Thai Peanut Sauce

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This was a super easy sauce. I did use 1/3 cup lime juice and 1/4 cup corn syrup instead of agave. It was super tasty!

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Love this recipe!! I didn't have coconut milk on hand so I used a teaspoon of melted coconut oil and it was great.

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Very good. I used orange juice instead of agave juice. Used w/ shrimp, rice noodles, brocolli, and mushrooms as a stir fry. Was so good. My husband can't wait for me to make again.

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I thought that this turned out well. I only used 1/2 of the lime juice and since I didn't have Agave Nectar on hand, I used corn syrup and only used 1/2 the amount they suggested on that too. I think it was perfect. I suggest cutting these two ingredients in half.... you can always add more to your liking at the end.

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This was a quick sauce to whip up...our Thai basil chicken from a couple nights ago was...meh. It really needed something. I didn't have the agave nectar in my pantry, so substituted orange juice. The recipe came out a little acidic because of that, but it was tasty. I halved the recipe and ended up adding an additional two tablespoons of peanut butter to try to thicken it a bit. This made quite a bit of sauce--maybe about 1 1/2 cups. We had a LOT left over. I'm not sure how much a serving is, but we only used a couple of tablespoons each on our chicken and rice. It's good.