Quick & easy low-fat Thai peanut sauce (Vegan, No oil) * Plant Based Recipes: Easy Oil Free Vegan Recipes (2024)

FAQs

What is Thai peanut sauce made of? ›

Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

Peanut sauce is so heavy on the calories and fat because of what it traditionally contains. The base is full-fat coconut milk, with full-fat peanut butter and ground peanuts added. The sauce may also contain brown sugar or honey, soy sauce and oil, which can raise its sugar and sodium contents.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

I suggest doubling or tripling the recipe to have throughout the week with salad rolls, roasted veggies, and salads. How long with the sauce last? The Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge.

WATER, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), SUGAR, PEANUT BUTTER, BROWN SUGAR, WINE, HONEY, SALT, SESAME OIL, MODIFIED CORN STARCH, GARLIC POWDER, VEGETABLE EXTRACT (POTATO), SPICES, VINEGAR, ONION POWDER, CULTURED DEXTROSE, MISO (WATER, SOYBEANS, RICE, SALT), PLUM PUREE, NATURAL FLAVORS, GARLIC, XANTHAN GUM, ...

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind. Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It's an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.

Traditional Thai cuisine is quite healthy and largely based on vegetables, lean proteins, and fresh herbs and spices. Certain Thai dishes are high in refined carbs and may contain deep-fried foods, added sugar, or high amounts of salt.

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

How to make peanut sauce less salty? ›

Acid: Adding vinegar or lemon juice does a great job of balancing saltiness. Sweetness: You can also add a dash of honey or sugar. Opposites attract here and create balance. Fat: Another fix is adding some fat, a few pads or butter or a healthy glug of olive oil can absorb some of that saltiness.

It's popular in Indonesian and Thai cooking and is often added to meats or vegetables or served over noodles. Peanut sauce is also sometimes used as a salad dressing or a dipping sauce.

If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.

An open jar of commercially processed peanut butter lasts up to 3 months in the pantry and up to 9 months in the refrigerator. Natural peanut butter has a shorter shelf life and lasts up to 6 months in the refrigerator once opened.

The ingredients may lose quality after a long period of time, but it's almost impossible for them to “grow” anthing that could make you sick. If there were a dangerous situation with that product, you would see, or smell it immediately…or maybe even wear it!

Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe.

Carrots, broccoli, cucumbers, red peppers, and snow peas are just some of the vegetables that taste great when paired with Thai Peanut Sauce. Try a unique twist with your veggies and dip Summer Rolls into the rich, peanut flavor!

Steps to Make It

Combine 1/2 cup smooth no-stir peanut butter, 1/2 cup heavy whipping cream, 2 tablespoons corn syrup, and 1/4 cup light brown sugar in a small saucepan. Heat over low heat, stirring, until smooth and the ingredients are well incorporated—about 4 minutes.

It might have shrimp, fish sauce, peanuts or sometimes cashews, egg, tofu (soy), and sometimes soy sauce (which contains wheat) and wheat starch (if one uses fresh noodles instead of dried rice noodles).