- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or honey (non-vegan option)
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
- juice from 1 lime
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- ¼ cup water *more as needed to thin out the dressing
Place the dressing in an airtight container and refrigerate for up to 3 days. It's natural for separation to occur. Simply give it a good stir before serving. The dressing can also thicken in the fridge. Stir in additional water until it reaches the desired consistency.
For the best Thai peanut sauce results, always use the freshest ingredients. Fresh garlic, ginger, and lime juice make all the difference in achieving that vibrant, bold flavor.
Feel free to experiment with almond butter instead of peanut butter, however, I highly recommend peanut butter.
Feel free to add additional ingredients as desired such as more sweetener or less Sriracha.
Serving: 0.25cup | Calories: 240kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 670mg | Potassium: 242mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
Course: condiment, dressing
Cuisine: Asian, Thai
Keyword: creamy vegan dressing, homemade dressing, thai, thai dressing, thai food, thai salad, vegan dressing