thai dipping sauce

This fast and easy Thai peanut sauce is perfect for spring rolls, noodles, salads, or satay dipping sauce. Full of flavor, vegan, and 5 minutes start to finish!

5 Minute Thai Peanut Sauce

peanut butter

soy sauce

Tablespoons rice wine vinegar

sesame oil

Tablespoons chili garlic sauce

½ Tablespoons agave

ginger

water

⅛ tsp Thai chili pepper flakes (optional for spice)

Add all the ingredients together in a small bowl and whisk until smooth. If you want a thinner consistency, add more hot water a tablespoon at a time. Serve as a spring roll dipping sauce, peanut noodle sauce, or alongside satay.

This Thai roast chicken is flavoured with a Thai dipping sauce and pan drippings for really, really big flavours. Serve family style on rice noodles with an asian green of your choice. Start soaking your rice noodles before you roast the chicken. They will take an hour.

thai roast chicken

chicken

salt

pepper

vegetable oil (to coat the chicken)

chicken stock

oz wide rice noodles

Tbsp chicken fat

onions

5-6 Tbsp nam jim

oz asian greens

Tbsp vegetable oil

garlic (finely minced)

ginger (finely minced)

nam jim (Thai dipping sauce)

minced cilantro

red chili ((optional))

peanuts ((optional))

Pre-heat your oven to 400F. Pre-heat your roasting pan (a skillet works well) in the oven.

Rub the chicken with the oil.

Season generously with salt and coarse black pepper

Roast the chicken, legs facing the rear of the oven for 15-20 minutes. Baste with pan drippings.

Continue roasting the chicken, turning occasionally to ensure the chicken roasts evenly, until the breast reaches an internal temperature of 165F and the legs reach 175F, about 25-30 minutes more. Remove from oven, place chicken on a cutting board with a groove to catch the juices and let rest while you cook the noodles.

Spoon off 4 Tbsp chicken fat and reserve to cook the noodles. Spoon off the rest of the fat (discard), place the pan over medium heat and add the chicken stock. Scrape up the little bits in the bottom of the pan and stir to get them to dissolve. Lower heat to as low as your stove will go.

Roast the chicken

Soak the rice noodles in hot tap water. They will need to soak for about an hour to soften properly.

Heat a frying pan or wok over medium heat.

Add the chicken fat or vegetable oil to the pan.

Drain the noodles well and stir them into the hot oil. You are finishing cooking the noodles. This takes about 2 minutes.

Stir in the green onions and nam jim.

The rice noodles.

Heat a pan over medium heat.

Add the oil and heat until shimmering. Add the garlic and ginger and cook briefly, about 1 minute. Add the asian greens and stir fry for 2-3 minutes. Add a splash of stock, cover, and cook until just barely done. Add a splash of soy and stir.

Asian greens

Carve the chicken breast from the bone. Remove the wings.

Slice the breasts into bite size pieces.

Remove the legs. Cut the drumsticks from the thighs. Cut the bone from the thighs and slice into bite size pieces.

Pour any accumulated juices into the roasted pan with the rest of the chicken juices. The juices that come out of the chicken when you carve it are pure flavour. Never let them go to waste!

Place the noodles on a large plate. Place the greens on the noodles, then arrange the chicken overtop.

Spoon the roasting pan juices over the chicken and then drizzle with nam jim to taste. I like about 4-5 Tbsp of the nam jim here.

Garnish with cilantro, red chili and chopped peanuts.

To plate

This Thai chili dipping sauce or nam jim jaew is sweet, sour, a little spicy and has got that smoky flavor from a secret ingredient. It's very quick and easy to make and great with any type of grilled or fried meat, sticky rice and fresh vegetables. If you're a fan of Thai food, you're definitely going to love this flavorful jaew sauce!

Thai Chili Dipping Sauce (Nam Jim Jaew) Recipe

shallots

green onion

fish sauce

lime juice

sugar

Thai chili flakes

rice powder

Remove the root of the green onion and finely chop the rest.

Peel the shallots and thinly slice them.

Pour the fish sauce, lime juice, and granulated sugar into a bowl and stir until the sugar is fully dissolved.

Add the chili flakes, toasted rice powder, chopped green onion, and sliced shallots and mix with a spoon. Enjoy the sauce with your main dish!

Some fab recipes Nart, thank you. I have to say, what a well presented site! 5* Good luck x

This sounds very flavorful to go along with the Thai dishes. Lovely captures and presentation of  the sauce preparation .

Now this sounds like a dipping sauce I absolutely have to try! It sounds so full of flavour and so tasty.

This is EXACTLY what everyone needs to pour all over their food. I love how you've used so many aromatic ingredients for an extra flavor kick. Yum!

I love anything Thai and this dipping sauce looks amazing. Perfect for dumplings.

That sounds flipping tasty! I really have to try this soon!

This is such a great recipe for Thai dipping sauce! Packed with flavour and so delicious!

Top 3 thai dipping sauce recipes from across the web

The most viewed thai dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

5 Minute Thai Peanut Sauce

thai roast chicken

Thai Chili Dipping Sauce (Nam Jim J...

Top 3 thai dipping sauce recipes from across the web

The most viewed thai dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Minute Thai Peanut Sauce

thai roast chicken

Thai Chili Dipping Sauce (Nam Jim J...

The most viewed thai dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine