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Slowly add in water until your desired consistency is reached.⅓ cup peanut butter, 2 tablespoons soy sauce or Tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1-2 tablespoons honey, ½ teaspoon ginger paste, 1 teaspoon garlic, 1 teaspoon sesame oil, ½-1 teaspoon Sriracha sauce, ¼ cup water Use immediately or store Thai peanut dressing in the refrigerator for up to 1 week between servings
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By May and June, weddings tend to feel fully spring-forward and often include outdoor venues
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