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Nutrition Facts
Serving Size 1 servings 21g Recipe makes 20 servings)
Calories 84
Calories from Fat 72		(84%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 297mg		12%
Potassium 57mg		1%
Total Carbohydrate 2.0g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.9g
Protein 2.1g		4%
how is this calculated?

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Week of 6/21

Motivated Mama

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Spicy Peanut Sauce

Recipe #63211 | 6 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 28, 2003

Try this with my Chicken Satay! Check out Noodles with spicy peanut sauce Noodles with spicy peanut sauce

20 servings (change servings and units)

Ingredients

1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
3 teaspoons ginger, freshly grated
2 garlic cloves, minced
1 teaspoon light brown sugar
8 tablespoons peanut butter, just warmed in the micro
2 tablespoons olive oil
5 tablespoons sesame oil

Directions

1
In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
2
Add peanut butter and oils blend.
3
You can add hot pepper sauce to blender or just top the dish with pepper flakes.
4
Depends on how much heat you like!
5
Or both!

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Featured Reviews for This Recipe

From: Lt. Amy

On Jul 16, 2008

Pretty good and easy to make. I added red pepper flakes to the sauce while I was making it. I think next time I will put a little less peanut butter in to lighten it up a bit. Also, the recipe make a ton of sauce. I cut it down by 1/4 and still plenty of sauce for many people.

0 people found this review helpful

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From: Rose M

On Jun 6, 2008

This was really good although I cut the oil back to a total of 4T. I didn't have olive or sesame oil so used canola. It was still really good.

0 people found this review helpful

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From: Sharon123

On Oct 28, 2004

I served this with your Deep Fried Tofu with Asian Plum Sauce and it was wonderful! The sauce is very rich and flavorful and went well with the tofu. Thanks Rita!

3 people found this review helpful

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From: rsarahl

On Jul 21, 2003

A very useful sauce for dipping and marinating. Not overly heavy and not oily... a very full flavor from the sesame oil and a nice little zing from the ginger. I topped some pan seared sesame crusted tofu with the sauce and a sprinkling of red pepper flakes and WOW was it a hit! Then I marinated firm tofu in the leftover sauce and baked it (350 for 40 minutes) for a truly savory treat. A keeper.

2 people found this review helpful

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