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!
Cuisine: Thai, Vegan
Keyword: best thai peanut sauce, healthy oil-free sauces, thai peanut sauce, vegan Asian sauce recipe, vegan Thai peanut sauce
Servings: 1heaping cup
Author: Brandi Doming
THAI PEANUT SAUCE
1/4cup + 1 tablespoon (80g)tahini
1/4cup + 1 tablespoon (80g)creamy peanut butter (with no added sugars or oils, mine only has salt)
1/4teaspoonchipotle chile pepper spice
2-3tablespoonsBragg's liquid aminos or low-sodium soy sauce
2-3teaspoonscoconut vinegar or rice vinegar
THAI GRANOLA (optional recipe idea as pictured)
6tablespoonsof above prepared sauce
1cup (100g)old fashioned oats
1tablespoonoptional: 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.
*Vegan, gluten-free, oil-free*Nutrition for each heaping 2 1/2 tablespoons of sauce: 138.1 calories, 10 g fat, 9.75 carbs, 4.375 g protein, 6.625 g sugars