Wednesday, October 22, 2014

thai peanut sauce

About time I posted this favorite. Use it in a whole wheat wrap, with Asian noodles, for stir-fried veggies, a dipping sauce or thin for a salad dressing. Goes great with greens, carrots, cucumbers, sugar snap peas, avocado, sunflower sprouts, green onions, fresh cilantro and mint leaves. Garnish with roasted or sprouted peanuts.



Thai Peanut Sauce
2 tablespoons namu soyu (soy sauce)
2 tablespoons rice wine vinegar or fresh lime juice
1 tablespoon sesame oil
1 tablespoon local honey or agave
2 tablespoons chopped peeled fresh ginger (dry measure)
3 garlic cloves, peeled
1/4 teaspoon red pepper flakes
1/2 cup peanut butter (measured by displacement of the liquid)
2 tablespoons warm water (more or less to desired consistency)

Blend with immersion blender until smooth. Makes about a cup.

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