Use this versatile peanut sauce not only as a dip for grilled satay skewers or summer rolls, but also as the backbone for stir fried rice noodles. The sauce contains a little bit of heat, but you can cut back on it or eliminate it altogether if you think it will scare the kids. The sauce keeps for days, but inevitably thickens as it sits. You can thin the sauce with a little coconut milk, water, or gluten-free broth, if needed
Author: Laura B. Russell
Recipe type: Sauce
Cuisine: Asian
Serves: about 2 cups
Ingredients
½ cup peanut butter
3 tablespoons gluten-free soy sauce or tamari
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon mirin
2 teaspoons sriracha
½ teaspoon ground coriander
1 cup water
1 tablespoon lime juice, plus additional as needed
Instructions
In a small saucepan, whisk together the peanut butter, soy sauce, ginger, brown sugar, mirin, sriracha, and coriander. Whisk in the water until smooth.
Place the pan over medium heat. Heat, while whisking, until hot, but do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, but it will likely thicken as it sits. When the peanut sauce is hot, stir in the lime juice, to taste.
Store leftover sauce in an airtight container in the refrigerator, for up to 1 week.