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Thai Peanut Cilantro Sauce, Tangy, Salty, Slightly Sweet

You know that sauce that you want to put on everything but your carpet? This is it! There is just something so satisfying about this peanut sauce. I mean, it goes with so many things! Chicken, Pork, Vegetable, Rice, Prawns, Rice Noodles... you name it, it probably pairs well with this lick-the-bowl-sauce. I have made this so many times before, and always with rave reviews. I even make a slightly different version that I put on my Rainbow Thai Salad and Grilled Prawn Noodle Salad. I also use it for a drizzle/dipping sauce for my Grilled Chicken and Pineapple Thai Skewers. Basically, any way you cut it, chop it, spread it, drizzle it, mix it or eat it; this sauce is retro-phrase-the-bomb level. It has the perfect flavor profile of salty (peanut butter and soy sauce), tangy (lime juice and rice wine vinegar) and sweet (agave nectar). Finish those flavors off with a hint of spice and vibrant cilantro and you will fall in love with this sauce. (And possibly with me as well for making it.) As always, you're welcome.

Makes roughly 1 1/2 to 2 cups


1/2 cup creamy peanut butter

1/4 cup agave nectar

1/4 rice wine vinegar

1/4 cup lime juice

1/4 cup soy sauce

1 tbsp ginger paste

1 tbsp red chili paste or chili garlic paste

1 tbsp garlic paste (or minced garlic)

1 cup cilantro leaves.

1. Ready for it... put every ingredient besides the cilantro leaves into a food processor and puree for 30 seconds or so.

2. Add the cilantro and pulse for 10 seconds.

3. Transfer to a lidded mixing bowl or a mason jar until you are ready to serve.

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