Hello loves,
After getting loads of positive feedback on my Buddha Bowl sauce found HERE. I thought it would be fun to come up with some more versatile sauces for you guys! Rather than just one dish, I’m sharing some of my favorite sauces that can used on a multitude of dishes! The sauces you buy at the grocery store, even if they are organic, have so many preservatives and added ingredients that aren’t necessary. I’m vowing to make more of my sauces and dressings because they’re SO easy.
First up, Thai peanut sauce. Now for all my followers in the midwest, thai food is not something we’re used to. I didn’t try it until I moved to New York. Crazy, right? Like, how did I go 18 years without pad Thai or Yom Tom soup? It’s SO GOOD. This sauce is peanut-y with a little kick. Good for rice bowls, chicken satay, salmon, veggie bowls, salad dressing etc. etc. You can use this sauce anywhere a little Thai kick is wanted. This is super easy!!
Easy Thai Peanut Sauce
Ingredients:
- 1 cup creamy peanut butter
- 1 8oz can of light coconut milk
- 1/2 cup of agave
- 3 limes, juiced
- 1/4 cup soy sauce or coconut aminos
- 1 heaping teaspoon of minced garlic
- 1 heaping teaspoon ground ginger powder
- 1 teaspoon crushed red pepper flakes
Directions:
- Put all ingredients in a blender and blend until smooth.
- Pour sauce in jars. Can be refrigerated up to one week.
I put this sauce on top of brown rice and stir fry veggies for hubby and I when I made this and holy cow, so good. *Note* When refrigerated, the sauce will thicken a little as it cools down. But when you warm it up to drizzle on bowls or chicken, it thins back out!*
As always, feel free to adjust anything to your liking! It’s not too spicy right now with the teaspoon of red pepper flakes. It has a slight kick. More or less pepper flakes to adjust the heat!
Tag me if you make it!
xox
Tessa
