The best peanut butter you make

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If you don’t try other recipes on my website, try this recipe. I’ve been testing it for months to make sure it’s easy to replicate (aka foolproof!) and is downright delicious.

Once you taste it, you may find yourself having a reason to do it again and again.

I originally planned to be a simple dip for crispy tofu, but now I want to drizzle over the salad, noodles bowl and all the other meals we had this week. Hope you will like it too!

⭐⭐⭐⭐⭐ Featured Comments

“This is indeed the best peanut butter and the easiest one!!! – Marcella

Stir peanut butter in a glass bowl with a spoon.

Thai Peanut Butter Ingredients

Here is what you need:

Peanut butter. Use all-natural peanut butter to get the same results. This means that when you first open, you have to stir the oil back into the jar. I usually buy salted peanut butter to enhance the flavor. (Almond butter or cashew butter can work, too, if you don’t have it on hand.)
Tamari. I use this soy sauce alternative to keep the recipe gluten-free. Do not use the low-sodium version for the best flavor. If you don’t need a gluten-free recipe, you can switch to regular soy sauce.
Sriracha. This adds spice and is easy to stir. Use more or less at will and taste it!
Maple syrup. This natural sweetener is not too traditional, but I like the subtle flavor it adds. Use honey if you like. (In this case, this recipe will not be vegan-friendly.)
Lime juice. Fresh lemon juice is best for adding a strong flavor. Don’t use bottled things! If you don’t have it on hand, you can swap the lemon juice for or use half of the rice wine vinegar.
Garlic and ginger. Use the miniature banana to chop it into the sauce. It will distribute their flavor evenly! You can use the dry version in your pinch (only 1/3 content), but this seasoning has the best fresh flavor.

This inclination is easy to customize as you can adjust the flavor at any time.

The marble cutting board is marked with peanut butter ingredients.

How to make peanut butter sauce

Step 1:

In a medium bowl, mix together peanut butter, tamari sauce, lime juice, maple syrup, sriracha, crushed garlic and ginger. Stir well with egg or spoon.

Stir the peanut butter ingredients together.

Step 2:

Add 1 to 2 tablespoons of water to help dilute the sauce. Start with just 1 tablespoon at a time and continue adding more water until the sauce reaches the desired consistency.

You can also use coconut milk instead of water to thin the sauce.

Two tablespoons of water can usually be used for the sauce dripping from the spoon. Serve immediately with spring rolls, crispy tofu or your favorite noodles. It also makes delicious salad dressing!

Add water to the peanut butter and dilute it with egg flavor.

Thai Peanut Butter Storage Tips

The remaining peanut butter can be stored in an airtight container in the refrigerator for up to 5 days.

It thickens when refrigerated, so it reaches room temperature before using again. Or, if necessary, dilute it with another tablespoon of water.

Peanut butter sprinkle with baked tofu and red cabbage on a noodle bowl.

⅓ cup Peanut butter
2 spoon Tamari (or soy sauce; see notes)
2 spoon Lime juice
2 spoon Maple Syrup
1 spoon Sriracha
1 inch Fresh ginger chopped
1 Garlic cloves chopped

In a medium bowl, mix together peanut butter, tamari, lemon juice, maple syrup and Sriracha. Use the miniature stew to chop the ginger and garlic. Stir well until ingredients are mixed. (It will be thick at this point.)
Add a tablespoon of water to a bowl and stir again until the sauce is thin. If you want a thinner sauce, add another tablespoon of water and stir again. Be careful not to add water at once to avoid the sauce being too thin.
The peanut butter can be used immediately or stored in an airtight container in the refrigerator for up to 5 days. It thickens when refrigerated, so you may need to add another tablespoon of water when you remove it from the refrigerator later. Or let it get into room temperature and sparse again.

Nutritional information is used for about 3 tablespoons of sauce. This information is calculated automatically, just an estimate, not a guarantee.
The recipe was tested with all-natural creamy peanut butter (the only ingredient on the label is peanuts and salt). You can use almond butter, cashew or tahini as a substitute for peanut butter.
Tamari is usually a gluten-free alternative to soy sauce, but be sure to check the label as it is not always gluten-free. If you don’t need a gluten-free option, use regular soy sauce. If you need a soy-free recipe, try Coconut Aminos. In this case, you may have to add extra salt because it is not as salty as soy sauce or tortillas.