Thai Peanut Sauce

Thai Peanut Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 1 1/2 cups
  • Prep: 5 mins
  • Cook: 5 mins

Try this creamy peanut sauce with grilled chicken or pork, as a dip for cucumber slices, or tossed with a tangle of noodles. Add as much or as little crushed red pepper as you like.


4teaspoons peanut oil
2/3cup minced shallot
4-- garlic cloves, minced
1/2teaspoon crushed red pepper
6tablespoons creamy peanut butter
2tablespoons hoisin sauce
2teaspoons dark brown sugar
3/4cup water
1tablespoon fresh lime juice


  1. Heat oil in a heavy saucepan. Add shallot, garlic and crushed red pepper; cook over low heat until fragrant and just beginning to color, about 3 minutes.
  2. Whisk in peanut butter, hoisin, brown sugar and water. Bring to a boil, reduce heat and simmer 1 minute. Stir in lime juice.
  3. Serve warm or at room temperature.

Recipe by Laraine Perri.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 80mg
  • Potassium 95mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 3g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%