Thai Peanut Sauce

If you think for one second I won’t drink this straight, you don’t know me AT ALL.

I know people say “it’s like crack” way too much but in this case, it isn’t like crack, it is crack, honey. Especially if you’re like me and addicted to all things peanut butter and would suck it out of a straw. Make sure you’re checking your peanut butter labels before you buy. The ingredients should be peanuts or peanuts and salt. That’s it. A lot of brands sneak in hydrogenated oils and/or sugar and there’s no need for that.

I’m trying to find new ways to create meals that are SCD friendly but also an easy, healthy option for everyone! It’s tricky sometimes but finding simple, quick meals that are easy on the digestive system and delicious is the goal. This took no time to make and you can add anything from shrimp to roasted broccoli and it will still be delicious. It makes enough sauce that you’ll have some left over to use on more noddles or I used it as a veggie dip for celery and cucumbers and it’s the perfect snack. Happy saucing!

Ingredients

1/2 Cup Organic Peanut Butter
2 Tbsp Fish Sauce - Can sub Coconut Aminos or Soy Sauce
1 Tbsp Honey
1 Tbsp Toasted Sesame Oil
1 Tbsp Chili Oil or Chili Paste (I use my homemade avocado chili oil found here)
2 Tbsp Lime Juice
3 Cloves of Garlic, Smashed
1 Tbsp Ginger, Minced
3-4 Tbsp Warm Water (to thin to desired consistency)

Fave Noodle Options:
Zoodles
Spaghetti Squash
Lentil Flour Pasta
Gluten Free Pasta
Ramen Noodles
Regular Pasta

Optional Toppings:
Chopped Green Onion
Sesame Seeds
More Chili Oil

Recipe

First, peel and smash garlic and mince ginger. Then in a large bowl, combine all sauce ingredients except for the hot water. Whisk to combine. Slowly pour in warm water one Tbsp at a time until you reach desired consistency.

Toss with noodles and/or veggies in a heated pan or bowl with hot pasta and serve. Top with chopped green onion and sesame seeds! Store extra sauce in the fridge.