2t crushed ginger and 2t crushed garlic. I used the full amount of vinegar and loved it, as did all the guests. I love vinegar in general, but I got the impression everyone else did too, so I'm not sure what to say about some of the other reviews. Maybe know your own vinegar preferences, and start with half and adjust to your personal taste I guess.  -  14 Aug 2008  (Review from Allrecipes US | Canada)

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