Pad Thai Sauce

½ cup peanut butter (100g)

¼ cup tomato paste (70g)

2 large garlic cloves, peeled and left whole

2 teaspoons peeled and chopped ginger

½ cup loosely packed cilantro (10g)

1 tablespoon lime juice

3 tablespoons brown rice vinegar

3 tablespoons Coconut Aminos

2 tablespoons soy sauce

¼ teaspoon sea salt

½ cup water

Place all of the sauce ingredients into your blender and blend until totally creamy

and smooth. Store in your fridge until you need it later in the week.

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