Ingredients
Instructions
1-Gather and measure all ingredients precisely to keep the flavor balanced.
2-In a bowl, jar, or blender, whisk together the peanut butter, ginger, maple syrup (or agave), soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes, and 2 tablespoons hot water until smooth.
3-Gradually add more hot water, a small amount at a time, until you reach the desired thickness (2 to 4 tablespoons total).
4-Taste and adjust: add a touch more maple syrup if you want it sweeter, or a splash more soy sauce for saltiness.
5-The sauce is ready to use immediately, or store it in the refrigerator for up to one week.
Last Step:
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🥜 Warm thick peanut butter in the microwave for 15 seconds before measuring for easier mixing
🌾 For nut allergies, substitute with almond butter, tahini, or sunflower seed butter
🌱 Make it gluten-free by using tamari or liquid aminos instead of regular soy sauce
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Thai
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 2g
- Sodium: 128mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 0mg