Quick Thai Peanut Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
⅓ cup peanut butter (natural, creamy)
02 -
2 tablespoons tamari or soy sauce
03 -
2 tablespoons lime juice
04 -
2 tablespoons maple syrup
→ Flavorings
05 -
1 tablespoon sriracha
06 -
1 inch fresh ginger, minced
07 -
1 garlic clove, minced
→ For Consistency
08 -
1-2 tablespoons water, as needed
# Instructions:
01 -
In a medium bowl, combine the peanut butter, tamari (or soy sauce), lime juice, maple syrup, and sriracha. Use a microplane to finely mince the fresh ginger and garlic directly into the bowl.
02 -
Whisk all ingredients together until well mixed. The sauce will be quite thick at this point.
03 -
Add 1 tablespoon of water to the bowl and whisk again until the sauce reaches a thinner consistency. If you prefer an even thinner sauce, add another tablespoon of water, stirring after each addition. Be careful not to add too much water at once to avoid making the sauce too thin.
04 -
Use the peanut sauce immediately as a dip, dressing, or sauce. Or store in an airtight container in the refrigerator for up to 5 days. The sauce will thicken when chilled, so you may need to add another tablespoon of water when using it later, or allow it to come to room temperature to thin out naturally.
# Notes:
01 -
This recipe works best with natural creamy peanut butter (containing only peanuts and salt).
02 -
For substitutions, you can use almond butter, cashew butter, or tahini instead of peanut butter.
03 -
If you need a soy-free version, use coconut aminos instead of tamari or soy sauce, but you may need to add extra salt since coconut aminos are less salty.