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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

  1. Add dates, water, lime juice, almond butter, tamarind, ginger and red pepper flakes to a blender. Blend until sauce has a smooth consistency.
  2. 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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