I’m definitely in love… with peanut sauce. But not just any peanut sauce, the best ever Thai peanut dipping sauce. Ever!
A Peanut Dipping Sauce that also happens to be gluten free and vegan and easy to make and delicious.
You know, the love where you can’t stop eating it by the spoonful and then when you eat all the spoonfuls you may or may not lick the bowl clean. (I didn’t do that. Yes, I did.)
That Peanut Dipping Sauce love that you haven’t really been able to experience for quite some time because it’s hard to find a really good gluten free sauce that actually still tastes like peanut sauce should. The kind that just tastes so good with a super fresh, veggie-packed salad roll.
Can we all just be in love with the Best Ever Thai Peanut Dipping Sauce already?
I’m pretty sure this is the stuff that my take-out dreams are made of. Right now, my take-out dreams, which are very similar to salad dreams, consist of super healthy and light Asian-flavour inspired food that doesn’t come in a styrofoam container and doesn’t break the bank.
Also known as super delicious, make-it-at-home date night with a heavy side of Netflix.
Also known as Joshua and I fighting over who gets the last of the peanut sauce.
Make-it-at-home take-out date nights are just the best!
MORE ABOUT THIS THAI PEANUT DIPPING SAUCE RECIPE…
It can be super hard to find a good gluten free peanut sauce recipe out there, of course, being on the Internet (more specifically, Pinterest) and down the street at your local Thai restaurant.
Most peanut sauces have a peanut butter-hoisin sauce base. Unfortunately, for the GF-er’s of the world hoisin sauce, with its sweet-salty flavour profile, is a definite no-no. So, finding a peanut dipping sauce with that sweet and savoury taste without the hoisin is easier said than done.
But, friends, I’ve been working on this recipe for a while now and I think I have done it.
The Best EVER Thai Peanut Dipping Sauce is super dreamy and creamy, very much gluten free and vegan and can be made in 5 minutes!!
This dipping sauce becomes rich and thick by blending full-fat coconut milk with Homemade Peanut Butter or natural peanut butter of your liking. It’s sweet and salty from the honey and the tamari and a little spicy and a little bit acid from the garlic-chili sauce and lime juice. Sweet and savoury peanutty flavour to.the.max.
And, if I do say so myself, there is no better way to eat all the peanut sauce than with veggie-packed salad rolls.
Salad rolls are one of my beyond favourite foods. They are crispy yet chewy yet all packed with veggies and herbs. Deeee-lish! And they are surprisingly easy to make at home. You can find rice paper wraps in any larger grocery store or Asian market. They’ll probably be right beside the brown rice vermicelli noodles, which you will also need for this recipe too. (When it comes to rice paper wraps – the larger the paper, the easier it is to roll your roll. Trust me!)
Once you have your wraps and noodles then it’s up to you and what veggies you have on hand as to what else goes into your salad rolls. Here I used some Chinese cabbage, grated carrot, red and green peppers, lots of fresh cilantro, parsley and mint and mango.
Pair with the best ever Thai peanut dipping sauce, you have got yourself one tasty date night at home!Print
Thai Peanut Dipping Sauce:
- 1/2 cup natural or homemade peanut butter
- 1/2 cup coconut milk, divided
- 3–4 tablespoons honey (or agave or maple syrup, if vegan)
- 3 tablespoons tamari
- 1–2 tablespoon fresh squeezed lime juice, to taste
- 1 teaspoon red chili sauce (ie. Sriracha), or to taste if you like spicy
- 1 small clove garlic, minced or finely grated
- 1–2 tablespoons water, to reach desired consistency (optional)
- 2 1/2 cups (about 1/3 package) brown rice vermicelli, cooked according to package directions
- 2–3 cups shredded cabbage or lettuce
- 2 cups fresh herbs, use a combination of mint, parsley, cilantro or basil
- 2 carrots, grated or cut into matchsticks
- 1/2 large red bell pepper, cut into matchsticks
- 1/2 large green bell pepper, cut into matchsticks
- 1 mango, peeled and core removed, cut into matchsticks
- Rice paper wraps
- Warm water
Thai Peanut Dipping Sauce:
- In a food processor add peanut butter, 1/4 cup coconut milk, honey, tamari, lime juice and garlic-chili sauce. Begin to blend, streaming in the remaining 1/4 cup of coconut milk, until smooth and well-combined. Stream in 1-2 tablespoons of water if you find the sauce is too thick. (If you don’t have a food processor or blender, you can whisk all the ingredients together with a whisk in a large mixing bowl.)
- This recipe yields about 1 1/2 cups of peanut dipping sauce. Peanut sauce is best served at room temperature.
- Fill a shallow dish, that your rice paper will easily fit into, with about an inch of really warm water (I used an 8×8 baking dish).
- Working with 1 rice wrap at a time, soak the rice paper in the water for 40-60 seconds until the rice paper becomes just pliable and not gooey. Gently shake the excess water off the rice paper and transfer to a clean kitchen towel on your work surface.
- Layer up your fixings – place a small handful of herbs, about an 1/8 cup of noodles, 1/4 cup of the chopped fruit and veggies in a neat pile in the bottom third of the rice paper (leaving about an inch from the bottom of the paper).
- Roll your roll – Fold your salad roll up just like you would a burrito. Fold the bottom edge over the noodles and veggies, tuck the sides of the rice paper in and roll as tightly as possible until the roll is sealed. Place seam side down on a parchment paper lined plate or baking sheet and cover with a damp paper towel or kitchen towel to keep moist and fresh.
- Repeat until all fixings are gone. This will give you about 16-20 rolls.
- Serve with Peanut Sauce.