Thai Peanut Sauce
Easy, no-cook, and versatile Thai peanut sauce with just seven ingredients! A perfect dip for fresh rolls, spring rolls, a fantastic salad dressing, and a great sauce for noodles.
Servings: 6 yield 8 to 10 oz approx
Calories: 79kcal
Equipment
- Mixer jar or coffee grinder
Ingredients
Measurement Details: 1 tbsp= 15ml; 1 cup = 240ml; 1 tsp= 5ml;
- ¼ cup peanut butter
- 1 tbsp sriracha
- 1 tbsp dark soy sauce
- 1 tbsp agave nectar; refer to notes
- 1 tbsp lemon juice or lime juice
- 1 garlic optional, chopped
- 1- inch ginger chopped
- 2~ 3 tbsp hot water
Instructions
- Add all the ingredients into a mixer jar. I used my coffee grinder to blend all the ingredients.
- Blend all the ingredients until creamy and smooth.
- Thai peanut sauce is ready. Serve it with rolls of your choice.
Notes
- I have made this sauce without garlic too.
- Adjust the amount of sriracha to taste.
- Instead of agave nectar, you can use honey or maple syrup.
- Make sure to chop the garlic and ginger so it doesn't get stuck in the blades of the blender.
- Do not add more than 2 to 3 tbsps of water; I highly recommend hot water for blending.
- If you like some texture in your sauce, use chunky peanut butter and blend the ingredients coarsely.
Nutrition
Calories: 79kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.3mg