Thai Peanut Sauce

• portions: 9 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

⅓ cup natural peanut butter (85g) if your peanut butter is thick, microwave is for about 15 seconds first)

¼ teaspoon ground ginger ( or ¼ teaspoon freshly minced ginger (0.5g)

1 tablespoon maple syrup (or agave (21g)

2 tablespoons low sodium soy sauce (30mL)

1 teaspoon rice wine vinegar (5mL)

½ teaspoon sesame seeds (1.5g)

¼ teaspoon crushed red pepper flakes (optional (0.35g)

2 tablespoons up to ¼ cup hot water (30mL) for 2 tablespoons, (60mL) for ¼ cup)

Instructions

Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl until smooth.

Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.

Taste and adjust sweetness or saltiness according to your preference.This can be made ahead of time and stored in the fridge, or used immediately.

Nutrition

• Calories: 50 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 3 g
• Sodium: 128 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 2 g
• Protéines: 2 g