Having a Thai restaurant nearby has given me the opportunity to try several dishes, and I’ve discovered I like almost anything that includes peanut sauce. I’ve enjoyed this sweet and savory sauce on rice noodles and spring rolls in the restaurant, and have even tried it on thin spaghetti topped with scallions and sesame seeds at home. But I never thought of using the sauce as a dip until recently. So far, I’ve enjoyed it with sliced cucumbers, roasted sweet potato, and baked chicken wings, and most recently, I tried dipping sliced apples in the sauce while watching a movie. I finished the entire bowl before I got halfway through the film. 😦
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
3 tablespoons hot water
small (1.5 quart) mixing bowl
measuring cups and spoons
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.
3 – 4 servings