Vegan Eggnog Homemade, Dairy-free, Egg-free. It’s the perfect sauce for salads, spring rolls, noodles, and more. Using a whisk or an immersion blender, whisk the ingredients together until a thick, uniform sauce is formed. Allergic to peanut butter? For the satay Thai peanut sauce recipe, you can find most of these ingredients at an Asian grocery store. To reheat the sauce, gently heat it in a microwave or over the stovetop. Way too thick with no taste. I use a Thai peanut sauce on a cold soba noodle salad all the time. This will vary depending on how you’re using the sauce. Combine all the ingredients EXCEPT the water. I think almond butter would be a great alternative! This recipe calls for maple syrup but any kind of sweetener will do. I use unsweetened peanut butter. I saw a review that recommended using coconut milk. You can sub sriracha if you have it on hand, but I prefer the flavor of chili garlic sauce. This sauce can be made with any nut or seed butter. Very good, doubled and used in cold noodle salad. So you can make it days ahead or store it in the refrigerator for up to two weeks and it will still be amazing! This easy 5-minute Thai Peanut Sauce is made with a few simple ingredients. Among the things I love about this Thai Peanut Sauce is that it is completely versatile. I fixed it by adding a can of coconut milk 1/3 of a cup of sugar and half a bottle of sriracha chili sauce. Required fields are marked *, I have read and accepted the Privacy Policy *. I use it often. Thai Peanut Noodles & Creamy Thai Peanut Sauce ». Agave nectar and brown sugar are great alternatives. Great recipe! Just transfer the sauce to a container or jar and keep it sealed tight in the fridge. If sweetening with agave nectar, reduce the amount by about 50%. Spring rolls. Info. thick gross! Jump to Recipe Print Recipe Total Time: 10 mins. Peanut sauce is the BEST type of Vietnamese/Thai sauce there is. Whisk to fully combine. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your email address will not be published. Creamy, zesty, and with a little bit of heat, it's finger-licking good! Stir to serve. I usually let it sit in the fridge for a day or two in order to give the fresh garlic and ginger a chance to settle down and mellow. Slowly pour in the water until your desired consistency is reached. put coconut milk in ditched the fish sauce and added 2 tbsp of chopped cilantro and used it for dipping for chicken, Congrats! Give the sauce a good stir with a hand-held whisk – or you can blend everything in a food processor or blender if you prefer. Your email address will not be published. Full of flavor, made with a few simple ingredients and fast and easy to put together- it takes only 5 minutes from start to finish! Use more water to thin the sauce and use as a peanut sauce dressing for salad. I use the finest ingredients I have: Extra aged Japanese Black Rice Wine vinegar, 2 year old fermented soy sauce, grade B Organic Small Batch Vermont Syrup, etc. If you use conventional peanut butter the sauce may turn out too sweet. See full disclosure policy here. If the sauce has become too thick, you can thin it out with a little bit of hot water. This post may contain affiliate links. This 5-minute Thai Peanut Sauce is perfect as a dipping sauce for spring rolls or for drizzling over veggies and rice. About Nicole, About Us | Work with Me | Privacy & Disclosure Policy. This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I did add more maple syrup and used sriracha instead of cayenne. Chef Nuit Regular's cookbook, Kiin, is poised to change how we think about cooking Thai at home. Hi, I’m Sarah. Yes, just 5 minutes! I had to thin this one out before using it for that application. Everyone loves the taste of peanut sauce since it’s so tasty, versatile, and addictive. easy peanut sauce, peanut sauce, thai peanut sauce, vegan peanut sauce. © 2020 My Darling Vegan — All Rights Reserved, Broccoli Pepper Stir Fry with Ginger Peanut Sauce, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Meatloaf with Mushrooms and Lentils. Tasted it the first time on spinach ravioli instead of a basic tomato sauce, and I have been addicted ever since. Using a whisk or an, Add water, as needed, until you have reached desired consistency. Your email address will not be published. And taste amazing! This Thai peanut sauce is the kind of recipe that just gets better the longer it sits. Jump to Recipe Print Recipe … Once prepared, this peanut sauce will store in the fridge for up to 10 days. So you can make it days ahead or store it in the refrigerator for up to two weeks and it will still be amazing! Add the peanut butter to a large bowl. Hi! Just transfer the sauce to a container or jar and keep it sealed tight in the fridge. As other reviewers have stated this was very thick but a good base for adjustments. Really good recipe! She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog. Add water, 1 tablespoon at a time, until desired consistency is reached. Using a Microplane, grate the ginger and set aside. I used the sauce on some zucchini noodles and really enjoyed it. Information is not currently available for this nutrient. As an Amazon Associate I earn from qualifying purchases. Your email address will not be published. Add comma separated list of ingredients to include in recipe. Start with 1/4 cup and add more as needed. Taste and adjust seasonings as desired. Peel and mince the garlic. This super versatile Thai Peanut Sauce is the perfect combination of creamy, savory, and sweet! Serve your sauce immediately with salads, noodles, spring rolls, tofu, and so much more. Need help meal planning? Freeze peanut sauce for up to two months. Add the remaining ingredients. I suggest using natural peanut butter which has no added sugar, but if you are using a peanut butter with sugar added, then I think it would be a good idea to omit the sweetener. Home » Recipes » 5-Minute Thai Peanut Sauce, by Sarah McMinn / Posted: August 13, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I’m so glad you loved it. She ate this with gusto and so did everyone else. It's the perfect sauce for salads, spring rolls, noodles, and more. Then in go the rest of the ingredients — maple syrup, soy sauce, lemon juice, garlic, and ginger. I’ll admit that I didn’t follow it exactly because I was too lazy to cut up some ginger, and I omitted the lime juice because I thought the sauce was already pretty acidic after adding rice vinegar.