Thai-Style Peanut Sauce

Sauces & Condiments | 30 Minutes or Less, Entertaining, Kid Friendly | Other

START TO FINISH: under 15 minutes

Recipe
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Nutritional Info
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Cooking Notes

Can use bottled fresh ginger (called crushed, ground, minced or chopped, depending on brand) found supermarket produce sections.
Omit red pepper, if mild sauce is desired or if serving young children.
To defrost frozen sauce, place in refrigerator for 24 hours.

Thai-Style Peanut Sauce

4 cloves fresh garlic
Juice from 1/2 lime
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons vegetable oil
4 teaspoons grated or finely minced ginger*
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon onion powder
1 tablespoon Asian sesame oil
1/2 teaspoon crushed red pepper*

Peel garlic and drop cloves, one at a time, through top opening of an electric blender container onto moving blade. Chop finely. Add all remaining ingredients. Pulse on high just until combined, about 5 seconds. Scrape down sides of container and pulse again 3 to 4 times. Serve, or refrigerate in airtight container for up to 1 week. May be frozen for up to 1 month.*

Thai-Style Peanut Sauce

This makes a great dipping sauce for cooked chicken, pork or shrimp kabobs, or even raw vegetables. Or you can just eat the peanut sauce straight up. But do use a spoon.

Thai-Style Peanut Sauce

Approximate Values Per 1 tablespoon: 46 calories (61% from fat), 3 g fat (.5 g saturated), 0 mg cholesterol, 1 g protein, 3.5 g carbohydrates, trace dietary fiber, 153 mg sodium

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Comments

From catsluvr - July 20, 2010

Looks promising as the sodium content is not too high.

From catsluvr - July 20, 2010

ooops, didn't notice that the serving size is ONE tablespoon so the sodium content could quickly get out of hand.

From Beverly Mills - July 20, 2010

Actually, at only 153 mg per tablespoon, this is very low in sodium. Because the sauce is rich, you don't really use much of it. Also, it's made with the reduced-sodium soy sauce.

From Steph - July 21, 2010

Have made this sauce several times. It is very tasty and comperable to a more complicated recipe we've used!

From catsluvr - March 26, 2012

Thanks Steph for the reply and it sounds so yummy it would be hard to have just one tablespoon. We have learned in a nutrition class that it is a good rule of thumb to compare fat to sodium and in this case I would have to skip this recipe. Love the web site though.

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