Prep 5 mins
Cook 0 mins
This is a Thai style peanut sauce that is good on plain white rice, noodles and potstickers. It's also good as a dipping sauce.
- 4 tablespoons peanut butter
- 2 tablespoons salad oil
- 4 tablespoons soy sauce
- 4 tablespoons granulated sugar
- 4 tablespoons distilled vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons hot chili sauce, Sriracha
- 1⁄8 teaspoon ground coriander
- Combine ingredients in bowl.
- Mix well with whisk.
- Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.
This is a delicious sauce!! I used it as a dipping sauce for shrimp dumplings (potstickers). (copycat recipe of P.F. Chang's) I like the fact that it's sweet yet spicy and isn't overwhelming with soy sauce flavor. I have purchased peanut sauces and have always been disappointed. They never tasted as good as what I've had in a restaurant. This one tops those bottled sauces any day!! I didn't have coriander so I didn't use any. I also heated the sauce. Thanks so much for a great recipe!! It's a keeper!!
This is sooooo good! It's a wonderful combination of flavors, and although I originally made it to go with Beef Satay #161844, my husband has now put it on everything imagineable except the dog. It will definitely be the only peanut sauce we use from here on out. Thanks for sharing it with us!
I'm sorry but I thought this sauce was awful. Way too much vinegar and sugar, and not nearly enough peanut butter. The consistency was too thin and the flavor profile was off. I don't think it should have had any vinegar at all. I had to add three or four more tablespoons of peanut butter just to make it edible.