Thai Peanut Sauce

⅓ cup natural peanut butter (85g) if your peanut butter is thick, microwave is for about 15 seconds first

¼ teaspoon ground ginger or ¼ teaspoon freshly minced ginger (0.5g)

1 tablespoon maple syrup or agave (21g)

2 tablespoons low sodium soy sauce (30mL)

1 teaspoon rice wine vinegar (5mL)

½ teaspoon sesame seeds (1.5g)

¼ teaspoon crushed red pepper flakes (optional) (0.35g)

2 tablespoons up to ¼ cup hot water (30mL for 2 tablespoons, 60mL for ¼ cup)

Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
Taste and adjust sweetness or saltiness according to your preference.
This can be made ahead of time and stored in the fridge, or used immediately!

Course🧅Condiment

Diets🌱Vegan...

Category🥫Sauce

Cuisine🇹🇭Thai

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m