Yield: 2 1/2 cups
| Measure | Ingredient |
|---|---|
| \N \N | Ginger Island Restaurant |
| 1 cup | Oil, peanut |
| ½ cup | Peanuts, raw |
| 2 smalls | Chile peppers, Green |
| \N \N | Fresh seeded |
| \N \N | Serrano or Jalapeno |
| 1 tablespoon | Ginger, fresh; chopped |
| 4 \N | Garlic cloves |
| 1½ cup | Basil leaves, fresh tightly packed |
| ¼ cup | Mint leaves, |
| ¼ cup | Cilantro leaves, tightly packed tightly packed |
| 3 tablespoons | Lemon juice freshly squeezed |
| 1½ teaspoon | Salt |
| 1 teaspoon | Sugar |
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned.
Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William Morrow, 1988 typed by Dorothy Hair 7/7/94