Todd’s Famous Thai Peanut Sauce
September 25, 2016
"This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture."
- Prep: 10 mins
- Cook: 5 mins
- Yields: 8
1Preheat an oven to 350 degrees F (175 degrees C).
2Pour the peanuts onto a dry baking sheet 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.
3Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili 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.