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    You are in: Home / Recipes / Authentic Thai Peanut Sauce Recipe
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    Authentic Thai Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    BusyBeeHoneyBee's Note:

    This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
    2. 2
      Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
    3. 3
      Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
    4. 4
      The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

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    Ratings & Reviews:

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    Nutritional Facts for Authentic Thai Peanut Sauce

    Serving Size: 1 (423 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 382.1
     
    Calories from Fat 250
    65%
    Total Fat 27.8 g
    42%
    Saturated Fat 5.6 g
    28%
    Cholesterol 0.0 mg
    0%
    Sodium 587.0 mg
    24%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 19.4 g
    77%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    light coconut milk

    Thai red curry paste

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