Thursday, September 2, 2010

Thai Peanut Sauce, two versions

Ok, so remember the last time I made that wonderful Cold Udon Noodle Salad I used a doctored up version of a store bought Peanut Sauce. Well I promised you that the next time I made it I would provide a yummy homemade Thai Peanut Sauce to use instead. So what is even better then one option, but two?! The first one here, Version 1 is the sauce that I have created and the second, Version 2 is one that my sister Bonnie has made. They are both super yummy , and the best part is that they each use a different combination of ingredients. They each provide very similar results, but have their own unique flavor. It is always nice to have choices just incase you don't have coconut milk on hand or you are in the mood for a bit of honey...

Don't restrict yourself to using this only as a sauce for pasta.  These would also be great as a dip for chicken satay skewers, Fresh Vietnamese Spring Rolls, or even a spread for a yummy wrap.

Print this Recipe

Thai Peanut Sauce, Version 1
1 1/2 cups creamy or crunchy peanut butter
1/2 cup coconut milk
3 tablespoons warm water
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons rice vinegar
1-3 tablespoon hot chili sauce, like Sriracha (I used 3 tablespoons because I was in the mood for some good kick!)
3 cloves garlic, minced
chili flakes to taste

In a bowl, whisk all of the ingredients until smooth and creamy.

Thai Peanut Sauce, Version 2
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients in a blender for two minutes, or until smooth


  1. Any idea how long the sauce will keep in the fridge?

  2. Dave, you know what, I'm really not sure. To be safe i would guess a week. But you choose to do as you see fit. I know that many people keep sauces lots longer then the "recommended" date.



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