I’ve just begun to explore Thai cuisine and have discovered that I’m in love with peanut sauce.  So far, I’ve enjoyed this sweet and savory sauce on rice noodles and spring rolls, and if I ran out of rice noodles, I’d just substitute thin spaghetti topped with scallions and sesame seeds.  Love it with chicken satay, of course, which is basically grilled chicken breast.  Most recently, I dipped sliced apples in the sauce while watching a movie.  I finished the entire bowl before I got halfway through the film.
Note: If you find it a little too thick for your liking,  add in a little more water. For extra flavor, substitute coconut milk for the water.

INGREDIENTS
1/2 cup chunky peanut butter
2 tablespoons brown sugar
1 tablespoon lime juice
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon chili garlic sauce
1 tablespoon finely grated fresh gingerroot
3 garlic cloves, grated
2 ounces hot water
Optional:  coconut milk

TOOLS
small (1.5 quart) mixing bowl
mixing spoon
measuring cups and spoons

METHOD
1. Mix together all ingredients except the water with a large spoon until well blended.
2. Add the water a tablespoon at a time, until mix reaches desired consistency.

NOTES & TIPS
• Chili garlic sauce can usually be found in the international foods section of the supermarket.
• Be sure to use warm water rather than cold to achieve a silkier mixture.  Use a slightly thicker sauce for dipping or thin it out a little to enjoy it on noodles or on a salad.

READY IN
15 minutes

YIELD
3 – 4 servings