Quick & Easy: Thai Inspired Peanut Sauce
Peanut Sauce with fried food.jpeg

 

This simple sauce is incredibly versatile and can be used to jazz up a rice bowl with broccoli, tofu cubes and sprouts or as a dipping sauce for summer rolls, fried tofu, crudites and more. I have even used it as a dressing for a rice noodle salad with shredded lettuce and tomatoes. It only takes 10 minutes to make and keeps in the fridge for days.

 

Ingredients:

Makes enough for four portions with rice or noodles

  • 1tbsp Fresh ginger finely chopped/grated
  • 2 cloves garlic, crushed
  • 1 medium chilli pepper finely chopped
  • ½ cup smooth peanut butter
  • 1½ - 2 cups veg stock or water
  • 1tbsp soy sauce
  • 2 limes juiced

 

Preparation time:

10 minutes
 

Method: 

Add chilli, garlic and ginger to a medium sized saucepan and stir over a medium heat for two minutes or until they soften. Add the peanut butter and mix for another two minutes. Add 1½ cups veg stock and soy sauce and mix. The sauce will look separated for a minute or so until the water heats up and then it will begin to thicken. Once the sauce has simmered for a couple of minutes and has thickened so that it sticks to a spoon, add you lime juice. If it seems a bit too thick add the remainder of the stock and stir bringing to the simmer again for a few minutes. Serve and enjoy!