I love Thai food with a passion (or any Asian-inspired vegan food, really). I think what I love so much about Asian-inspired dishes is the way they incorporate a balance of all the major flavors: salty, sweet, sour, spicy, and umami (savory). This Vegan Spicy Thai Peanut Sauce takes that up several notches with the addition of creamy, decadent peanut butter.
The secret to good Asian-style cooking at home lies in the sauce; as long as your sauce incorporates all those flavors in proportions that taste good to you, it’ll always be a hit.
It’s also so fast and easy to throw together because all the sauce ingredients go in the blender (or mason jar used as a shaker) at once. Additionally, when making a stir-fry, it’s typically done over high heat. The most time-consuming thing is chopping the vegetables, which doesn’t take very long either (and is a total non-issue if you use a bag of frozen stir-fry veggies).
Keeping It Healthy
The one thing I’m not so crazy about is the liberal use of sugar in these sauces. I’m (mostly) sugar-free these days but you just can’t make Asian-inspired sauces truly delicious without a little sweetness in my opinion.
My workaround is to use date syrup, maple syrup, or coconut sugar instead of processed sugar. I lean more towards date syrup since it’s the least-processed, lowest-glycemic sweetener to my knowledge. If you don’t have any boundaries around sugar like I do, then by all means, use brown sugar instead because it’s the tastiest.
I also prefer not to use any oil when I cook however, I will make an exception when it comes to toasted sesame oil. You need so little of it to add so much to the flavor and it’s just worth the splurge to me. You can omit it if you want to keep it 100% oil-free.
Watch & Learn
Check out my video where I show you exactly how I make it and use it in my current favorite noodle stir-fry:
Vegan Spicy Thai Peanut Sauce
A healthy, low-glycemic, quick and easy sauce recipe for noodles, salads, and dipping
- 2 limes, juiced
- 1/2 c soy sauce, low sodium
- 4 tbsp peanut butter
- 1/2 tsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 tbsp chili-garlic paste optional
- 2 tsp rice vinegar
- 2 tbsp date syrup
- 4 tbsp water
- 1 tsp red curry paste
Place all ingredients in a blender and blend until smooth.
Let me know what you think in the comments. Enjoy!