If you're afraid to try this recipe because of some of the more "exotic" ingredients, here are some tips: fresh ginger can be kept in the freezer for quite a while and pulled out as necessary. Sesame oil will keep in the refrigerator for a year. Rice wine vinegar can be used in homemade salad dressings or even as a household cleaner. Sriracha chili sauce is just a Thai hot sauce and is good on most things that call for hot sauce.
Sauce:
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tb. rice wine vinegar
2 Tb. soy sauce
3 Tb. honey
2 cloves garlic, roughly chopped
1 Tb. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup peanut oil
1/4 tsp. kosher salt
1-3 tsp. sriracha chili sauce (start low--you can add spice but you can't take it out!)
2-4 T. water (depending on desired consistency)
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tb. rice wine vinegar
2 Tb. soy sauce
3 Tb. honey
2 cloves garlic, roughly chopped
1 Tb. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup peanut oil
1/4 tsp. kosher salt
1-3 tsp. sriracha chili sauce (start low--you can add spice but you can't take it out!)
2-4 T. water (depending on desired consistency)
Place everything in a blender and mix until smooth. Makes about 2 cups. Serve on cooked rice noodles or fettucini with any combination of the following: shredded chicken, bean sprouts, julienned carrot, roasted peanuts, green onion, cilantro, red chiles (or bell pepper), and lime wedges.
I made someone else's pad thai recipe last week...let's just say I won't be making that again (fish sauce=no thank you! ;) ) But this recipe looks delightful! I'll have to try it!
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