Thai Peanut Sauce
This is likely the best peanut sauce you'll ever make. (And the easiest, since it's made with pantry ingredients.) Serve it as a dip, over noodles and salads, or with your favorite protein.
- Serves
- 4
- Prep
- 5 min
Ingredients
| 1/3 | cup | peanut butter |
| 2 | tbsp | tamari or soy sauce; see notes |
| 2 | tbsp | lime juice |
| 2 | tbsp | maple syrup |
| 1 | tbsp | sriracha |
| 1 | inch | fresh ginger minced |
| 1 | garlic clove minced |
Instructions
- In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, and sriracha. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.)
- Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. Be careful not to add too much water at once, so the sauce won't get too thin.
- This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again.