Lime Peanut Sauce is a versatile and aromatic sauce that’s full of flavor. It’s a common ingredient in Southeast Asian recipes; you can find it with pastas, chicken, and as a dipping sauce for snacks. This recipe includes at least a few of the 10 essential ingredients of Thai Cooking!
This sauce takes next to no time to prepare. You can make it a few days in advance, and have on hand for a dinner later in the week. If you do this, store it in an air tight container in the refrigerator for up to three days. When you’re ready to cook, just pull the sauce out of the fridge and allow to warm before tossing with your meal.
We added our peanut sauce to pasta for this meal, but feel free to try it with any number of recipes! Serve alongside our Honey Lime Shrimp, or make the sauce a little thinner and drizzle over rice or a salad. Make this as spicy as you like, or leave out the heat for a sauce that’s a little sweeter.
Adapting our Lime Peanut Sauce Recipe
Recipes are meant to be inspiration. That’s the way we see it. Don’t feel like you have to make this Lime Peanut Sauce exactly the way our recipe shows. Get creative. Experiment. Try something different. Here are some ideas in case you need a little boost with adapting this recipe:
- Marinate chicken breast or fish filet in the sauce before grilling
- Use as a dipping sauce for chicken satay
- On a low carb diet? Make lettuce wraps with raw julienne carrots and peppers, steamed shrimp and cilantro and top with this sauce
Aromatic Lime Peanut Sauce on Pasta
- 3/4 lb Spaghetti pasta
- 1 c Peanut butter
- 1/4 c Soy sauce Low sodium
- 1/4 c Water
- 2 tbsp Rice Vinegar
- 2 tbsp Fresh lime juice
- 3/4 inch Fresh ginger finely grated
- 2 tbsp Waxing Kara Honey
- 1/4 tbsp Sriracha sauce
- 1 Scallion cut into pieces
- 1/2 c Raw unsalted peanuts
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
While the pasta is cooking steam 3-4 cups of any desired vegetables (snowpeas, broccoli, cauliflower) over a large pot of boiling water and steam it for 3-5 minutes. The size of the veggies will determine how long to steam.
Puree the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, honey, and sriracha sauce in the food processor or blender until smooth.
Before serving, toss the pasta with 3/4 cup of peanut sauce. Divide into 6 servings and top with steamed vegetables. Drizzle the remaining sauce on top. Serve topped with raw peanuts and chopped scallion.