Peanut butter, soy sauce, garlic, ginger, and chiles make a spicy Asian sauce for noodles, poultry, and pork. Cut back on the chili paste to reduce the fire.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup Asian sesame oil
- 3 Tablespoons rice vinegar (not seasoned)
- 2 Tablespoons finely chopped garlic
- 2 Tablespoons grated peeled fresh gingerroot
- 1-1/2 teaspoons Asian chili paste (available at specialty shops) OR 1 teaspoon dried hot red pepper flakes
- 1 Tablespoon hoisin sauce (available at specialty shops) or to taste
- 1-1/2 to 2 Tablespoons fresh lime juice
- 3/4 cup water
Preparation:
In a blender or food processor, blend peanut butter, soy sauce, sesame oil, rice vinegar, garlic, ginger, chili paste, hoisin sauce, lime juice, and water with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
To use peanut sauce:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallions to taste.
Yield: 2-1/2 cups sauce; with pasta, serves 4 to 6
Recipe Source: Best of Gourmet 1995 (Conde Nast Books)
Reprinted with permission.
To use peanut sauce:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallions to taste.
Yield: 2-1/2 cups sauce; with pasta, serves 4 to 6
Recipe Source: Best of Gourmet 1995 (Conde Nast Books)
Reprinted with permission.
