Make Thai Peanut Sauce

Please do yourself a favor this weekend and make some peanut sauce. It’s great on meat, tofu, fresh veggies, steamed veggies, stirfrys, noodle dishes, salads… It keeps in the fridge for five days but won’t last that long.

This recipe from Mackenzie Burgess, RDN, is exactly how I make it except I use much less water. You can always stir in a bit more water before using, but you can’t take it out. I made it this week with fresh spring rolls, then used the leftover as sauce for a tofu, veggie, and rice noodle stirfry.
Easy Thai-Style Peanut Sauce