Spicy Thai peanut sauce. .
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 This can be used for a dipping sauce, or you can even sort of ‘water’ it down once it’s cooked with some Rice vinegar and a little peanut oil/water to make it more of a dressing consistency for a salad dressing. .
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🔶Ingrediets:
🔸1/2 cup creamy or chunky peanut butter(I used chunky).
🔸1 cup water.
🔸2 Tbsp canola or vegetable oil.
🔸3 finely chopped green onion.
🔸1/3 cup distilled white vinegar.
🔸1 Clove garlic finely minced or 1 cube of garlic from Trader Joe’s.
🔸1/4 cup soy sauce.
🔸1 tbsp finely grated ginger (or 2 cubes of
ginger from Trader Joe’s).
🔸1/4 tsp red pepper flakes.
🔸1/2 tsp salt.
🔸1 Tbsp packed @splenda brown sugar (or sweetner of choice)
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To mix in once the sauce chills:
🔸2 tbsp chopped cilantro.
🔸1 finely chopped Serrano pepper(with seeds) .
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🔷Directions:
🔹In a small saucepan heat the oil, chopped green onion, garlic, and ginger on medium heat for about 1 minute, until fragrant.
🔹Add peanut butter, and water. Cook on med heat until the peanut butter dissolves.
🔹Add in all of the remaining ingredients **(not the cilantro or Serrano)**
And cook for an additional 10-12 minutes until sauce reaches desired consistency.
🔹Transfer sauce in to a different container, chill for 15 mins in the fridge.
🔹Then mix in the chopped cilantro and Serrano. 🔹Chill for an additional 5-10 mins and serve.
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth