Thai peanut sauce

    17 min

    This peanut sauce doesn't use peanut butter, but already roasted peanuts. The peanuts are roasted for the second time before being popped into a food processor and processed. If you like your peanuts sauce a little chunkier, go lighter on the processing.

    15 people made this

    Serves: 8 

    • 75g roasted, salted peanuts
    • 2 tablespoons rapeseed oil
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon chilli oil
    • 2 tablespoons soy sauce
    • 4 teaspoons fresh lime juice
    • 1 tablespoon caster sugar or to taste
    • 1 teaspoon chilli garlic sauce or to taste

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Pour the peanuts onto a dry baking tray in a single layer and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn. Allow to cool.
    3. Process the peanuts in a food processor until finely chopped. Add the rapeseed oil, toasted sesame oil, chilli oil, soy sauce, lime juice, sugar and chilli garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

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    Reviews & ratings
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    Reviews in English (15)


    Very nice served with the curried pumpkin fritters also on this website  -  16 Mar 2016


    This recipe is worth the work! I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Sesame Noodles. Excellent both ways. A recipe box keeper for sure.  -  30 Dec 2009  (Review from Allrecipes US | Canada)


    Very good! I hate when people alter a recipe and then review it BUT (yes, you guessed it) I changed it a bit: I didn't have soy sauce so I added 1 tbsp Worcestershire sauce and 1 tsp rice vinegar and I didn't add the lime juice because I don't like it. That's it! I think the servings are a bit off because I needed a bit for one serving of pasta, but other than that this is a great recipe!  -  18 Dec 2009  (Review from Allrecipes US | Canada)