Thai Peanut Sauce Recipe
This creamy, sweet and kinda' spicy Thai Peanut Sauce recipe is perfect with spring rolls, easily customizable, and ready in just 5 minutes!
Servings: 12 servings
Ingredients
- ½ cup peanut butter smooth
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons brown sugar honey or pure maple syrup
- 1 tablespoon rice vinegar or lime juice
- 1 clove garlic finely minced
- ½-1 teaspoon Sriracha sauce to taste
- 3-6 tablespoons warm water
Instructions
- Add all ingredients, except for the water, to a medium-sized bowl. Whisk until smooth and well combined.½ cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 clove garlic, ½-1 teaspoon Sriracha sauce
- Slowly add in warm water 1 tablespoon at a time to help thin it out. Stop adding when your desired consistency is reached.3-6 tablespoons warm water
- This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
Video
Notes
- Soy sauce: Substitute soy sauce for a gluten-free variety, or for Tamari sauce.
- Nuts: Use almond or cashew butter if needed
- Sweetener: Use a non-nutritive sweetener such as stevia extract.
- Prep-Ahead: Homemade peanut sauce can be prepared up to 3-4 days in advance, however the sauce will gradually start to lose some of its flavor over time.
- Storage: Prepared peanut sauce can be kept in an airtight container in the fridge for up to 2 weeks. Leftover sauce can be frozen in an airtight, freezer-safe container for up to 4-6 months.
- Reheating: Stored peanut sauce may be left out on the counter for an hour before serving, or microwaved in the oven for 10-20 seconds to make it smooth and creamy.
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
