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Author Notes: This Thai-inspired peanut sauce is made with natural, creamy peanut butter, a mixture of spices including ginger and dried red pepper flakes, soy sauce, sesame oil, lime juice, miso, rice vinegar, and honey. The ingredient list is long and may look intimidating, but you'll find most of the condiments in your pantry. The beauty of the sauce is that once you've made it, you can keep using it for several meals -- and trust me, you'll want to add it to everything. —Becky at Vintage Mixer
Makes about 2 cups
- 2 cloves of garlic, minced
- 2 teaspoons ginger, minced
- 1/2 teaspoon dried red pepper flakes
- 1 cup creamy peanut butter
- 1 teaspoon miso (optional)
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 tablespoons soy sauce
- 3 teaspoons sesame oil
- 2 teaspoons honey
- 2 teaspoons lime juice
- 1/2 cup warm water
- One 8-ounce can light coconut milk, as desired, to serve
- To make a peanut butter paste, use a mortar and pestle to grind together the garlic, ginger, and dried pepper flakes. In a medium bowl, combine the peanut butter with the miso, if using, and add the spice mixture. Mix until well combined.
- Add in the rice vinegar, soy sauce, sesame oil, honey, and lime juice. Use a whisk to combine.
- Slowly stir in the water to the peanut butter mixture while continuing to whisk.
- You can store this peanut butter paste in your refrigerator for up to a week. If serving, proceed to Step 5.
- When you are ready to serve the peanut sauce, warm the peanut butter paste with the can of coconut milk (use less if you prefer a thicker sauce) in a small saucepan over low heat. As the peanut butter melts, whisk it together with the coconut milk until well incorporated. Once combined, remove from heat, and serve.
- This recipe is a Community Pick!