2 tablespoons lime juice (i squeezed mine fresh)
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon ( can use soya if no gluten allergy)
1/4 teaspoon powdered ginger ( used fresh grated)
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I used almond butter)
dash ground cayenne pepper (optional) I used MORE
1/4 cup can coconut milk (I probably added another ¼ cup – mostly the cream part)
NOTE: this isn’t sweet – I added 2-3 Tbsp of pure maple syrup – I just kept mixing and adding until it was sweet enough for me
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth - you don't want this too thick so thin it out if needed with coconut milk. Store covered in the fridge. (I warmed mine – DON’T boil – in a sauce pan)
I cooked spaghetti squash, made it into spaghetti, cooked diced chicken and sautéed veggies and then poured this sauce over it. (you can also julienne zucchini and sautee that as well in place of pasta)
I had tried to get the Memories of Thai spicy peanut sauce mix at the Superstore but they NO LONGER carry it so I went home and found this!
I basically kept adding more coconut milk and maple syrup until I got the consistency I liked. I used the A-Roy D coconut milk as I find it has so much cream (I even drained off the milk and used mostly cream in this recipe)