This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge. It’s delicious in a cool noodle dish with lots of crisp vegetables, or used as a dressing for chopped or grilled salads. Rewarm gently over very low heat to loosen after refrigeration.  

Yields 1 1/2 cups

  • 1 large or 2 medium garlic cloves, peeled
  • 4 thin slices fresh ginger (unpeeled)
  • 2/3 cup natural, smooth peanut butter, well stirred
  • 1/3 cup canned coconut milk (not lite, well-mixed)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons low-sodium tamari
  • 1 to 2 teaspoons Asian chili-garlic paste
  • 1/4 cup hot water

1. Put the garlic and ginger in the bowl of a food processor. Pulse until finely chopped.

2. Add the peanut butter, coconut milk, dark brown sugar, tamari, lemon juice, and 1 teaspoon of the chili-garlic paste. Process until smooth, scraping down the sides of the bowl as necessary.

3. Add 1/4 cup hot water and process again (scraping as necessary) until loosened and smooth. Taste and add more chili-garlic sauce if desired.

4. Store covered in a glass container in the fridge if not using right away.

5. When ready to use, bring to room temperature. If the sauce is very thick, thin with a few tablespoons of hot water to your desired consistency.

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Cool Peanut Noodles with Crunchy Vegetables

Spring veggies, meet peanut noodles.