As a teenager, I spent most of my free time hanging around Harvard Square in Cambridge. You could find me either sitting in “the Pit” with friends or browsing about the stores at The Garage for music, apparel and random accessories to add to my wardrobe.
You could also find me at the Thai restaurant around the corner. I don’t remember the name of it (but they definitely knew me and my friends’ names). It has long since closed. But I know that is where my love of peanut sauce began. And my taste buds will forever be thankful.
I will admit to putting peanut sauce on anything that is edible. Pasta. Cheese (with or without crackers). Vegetables. Chicken. Hamburgers. Rice. It really does work with (almost) anything. Even on ice cream? I’ve never tried, but I can totally see it working out for you.
I have always maintained having a bottle in my pantry at all times ever since I can remember buying my own food. I’ll even admit to stocking up on several bottles of the stuff when I found it on sale ridiculously cheap at a bargain outlet store AND I had a coupon for them.
A few years ago, I was making a rice noodle dish and made peanut sauce from scratch. Life got a whole lot more awesome. It is incredibly simple to make. And you want to modify it to suit your needs? Go right ahead…you’re in control!
- 1/2 cup creamy peanut butter
- 1/4 cup reduced sodium soy sauce
- 2 T rice vinegar
- 2 T dark brown sugar
- 1 lime
- 1 clove of garlic
- 1 whole scallion, cut
- 1-inch of fresh ginger, peeled and finely chopped
- 1/2-1 teaspoon Sriracha
- 1/8 cup of water
Combine all of the ingredients into a food processor and blend until smooth. Put in a resealable container, such as a mason jar. Put it on whatever you’d like. I put some over whole wheat linguine for lunch and topped it with some chopped peanuts.