Thai peanut sauce (ceideburg)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | cup | Creamy peanut butter |
| 2 | Cloves garlic, minced | |
| 3 | tablespoons | Granulated sugar |
| ⅓ | cup | Soy sauce |
| ⅓ | cup | Rice vinegar |
| 1½ | tablespoon | Hot chili oil |
| 1½ | teaspoon | Minced fresh cilantro |
| 1 | pinch | Dried red pepper flakes |
| Fresh vegetables for dipping * | ||
Directions
* such as carrots, broccoli, bell peppers In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping.
Makes 1¼ cup.
From Hall Street Bar & Grill, Beaverton.
From the Oregonian FOODday, ⅕/93.
Posted by Stephen Ceideburg