Easy Recipe
Prep Time
10 minutes

I love to make this sauce to top sautéed dark leafy greens and cooked quinoa, or use it as a dip for the Thai Salad Rolls. You can also thin it out with a small amount of water and use it as a salad dressing. If you are allergic to peanuts, then replace the peanut butter with sunflower seed butter.

½ cups creamy peanut butter
½ cups water
2 tablespoons toasted sesame oil
1½ tablespoons wheat-free tamari (or coconut aminos)
1 tablespoons brown rice vinegar
2 cloves garlic crushed
1 tablespoons grated fresh ginger
1 pinches crushed red pepper flakes