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.
- 1 can (13.5 oz) coconut milk (full-fat or light)
- ¼ cup Thai red curry paste
- 1 cup natural (unsweetened) creamy peanut butter
- 3 tbl. soy sauce
- ¼-1/3 cup sugar (depending how sweet you want it)
- 2 tbl. white vinegar
- ½ cup water
- ¼ tsp. seasame oil
- Combine all the ingredients except the sesame oil in a medium sauce pan over medium-low heat. Whisk frequently until the mixture begins to simmer, continue stirring and allow the mixture to simmer for 4-5 minutes. The sauce will burn easily, so stir frequently.
- Remove from the heat and stir in the sesame oil. Let the sauce thicken and cool for at least 5 minutes before serving.
- The sauce should stored in the fridge or frozen.