Peanut Thai Dressing

4.60 from 10 votes

Peanut Thai Dressing is perfect for a salad, sandwich, or stir fry. Light and tangy, this peanut Thai dressing recipe can be made low-fat by using a secret ingredient.

Prep Time5 mins

Total Time5 mins

Course: Sauces, Dips & Dressings

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 88kcal

Author: Kathy Carmichael

Ingredients

¼ cup peanut butter almond butter (or peanut butter of choice) or PBfit Peanut Butter Powder for a lower-fat version
2 Tablespoons lime juice
1 Tablespoon rice vinegar
2 Tablespoons low-sodium soy sauce or Tamari
2 Tablespoons pure maple syrup or agave nectar
2 teaspoons grated fresh ginger root
1 teaspoon red pepper flakes optional
⅛ cup water

Instructions

Add all ingredients to a high-speed blender (peanut butter last to prevent sticking).
Blend on high until smooth.
Refrigerate until ready to use.
The Thai peanut dressing will last 5-7 days refrigerated.

Notes

If the dressing feels too thick, thin it with water until you reach your preferred consistency.
In order to add a spicier kick to the peanut Thai dressing, add more red chili flakes to taste.
To make this peanut Thai dressing a dip or spread, reduce the amount of water. Also, be aware, it thickens in the refrigerator.
For a healthy peanut Thai dressing, use all-natural peanut butter with no added sugar.
And, if you want a lower-fat peanut Thai dressing, use PBfit Peanut Butter Powder.
Skip the maple syrup in the ingredients when using jarred peanut butter with sugar.
Choose almond or cashew butter instead of peanuts.
For a gluten-free option, use tamari or liquid aminos.
When using jarred peanut butter, add the peanut butter last so it doesn't stick in the bottom of the blender.

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