I especially love the flexibility. There are countless ways to make it & use it. For dipping spring rolls or baked tofu, vegetable stir-fries, tempeh/tofu dishes, Thai noodles, or poured over this Fresh Thai Quinoa Salad (pictured below). You can even thin it out with more water to make a super flavorful salad dressing.
Play around with different flavors that suit your palette! It’s a fun recipe to tinker with. I’d love to hear what combos you find – enjoy!
Thai Peanut Sauce
- 1/2 cup peanut butter (I use creamy, natural)
- 2 Tbsp. brown sugar or maple syrup (more/less to taste)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 Tbsp. fresh lemon or lime juice
- 1-2 cloves garlic
- 1 tsp. fresh grated ginger (more to taste)
- Hot water to thin to desired consistency
- Optional: red pepper flakes
- Mince garlic and grate ginger. (I use this microplane grater for ginger.)
- In a mixing bowl, add all ingredients except water.
- Heat about 3/4 cup of water to just under boiling. (I love our tea kettle with thermometer.)
- Add water a couple tablespoons at a time, slowly whisking and working the mixture together.
- Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup hot water.)
- Salt to taste if desired or adjust flavors as needed; more tamari for saltiness, more sweetener, garlic, ginger, or fresh lemon/lime juice.
- Play around with the measurements to find the taste you love!
Nutrition Per Serving (estimate)