Ingredients
3 tablespoons vegetable stock
1/4 cup red onion, diced
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
2 tablespoons tamari
1-2 tablespoons date syrup
1/2 cup peanut butter (creamy or chunky depending on your taste preference)
1 tablespoon lime juice
2 tablespoons non-dairy milk to thin – I used unsweetened soy – you could use coconut milk for a more authentic Thai flavor if you’re not concerned about the fat content)
Instructions
- Heat the vegetable stock in a pan, add the diced red onion and cook for about 5 minutes until translucent. Add more stock to the pan if needed.
- Add the garlic, fresh ginger and red pepper flakes, cook for a further 3 minutes.
- Pour in the red wine vinegar, tamari, date syrup, peanut butter and lime juice. Stir well.
- Remove from the heat and stir until combined.
- Add the non-dairy milk 1 tablespoon at a time too thin to your desired consistency. The sauce will thicken in the fridge as it cools.
- If you prefer a very smooth sauce you can blitz it in the blender.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: sauce
- Method: stove top
- Cuisine: Thai
- Diet: Vegan