Do you want to know what is stupid good? (I don’t care for the term stupid – it’s actually prohibited in our home but I am quoting one of my students here). Thai Peanut Sauce.
Ah, Thai Peanut Sauce. Not only it is irresistible and totally worthy of eating right out of the blender it is surprisingly versatile. I don’t remember where or how I came up with the recipe but this recipe rocks. Seriously rocks. Assuming you are ok with peanuts and cilantro. If you are allergic to legumes or think cilantro tastes like soap, stop here. Read no further. I can’t imagine making this sauce without either. I apologize for not having substitutions as I most often do. Hold off until the next blog as I promise more deliciousness is to come.
This particular recipe is a snap if you have all the ingredients. I find that I normally do, if anything I may need to pick up fresh cilantro, dried won’t do here.
All the ingredients go right into a blender, a few good pulses and viola you have a thick and creamy, slightly spicy, mouthwatering Thai Peanut Sauce. The best part about making this sauce is its flexibility. Make up a batch (yields about 2 cups) and use for salad (my fave), chicken satay (my son’s fave) or a dipping sauce for spring rolls (my daughter’s fave). Or hold the mayo and use it as the sauce for an Asian inspired wrap. I am sure the options are limitless.
This week it’s my go to for a quick healthy, satisfying lunch. Shred up some crisp Napa cabbage, jicama and carrots, toss the medley with the Thai Peanut Sauce, garnish it with chopped peanuts, more cilantro leaves, sesame seeds and dive in. You won’t be disappointed.
Let’s talk ingredients:
- I always have peanut butter in the pantry – creamy organic
- Limes- pick the thinned skinned ones. Limes are better used room temperature. Roll on the counter with your palm to release juices and always zest first with a microplane.
- Sesame oil – I always have this in my pantry. Don’t cook with it, use it as a garnish.
- Soy sauce- I prefer organic and I always have it in the refrigerator
- Honey – hopefully you have a generous friend willing to share their bounty – Thanks Jackie!
- Garlic – I always, always use whole fresh garlic. If you prefer some other kind be sure to read the label
- Ginger root- buy fresh roots and for short storage wrap and place in the fridge. For longer storage keep in the freezer and grate as needed. To peel simply rub the brown skin off with a spoon or peeler. Use a microplane to grate it right in to a recipe.
- Peanut oil- great healthy oil option that I always have on hand
- Kosher salt – always choose pure salt, no additives, preservatives, anti-caking agents
- Siracha – hot yes, but adds a desired amount of heat to your level
Here is the recipe. Enjoy and share!
Thai Peanut Salad Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C peanut oil or safflower oil
1/4 t kosher salt
2-3 t Sriracha chili sauce
2-4 T water
Place all ingredients in a blender adding water as needed to thin. Use as a salad dressing, a dip or on proteins.
Great on shredded Napa Cabbage, with shredded carrots, jicama, peanuts and cilantro.
Makes approximately 1 -2 cups
LET’S GET COOKING!