In the last few years, I’ve developed a little bit of an addiction to Thai food, particularly Pad Thai. There’s just something about the peanuts and all the seasonings that make my tongue happy. However, this relatively consistent craving for Thai food has primarily been satisfied through take out from a select few restaurants here in Fort Collins. While my tastebuds are definitely okay with this, my wallet and waistline aren’t so enthusiastic. So, I decided it was time for me to make my own Thai Peanut Sauce.
I’ve seen a few recipes for similar sauces, but I wanted to make one that was mine, and that’s just what I did. I decided to keep this recipe relatively mild as my body doesn’t handle really spicy food well. However, I’m sure you could spice it up a bit if you’d like, but this low heat level was just perfect for me!
The sauce recipe is as follows (makes ~2 large servings):
- 1/2 cup Wild Friends Classic Creamy Peanut Butter
- 1/4 cup Coconut Secret Coconut Aminos
- 3-4 tbsp Sriracha (or more if you want more heat)
- 1/4 cup Chicken Bone Broth
- 1/4 tsp Sesame Oil
- 1/2 tsp Turmeric Powder
- 1/4 tsp Crushed Red Pepper (or more if you want more heat)
- Splash of White Rice Vinegar
~Add all ingredients to a small sauce pan over low-medium heat. Whisk together until smooth. Serve immediately.
The perfect application for this sauce is this Thai Peanut Chickpea Noodles dish with Basil and Chicken. It’s super high in protein, filling as heck, and absolutely delicious. Give it a shot! (The below recipe is for two servings.)
- 2 serving Eat Banza Spaghetti, cooked
- 6 tbsp Mild Thai Peanut Sauce
- 1 Large Chicken Breast seasoned with:
- Garlic Powder
- Crushed Red Pepper
- Turmeric Powder
- Olive Oil (or oil of choice)
- Chopped Basil to Taste
- Crushed Peanuts (optional)
~ While your pasta is cooking (follow directions on package), heat olive oil (or oil of choice) is small pan and season both sides of chicken with the above spices. Once oil is hot, place chicken in pan cook over low-medium heat. When cooked about halfway through, flip chicken and cook other side. Cook until sides are a little crispy and the breast is cooked all the way through.
~Once pasta is cooked, strain and toss with Mild Thai Peanut Sauce. Place noodles in bowls, top with chicken, chopped basil, and crushed peanuts. Enjoy!