Description
Creamy Thai Peanut Sauce with the perfect balance of savory, sweet, tangy, and spicy flavors. Whip it up in minutes and use it for dipping spring rolls, dressing noodles and salads, or drizzling over bowls, vegetables, tofu, and more. Vegan and gluten-free adaptable.
Ingredients
Units
Scale
- 6 thin slices of ginger- cut across the grain, about the size of a quarter. (No need to peel)
- 2 fat cloves garlic
- 1/2 cup fresh orange juice (roughly 1 large orange)
- 1/3 cup lime juice ( 2 limes)
- 1/4 cup soy sauce or Gluten-free Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 1/3 cup maple syrup, ( or honey, palm sugar or agave,)more to taste
- 1/3 cup toasted ;sesame oil (6 tablespoons)
- 1/2 cup unsweetened ;peanut butter (chunky or smooth, or sub almond butter!)
- 1 teaspoon salt
- optional: 1 -2 teaspoons cayenne pepper (or a squirt of sriracha sauce)
Instructions
- Place all ingredients in a blender – ginger, garlic, orange juice, lime juice, soy sauce, maple, sesame oil, and peanut butter and salt, and blend until smooth. Taste. Adjust sweetness, salt and cayenne to your liking.
- Note: Unripe limes can make this too tart. Adjust by adding more sweetness. Find your perfect balance.
- Use this on salads, or as a dipping sauce for spring rolls and satays.
Notes
- The Orange Juice makes this… and is a MUST!
- Peanut sauce will last up to 5 days in a sealed jar in the fridge.
- Peanut Sauce can be frozen, just whisk well after thawing.
- For added depth or “umami”, feel free to add a tiny splash of fish sauce. Not necessary though!
Nutrition
- Serving Size: 3 tablespoons
- Calories: 189
- Sugar: 9.1 g
- Sodium: 695.1 mg
- Fat: 14.9 g
- Saturated Fat: 2.5 g
- Carbohydrates: 12.2 g
- Fiber: 0.8 g
- Protein: 3.8 g
- Cholesterol: 0 mg