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!
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
Whisk all ingredients up until water, slowly whisk in water to desired consistency.