Ingredients
Peanut Sauce Ingredients
- 3/4 cup peanut butter (made with just peanuts + salt)
- 3 tablespoons low sodium soy sauce or tamari
- 1-2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon ground ginger
- 2 small cloves garlic (finely minced)
- 1 tablespoon lime juice
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 cup warm water (to thin, or more as needed)
Instructions
- Mince Garlic: Finely mince the garlic cloves using a knife or a garlic press to avoid large chunks, then place the minced garlic into a large mixing bowl.
- Combine Ingredients: Add the peanut butter, low sodium soy sauce or tamari, maple syrup, toasted sesame oil, rice vinegar, ground ginger, lime juice, and red pepper flakes into the bowl with the garlic. Whisk all ingredients together thoroughly until the mixture is smooth and well combined.
- Adjust Consistency: Slowly pour in the warm water starting with 1/2 cup and whisk as you go, adding more water if needed, until the sauce reaches your desired consistency. Use less water for a thicker sauce or more for a thinner dressing.
- Taste and Customize: Taste the sauce and adjust the flavor to your preference by adding more soy sauce for saltiness, maple syrup for sweetness, or red pepper flakes for heat.
- Serve: Use the Thai peanut sauce immediately with noodle bowls, tofu, tempeh, chicken, stir-fries, or store it refrigerated for later use.
Notes
- For a smoother sauce, use a garlic press to mince garlic finely.
- Adjust the amount of maple syrup depending on how sweet you want the sauce.
- Warm water helps thin the sauce easily; add gradually to avoid making it too runny.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- Use tamari instead of soy sauce to make the recipe gluten free.
- Red pepper flakes can be omitted or substituted with Sriracha for different heat levels.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
