Oil-free Pad Thai Sauce
Oil-free Pad Thai Sauce
By Chef Katie Mae
Makes about 2 cups | Ready in 5 minutes | Stores 10 days in fridge
INGREDIENTS
- 6 Medjool dates, pitted
- 1½ cups water
- 2 limes, juiced
- 2 teaspoons almond or sunflower butter
- 1 tablespoon Tamarind paste
- 2 teaspoons fresh ginger, grated
- ¼ teaspoon red pepper flakes
DIRECTIONS
- Add dates, water, lime juice, almond butter, tamarind, ginger and red pepper flakes to a blender. Blend until sauce has a smooth consistency.
- You may want to add a little bit more water for a thinner consistency. If it’s too thick it may cause noodles to stick together. Set sauce aside until ready to use. If you're looking for a veg-friendly pad thai recipe try out my Ginger-Infused Pad Thai recipe.
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