Which came first, the peanut or the sauce?

For some people, the ultimate Thai food is a big plate of noodles, tofu or chicken and vegetables all swimming in an irresistible peanut sauce. Whether or not you call this sauce the ultimate Thai food or simply an addicting condiment, I have a recipe that will fill that craving in your own kitchen. This peanut sauce can be crafted from a well-stocked pantry in less than a half an hour. I like this sauce over a whole grain of some kind; I find the heartiness pairs well with it. It may be tasty to add cooked chicken, tofu or beef, but since peanut butter is the base of this recipe, it is a reliable source of protein on its own.

On a side note, it is great to store your ginger in the freezer because it will last much longer. When you need it for a recipe, simply grate it with a Microplane or cheese grater; it will grate much easier since it’s frozen.

Ingredients:

• 3/4 cup peanut butter, smooth or crunchy
• 1/2 cup vegetable stock, low sodium
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 1 tablespoon of roasted red chili paste
• 1 tablespoon of Sriracha, or any hot sauce of your choice
• 1 tablespoon of ginger
• 4 tablespoons of rice vinegar
• 1 dash of fish sauce (if you are vegetarian or vegan, simply omit this step)
• 1/4 of a peeled sweet potato, shredded
• 4 large carrots, shredded
• 2 cups of soba noodles, whole wheat spaghetti, whole wheat couscous or brown rice
• juice from 2 limes
• 1/4 cup cilantro, chopped

 

Method:

Mix all ingredients except for the grains and vegetables in a small saucepan on medium heat.

Meanwhile, prepare grains according to package directions. When they are done, mix with carrots and sweet potatoes and set aside.

Let the sauce cook for 5-10 minutes, or until smooth.

Top grains and vegetables with the sauce, cilantro and juice of the lime and enjoy.

 

Serves 2–4 people