Posted by ehme on July 18th, 2009 in Asian, Quick, comfort food

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I have been craving this for weeks, but have not been able to locate this exact little scrap of paper with the recipe on it.  Peanut sauce can either be a fantastic experience, or warm peanut butter on noodles.  One makes me think of my favorite restaurant in NYC, the other makes me think of being unemployed.

• 1/4 c. soy sauce
• 1/4 c. rice wine vinegar
• 6 T. cold water
• 1 T. sugar
• 1/2 tsp. salt
• 2 tsp. minced peeled fresh ginger
• 1 tsp. minced garlic
• 6 T. smooth peanut butter, at room temperature
• 3 T. peanut oil
• 3 T. Asian sesame oil
• 1/2 tsp chili oil (I have a problem with chili oil going rancid in my house, so I just use the rooster hot chili sauce.)

Place the soy, vinegar, water, sugar, salt, ginger, and garlic in a blender or food processor.  Process until the ginger and the garlic are liquid, about a minute.  Add peanut butter and process until combined and smooth.

Combine the oils and drizzle into the sauce while the blender/food processor is running.

Tada!  All done.  The great thing about this is that you can just pop it in the refrigerator and use it whenever you have that craving for peanut noodles.  It never lasts long here, so I always double it.  Bring to room temp before serving.  I usually just plop it on some warm noodles with sauteed vegies on top.  Shredded chicken or pork is a nice addition.  And crushed peanuts.  And lots of Asian ketchup.  mmmmm.

I think this recipe originally came from the All Around the World Cookbook by the fabulous Sheila Lukins.   I read her cookbooks like trashy fiction.