Peanut sauce has a magical way of turning any last-minute supper into something special — and fast. I like to serve it with pad thai noodles, scallion greens, fried diced tofu or shrimp, and whole peanuts for a quick main course. It’s delicious drizzled over sautéed spinach and sprinkled with toasted sesame seeds. Serve it on the side with spring or summer rolls. If you have other uses for me, please let me know, as I can never make this sauce too often!
The Yummiest Peanut Sauce
1 1-inch piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4-1/2 teaspoon crushed red pepper flakes
With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
Recipe from Bon Appétit March 2013