Adam and I both love peanut sauce. On Thai noodle salad, to dip salad rolls in, for making lettuce wraps, as a salad dressing and more.
It’s easy to buy bottled versions of this kind of sauce but the ingredients can be unnecessarily numerous and questionable. It is always fun to try and create a sauce at home to replicate your favorite flavours.
This peanut sauce uses raw shelled red skin peanuts. Did you know that the skins of the peanuts hold a lot of nutritional benefit? Not only do they have higher antioxidant levels than the peanuts themselves, but also than green tea or red wine! I keep these on hand in the freezer, as they are a great tasting peanut and go well with many types of foods, including Indian.
If you are cooking with this sauce, the garlic flavor will be mellowed out by the heat, but if you are eating it raw, be prepared for some garlic breath afterwards. But everyone will be eating it, so no one will notice right? Enjoy!
- 1 cup raw shelled red skin peanuts
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup maple syrup
- 2 tbsp sesame oil
- 2-4 garlic cloves
- Sriracha sauce, to taste
- On a frying pan, roast the peanuts on medium heat until they start to brown. Shake them around frequently to ensure they are browning evenly on all sides.
- In the cup of a high-speed blender, combine all the ingredients, including the peanuts, until the sauce is smooth and creamy.
- If you wish to make the sauce spicy, add Sriracha sauce to taste.