How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.
Hi companions! Today I am sharing a formula that I went through years consummating. This is my formula for the Best Thai Peanut Sauce Ever. I utilize this formula as a nut plunging sauce, as a dressing for plates of mixed greens, to make nut noodles and whatever else I think needs a punch of flavor from nut sauce.
This formula for Thai Peanut Sauce utilizes regular fixings that are not difficult to track down at the supermarket. Albeit numerous Thai nut sauce plans use coconut milk, this nut sauce formula doesn’t. You should simply whisk together peanut butter with soy sauce, rice vinegar, lime juice, stew garlic sauce, earthy colored sugar, ginger, garlic and water. This is a straightforward, no cook nut sauce!
Ingredients
- 1/2 cup peanut butter natural, unsweetened
- 2 tablespoons low sodium soy sauce use tamari or coconut aminos for gluten free
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons chili garlic sauce more or less to taste
- 1 tablespoon fresh lime juice
- 3 garlic cloves pressed or grated
- 1 tablespoon ginger root grated
- 2-4 tablespoons warm water.
Instructions
- Combine all ingredients except water. Whisk to fully combine.
- Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.
