Pad Thai Sauce (WFPBNOGF)
Prep Time
5 minutes
Prep Notes
Special Equipment: high-speed blender.
This recipe is gluten-free.
Cooking Time
DNA
Ingredients
1-1/2 cups smooth peanut butter
1/2 cup raw cashew butter
6 tablespoons chopped fresh ginger
2 tablespoons lemongrass
2 medium cloves garlic, chopped
2 tablespoons tamari sauce
1 tablespoon tamarind paste (optional)
1 cup water
3/4 cup cider vinegar
1/2 cup freshly squeezed lime juice (from about 6 limes)
Directions
In a blender, combine all the ingredients. Blend on low to incorporate, then blend on high until sauce is smooth and creamy.
Notes
***You may need to add more water if your peanut butter is thick.
***Keeps in a sealed container, refrigerator, for up to 1 week.
Credit
Thrive Energy Cookbook