Method:

• If you are using raw peanuts then first dry roast the peanuts in a skillet on stovetop on medium heat. While roasting shake and toss the peanuts few times and do not leave the stove, as they can burn very easily. Transfer to a bowl when peanuts are lightly brown and smell toasty. (Skip this step if you are using pre-roasted peanuts.) Alternatively, you can toast the peanuts in the oven or air fryer.
  
• After roasting peanuts using same skillet roast the sesame seeds, since the quantity is small it would be better to toast on stovetop rather in oven or air fryer. Dry roast sesame seeds over medium heat with frequent tossing for even browning. Toast seeds for 3-4 minutes or lightly golden brown. Transfer the seeds to a bowl.
  
• Now transfer the roasted peanuts and sesame seeds to a food processor bowl fitted with blade attachment. Pulse few times so that nuts get crushed.
  
• After few pulsing run the food processor for a minute, peanuts and sesame seeds will go through a few stages on their way before reaching to buttery texture.
  
• Stop the food processor and scrape down the sides of the bowl.
  
• Add rest of the ingredients, tamari, sesame oil, seasoned rice vinegar, maple syrup, lime juice, chili garlic paste, sriracha and red chili flakes one by one to peanut and sesame seed butter and run food processor for another minute.
  
• Stop the food processor, scrape down the sides of bowl and lid and pulse again few times for smoother consisitency.
• Stop and check the consistency of Thai peanut sauce, add water to adjust the consistency.
  
• Run food processor one more time with added water.
  
• Peanut satay sauce is ready to enjoy!