There's Peanut Sauce.
Then there's Ayara's Peanut Sauce.
Dreamy peanut butter and salty-sweet hoisin sauce get an invigorating kick from our aromatic garlic, zesty onion, and cane sugar. A versatile, vegetarian-friendly sauce to be used as a marinade, dressing, or even a dip for everything from our fresh spring rolls to your own veggie sticks. It’s even a delicious sandwich spread!
This is one of two peanut sauces Chef Anna Asapahu developed to serve at the restaurant when it first opened. Dissatisfied with all the watery peanut sauces she tasted elsewhere, she was determined to create something that remained true to the rich flavor of its star ingredient.
USE : As a marinade, dressing or dip
Crunchy, fresh and bursting with flavour. Meat just got an upgrade.
A vibrant sauce of chili paste, vinegar, salt and cane sugar served with chunks of fresh cucumber, crunchy red bell peppers, and red onions. A common sauce on the streets of Bangkok, we serve it with most of our appetizers. As a dip or a dressing, it’s the perfect blend of sweet, sour, and spicy to complement a wide variety of fried foods. Vegetarian friendly.
USE : For Meat, Salads, Fried Foods as a dip and dressing.
Try this on your salads.
You'll never look at Ranch again.
Silky smooth mayonnaise is whipped with lime juice, a hint of garlic, and a kick of spicy Thai chili for a creamy, refreshing dressing and dip. Served with our lunch side salads and House Salad, this sauce was inspired by a family friend’s recipe that beats everyday ranch dressing any day of the week.
USE : On salads or as a dip
Seafood never tasted so good.
And so refreshing.
Fresh Thai chili, garlic, tangy lime juice, savory fish sauce, and cane sugar. Crisp and spicy but altogether refreshing – an essential for seafood lovers. Served with Ayara’s Salmon, but also amazing on boiled crab and raw oysters!
Every Fourth of July, our family and friends celebrate by eating crab at the Redondo Beach Pier, and we always pack this sauce as our condiment of choice. Consequently, it has become the go-to crab and shrimp dip for our friends from Paris to Malaysia, who always request a freshly made batch whenever we stay with them. Now you can try this on all your favorite seafood…without the houseguests.
USE : All Seafood. To marinade chicken.
One BBQ Sauce to rule them all.
Try it, you'll know what we mean.
Chili paste adds body and heat to this sweet and tangy mix of vinegar, cane sugar, and our one-two punch of pickled and fresh garlic. Served with our Muay Thai Wings and BBQ Chicken, this versatile sauce also makes a tantalizing marinade, dip, and dressing. And yes, despite the name, it is vegetarian-friendly!
USE : Great for BBQ’s. For Chicken, Shrimp, and Fried Foods as a dip and marinade.
A recipe 25 years old.
If it ain't broke, don't fix it.
Sweet tamarind, sharp vinegar, savory fish sauce, and cane sugar. This flavorful sauce is our family’s secret to making a delicious Thai staple! It can also be used to kick-up a simple vegetable stir-fry.
Developed by Andy’s brother Uncle Lek over 25 years ago, this sauce is one of the many classics that Uncle Lek has written in a spiral notebook of family recipes. This sauce is so good, we’ve never strayed from the recipe once!
USE : Stir-fry
The sauce that's had everyone talking.
Now yours to take home.
Roasted chili, sweet and sour tamarind, red onions, garlic, dried fish flakes, savory fish sauce, salt, and cane sugar. You’ve loved it in our When Tiger’s Cry, Pork Sensation and Thai Beef Jerky, but you can try it on any beef, pork, or lamb dish you choose. Excellent as a dip or marinade, and a perfect complement to any BBQ.
Inspired by her northern Thai roots, Chef Anna developed this recipe by slow-roasting chili, onions, and garlic for hours. When we made this at home, people could smell its delicious aromas at the end of the block. (No wonder the neighbors love us!) The sauce has become an international hit, too, with many Thai Airways crewmembers taking it back to Thailand with them.
USE : Great for BBQ’s and everything else – it’s that good.