Thai peanut sauce (ceideburg)

Yield: 1 Servings

Measure Ingredient
\N \N Stephen Ceideburg
½ cup Creamy peanut butter
2 \N 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
\N \N Fresh vegetables for dipping *

* 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

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