As you may know by now if you have been following this blog, we have been fans of Thai Cuisine ever since we moved to Virginia over 30 years ago. However, we have only started making these dishes ourselves for about five of those years. Before that and through a work colleague of Gregg, we were introduced to a restaurant in Arlington shortly after we moved to our present home. It was the greatest place and we could not have chosen a better one to introduce us to Thai Cuisine. The owners and staff were wonderful, and treated us like family every time we walked through the door. After several years and much to everyone’s great loss, the restaurant was finally closed.
Two years went by and we were delighted when a Thai restaurant opened up in one of the shopping complexes we used to frequent. This became another favorite and we loved their food also, and the people who owned that one were as warm and friendly. Once again, after being regulars for another dozen years, it also closed.
The time seemed to be right to try and create our favorite dishes, and we began the experiment, could we make Thai dishes that we knew and loved in our own kitchen. They may not have been up to the expertise of the places we knew and loved, but they were darned close and we haven’t looked back.
The recipe I am sharing today is a simple yet delicious peanut sauce. There is no picture, but you can see photos if you click on the link above. There are also several dishes that use this sauce.
Described as “a quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious”, we can highly recommend this recipe if you are a fan of Thai Cuisine. I also highly recommend you read the original recipe.
Thai Peanut Dressing
Preparation time: 10 minutes
Total Time: 10 minutes
Servings: 16 (1 cup or 16 1 tablespoon servings)
A quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious!
1/4 cup peanut butter
1/2+ cup water (or coconut milk)
2 tablespoons soy sauce (or fish sauce)
2 tablespoons rice vinegar (or cider vinegar or lime juice)
2 tablespoons brown sugar (or honey or palm sugar)
1 tablespoon chili sauce (or to taste)
2 teaspoons garlic, grated
2 teaspoons ginger, grated
2 tablespoons peanuts roasted and chopped
1 teaspoon toasted sesame oil (optional)
1 tablespoon cilantro (optional)
Puree everything in a blender or food processor.
Option: Replace the chili sauce with birds eye chilies.
Note: Add enough water (or coconut milk) to get the consistency to that of a pourable dressing.
Nutrition Facts: Calories 39, Fat 2g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 125mg, Carbs 2g (Fiber 0.4g, Sugars 1g), Protein 1g
We used this sauce in a simple vegetable stir-fry using what we had in the fridge, and mixed with Ramen noodles cooked to the package directions first. We tweaked it a little to suit our own taste, not much. We added more chile sauce for a little extra heat, and a smidgen of water as we chose the option of coconut milk. You can do this to your own taste, and a little at a time would be recommended.
We are also going to try it with Jasmine Rice next time
Thanks for looking and have a great week.