Bangkok Peanut Sauce

This Thai influenced peanut sauce is very versatile and can be used either as a dipping sauce for your vegetables or satay, tossed with your favorite noodles, or even used as a salad dressing. The possibilities are endless, and it’s super easy!

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Ingredients:

3/4 cup peanut butter, we recommend peanut butter that is just peanuts and salt. Choose a peanut butter with no added sugars or emulsifiers.

1- 13.5 oz. can of coconut milk, you could replace with low fat coconut milk if you prefer.

Juice of 1/2 a lime

1 garlic clove

1 tsp. Bragg’s or soy sauce

1 Tbsp. agave nectar

1 Tbsp. apple cider vinegar

2 Tbsp. red chili paste

1 Tbsp. sesame oil

1 tsp. ginger, fresh or ground

1 tsp. vegan worcestershire sauce

Method of prep:

Place all ingredients into a blender or food processor. Blend until smooth and uniform, scraping down the sides.

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Pour ingredients into a medium sized pot. Heat on the stovetop on Med/Low stirring often to prevent sticking. Heat until the sauce starts to thicken a little and is heated thoroughly. Roughly 8-10 minutes.

This sauce is enough for 4 servings of our Peanut Udon Noodles. Or for our Seitan Satay, we recommend halving the recipe, and storing any extra in the fridge.

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Serve with our Seitan Satay or our Peanut Udon Noodles. Enjoy!

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Categories: Sauces and Condiments

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5 Comments on “Bangkok Peanut Sauce”

  1. Mikeline Skibsted
    March 5, 2014 at 2:06 pm #

    I wanted to share you Peanut Sauce recipe on Pinterest but couldn’t. You need to have a picture attached in order to Pin.

    • March 5, 2014 at 2:11 pm #

      The pinterest link is on the bottom of the recipe. Plus we are on pinterest as being vegan.

Trackbacks/Pingbacks

  1. Seitan Satay | Being Vegan Eats - March 5, 2014

    […] from the oven. Serve with our delicious Bangkok Peanut Sauce and sliced cucumbers (we recommend halving the peanut sauce recipe and storing any extra in the […]

  2. Peanut Udon Noodles | Being Vegan Eats - March 5, 2014

    […] Toss in our Bangkok Peanut Sauce. […]

  3. Summer Veggie Roll | Being Vegan Eats - May 18, 2014

    […] Serve with our Sweet Thai Chili Sauce or Bangkok Peanut Sauce. […]

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