Monday, September 16, 2013

Thai Peanut Sauce

I haven't even planned any food for this week at all yet -- I've been a little under the weather, fighting a cold -- but I thought I'd share an awesomely delicious recipe a friend gave me years ago.

1 c. peanut butter (creamy is best)
1 c. water
1/4 c. soy sauce
1/4 c. white or rice vinegar
2 T. veg. oil
4 cloves chopped garlic
2 tsp. ground ginger
4 tsp. (1 T. plus 1 tsp.) sesame oil
Optional: sriracha or other hot pepper ingredient

Put it all in a food processor or blender, and voila, perfect sauce for some noodles, grated carrots, and cucumbers. It keeps well, is vegetarian/vegan even, and doubles as a dipping sauce or marinade.

No comments:

Post a Comment