the BEST Thai Peanut sauce in 10 min [with sesame seeds]

This easy to make, perfectly spiced non-processed Thai Peanut sauce is the BEST in the business because it has one secret ingredient—sesame seeds. Great on stir fry, chicken skewers or as a sauce for rice and veggies!

If you have ever been to Thailand, one thing is for sure. Delicious Thai peanut sauce is everywhere. And everyone has their own version of the peanut sauce. Whether it is a dipping sauce for chicken satay or drizzled over rice, meat and veggies it is good and ups the dish to the next level.

I have been making this version of my Thai Peanut Sauce before I ever went to Thailand, or probably before I really had much thai food! I”m positive the only “Thai food” I had had when i went to college was from Pei Wei. Which is actually a Chinese restaurant. But it serves Thai food. Go figure.

Anyway, that was the only “Asian” food I was familiar with. So for all I knew- my Thai Peanut Sauce was right on par with the rest of them haha.

Thankfully, over the years…I have refined my Thai food palate, visited Thailand, eaten/slurped a lot of different brands of store bought Thai Peanut Sauce bottles, taken a few Thai cuisine cooking classes and can say I have a better idea of what a generalized Thai Peanut Sauce should taste like.

I’ve added a few spices and switched out a few proportions.

And let me tell you, this sauce is something you may want to have in your fridge at all times.

We use it as a dip for veggies, as a sauce for chicken, to be served over Rice and meat, or to be drizzled inside of a wrap. Options are many of how one might use Thai Peanut Sauce in everyday life.

My PEANUT SAUCE INGREDIENTS-

• PEANUT BUTTER
  • If you know me, I am kinda a peanut butter snob. I will only eat homemade peanut butter. yikes. It just is real. ya know? And let me tell you people, it is so easy to make. So if you want to eat fresh peanut butter. You can. If you don’t really care, then thats fine too. BUT I promise. Once you try it, you too will be a peanut butter snob. And rightfully so.
  • Also worth mentioning is I like crunchy peanut butter over smooth.
  • You can also save some peanuts to sprinkle over for a nice look…
• HONEY
  • Some recipes call for brown sugar or regular sugar. Honey is lower on the Glycemic Index as compared to sugar [which means it is slower to raise and drop your blood sugar level–good thing]–so I prefer Honey. Also, it tends to be sweeter than sugar so you can use less of it.
• SOY SAUCE
  • You can also use Coconut Aminos if you prefer. I have used both! Just be wise in choosing one that is lower in sodium. Your heart will thank you for it:)
• SESAME SEEDS
  • For a while when making this recipes, I used Sesame Oil. It works fine but the rich flavor is enhanced when you use Fresh Sesame seeds! You are saving yourself ONE less condiment you need to store and it also adds a nice texture to the sauce if you don’t puree it completely!
• GINGER
  • Ginger always is a good idea when cooking any Asian dish. Ginger offers a fresh, sweet-yet-spicy taste. And although Galangal is most preferred in Thai cooking, Ginger is its very close cousin and MUCH easier to locate at any grocery store. Also, you are destined to use ginger before you will use Galangal….pretty sure.
• CAYENNE PEPPER
  • The Cayenne gives it a subtle kick. Which is nice. However, if I don’t have Cayenne pepper, I have used chili powder and it works great too.
• GARLIC
  • You can’t have a savory sauce without Garlic. And luckily, this one has it!

the METHOD-

This is the perfect job for your TWISTER JAR—a Blendtec jar. It is a smallish jar [16 ounces] that has a lid with blades that scrape along side of the jar as you twist. It’s pretty ingenious. And it works great for nut butters, sauces, baby food…anything that is in a small amount that is kinda thicker than your normal blender delicacy.

So, add all the ingredients in your TWISTER jar and twist blend away until you reach your desired consistency.

Enjoy in a myriad of ways—as a dip for veggies, over stir fry, as a drizzle for chicken…

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