5 m 4 servings 199 cals Find the closest stores (uses your location) 1/2 cup crunchy peanut butter 2 tablespoons soy sauce 1 teaspoon white sugar 2 drops hot pepper sauce 1 clove garlic, minced 1/2 cup water Add all ingredients to list Directions Print Prep 5 m Ready In 5 m In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy. ---------------------------- 1 1" piece ginger, peeled 1 small garlic clove 1/2 cup creamy peanut butter 2 tablespoons reduced-sodium soy sauce 1 tablespoon fresh lime juice 1 teaspoon (packed) light brown sugar 1/4 -1/2 teaspoons crushed red pepper flakes PREPARATION With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using. --------------------------- Peanut Dipping Sauce 5.0 from 7 reviews Author: Cookie and Kate Recipe type: Sauce Cuisine: Asian Prep time: 5 mins Total time: 5 mins Serves: 1? cup You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It's good every which way! Recipe yields about 1? cup sauce. INGREDIENTS ¾ cup creamy peanut butter ¼ cup rice vinegar ¼ cup water ? cup reduced sodium tamari or reduced-sodium soy sauce 3 tablespoons honey or agave nectar 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger 1 to 2 medium cloves garlic, pressed or minced, to taste ¼ teaspoon red pepper flakes, plus more for sprinkling Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes INSTRUCTIONS In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture (adding water will mellow out the flavor as well). Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey. If you're serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest! ---------------------------- Ingredients 1/2 cup peanut butter 1 (8-ounce) can coconut milk 1/2 cup agave nectar 1/2 cup fresh lime juice 1/4 cup soy sauce Garlic powder Red pepper flakes Directions In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results. Recipe Courtesy of Serena Palumbo and Paul Young ------------------------------ Easy Thai Peanut Sauce Recipe: How to Make My Mom's Thai Satay Sauce Print Prep time 8 mins Cook time 5 mins Total time 13 mins A word about this recipe: If you're looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you're looking for the kind of peanut sauce that contains Chinese ingredients such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way. Author: shesimmers.com Recipe type: Condiment Cuisine: Thai Serves: 3.5 cups Ingredients One 13.5-ounce can of full-fat, unsweetened coconut milk 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful) ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.) ½ tablespoon salt ¾ cup sugar 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar) ½ cup water Instructions Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu. Notes This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it's hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.