Main Ingredients: Other
Styles: 30 Minutes or Less, Entertaining, Kid Friendly
Meal / Menu Items: Sauces & Condiments
Cuisines: Asian-inspired
Recipes
Thai-Style Peanut Sauce
Makes about 2 cups
Start to Finish: under 15 minutes
Those who know Beverly well (and those who have read our cookbooks) know how much she adores peanut sauce. In her opinion, if a little peanut sauce is good, a lot is better.
Recipe
4 cloves fresh garlic
Juice from 1/2 lime
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons vegetable oil
4 teaspoons grated or finely minced ginger*
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon onion powder
1 tablespoon Asian sesame oil
1/2 teaspoon crushed red pepper*
Peel garlic and drop cloves, one at a time, through top opening of an electric blender container onto moving blade. Chop finely. Add all remaining ingredients. Pulse on high just until combined, about 5 seconds. Scrape down sides of container and pulse again 3 to 4 times. Serve, or refrigerate in airtight container for up to 1 week. May be frozen for up to 1 month.*
* Notes
Can use bottled fresh ginger (called crushed, ground, minced or chopped, depending on brand) found supermarket produce sections.
Omit red pepper, if mild sauce is desired or if serving young children.
To defrost frozen sauce, place in refrigerator for 24 hours.
Backstory
This makes a great dipping sauce for cooked chicken, pork or shrimp kabobs, or even raw vegetables. Or you can just eat the peanut sauce straight up. But do use a spoon.
Nutrition Info
Approximate Values Per 1 tablespoon: 46 calories (61% from fat), 3 g fat (.5 g saturated), 0 mg cholesterol, 1 g protein, 3.5 g carbohydrates, trace dietary fiber, 153 mg sodium
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Related Recipes
Grilled Chicken Satay
Satay is usually a snack or appetizer but it’s hearty enough for a main dish. Pair with Thai-Style Peanut Sauce and you’ll feel as though you’ve been transported to an exotic island for dinner.
Read full recipe.

Comments
Looks promising as the sodium content is not too high.
ooops, didn’t notice that the serving size is ONE tablespoon so the sodium content could quickly get out of hand.
Actually, at only 153 mg per tablespoon, this is very low in sodium. Because the sauce is rich, you don’t really use much of it. Also, it’s made with the reduced-sodium soy sauce.
Have made this sauce several times. It is very tasty and comperable to a more complicated recipe we’ve used!