Friday, May 30, 2014
Thai Peanut (or almond) Sauce
Peanut sauce has been somewhat trendy for a while, but I hadn't tried it myself until this week. My house tends to lean towards Italian, fresh Mexican, or old-fashioned American cuisine. We usually save Asian-inspired eats for when we dine out, which is a rarity. Craving noodles, specifically something Thai-ish, I couldn't find a recipe I liked enough online. So, I do what Super-Moms do and figured out how to make my own! I grabbed some buckwheat Soba noodles at the store and used whatever veggies I could find in my fridge. I roasted chicken thighs to make my Husbands dish a little more, well, "meatier". I used a mixture of almond and peanut butter. You could use either. Peanut does work better for this recipe, I think. I loved how my recipe turned out. It's super simple and I think you'll enjoy it too.
Thai Peanut Sauce
1/2 Cup peanut butter or almond butter
1 piece of fresh ginger, peeled, about 1 inch x 1 inch
1 garlic clove
1 Tablespoon honey
1 Tablespoon thai chili paste
1/4 Cup low-sodium soy sauce
1 Tablespoon rice vinegar
1 Tablespoon Coconut Oil
2 Tablespoons Water
Everything in a blender until smooth. Will keep in a jar for up to 2 weeks.
I used my peanut sauce to dress soba noodles, chicken, edamame, purple cabbage, cilantro, and grated carrots. Tip- I think it's better served cold!