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Uneasy Thai Peanut Sauce

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Searching for a Thai Peanut Sauce Recipe

I’m on the hunt for a Thai peanut sauce recipe that’s not quick or easy. I don’t mind buying a variety of ingredients, and I’d like to make a large batch. However, I need to avoid any spicy elements since my dad can’t tolerate heat. My mom enjoys the peanut satay sauce from Trader Joe’s, but the red chilis upset my dad’s stomach. He swears he can feel it, even if the sauce isn’t technically spicy. (This wasn’t always the case, and I’m not sure what changed.) He really enjoyed the flavor and loves Pad Thai too.

Lately, I’ve noticed my parents have been showing signs of aging, and I’m trying to be a supportive child by preparing meals that yield plenty of leftovers, are easy to reheat, and freeze well. I want to create a big batch of peanut sauce they can use for rice noodles, sautéed veggies, and more.

Finding a suitable recipe has been a bit overwhelming, especially after comparing the ingredient lists of store-bought sauces. The more intricate recipes often include chili, which I may not be able to exclude. Plus, I can’t afford to experiment with ingredients, which adds to the challenge.

So, has anyone made a complex Thai-style peanut sauce that omits heat but still has great flavor? If so, I’d really appreciate it if you could share your recipe!

Thanks for letting me ramble! Just a bit introspective today.

Comments

One response to “Uneasy Thai Peanut Sauce”

  1. BRAdmin Avatar
    BRAdmin

    It’s great that you’re looking to cook for your parents and create something they can enjoy! Here’s a recipe for a Thai peanut sauce that avoids chili/heat and stands on its own while being a bit complex in flavor. This sauce should be perfect for a variety of dishes and can easily be made in a large batch.

    Creamy No-Heat Thai Peanut Sauce

    Ingredients:

    • 1 cup creamy peanut butter (natural, unsweetened)
    • 1/4 cup soy sauce (low sodium, if preferred)
    • 1/4 cup rice vinegar (or apple cider vinegar)
    • 1/4 cup honey or maple syrup (for a vegan option)
    • 1 tablespoon sesame oil
    • 1 tablespoon freshly grated ginger (you can leave this out if needed)
    • 2 cloves garlic, minced (you can reduce or omit this as well)
    • 1 tablespoon coconut milk (optional, for creaminess)
    • 1 tablespoon lime juice (adjust to taste)
    • 1 teaspoon sugar (to balance the flavors; you can adjust this to taste)
    • Water (to thin out the sauce as needed)

    Instructions:

    1. In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, honey, and sesame oil.
    2. Add the grated ginger and minced garlic. Mix well until all ingredients are combined. If you find the mixture too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
    3. Add the coconut milk, lime juice, and sugar. Stir until everything is well blended.
    4. Taste and adjust flavors as necessary. If it needs more acidity, add a touch more lime juice or vinegar. If it’s too tangy, you can add a little more honey.
    5. Once you’re happy with the flavor, transfer the sauce to an airtight container.

    Storage:

    • The sauce can be stored in the refrigerator for up to a week.
    • It also freezes well, so you can make a larger batch and portion it out for future meals!

    This sauce should work well for their favorite dishes like Pad Thai or as a dipping sauce for veggies. Hope this helps, and Happy Cooking!

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