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Feel free to make this sauce with almond butter instead of peanuts if your heart so desires. The versatility of this sauce is unbelievable. You can add it to Pad Thai's, season diced chicken, season your vegetables, or even add it to a burger (oh yes, peanut burgers are a thing). Have fun with this super quick, and highly delicious sauce.
About This Recipe
For months I had the idea of making a sauce that had the characteristics of a Thai sauce. I made 4-5 variations of this sauce, never landing on one that made my gut go, "aha! I got it!" Typically, when I'm creating something, I tend to taste the final product and get an internal seal of approval, or a "it still needs work" feeling.
One day, while in need of a Thai inspired sauce, I was in the kitchen and out of the sheer necessity, I grabbed all these ingredients, and boom - this sauce was born. Months of overthinking and frustration with my results led to this innate moment where my gut guided me better than my head could. I hope you enjoy and make this sauce part of your rotation.
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How to Make a Thai Peanut-Sesame Sauce
Ingredients
- 1 cup peanut butter, unsalted
- 1 tablespoon mirin or coconut aminos
- 1 teaspoon coconut oil
- 1 tablespoon sesame oil
- 2 teaspoons lime juice, fresh
- 1 teaspoon chili flakes
- 3 Garlic, fresh, grated
- 1 tablespoon ginger, fresh, grated
Kitchen Needs
- Mixing Bowl
- Microplane grater
- Spatula
- Jar or storage container
Feel free to replace the peanut butter with almond butter!
Step One: Measure and Add into Bowl
This sauce is incredibly straightforward and simple. Measure all ingredients as indicated in the ingredient section, and a combine in a bowl.
Step Two: Peel Ginger and Grate
Once you have added the main ingredients into the bowl, peel the ginger using the side of a spoon, and grate into the bowl using a microplane grater. Grate garlic into the bowl as well. Fold all ingredients carefully into peanut butter. This step may take a little of elbow grease since incorporating liquids into peanut butter tends to be difficult.
Once all ingredients are fully incorporated, taste for seasoning, and if needed add a pinch of salt and black pepper. Cover and refrigerate.
Storing and Shelf Life
Any kind of nut butter is shelf stable and doesn't need refrigeration; however, because we are adding fresh ingredients and an acidic component into the peanut butter, this sauce requires refrigeration. The refrigeration will cause the consistency to thicken up - warm up by leaving room temp a few hours before using or by slightly warming over low heat in a small sauce pan.
Serve this With
Diced chicken, on burgers (I'm not backing out of that suggestion), salmon, steak, Pad Thai, mix with a coconut curry, on your salads or broccoli... The use goes on and on. Get creative!
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