This is the Best Thai Peanut Sauce ever. It is oil-free, healthy, naturally-sweetened and is so delicious and creamy! Made with just 7 ingredients. It goes great over pasta, rice noodles or dipping in veggies!
BEST THAI PEANUT SAUCE
Sometimes the best recipes come from joining 2 recipes together. I’m going to introduce you all to something that may sound a bit strange at first, but it is incredible. Thai inspired crunchy granola on top of the most delicious Thai Peanut Sauce drenched in zucchini noodles and layered with crispy apple slices.
This Best Thai Peanut Sauce was inspired by a recipe from when I first started my old blog, The Healthy Flavor, called Sweet & Spicy Asian Salad. You can see the original recipe here. It was a dish that my Mom used to make for me religiously before, and especially, during my pregnancy. She originally found the recipe in a newspaper I think, so I don’t know the original source.
I would eat it by the spoonful and I’m 100% serious. Only issue, it was loaded with 1/2 cup of peanut oil and almost 1/2 cup peanut butter. Kind of a ridiculous amount of oil! I cannot, in any way, consume that much oil anymore. I decided to take those similar flavors of peanut, ‘sweet and spicy’ and create my own and I changed it up a bit. I created a whole new recipe using equal parts of tahini and peanut butter and added more soy sauce.
This sauce, oh my goodness. Sweet. Salty. Spicy. Perfection. Instead of all peanut butter, I did part tahini and it was simply amazing! Bonus that it is a healthy oil-free sauce. I love creating oil-free sauces, you can find many of them at How to Cook and Bake Without Oil!
INGREDIENTS TO MAKE THAI PEANUT SAUCE
You will need just 7 ingredients:
- peanut butter
- liquid aminos or low-sodium soy sauce
- coconut vinegar
- garlic powder
- chipotle chile pepper spice
HOW TO MAKE THAI PEANUT SAUCE
Simply add all of the ingredients to a bowl and whisk until smooth.
Enjoy right away in a veggie stir-fry, over rice and veggies or follow the steps to make the pasta and granola for a truly unique and delicious meal!
To complete the dish and make it unique, it is topped with a Thai granola that has been baked in the sauce. Strange? Maybe. Delicious and something you likely haven’t tried before? Definitely. This is not your traditional sweet breakfast granola you are used to, it is more savory, slightly sweet and a little spicy. It goes amazing on top of this dish, making it unique compared to other noodle dishes.
I hope you all love this Best Thai Peanut Sauce with Noodles and granola!
Best Thai Peanut Sauce
THAI PEANUT SAUCE
- 1/4 cup + 1 tablespoon (80g) tahini
- 1/4 cup + 1 tablespoon (80g) creamy peanut butter (with no added sugars or oils, mine only has salt)
- 1 teaspoon garlic powder
- 1/4 teaspoon chipotle chile pepper spice
- 2-3 tablespoons Bragg's liquid aminos or low-sodium soy sauce
- 2-3 teaspoons coconut vinegar or rice vinegar
- 3 tablespoons (60g) agave
- 3 tablespoons water
THAI GRANOLA (optional recipe idea as pictured)
- 6 tablespoons of above prepared sauce
- 1 cup (100g) old fashioned oats
- 1 apple, sliced
- 1 tablespoon optional: toasted sesame seeds
- pasta of choice
- Do NOT use regular soy sauce in place of the liquid aminos, as it will be way too salty. If you can't find the liquid aminos, you can try subbing tamari. Also, I know the chipotle chile pepper is unusual, but trust me, it is worth it! It gives a smoky heat, that is so different than cayenne or red pepper, so try to use it. It is located in the spice isle at any grocery.
- I chose to serve this sauce over gluten-free brown rice noodles and also over zucchini noodles, but you could serve it any way you like, even over a bunch of greens and veggies or a simple stir-fry. I personally loved the noodles because the meal is very filling that way.
- Add all of the Thai Peanut sauce ingredients to a bowl and whisk really well until completely smooth. If your tahini or peanut butter are stored in the fridge, you will need to slightly heat them to soften and become smooth before measuring. Set aside. Taste & adjust if desired.
- For the meal recipe pictured: Preheat an oven to 300°F and line a sheet pan with parchment paper.
- Add the oats and only 6 tablespoons (1/4 cup + 2 tablespoons) of the prepared sauce to a small bowl. Stir really well until it is all combined, sticky and comes together in a ball. Spread out onto the prepared pan evenly and flat, about 1/2 inch high.
- Bake for 10 minutes and remove from the oven, add the sesame seeds (if using) and stir around the granola, so it can cook evenly. Bake for 10 more minutes, watching it closely the last couple of minutes so it doesn't burn. It should be very golden brown. Set aside to cool and crisp up for 10 minutes. Tip: While the granola is baking the last 10 minutes, start to boil your pasta (if using) or spiralize your zucchini noodles or prep your veggies.
- It is important to flavor the noodles while they are boiling. I used fettucini noodles because I like thick ones and they hold up better. Feel free to use whatever kind you like and check them to reach aldente.
- Drain the noodles, reserving a bit of liquid if desired to thin out the Thai sauce. Add to serving bowls and pour lots of sauce over the noodles and garnish with sliced apples and crunchy granola. Feel free to add in any other veggies if you like. Broccoli or mushrooms would be good.