Our no-cook Peanut Sauce is easy to prepare. We like it with our Chicken-and-Bacon Satay, but it's also good as a dipping sauce, over cold noodles.

I havent tried this, but its supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently. This spicy peanut sauce can be whipped up in an instant and makes a great addition to many Chinese and Thai recipes.

This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce. The goes-with-anything, does-everything creamy peanut sauce you can make from pantry staples. Satay Peanut Sauce - Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago.

Peanut Sauce recipe Epicurious. How does this recipe possibly make 2 cups - - even with 1/3 cup of water?

It may be simple but sounds tragically boring.. Excellent.. I added 2 tsp. Chili paste for an extra kick. This is going into my permanent recipe collection. Yum! Added a handful of chopped cilantro, 1 Tbsp roasted red chili paste and 2 tsp toasted sesame oil. Sautéed Chinese cabbage, onion and carrot until tender, then 1 pound of shrimp. Cooked 8 oz angel hair pasta - broken in thirds - reserved some pasta water.

Tossed all together, thinned with a bit of pasta water. As written this recipe does come up with a decent peanut sauce. For my taste it is far too thick.

I also up the moisture by adding 3 tablespoons of water and 2 tablespoons of rice vinegar. Then I added 1. 5 teaspoons of honey to balance it out. Do make this ahead of time to allow the flavors to meld. I also use rice vinegar ipo lime juice. Try slightly heating the sauce.. Also great as a cold leftover. I make this all the time and put it over pan fried tofu.

Sometimes I substitute almond butter for peanut butter for peanut sensitive people and it still turns out well. I tweaked this a bit and was really happy with the result. I used rice vinegar instead of lime juice, and added red curry paste (somewhere around a tablespoon) instead of the crushed red pepper. I just added ingredients to taste as I went along.

I like that this recipe doesn't require coconut milk, I hate to open cans of stuff and then only use a little of it. I served the sauce with a copycat PF Chang lettuce wrap recipe and it was way better than the "special sauce" that was included with that recipe. I haven't tried this recipe yet but I noticed what may be an error.

The recipe states that it yields 2 cups but with only 1/2 cup of peanut butter and a minimal amount of other liquids this appears to be inaccurate. How Long To Cook Packaged Gnocchi. I'm wondering if the yield may be incorrect or if the ingredient measurements may be incorrect. I really like this sauce, but I also made some changes for my dietary needs. First, I guesstimated at the amount of fresh ginger probably using more because I love fresh ginger. Secondly, my peanut butter is the fresh ground type, nothing but peanuts, peanut oil, sea salt. The soy sauce I use is Bragg brand Liquid Amino Acids and the reason I mention it is because it is VERY salty, so, use with care.

I also used coconut sugar as the sweetening agent and unsweetened coconut milk in place of the water. I prepared it according to the directions with the addition of microwaving the garlic cloves (I used 2) to remove the allicin bite.

My sauce was creamy and thick, not at all watery or thin. Very good. Terrible recipe. It's missing some key ingredient to make this a true peanut sauce (as I would use in recipes or expect at a Thai restaurant). I made it as the recipe said, was disappointed.

Tried supplementing with other ingredients, and couldn't figure it out. Seriously disappointed by this recipe, and shocked at all the 4 fork ratings. The flavors were great, and the recipe couldn't be easier.

I had everything laying around in my kitchen for the sauce! I put this on zoodles (zucchini noodles). However, I found the sauce to be VERY watery. I assumed it was water from the zoodles, but I used the sauce on pasta for lunch, and it was still very watery.

I may omit water next time. Otherwise, very good!

Made this for the first time today 7- 1- 2. My family loved it!!! Definitely would make again.. I followed the ingredients but I just put as much according to my taste and so good.. Perfect peanut sauce and very easy to make.

Perfect peanut sauce and very easy to make. Low prep, high flavor.

Definitely will make this again. The flavours of this sauce were amazing.

I'm not a huge fan of peanut sauces, but decided to make it anyway as an accompaniment to my dish. Surprisingly, the peanut butter didn't overwhelm the sauce at all. I made the following additions. TBSP finely chopped cilantro.

TBSP fish sauce. - 1 tsp lemon zest. Two things; this recipe is RIDICULOUSLY easy to follow, simple to make and it tastes awesome. I replaced the chili flakes with sriracha sauce and cut down on the peanut butter. I loved it soooo much and my fiance did as well. Second; I have discovered that PB sauce happens to be too rich for me and I ended up not being able to finish my stirfry no matter how badly I wanted to.

Definitely keeping this recipe in my book but it'll be a "once in a while" treat. Love this peanut sauce exactly as written. I don't think we've ever gotten three meals out of it - - maybe if you're just one person it could last three. It's delicious, so we're not sparing with it, and we make double batches now. I can't believe a source like epicurious would leave out an essential ingredient in something as basic as Thai peanut sauce.

Add a cup of unsweetened coconut milk to this recipe and it's dead on. DGreat for raw veggie dip or tossed with raw zucchini noodles. I used Sriracha Asian Chili Sauce instead of pepper flakes. Just doubled the lime and added a little more water to make it thinner.