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Spicey Thai Peanut Sauce Recipe | |
Thai Dips | |
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Ingredients:
2 T vegetable oil1/4 c scallions, finely chopped 1 clove garlic, finely chopped 1 T ginger root, freshly grated 1 c water 1/2 c peanut butter (recommend natural) 1/4 c soy sauce 1/4 c rice vinegar 3 T firmly packed brown sugar 1-2 dashes dried hot red pepper flakes
Directions:
Day Ahead:In a saucepan, heat oil over moderate heat until hot buy not smoking. Cook scallions, garlic and ginger, stirring, until fragrent - about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring constantly until mixture is smooth. Cool to room temperature and refrigerate. Day Of: Warm sauce in microwave. If sauce is too thick, stir in 1 to 2 T hot water until sauce reaches desired consistency. Yields about 2 1/2 cups of sauce.
I make this primarily as a dip for Vietnamese summer rolls. The leftovers I use in Thai wraps with rice, chicken and veggies. Stores well in refrigerator for a month.
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