This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chunky Thai Peanut Sauce
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- #40164
Perfect sauce for dipping or tossing with stir-fried noodles or vegetables. Use dark or low sodium soy sauce for a less salty version.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
1/3 cup finely chopped unsalted dry roasted peanuts
directions
Combine the soy sauce, peanut butter, vinegar, and cayenne in a bowl and mix until smooth. Stir in the peanuts.
Used immediately or store in a covered container in the refrigerator for up to 24 hours. It can be stored longer if prepared up to adding the peanuts.
nutrition data
32 calories, 3 grams fat, 1 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in carbs.
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reviews & comments
December 8, 2008
I didn't care for it at all. It was too salty, due to the large quantity of Soy Sauce. I got through about 4 bites, before I caved and made something else for dinner. Perhaps with less soy sauce it would be better.
July 28, 2007
I tried the original and should have listened about the soy sauce. Nice and easy recipe esp. if you are low on ingredients!
April 10, 2007
I tried this with the first reviewers suggestions, plus I made up for the missing liquid with water. I like the results.
November 15, 2006
wayyy too much soy sauce...perhaps its because i used braggs. i think it would be perfect if with maybe 1 tbsp soy sauce and 1 tsp vinegar.