Creamy Thai Peanut Sauce with Coconut Milk

🧂 Ingredients

• ½ cup creamy salted peanut butter

  (no sugar added)
• 3 tablespoon low sodium tamari

  (low sodium soy sauce if not gluten-free)
• 2 garlic cloves
• 1 ½ teaspoon ginger root, grated
• 4 tablespoon coconut milk
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon agave
• 1 teaspoon sriracha

  (more to make is spicy)
• 1 tablespoon roasted peanuts, chopped

  (optional garnish)

Instructions

• 1 Add all the ingredients to the bowl of a food processor and puree until creamy
  and smooth. There should be no chunks.
• 2 If the sauce is too thick just add a little more coconut milk to thin it out.
  The consistency of the sauce is a personal preference and may depend on what you
  are using it for. To coat noodles or if using as a salad dressing thinning it
  out is often helpful.
• 3 Taste the sauce and season with salt if needed. You can also add more sriracha
  to make it spicy.
• 4 Use this peanut sauce on spring rolls, noodles, in salads, or even as a dipping
  sauce for veggies. Check out my recipe for yummy Thai Peanut Noodles
  [https://www.danceswithknives.com/yummy-thai-peanut-noodles/], which uses this
  amazing sauce.

Nutrition Info