Thai Peanut Sauce

We love this peanut sauce. Just enough peanut, just enough heat. It's great over baked yams or salad or steamed vegetables. Quick and delicious.


Thai Peanut Sauce (adapted from Mary McDougall)

  • ¾ cup rice vinegar
  • 2 tablespoons low sodium tamari
  • 2 tablespoons Coconut Aminos
  • 2 tablespoons chili paste
  • ¾ cup peanut butter
  • ¼ cup warm water
  • ½ cup cilantro leaves (optional)

Place all ingredients in a high-speed blender and blend until smooth (approximately 30 seconds).

The sauce is great on baked sweet potato, potatoes, yams, cooked vegetables, or salads.


Note: Use this sauce with care as it is higher in whole food fat from the peanut butter than is usual in our recipes.