Ingredients
- Use tamari or a gluten-free soy sauce if you want this sauce to be gluten-free.
- You could use cayenne pepper instead of dried chili flakes but if you do, start off with ⅛ tsp and see if it’s spicy enough.
- Keep leftovers stored in the fridge and enjoy within about 5 days.
- This recipe makes around 1 and ¾ cups of peanut sauce.
Instructions
- Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug.
- Whisk until smooth.
- Garnish with some crushed peanuts (optional) and serve.
Notes
- Use tamari or a gluten-free soy sauce if you want this sauce to be gluten-free.
- You could use cayenne pepper instead of dried chili flakes but if you do, start off with ⅛ tsp and see if it’s spicy enough.
- Keep leftovers stored in the fridge and enjoy within about 5 days.
- This recipe makes around 1 and ¾ cups of peanut sauce.
