Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoons rice wine vinegar
- 2 teaspoons chile-garlic paste*
- 2 cloves garlic, grated
- In the container of a blender, process peanut butter, 3 tablespoons water, soy sauce, lime juice, vinegar, chile-garlic paste, and garlic until smooth. (If sauce is too thick, add an additional 1 tablespoon water.)
*We used Thai Kitchen Roasted Red Chili Paste.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/noodle-crunch-bowl-with-peanut-sauce/
3.5.3251