THAI PEANUT & GINGER EVERYTHING SAUCE

Hello there!

Hope this post finds you well.

Today I am sharing my perfected thai peanut and ginger everything sauce.

I like to call it that because I use it in so many ways.

• As a salad dressing for asian inspired dishes.

• As a dipping sauce for chicken kebabs, spring rolls and vegetables.

• As a stir fry sauce.

• As a quick, inauthentic pad thai sauce - make sure to add a splash of fish sauce to take it up a notch.

It is so versatile and always satisfying.

The perfect accompaniment to have in your fridge throughout the week to make everything more flavorful and fun!

VIDEO

PRINTABLE PDF RECIPE FILE

THAI PEANUT & GINGER EVERYTHING DRESSING-3.pdf

Download PDF • 1.03MB

INGREDIENTS

• 1/2 cup creamy, runny, natural peanut butter

• 1/4 cup coconut aminos

• juice of one lime ~2 tablespoons

• 1 tablespoon maple syrup

• 2 tablespoons rice vinegar

• 2 teaspoons sesame oil

• 1 clove garlic, grated

• 1 thumb of ginger, grated

• water to thin ~2-3 tablespoons

DIRECTIONS

1. In a glass measuring cup or ball jar add all ingredients except the water. Mix. (It will start out liquidy and quickly turn into a thick consistency. Keep going until it is smooth.)

2. Add one tablespoon of water at a time to reach desired pourable consistency.

3. Store in glass container in fridge for up to a week. Enjoy!
   

NOTES

• If using as a pad thai sauce, which I highly recommend, add 1 teaspoon of fish sauce to the dish for a more authentic pad thai.

• Remove from fridge 15 minutes before using so it is able to come to room temperature and soften. If it is still too thick, add water.

Hope you all are having a happy day!

As always, feel free to reach out whenever.

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It really helps me out more than you know.

Thanks for being here. 🫶🏼

xoxo

Kirsten ☀️