This Thai peanut sauce is so versatile!
I use it as a dip with lettuce or rice paper wraps or add it to egg noodles after I have drained them and they are still warm. It sucks up all those spicy flavours and all you have to do is add your veggies for a wonderful fresh Thai salad.
This recipe makes about 1 cup and you can store any leftovers in an airtight container in the fridge. It does thicken over time, but no worries. All you have to do is add a teaspoon of warm water at a time and stir until you have the desired consistency again.
- ½ cup x smooth peanut butter
- 2 Tbsp x soy sauce
- 1 Tbsp x fresh ginger, minced
- 3 x cloves garlic, minced
- 1 Tbsp x rice vinegar
- 1 Tbsp x fresh lime juice
- 1 tsp x sriracha sauce (or to taste depending on how much heat you like)
- 1 tsp x runny honey
- 2-4 Tbsp x warm water
- Add all the ingredients except the water in a bowl and whisk together.
- Slowly whisk the water in, one tablespoon at a time until you have the desired consistency.
- This peanut sauce tends to thicken up over time, so add more water as needed to thin.
- Taste and adjust as you'd like.