- 1/2 cup creamy peanut butter, preferably Skippy or Jif
- 1/2 cup coconut water
- 1 tablespoon sambal oelek or Sriracha
- 1 tablespoon Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated peeled fresh ginger
- 1 garlic clove
How to make this recipe
- In a food processor or blender, combine all of the ingredients and puree until smooth. Use on noodles, chicken, shrimp or tofu.
The peanut sauce can be refrigerated for up to 3 days.