This is a great peanut sauce!! Make a double batch and keep in fridge for a week or two – ready for a quick meal.
To make a complete meal, cooked pork, chicken or shrimp can be tossed with the noodles along with lightly cooked vegetables such as asparagus, broccoli, cabbage (from slaw mix) – drop into noodles for last few minutes of cooking OR stir-fry your choice of protein and vegetables then toss together with the noodles and sauce.
1/2 cup peanut butter
2 tbsp. sweet Thai chili sauce (not that hot!! but start with 1 tbsp. if desired))
2 tbsp toasted sesame oil
3 tbsp soy sauce or ponzu (citrus flavoured soy sauce)
2 tbsp rice wine vinegar – can use white wine or cider vinegar
2 tbsp. freshly squeezed lime juice
2 tbsp. brown sugar or honey
3 garlic cloves, minced or pressed
3 tbsp chopped fresh ginger
2 tbsp peanut or vegetable oil
¼ cup water if necessary
approx. ½ lb. (250 grams) spaghetti or linquini (we like whole grain) or soba noodles
1/4 cup cilantro or parsley leaves
1/4 cup green onions, sliced finely
Chopped peanuts, optional
Bring large pot of salted water to a boil. Cook noodles according to directions. Drain and reserve 1 cup of noodle water.
Meanwhile, place peanut butter, chili sauce, sesame oil, soy sauce, rice vinegar, brown sugar, garlic, and ginger into a blender or food processor and blend until smooth. In a blender, you may need to stop and scrape the mixture down and/or add the water to make it blend smoothly. May need to add a little more water to desired consistency. Taste and add that extra tablespoon of sweet Thai chili sauce and more of the brown sugar if you like.
In a large bowl, toss noodles with peanut sauce and any additions of meat and vegetables. Serve topped with cilantro, green onions, and peanuts