Best 13 Spicy Thai Peanut Sauce Recipes

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**Tantalize your taste buds with our exceptional Spicy Thai Peanut Sauce, a culinary masterpiece that seamlessly blends the bold flavors of Thailand with the creamy richness of peanut butter.**

This versatile sauce is not only a perfect dipping sauce for spring rolls, satay, or summer rolls, but it also elevates stir-fries, noodles, and rice dishes to new heights, adding a delightful touch of heat and savoriness. With two variations – a Classic Spicy Thai Peanut Sauce and a Spicy Thai Peanut Sauce with Coconut Milk – you can customize the intensity of the flavors to your preference.

Dive into the realm of Thai cuisine with our easy-to-follow recipes, meticulously crafted to ensure a smooth and flavorful sauce every time. Whether you prefer the traditional version or the creamy coconut variation, our curated selection of recipes will guide you effortlessly through the process, transforming ordinary meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

  • Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
  • Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
  • Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
  • Slice cooked chicken on an angle. Toss with veggies and herbs.
  • In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
  • Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI PASTA WITH SPICY PEANUT SAUCE



Thai Pasta with Spicy Peanut Sauce image

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (12 ounces) whole wheat linguine
1 jar (11-1/2 ounces) Thai peanut sauce
2 tablespoons lime juice
2 cups bean sprouts
1 large cucumber, peeled, seeded and chopped
2 medium carrots, julienned
5 green onions, sliced
1 small sweet red pepper, julienned
1/2 cup minced fresh cilantro

Steps:

  • Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.

THAI CHICKEN WITH SPICY PEANUT SAUCE



Thai Chicken With Spicy Peanut Sauce image

This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

2 1/2 cups 5-minute instant rice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon instant minced garlic
1 tablespoon bottled chopped ginger
3/4 cup chopped green onion
1 (8 ounce) can sliced bamboo shoots, drained
1/3 cup unsalted peanuts, chopped
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 1/2 tablespoons creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
1/2 teaspoon dark sesame oil
1/8 teaspoon ground cayenne pepper, to taste

Steps:

  • Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
  • Set aside.
  • Bring 2 1/2 cups water to a boil in a 2-qt.
  • saucepan.
  • When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
  • Cut the chicken into short strips about 1/2 inch wide.
  • Heat the oil in a large nonstick skillet over high heat.
  • Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
  • Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
  • Stir well, then add the peanut sauce and stir well again.
  • Cook until heated through, 2 minutes.
  • Serve over a bed of the rice.

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE



Spicy Thai Chicken Pizza With Peanut Sauce image

This wonderfully spicy and refreshing pizza is simple and very quick to make. Perfect for a light summer meal.

Provided by trishypie

Categories     Asian

Time 20m

Yield 1 slice, 8 serving(s)

Number Of Ingredients 16

1 thin pizza crust (Boboli or other pre-baked crust)
2 garlic cloves, minced
1 teaspoon gingerroot, minced
5 tablespoons peanut butter
2 tablespoons honey
2 tablespoons rice wine vinegar or 2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1 cup mozzarella cheese, shredded
1/2 orange bell peppers or 1/2 red bell pepper, sliced
1 cup pre cooked chicken breast, chopped
2 green onions, chopped
1/2 carrot, finely chopped
1 cup bean sprouts, roughly chopped
1/4 cup peanuts, chopped
1/2 cup cilantro, chopped

Steps:

  • Preheat oven to 425°F; do not bake the Boboli yet.
  • In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
  • Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
  • Meanwhile, prepare other vegetables.
  • Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
  • Cut and serve immediately while the crust is still hot! Enjoy!

SPICY THAI PEANUT SAUCE



Spicy Thai Peanut Sauce image

Make and share this Spicy Thai Peanut Sauce recipe from Food.com.

Provided by Leslie O

Categories     Fruit

Time 10m

Yield 2 cups

Number Of Ingredients 10

1 cup smooth peanut butter
1/4 cup soy sauce or 1/4 cup tamari
1/4 cup oriental sesame oil
3 tablespoons rice vinegar
2 tablespoons ginger, chopped
2 tablespoons garlic, chopped
1 teaspoon hot sauce
1 tablespoon hoisin sauce
1 tablespoon fresh lime juice
3/4 cup water

Steps:

  • Blend all ingredients in food processor, scraping sides occasionally.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY



Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.

Provided by moski2002

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

  • Heat a grill pan over high heat.
  • Toss chicken with soy and oil and grill 6 minutes on each side.
  • Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
  • Season salad with salt, to taste.
  • Whisk peanut butter, soy sauce, vinegar and cayenne together.
  • Stream in vegetable oil.
  • Slice cooked chicken on an angle.
  • Toss with veggies and herbs.
  • In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
  • Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE



Thai-Style Veggie Kabobs With Spicy Peanut Sauce image

Adapted from a NatureSweet Tomato recipe hand-out I picked up at the store. We use this as a side or fun appetizer, so I am putting down 2 kabobs per person for the serving - adjust accordingly, as needed! It's great for grilling season, and makes for a colorful, simple dish. If you like heat, add more crushed red pepper to the sauce!

Provided by Starrynews

Categories     < 30 Mins

Time 23m

Yield 8 kabobs, 4 serving(s)

Number Of Ingredients 12

24 cherry tomatoes or 24 grape tomatoes
4 green onions, sliced diagonally into pieces
16 snow peas
1 yellow bell pepper, cut into 1-inch chunks
16 baby carrots
1/4 cup peanut butter
1 tablespoon light soy sauce
2 tablespoons water
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon dry crushed red pepper (to taste)
1/2 teaspoon lime zest

Steps:

  • Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
  • Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
  • Meanwhile, combine all ingredients for the dipping sauce and mix well.
  • Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE



Thai Noodle Delight With Sweet-Spicy Peanut Sauce image

This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature.

Provided by Rare Affaire

Categories     Thai

Time 2h15m

Yield 2-3 serving(s)

Number Of Ingredients 18

8 ounces chinese-style wheat noodles (We like Marco Polo brand)
4 ounces boneless pork (pork is our personal favorite) or 4 ounces chicken, cut into bite-sized pieces (pork is our personal favorite)
2 tablespoons canola oil or 2 tablespoons peanut oil
1/2 tablespoon garlic, minced
1/2 cup smooth natural-style peanut butter (if it separates, that's good)
1/4 cup coconut milk (don't shake the can and refrigerate before opening... )
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sambal oelek
1/4 cup sweet chili sauce (Caravelle is our favorite)
1/2 medium red onion, large dice
18 snow pea pods, trimmed & threaded, cut into 3/4 inch pieces
1 stalk celery, peeled & sliced
4 ounces broccoli florets
1 carrot, peeled & sliced diagonally (optional)
2 scallions, trimmed & cut diagonally in 1/4 inch pieces, both green & white (optional)
1/2 red bell pepper, julienned (optional)

Steps:

  • Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
  • Drain meat and allow to dry on paper towels.
  • In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
  • In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
  • In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
  • Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
  • Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.

THAI NOODLES WITH SPICY PEANUT SAUCE RECIPE - (4.4/5)



Thai Noodles With Spicy Peanut Sauce Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 14

Noodles
12 ounces linguine
4 tablespoons sesame oil
Sauce
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup agave
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add agave, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired.

SPICY THAI PEANUT SAUCE



Spicy Thai Peanut Sauce image

This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.

Provided by Genevieve

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 10

2 teaspoons vegetable oil
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
¾ cup hot water
¼ cup peanut butter, or more to taste
½ lemon, juiced
2 tablespoons Thai-style sweet chili sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 pinch red pepper flakes, or more to taste

Steps:

  • Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  • Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g

THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE



THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE image

Categories     Chicken     Appetizer

Yield 15-20 skewers

Number Of Ingredients 26

3 - Chicken breasts cut into strips 1/4 inch thick (or buy pre-cut chicken cutlets)
MARINADE:
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup fresh lime juice
1/4 cup chicken broth
1/3 cup soy sauce
2 TBSP Curry Powder
2 TBSP Crunchy peanut butter
3 cloves minced garlic
1 TSP cayenne pepper (optional)
PEANUT SAUCE:
1 1/2 cups Coconut milk (unsweetened)
1 cup crunchy peanut butter
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup heavy cream
2 TBSP Molasses or brown sugar
2 TBSP fresh grated ginger
2 TBSP soy sauce
4 cloves minced garlic
Cayenne pepper to taste
GARNISH:
Lime wedges
Chopped cilantro
Crushed cashews

Steps:

  • Mix marinade until sugar is dissolved ( I use a hand blender which works great) pour over chicken and cover with clear wrap. The longer this marinates the better. Remove chicken from marinade and place on skewers, grill until browned on the edges but still jucy brushing with marinade as needed. About 3-4 minutes per side. Squeeze a few drops of lime on the chicken then spoon a nice line of peanut sauce down each piece of chicken, sprinkle with cilantro and crushed cashews. PEANUT SAUCE: Add all the ingredients in a saucepan except the cream, cook over medium heat stirring constantly until it has reduced by 1/4 and looks thick and creamy (about 15 - 20 minutes) transfer to a food processor or container that will allow you to use a hand blender and add the cream as you blend until smooth. This can be prepared a day in advance and kept in the fridge. Allow it to come to room temp before using.

DIABETIC THAI BEEF SATAY WITH SPICY PEANUT SAUCE



Diabetic Thai Beef Satay with Spicy Peanut Sauce image

Another good one from Diabetic Connect Nutritional Facts Servings 6 Per serving Calories 296 Carbohydrates 12 g Fat 17 g Saturated Fat 6 g Monounsaturated Fat 7 g Protein 25 g Cholesterol 65 mg Dietary Fiber 1 g Potassium 588 mg Sodium 588 mg Added Sugars 1 g Exchanges 1 vegetable 3 lean meat 2 fat Carbohydrate Servings 1 Zinc...

Provided by Paul Bushay

Categories     Poultry Appetizers

Time 5m

Number Of Ingredients 26

FOR THE MARINADE
2 Tbsp lime juice
1 Tbsp finely chopped lemongrass, tender inner stalk only or 2 teaspoons freshly grated lime zest
1 Tbsp reduced-sodium soy sauce
1 Tbsp fish sauce
2 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp splend/brown sugar blend
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1 1/2 lb skirt steak, flank or other beef steak, trimmed
FOR THE PEANUT SAUCE
1/2 c finely chopped onion
2 tsp peanut oil, or canola oil
2 tsp minced garlic
1 tsp minced fresh ginger
1 tsp finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
1/2 c "lite" coconut milk
1/4 c unsalted natural peanut butter
1 Tbsp fish sauce
1 Tbsp ketchup
1 Tbsp lime juice
1/2 tsp splenda/brown sugar blend
1 tsp asian chile sauce, such as sriracha, or other hot sauce

Steps:

  • 1. FOR THE MARINADE
  • 2. Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, Splenda/brown sugar blend, turmeric, coriander, cumin and pepper in a small bowl
  • 3. Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips.
  • 4. Put it in a sealable gallon-size plastic bag
  • 5. Add the marinade
  • 6. Squeeze as much air outta the bag as possible, & seal it
  • 7. Slosh it around to cover all the steak
  • 8. Plop it in a dish
  • 9. Stick it in the fridge overnight
  • 10. FOR THE PEANUT SAUCE
  • 11. Combine onion and oil in a small saucepan
  • 12. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
  • 13. Stir in garlic, ginger and lemongrass (or lime zest);
  • 14. Cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more.
  • 15. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, Splenda/brown sugar blend and hot sauce
  • 16. Cook, stirring, until well blended.
  • 17. If necessary, thin with a little water to the desired consistency
  • 18. Adjust seasoning with lime juice, Splenda/brown sugar blend and/or hot sauce
  • 19. Cover, & stick it in the fridge overnight
  • 20. TO GRILL THE SATAYS
  • 21. Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill.
  • 22. Take the steak outta the marinade, & pitch the marinade
  • 23. Thread onto soaked skewers 1 strip per skewer.
  • 24. Grill, turning once, 2 to 3 minutes per side for medium.
  • 25. Warm the dipping sauce, if you want
  • 26. Serve the satays with the sauce

Tips:

  • Use creamy peanut butter: Creamy peanut butter will give the sauce a smooth and velvety texture. If you only have chunky peanut butter, you can blend it in a food processor until smooth.
  • Add a little bit of heat: The addition of chili garlic sauce or Sriracha gives the sauce a nice kick of heat. If you don't like spicy food, you can omit this ingredient.
  • Use fresh lime juice: Fresh lime juice adds a bright and tangy flavor to the sauce. Bottled lime juice can be used in a pinch, but it won't have the same flavor.
  • Adjust the consistency of the sauce: If you want a thinner sauce, you can add a little bit of water or coconut milk. If you want a thicker sauce, you can add more peanut butter or cornstarch.
  • Serve the sauce immediately: The sauce is best served immediately after it is made. It can be stored in the refrigerator for up to 3 days, but the flavor will be best if you eat it fresh.

Conclusion:

Spicy Thai peanut sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for dipping spring rolls, satay, or chicken skewers. It can also be used as a marinade for chicken or tofu, or as a dressing for salads or noodles. With its bold and flavorful taste, spicy Thai peanut sauce is sure to become a favorite in your kitchen.

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