When I served this sauce as peanut chicken bowls (recipe is coming soon, promise!) to my parents and sister, my sister took one lick and said “Oh my goodness, I could drink this,“Yeah, you’re not the only one, sis!My love for peanut sauce runs deep, whether I’m dipping into it with some homemade summer rolls or drizzling it on a big bowl of chicken, rice and veggies (or at a Thai restaurant!) peanut sauce is a staple in my book.
Varying a little from most Thai restaurants’ overly sweet sauces, I use a little bit of natural sweetener (maple syrup is my preference, but honey or agave work here, too) whisked with peanut butter, of course; some tamari or coconut aminos, lime juice and rice vinegar as well as a hefty dose of ginger and garlic. Whisk it all together with some hot water and you’ll be in peanut sauce heaven!
A few notes:
- Please use hot water- this helps it to reach the desired consistency. Start small, and add more to make it a dipping sauce or a drizzling sauce.
- You can use soy sauce, tamari or coconut aminos- coconut aminos are sweeter, so I reduce the sweetener, but this is a personal preference.
- You are welcome to use maple syrup, honey or agave for the sweetener. I don’t recommend a non-liquid sweetener, as this sauce is not cooked.
- Feel free to add more sriracha or some red pepper flakes for more of a kick!
Best Ever Healthy Peanut Sauce
Ingredients
1/2 cup peanut butter (you’re welcome to use almond butter here, as well)
2 tbsp tamari (gluten-free soy sauce) or coconut aminos (coconut aminos are sweet, so you might want to reduce sweetener)
2 tbsp maple syrup or honey
1 tbsp rice vinegar
1 tbsp lime juice
2 tsp grated ginger
2 cloves minced garlic
bit of sriracha for some spice (optional)
pinch sea salt
2–4 tbsp hot water
Instructions
Whisk all ingredients up until water, slowly whisk in water to desired consistency.
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