| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
 RECIPE COLLECTION |
| Cook's Favorites · Cook's Favorites (II) · Cook's Favorites (III) · Cook's Favorites (IV) · Cook's Favorites (V) · Cook's Favorites (VI) · Cook's Favorites (VII) |
| AUTHENTIC THAI'S PEANUT SAUCE | |
|
4 tsp. corn oil, 1/2 cup minced red onion, 2 tbsp. minced garlic, 1/2 tsp. hot chili pepper 2 tbsp. sugar 2 tbsp. vinegar, 1/3 cup peanut butter, 1 cup water In a blender, combine corn oil, onion, garlic and hot chili pepper; blend for 1 minute Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat. Add water and let it simmer for 10 minutes or until thickened. Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste. Place sauce in a shallow plate for satay dipping or pour over fresh salad. Submitted by: Pat | |
| 4 reviews | Add review Share |
Related recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #10223
Jenn says:
This recipe is perfect and delicious. It goes great with pad thai. Thanks Pat!
#45685
Lorissa (Oregon) says:
I thickened this with corn starch and served it over ginger coconut rice with stir fried vegetables and it was awesome!
#57880
Julie (Missouri) says:
This is the best peanut sauce ever! I am allergic to soy and am very happy to have found this recipe. I like it over pasta with broccoli. I generally use rice vinegar, and extra peanut butter. I also use a magic bullet instead of a blender so that during the first step, the product is almost a thick liquid consistency.
#79414
Zachariah (Oregon) says:
I have been making this sauce for probably more than 3 years. Thought it was about time that I wrote a review to say how great it is. I usually serve it over deep-fried tofu with sautéed carrots and celery on rice - but I will throw the leftover sauce on microwaved ramen noodles (or pretty much anything) to make them amazing. I usually use a couple tbsp. of sambal oelek in place of the chile. Delicious.
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables