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It’s strange. I don’t like peanut butter, but a good spicy Thai peanut sauce is one of my favorite things. I love it drizzled on just about everything. I had trouble making good peanut sauce until it finally dawned on me: to have really good Thai peanut sauce, you must start with really good peanut butter. It was one of those “Duh” moments for me! So, forget the popular brands and go for the good stuff for this recipe. It is a little more expensive, but you only use a little and it is well worth it. I like the all-natural kind that says “dark roasted” on the label, and only has two ingredients: salt and peanuts. I made this recipe with the idea of serving it cold on salads, so it is more like a vinaigrette than a sauce you would serve warm with chicken.
- Thai spinach
Spicy Thai Peanut Dressing Edit
- ⅓ cup all-natural peanut butter
- ¼ cup rice vinegar
- 3 tablespoons canola oil
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons sweetener (honey, agave nectar or sugar substitute equivalant)
- ½ teaspoon cayenne pepper sauce
- 1 tablespoon grated ginger
- 3 cloves garlic
- ½ teaspoon kosher salt
- diced roasted peanuts
- Very lightly and briefly sauté some rough chopped spinach for less than a minute until it just barely starts to wilt. You could also blanch it SUPER quickly in boiling water.
- Drained, and drizzle with the Thai peanut sauce recipe, and sprinkle with some diced roasted peanuts.