Ingredients
- 1/2 cup creamy peanut butter
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 2 tbsp maple syrup
- 1 tsp toasted sesame oil
- 2/3 tsp garlic powder
- 1/4 tsp ground ginger
- 1/2 tsp red pepper flakes (optional)
- 1/4 to 1/2 cup water (optional)
Mix Everything
In a medium bowl, add peanut butter, rice vinegar, lime juice, soy sauce, maple syrup, sesame oil, garlic powder, ginger, and red pepper flakes if using.
Whisk until completely smooth. It’ll be thick like peanut butter at first.
Thin It Out
Add 1/4 cup water and whisk until combined.
Check the consistency – for salad dressing you want it pourable. Add water 1 tablespoon at a time until it flows how you want.
Skip the water if using as a dipping sauce – you want it thick.
Store It
Pour into a jar and refrigerate. Keeps for about a week.
It separates as it sits – just shake or stir before using. If it thickens up in the fridge, add a splash of hot water to loosen it.
This also makes a killer marinade for chicken or tofu. Just use it thick, no water added.
Thai Peanut Dipping Sauce
This is my knockoff of the peanut dressing from Thai restaurants. I put it on everything – salads, cold noodles, grilled chicken, veggie bowls. Takes 5 minutes to make and costs way less than buying the bottled version that never tastes as good anyway.
Ingredients
- 1/2 cup creamy peanut butter
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 2 tbsp maple syrup
- 1 tsp toasted sesame oil
- 2/3 tsp garlic powder
- 1/4 tsp ground ginger
- 1/2 tsp red pepper flakes optional
- 1/4 to 1/2 cup water optional
Instructions
- Whisk peanut butter, rice vinegar, lime juice, soy sauce, maple syrup, sesame oil, garlic powder, ginger and red pepper flakes until smooth.
- For salad dressing: Add 1/4 cup water, whisk until pourable. Add more water if needed.
- For dipping sauce: Skip water to keep thick.
- Transfer to jar and refrigerate up to 1 week.
- Shake or stir before using. If too thick, whisk in hot water.
