Total Time
Prep 10 mins
Cook 5 mins

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Ingredients Nutrition


  1. Heat the peanut oil to nearly smoking in a saucepan.
  2. Turn off the heat and add the peanuts.
  3. The peanuts should cook to a golden brown in 3-5 minutes.
  4. If you burn them, throw them out and start all over again or your sauce will be bitter.
  5. You may have to turn on the heat again, but stir the peanuts if you do.
  6. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste.
  7. Add the chiles, ginger, garlic and continue to blend.
  8. Add the remaining ingredients except the cilantro, and blend until smooth.
  9. If it is too thick, add more oil.
  10. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.


Most Helpful

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.

BeachGirl July 02, 2003

Great versatile sauce Rita! I made this to go with your Recipe#101937 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!

Pot Scrubber November 28, 2007

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!

SugaredAlmond July 09, 2006

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