Thai Peanut Sauce/Dressing


I found this recipe on and loved it for its versatility and flavor. You can adjust the amount of water to make  a thick sauce for putting over cooked veggies or meats or make it a dressing for salads by thinning it a bit. It can also be modified slightly so you never get bored.


  • 1″ piece ginger, peeled
  • 1 small garlic clove
  • 1/2 cup creamy peanut butter
  • 2 tablespoons liquid bragg aminos (or soy sauce)
  • 1 tablespoon fresh lime juice (yield from 1 small lime)
  • 1 teaspoon (packed) light brown sugar
  • 1/4-3/4 cup water


  • 1/4 -1/2 teaspoons crushed red pepper flakes
  • 2 tbsp coconut Milk


  1. In a food processor or blender, blend the ginger and garlic until they are finely chopped/minced.
  2. Add the peanut butter, aminos/soy sauce, lime juice, brown sugar and 1/4 cup water and blend. NOTE: If you want sauce with a little spice add some red pepper flakes. I only added a pinch to mine since I don’t like spice. Now is also the time to add your coconut milk if you want a creamy dipping sauce.
  3. Check the consistency of your sauce now. If you want a thinner sauce for dressing add more water or use it as is as a sauce for meat and veggies. IMAG0544
  4. The sauce will stay in the fridge for 1-2 weeks.

Servings: 16 Serving Size: 1 tbsp


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