When I was in college I spent a few years working at the front desk of a hotel. By far the best part of that job was the amazing Thai restaurant that was located right next door. I had never eaten Thai before, but I quickly became hooked on their Pad See Ew and I always, always ordered extra peanut sauce.
I still haven’t managed to perfectly replicate their peanut sauce, but this is a pretty close rendition. I usually serve it with some brown rice and vegetables but it would also be a great salad dressing or dipping sauce for egg rolls.
Thai Peanut Sauce
- 1 can (13.5 oz) coconut milk (full-fat or light)
- 1/4 cup Thai red curry paste
- 1 cup natural (unsweetened) creamy peanut butter
- 3 tbl. soy sauce
- 1/4-1/3 cup sugar (depending how sweet you want it)
- 2 tbl. white vinegar
- 1/2 cup water
- 1/4 tsp. seasame…
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