This recipe is the product of one of the cooking classes I taught a few months back, and it was a huge hit then. It’s easy, only takes a few ingredients, and takes only seconds to throw together in your blender. It’s also incredibly versatile. It can be used as a dipping sauce, as the sauce in chicken stir-fry, and, if you thin it out, as a salad dressing. One of my favorite uses for this sauce is in my Thai Chicken Wraps. You can find that recipe here. The video and full sauce recipe are below. Enjoy!
Thai Peanut Sauce
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons Sriracha or Sambal Oelek red chili paste
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or
blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce;
you may not need all of it. Enjoy!
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