If you like spicy Thai peanut sauce on noodles, expand the ways you use it:
On grilled chicken, shrimp or other seafood, along with rice or noodles
As the sauce for Thai chicken pizza (top with diced cooked chicken breast, sliced green onions, grated mozzarella, grated carrot and chopped fresh cilantro, sesame seeds, diced red pepper—bell pepper or hot variety)
On Pad Thai, Thai chicken, beef or fish wraps; grilled beef/chicken fish, satay or skewers
As a dip with crudités
Crudités have long been served with a creamy dip based on mayonnaise, sour cream and/or yogurt—which means cholesterol, unless you use fat-free products. Substitute creamy butter and keep the creaminess, while trading the animal fats for healthier peanut oil.
If you don’t like heat, spicy peanut dip can be made without the spice. It’s still delicious.
A creamy, spicy peanut dip for raw vegetables. Photo by Andrea Hernandez | Peanut Butter & Co.
SPICY THAI PEANUT SAUCE
Makes 3 cups sauce. If you’re using the sauce on an entrée, versus as a dip, make it more complex by adding the two optional ingredients.
1/4 cup olive oil or other vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 medium jalapeno, seeded and minced; or 1 teaspoon sriracha sauce
2 tablespoons minced fresh ginger root
1 cup peanut butter, creamy or crunchy
1-1/4 cups coconut milk (you can substitute water; the result will be less rich)
1/4 cup soy sauce or tamari
1 teaspoon honey
1-1/2 teaspoons rice vinegar
Optional for dinner sauce: 1/4 cup fresh basil leaves, cut into thin strips
Optional for dinner sauce: 1/2 cup chopped peanuts
1. HEAT oil over medium heat in a sauté pan. Add onion and sauté until tender.
2. ADD garlic, jalapeño and ginger; stir for 2 minutes.
3. ADD peanut butter, coconut milk, soy sauce and honey; stir to thoroughly combine. Remove from heat; add vinegar.
4. OPTIONAL for an entrée sauce: Add shredded basil. Heat through, and remove from heat.
5. OPTIONAL for an entrée sauce: stir in chopped peanuts.
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