Ingredients:
- 1/2 cup creamy natural peanut butter (unsweetened; fresh ground is best)
- 2 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp dark soy sauce (optional, adds color and depth)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1–2 tbsp maple syrup or coconut sugar (balance the salt & acid)
- 1–2 cloves garlic, finely minced or grated
- 1 tsp fresh ginger, finely grated
- 1 tsp chili paste (like sambal oelek or gochujang — adjust to spice preference)
- 1/2 cup full-fat coconut milk (for creaminess)
- 2–4 tbsp hot water, to thin to desired consistency
- Optional umami boosters:
- 1 tsp miso paste
- 1 tsp hoisin sauce
- 1/2 tsp chili oil
Instructions:
- In a medium bowl, combine the peanut butter, soy sauce, (and dark soy sauce, if using), toasted sesame oil, rice vinegar, fresh lime juice, and your choice of sweetener (maple syrup or coconut sugar).
- Add the finely minced or grated garlic and ginger, then stir in the chili paste, adjusting quantity based on your desired level of heat.
- Whisk in the full-fat coconut milk until the mixture is smooth and creamy.
- If desired, add any (or all) of the optional umami boosters: miso paste for extra depth, hoisin sauce for sweetness, and chili oil for an aromatic kick. Whisk well to incorporate.
- Gradually add hot water, 1 tablespoon at a time, whisking after each addition until the sauce reaches your preferred consistency (thicker for satay, thinner for noodle bowls or drizzling over stir-fry).
- Taste and adjust seasoning—add more soy sauce for salt, lime juice for tang, or sweetener to balance as needed.
- Use immediately or store in a sealed container in the refrigerator for up to one week. Before using from the fridge, whisk in a splash of warm water if the sauce has thickened.
Serving Suggestions: Toss with warm noodles, serve as a dip for grilled skewers, drizzle over salads, or stir into sautéed veggies and tofu for instant flavor.