Casey’s Peanut Sauce Makes about 2 1/2 cups / I use this sauce for pad Thai. You can also dollop it on soba or udon noodles or steamed vegetables.
1 cup nonhydrogenated, unsalted, smooth peanut butter 1 cup water 1/4 cup low-sodium tamari 1 tablespoon rice vinegar Juice of 1 lime 1 clove garlic, pressed or minced 1/4 cup chopped fresh cilantro (optional) Dried red pepper flakes (optional)
1. Combine all ingredients in a small saucepan over low heat. Cover and stir occasionally. Don’t let it get too hot or it will thicken too much. Cook for about 20 minutes or until smooth. If mixture is lumpy, stir thoroughly, or remove from heat and blend in a food processor or blender. Serve immediately over rice, soba or udon noodles, or steamed vegetables.
