Best Thai Peanut Sauce (Print Version)
# Ingredients:
→ Flavoring Ingredients
01 -
1 fresh garlic clove, minced
02 -
1 tablespoon of sriracha
03 -
1-inch piece of fresh ginger, finely grated
→ Main Sauce Components
04 -
3 tablespoons of lime juice
05 -
2 tablespoons of maple syrup
06 -
⅓ cup of creamy peanut butter (natural only)
07 -
2 tablespoons of soy sauce or tamari
→ For Adjusting Consistency
08 -
1-2 tablespoons of water, depending on need
# Instructions:
01 -
Grab a medium bowl and scoop in peanut butter, soy sauce (or tamari), maple syrup, lime juice, and sriracha. Use a grater to shred the ginger and garlic right into the bowl.
02 -
Use a whisk to blend everything until you’ve got a smooth and thick mixture.
03 -
Pour in a tablespoon of water and mix again to make the sauce runnier. Add another tablespoon if it’s still thicker than you’d like. Be sure to go slow so you don’t overdo it with the water.
04 -
Enjoy the sauce right away as a topping, dip, or dressing. If saving for later, keep it in a sealed container in the fridge for up to 5 days. When reheating, let it warm to room temperature or add a bit of water to thin it out.
# Notes:
01 -
For best results, stick to natural peanut butter made from just peanuts and salt.
02 -
If peanut butter’s not your thing, swap in cashew butter, almond butter, or tahini.
03 -
Need a soy-free option? Use coconut aminos instead, but you might want to add extra salt since it’s less salty.