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.