Beans are not necessary for this chili’s ingredients list. It isn’t very spicy and has a rich flavor profile. Keep the spices out until the very end to maintain their quality.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 14 |
| Yield: | 1 3/4 cup |
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 tablespoons chile-garlic sauce (such as Sriracha®)
- 2 teaspoons red pepper flakes
- 1 ½ teaspoons minced garlic
- ½ cup water
- ¼ cup creamy peanut butter
- 3 tablespoons ketchup
- 2 teaspoons Asian (toasted) sesame oil
- 1 tablespoon white sugar
Instructions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.
Reviews
better than store bought. super spicy alone, but perfect when combined with spring rolls, etc. highly recommended
This is extremely spicy so next time I make it I will eliminate the pepper flakes and halve the Sarachi. The flavor is all there.
I made this with the only change being: one teaspoon of red pepper flakes instead of two. That was enough heat for me and I love spicy food. All the ingredients tasted great together. However, this sauce just didn’t come together as I expected. The oil stayed, or kept separating from the sauce. We ate it anyway, but that red oily swirl just wouldn’t go away! Not sure why, but there you have it.
Made it according to the recipe and it was great! Just a precaution; if you are spicy-intolerant, you may want to tone down the sriracha and chili pepper flakes. I loved the spiciness though!
I’ve made this recipe several times and have followed directions to the t. Makes the best pad thai! Super easy and delicious.
This was really delicious. I only modified by using the half of a red onion I had in the fridge and only 1 tbsp of sriracha/hot sauce was enough for our family. And no red pepper. Very yummy over rice noodles with grilled chicken and broccoli!
This recipe has exceptional flavor. I don’t think I cooked it long enough as it was really lumpy but the flavor made up for that! It was not too spicy for our family but we love spice. Thanks for sharing!
Me and my wife love this recipe. I usually add a little more peanut butter to the sauce and add it to crockpot tender beef or venison over egg noodles and it is amazing
Just the right amount of spice for my taste for Asian dishes.
This was a great peanut sauce that doesn’t need coconut milk. I used less oil and added minced ginger. I also used huy fong garlic chili sauce side note: this sauce is awesome with everything. Tasting at the end it seemed to lack some dimension so I added 2 tsp rice wine vinegar and that did it! I used this sauce to coat another AR recipe with fried tofu. So good! Thank you for the recipe!
Amazing flavor. Easy to make. Made this with the Thai chicken broccoli slaw. Together amazing flavor. Never buying at the store again.
Not a fan of spicy but had some chicken and plain noodles on hand so peanut sauce sounded appetizing. For the spice lightweights, I omitted the garlic sauce and pepper and the onion and garlic because I don’t like chunks of onion in my peanut sauce. Used 3/4 water and 1/4 rice vinegar to give a more “asian” taste. Doubled the pb and added brown sugar.
I used this when I was making a recipe that called for peanut sauce and the store is 20+ miles away. Turned out great and was easy.
This is just like our Thai restaurant, Tasty Thai. I can’t believe it’s so good! We were hesitant about the ketchup, but added it anyway and you wouldn’t know it was in there. It’s creamy and delicious. We used brown sugar instead of white and added fresh cilantro. Thank you!
This absolutely satiated my craving for a spicy Thai dish. Made this recipe exactly as written and we loved it. Served it over brown rice with baked chicken tenderloins that I cut up and tossed in the sauce as well as sugar snap pods, water chestnuts, bean sprouts, baby corn, matchstick carrots and shredded cabbage. It was a filling, delicious dinner and the peanut sauce was the star! I will most definitely make this again, probably very soon!
This was pretty good. Things I did different: used Cholula instead of siracha, added more peanut butter, and chopped peanuts. Will make again.
I didnt have any sriracha, so I substituted go-chu-jang and it turned out really good. I love that the spiciness is there but goes away after a few minutes. I will definitely be making this for our stir fry again.
This was really good. Only thing I changed was I did 1 1/2 tbsp Sriracha, and 1/2 tsp of the pepper flakes. I also added a bit more pb and water. I made chicken pieces with garlic and salt cooked in Sesame oil, sautéed onion slices and garlic, Jasmine rice, and broccoli. I topped the chicken and rice with the sauce. Was AMAZING!
I followed the recipe exactly and served it over green beans, shiitake mushrooms and soy chicken. I would use tempeh next time, but the sauce was delicious. I might put fewer flakes and/ or sub in some ginger paste to experiment with flavors. Very good recipe!
Very tasty sauce! My wife and kids are not fans of very spicy things so I toned it down a bit but still left some zing. 1 tbsp of sriracha and a sprinkle of crushed chilies. I also didn’t have sesame oil but it turned out great! Definitely going to be making this a lot more in the future!
I made this exactly as described and it is amazing! So happy to find this after trying so many disappointing recipes!