Thai Peanut Sauce

This simple recipe doubles a great dip for vegetables. Toss freshly-cooked noodles with 1/2 Cup of sauce for a quick main dish. Add vegetables, tofu, or meat to “fancy” it up.


1 Cup peanut butter [preferably high-quality, w/o corn syrup]
1/3 Cup water
2 cloves of Garlic, minced [or 2 tsp dried Minced Garlic]
1/2 tsp dark soy sauce
2 tsp Sesame Oil
1 Tbsp brown sugar [more if desired]
1/2 tsp Tamarind Powder [OR 2 Tbsp lime juice]
1/2 tsp Cayenne Pepper [more if desired]
1/3 cup coconut milk
2 to 2.5 Tbsp fish sauce [vegetarians/vegans substitute 2.5 Tbsp regular soy sauce]


Scoop peanut butter into the bowl of a food processor or blender pitcher. Add remaining ingredients and blend until smooth.

Assess the taste and texture of your peanut sauce. Add more coconut milk for a thinner Satay-style sauce, perhaps leave as-is for a thicker dip. Adjust seasonings [and sugar and lime juice] to achieve desired taste.