The “underdog of the taco spread” at Lloyd, the Skinny Thai nestles fried, firm tofu, peanut sauce and pickled vegetables into a house-made corn tortilla.
Here, Executive Chef/Co-Owner Chris Dorsaneo shares his recipe for the flavor-packed peanut sauce, inspired by his time at culinary school in Hawaii.
“This thing is dynamite. I could drink a gallon of it,” he says. “It can be served on chicken. It can be served over a cold noodle salad. It can be served as a salad dressing. It really pairs well with a lot of different things.”
Lloyd Thai peanut sauce
Recipe yields | 2 cups
1 clove garlic, minced
½ oz. ginger, chopped
¾ cup rice wine vinegar
1½ cups peanut butter
3 oz. (6 tbsp.) granulated white sugar
¾ cup sweet Thai chili sauce
¼ cup soy sauce
1½ tbsp. Sambal
1½ tbsp. sesame oil
5 tbsp. canola oil
2 scallions, thinly sliced
1 tbsp. cilantro, chopped
¼ cup water
Step 1
To a blender or food processor, add water, garlic, ginger and vinegar. Blend until pureed.
Step 2
Add all remaining ingredients except cilantro and scallion and blend again until smooth.
Step 3
Hand chop the cilantro, and slice the scallions as thin as possible. (Do not blend in the food processor! It will create a slimy, stringy texture.)
Step 4
In a bowl, mix the prepared peanut sauce with the cilantro and scallions. Add a little more water if it’s too thick — and know the sauce will thicken as it sits in the refrigerator.
