You ALL know about my obsession with sauces. It’s no secret. My husband says I eat just so that I can have sauce, and he may be right. So let’s take a look at one of my all-time faves, a sauce that is almost always in my refrigerator!
Easy Thai Peanut Sauce.
And if I can make it in less than 10 minutes, so can you!
I’ve had more different bottles of thai peanut sauce than I can count! And as potstickers and rice (+ broccoli when I need a veggie) with thai peanut sauce is one of my “we don’t have time to cook tonight” dinners (I get them from Costco folks!), I was spending a LOT of money on thai peanut sauce.
You can always find this sauce in my refrigerator, but it hasn’t been until recently that I have been making instead of buying it. And once I made it myself (and perfected the recipe!), I could not fathom going back to peanut sauce from a bottle.
This sauce may contain an ingredient or two that you may not use all of the time. Ginger root (I almost always have some on hand), is one you should consider a staple also! You can buy it at almost any grocery store, and best of all, if you don’t use all of it, you can freeze it! It is perfect to use in sauces, marinades, soups, and salad dressings. Sesame oil, may also be one that you don’t use often, but trust me-buy a small bottle, it makes ALL of the difference in this recipe and many other asian recipes!
A note about peanut butter. I have been trying to decrease the amount of processed foods that I consume (and serve to my family). That means that I buy natural (read: does not contain sugar) peanut butter. You should too! But if you are still buying the processed types (Jif, Skippy) that contain added sugar, you may want to decrease the brown sugar in this recipe to one tablespoon instead of two.
Whoo-hoo…now that I got all of that off of my chest… lets get on to what I used to make this recipe!
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What I used to make Easy Thai Peanut Sauce:
Cuisinart Food Processor. This is a work horse in my kitchen. Slicing, dicing, grating, making sauces, this machine gets a lot of use in my kitchen.
These 1 pint Ball Jars are my favorite for storing sauces. They fit easily in the refrigerator and look great on your table for serving. Win-win.
Cutting boards! I almost always have one of these on my counter. They hold up great in the dishwasher, take up very little room in my cupboards and do a great job of protecting my counters from my frequent chopping! (plus I love the colors!)
I know that they don’t look like much, but these peelers are my favorite of all of the peelers I have tried! They are inexpensive, colorful, and are perfect for peeling anything from apples, to ginger, to butternut squash!
And now for the recipe: So, so easy!
Easy Thai Peanut Sauce
This is a simple, yet delicious Thai Peanut Sauce, perfect for serving with everything! You'll never need to buy peanut sauce again!
- 2 inches ginger root peeled (this IS NOT ground ginger!)
- 2 garlic cloves peeled
- ¼ cup soy sauce
- 3 Tablespoons lime juice
- 2 teaspoons sesame oil
- 1 cup peanut butter (creamy works best for this sauce)
- 2 Tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 2/3 cup water
Place ginger and garlic cloves into the bowl of a food processor. Pulse until a paste.
Add Soy Sauce, lime juice, sesame oil, peanut butter, brown sugar, red pepper flakes and water. Process until a smooth sauce. If needed, add more water to get the consistency you would like!
I generally use natural peanut butters which have no added sugar (and I highly recommend them), therefore 2 Tablespoons of brown sugar gives you the right amount of sweetness. However if you use a commercial peanut butter (like Skippy or Jif) that contain added sugar, you may want to add only 1 Tablespoon of brown sugar.
Ginger! Such a fun ingredient, and one that adds so much flavor. You can get ginger at almost any grocery store, and if you bought too much? Peel it and freeze it! It lasts for a long, long time!
Do you really, really, really like sauce?
ME TOO! Check these out!
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