A few months ago, I discovered Sister’s Pantry Peanut Sauce at Whole Foods while on the hunt for new ways to prepare vegetables. It put a great new twist on quick stir-fry meals with a nutty, tangy-sweet, spice that we love. Bottled sauces and marinades have the advantage of easy, but the cost can be prohibitive and the ingredients questionable. Though the ingredients were okay, the price was a bit steep for components I mostly had at home, so I set out to make a homemade sauce just like it.
Comparing their label to peanut sauce recipes on-line, this is what I developed. I passed some along to my friend for a second opinion since I had recommended the Sister’s Pantry brand to her, as well. The word she used to describe the new Thai Peanut Sauce recipe was incredible, as she told me, she was eating it on everything, hot or cold— morning toast, crackers, vegetables, chicken—whatever it would stick to, I guess.
All of these ingredients can be found at Whole Foods or any oriental market. You can use peanut butter instead of peanuts, but I think it is better this way. Serve as a sauce over stir-fry, as a dip for vegetables or grilled meats, and if you love it that much, spread it on toast or crackers too. As shown in the photo, a mix of vegetables, chicken-basil sausage links are transformed into an “ooh, I’ll have that” lunch or dinner.Print
Thai Peanut Sauce
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2 cups
- Thai Peanut Sauce
- 1 cup dry roasted peanuts
- 1/2 cup coconut milk
- 3 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Tamari soy sauce (gluten-free)
- 2 teaspoons sesame oil
- 1/3 cup honey — to taste
- 3 tablespoons lime juice
- 1/2 teaspoon tamarind paste
- 2 tablespoons fish sauce
- 1 teaspoon Sriracha hot sauce
- 1/4 teaspoon crushed chili peppers
- Process peanuts in a food processor until it forms a thick paste. Add the remaining ingredients and adjust for taste as desired—more soy or fish sauce for salt, honey for sweet, hot sauce for spice, or lime for more tang. To thin, add more coconut milk or water, as needed.
Sausage & Vegetable Stir-fry w/ Thai Peanut Sauce
- Stir-fry bite-size vegetables in 2 tablespoons of coconut oil over medium heat until tender, about 7-8 minutes.
- Grill or brown chicken sausage of your choice in a skillet, slice on the bias to create 1/4″ discs.
- Add sausage to the skillet with the vegetables.
- Add enough peanut sauce to coat well.
- Sprinkle with chopped cilantro and serve with a lime wedge.