Peanut Sauce

A few notes about this recipe:

You can make this spicy peanut sauce by using more chili garlic sauce. You can sub sriracha if you have it on hand, but I prefer the flavor of chili garlic sauce.
You can use honey instead of brown sugar, however I find that the flavor of the peanut sauce is better with brown sugar.
Use more water to thin the sauce and use as a peanut sauce dressing for salad.
What can you dip in this peanut sauce? Spring rolls, lettuce wraps, veggies, chicken, coconut shrimp, tofu. You can use this peanut dipping sauce for just about anything!

Course: Dinner, sauce Cuisine: Thai Keyword: Dairy Free, Gluten Free, Make Ahead, Peanut Sauce, Vegan Recipes, Vegetarian recipes Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 Cups Calories: 226kcal Author: Meghan McMorrow | Fox and Briar

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.

Notes

I use unsweetened peanut butter. If you use conventional peanut butter the sauce may turn out too sweet. Try reducing the brown sugar to 1 tablespoon.