I use this Thai Pea-not Sauce all the time. We make spring rolls, salads, and Thai Veggie Wraps with it. My kiddos love it (believe it or not, they don’t love everything I make…). It comes together quickly – just a few ingredients in a bullet blender, and bam! Put the leftovers into a jar and it’ll keep for weeks.
Thai Pea-not Sauce is also remarkably adaptable to what you have on hand. Virtually any nut butter – even peanut butter – will work. You can leave out the sesame oil altogether, if like me, you are oil-free. You can swap coconut palm sugar, monkfruit sugar, coconut nectar, agave or plain old table sugar for the maple syrup. And if you have to, you can use ground ginger instead of fresh.
- 2 T sunbutter or nut butter of choice
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- Place all ingredients in a bullet blender or other high speed blender and blend until smooth.
- Use a rubber spatula to get every glorious last drop out. Pour into a glass jar and it will keep for weeks.