- 1 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup Asian sesame oil
- 3 tablespoons rice vinegar (not seasoned)
- 2 tablespoons finely chopped garlic
- 2 tablespoons grated peeled fresh gingerroot
- 1 1/2 teaspoons Asian chili paste or 1 teaspoon dried hot red pepper flakes or to taste
- 1 tablespoon hoisin sauce, or to taste
- 1 1/2 to 2 tablespoons fresh lime juice
- 3/4 cup water
- available at Asian markets, some specialty foods shops, and supermarkets
- In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
- Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.