I love peanut butter. Creamy peanut butter and milk sweet from coconuts and toasted sesame oil and oh- the saltiness of saucy soy.
But I love ‘easy,’ and I mean easy, heaps and gobs more.
I love breezy and quick and things that rhyme with simple.
(I can only think of pimple and dimple…tell me you have more)
And so, aside from the crispy fried tofu sitting in between the strands of spicy peanut buttered and sauced noodles, this Thai dish is just that: quick and easy.
Because I’m thinking you’re like me
and on Mondays and Tuesdays
and occasionally Wednesdays,
fine- Thursdays, too,
I want to eat a meal that makes my taste buds tingle, that tastes complex, exotic, and ultra-satisfying, but leaves me ample time to watch DVD season upon DVD season of Gilmore Girls. Then I want to do the NY Times crossword puzzle in bed and make a few dozen dreamy lists.
Here, I’ve whipped up a soy sauce and coconut milk meet- and quite adore– peanut butter sauce. It’s satiny and rich with salty, roasted flavor. The sauce itself- a perfect blend of creamy, sweet, sour, and savory, requires no cooking and will happily lay lustrous on any noodles you’ve got in your pantry.
Recommended: Serve with Crispy Fried Tofu
Easy No Cook Thai Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons Sriracha or more depending on spice preference
- 1- inch fresh ginger
- 2 garlic cloves
- ¼ cup fresh cilantro
- Combine all ingredients in a food processor or blender and pulse until smooth. Let sit for at least 1 hour before serving so that flavors can blend and intensify.