My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.

Thai Peanut Sauce

INGREDIENTS:

• 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
• 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
• 1 tablespoon maple syrup
• 2 tablespoons low sodium soy sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame seeds
• 2 tablespoons to 1/4 cup hot water
• 1/4 teaspoon crushed red pepper flakes, optional

DIRECTIONS:

1. Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
3.  This can be made ahead of time and stored in the fridge, or used immediately!

Recipe from Jessicainthekitchen