spicy (or not so spicy) thai peanut sauce

Nothing beats stir fry to use up all these great veggies.

A house favorite is spicy (or not so spicy) thai peanut sauce. This week we had brown rice, sauteed chicken with fennel, bok choy, zuchinni and peapods.

Spicy Thai Peanut Sauce

3 T. peanut butter
3 T. water
1/4c. soy sauce
2-3 T. brown sugar
1 clove garlic, minced
2 t. crushed red pepper (this is where you can make it "not so spicy" by adding less)
1 t. lemon juice

Back in the day (read, before kids) I would pour this over the stir fried chicken and veggies. Now I use it as dip for the kids and keep all their food separated for a higher chance of them eating it. I pour it over mine and the hubby's. Yum.

And brown rice, I either boil it in a big pot for the allotted time and then drain. I learned that from the oh, so wonderful Lynne Rossetto Kasper. Or I use my pressure cooker which I love.


  1. Thank you! We will be using this on Thursday night to spice up (or not) our stir fry! ;)

  2. Looks delicious! Will have to try soon.

  3. Sounds yummy! I'm loving all the great ideas you gals are putting out there for us. Thanks!

  4. BIG stir-fry fan here!

    And what do you mean by draining your brown rice?? I cook mine just like I do white rice (only a lot longer). Is there a trick I need to know?

    Can't wait to try this sauce!

  5. I still use my baked brown rice method that I learned from Alton Brown. It always turns out great but it takes an hour and heats up the whole kitchen. Not so great for the summer! I think I'll try the boiling method this week. I would like a pressure cooker though. I keep telling myself I would eat beans at every meal if I just had a pressure cooker. (And if my kids would eat them consistently!)