Thai peanut sauce was a mystery to me until I took May Kaidee’s Vegan Thai cooking class in Bangkok. A blender, natural peanut butter, and soy sauce is all it takes to make an amazing noodle sauce for pad thai and dipping sauce for nori rolls and fresh rolls. I added ginger after living with an amazing chef and friend in Indonesia. 

Ingredients:

• 1/2 cup of natural sugar-free peanut butter
• 1/4 cup of hot water or coconut milk
• 1 inch piece of peeled ginger shredded
• 1 clove of garlic diced small
• rice vinegar to taste
• soy sauce to taste
• optional: brown rice syrup to taste
• optional: one tablespoon of tomato paste, half a fresh tomato, or ketchup

1. Combine everything in a blender
2. Heat in a pan on the stove and stir if you want to thicken it and serve hot