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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 02, 2003

      I followed the instructions exactly. The 2 Thai peppers gave the sauce a nice "kick" which blended well with the peanut, soy sauce, and fish sauce flavors. A nice dipping sauce.

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    • on November 28, 2007

      Great versatile sauce Rita! I made this to go with your Deep Fried Tofu With Asian Plum Sauce or Thai Peanut Sauce and it was delicious. I can also see this sauce used for spring rolls or tossed with cellophane (glass) noodles with some shrimp or chicken for a nice Pad Thai style dish. Thanks, hon!

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    • on July 10, 2006

      This was really great. I used honey rather than sugar, and did replace the fish sauce with more soy sauce, as I was making it for vegetarians. Delicious!

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    • on June 29, 2006

      Great dipping sauce. I used habenaros for heat. I served this with your shrimp kabobs, Sweet and Spicy Shrimp Kabobs. Thanks for posting.

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    • on July 20, 2005

      I enjoy thai peanut sauce, this one however did not live up to my expectations. I was extremely disappointed in the finished product. The flavor was too much of too much and so greasy.

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    • on July 12, 2005

      Was out of serranos so I used a whole jalapeno. The sauce at first was too thin for some reason but after a stint in the frig the sauce got thicker. I don't know why it thickened, but it did. (Perhaps it was the high fat content of the coconut milk.) Regardless, I only used 1 teaspoon of fish sauce because I have ruined many recipes by using too much. Yuk! Easy to make and delicious on everything. I served this for an Asian-themed meal of lemongrass chicken (Lemongrass Chicken), jasmine rice and fried tofu (Deep Fried Tofu With Asian Plum Sauce or Thai Peanut Sauce). Your recipes always are a treat to test. cg

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    • on May 07, 2005

      This sauce is an excellent base that's not too peanut-y! I'm a big fan of using fish sauce to give dishes a deep, earthy flavor, which contrasts against the bright and somewhat purfumy cilantro. It could easily be adapted for use in stir-fries and dressings, as the author suggests. (I usually find dried chiles too volcanic for use in sauces, and substitute chili oil or chili sauce, which blends a bit better)

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    Nutritional Facts for Thai Peanut Sauce

    Serving Size: 1 (423 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1609.9
     
    Calories from Fat 1444
    89%
    Total Fat 160.5 g
    246%
    Saturated Fat 37.5 g
    187%
    Cholesterol 0.0 mg
    0%
    Sodium 2716.9 mg
    113%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 8.2 g
    32%
    Sugars 13.4 g
    53%
    Protein 25.5 g
    51%

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