Peanut Sauce Recipe Thai

peanut sauce recipe thai

Craving the rich and creamy flavors of Thai cuisine? Look no further than this mouthwatering peanut sauce recipe Thai that will take your taste buds on a delicious journey. This versatile sauce is perfect for dipping, drizzling, or marinating your favorite dishes. Let’s dive into how to make this delectable sauce from scratch.

Peanut Sauce Recipe Thai

Ingredients:

– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon brown sugar
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1/2 teaspoon red pepper flakes
– 1/4 cup water
– Juice of 1 lime
– Salt and pepper to taste

Instructions Step by Step:

1. In a small saucepan, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
2. Heat the mixture over low heat, stirring constantly until well combined.
3. Gradually add water to thin out the sauce to your desired consistency.
4. Squeeze in the lime juice and continue to stir until everything is well incorporated.
5. Season with salt and pepper to taste, adjusting as needed.
6. Remove from heat and let the sauce cool slightly before serving.

Tips:

Looking to add some extra flair to your peanut sauce? Try adding a splash of coconut milk for a creamier texture and a hint of sweetness. You can also customize the level of spiciness by adjusting the amount of red pepper flakes or adding a dash of sriracha.

When it comes to storing your peanut sauce, transfer it to an airtight container and refrigerate for up to a week. Before serving, simply reheat the sauce on the stovetop or in the microwave until warmed through. This sauce pairs perfectly with spring rolls, stir-fries, grilled meats, or even as a salad dressing.

In conclusion, this homemade peanut sauce recipe Thai is a must-try for any Thai food enthusiast. With simple ingredients and easy steps, you can whip up this flavorful sauce in no time. Give it a try and elevate your dishes with a touch of Thai-inspired goodness.