Chilled Noodles With Thai Peanut Sauce

Winter 2013

Here’s an easy peanut sauce that’s widely used in Vietnamese, Indonesian, and Thai cooking from executive chef Mark Sanders of the City Club of Washington in D.C. He prefers trendy mango vinegar for an exotic sweet-tart accent. 

1/2 cup soy sauce
1/2 cup canola oil
1/2 cup mango vinegar, apple cider, or rice wine vinegar
1/4 cup sugar
1/2 cup creamy peanut butter
1 teaspoon crushed red chili flakes
1/2 tablespoon fresh ginger, peeled and chopped
3-4 garlic cloves

Add all ingredients into a blender and blend until liquid forms and all is incorporated. 

Yield: 3-1/4 cups

To serve, toss the sauce with your favorite cooked noodles and stir-fried veggies such as slivered snow peas, scallions, chopped broccolini, and red bell pepper. Serve chilled.


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