I absolutely adore Thai food and I feel so lucky to live in a city full of amazing Thai restaurants (Pestle Rock and Thaiku are two of my favorite in Seattle). I love phad thai, phad see iw, panang curry, and fresh rolls with peanut sauce. Mmmmmmm, now I’m hungry. The lovely things about Thai food are that many of the dishes are fresh, quite healthy and contain a good mix of protein and veggies. However, many of the sauces (including the peanut sauce) have high levels of sugar or loaded with ingredients to which many people are intolerant or allergic. Therefore, I wanted to create a dipping sauce that was just as delicious as said peanut sauce but without the gluten, wheat, soy, peanuts, or added sugar….and guess what? I nailed it.
- 4 Tbsp Justin’s Classic Almond Butter (or peanut butter)
- 4 Tbsp coconut aminos (or soy sauce, tamari)
- 3 tsp chili paste
- 2 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp apple cider vinegar
- 1 tsp seasame oil
- 1-2 Tbsp Sriracha (optional)
- Mix all ingredients well, top with sesame seeds for garnish and ENJOY!
*The almond dipping sauce pictured is served as a compliment to fresh shrimp spring rolls containing Boston lettuce, soba noodles, mint, cilantro, and micro basil. **Would also work nicely, thinned, and used as a salad or slaw dressing.