It’s a small miracle that I have waited this long to talk about peanut sauce. You could probably ask anyone I know - friends, parents, former students, random guy on the street who I waved hello to this morning - what my favorite food is and they would all answer: peanut butter. Since I don’t eat a lot of meat, I think I probably get 90% of my protein intake from peanut products.
When I had my friends-whose-names-start-with-A over for Thursday Night Supper Club a few weeks back (Alena, Amy, Alex, and Aron couldn’t make it. We added an ‘L’ and an ‘M’ for good measure) I made a winter version of this peanut sauce dish that is a regular staple on my table in spring and summer.
My friend Twila used to come stay with me for a few weeks each season while she finished up her PhD at UW. I tend to get tired of my everyday dinner staple dishes, so having Twila in the kitchen cooking usually served to free me from my pesto-noodle-with-broccoli daze. She often made this peanut sauce to pour over veggies. Prior to this very important turning point in my life, I had never made a peanut sauce that tasted even remotely like the one they douse the Swimming Rama in at Thai restaurants. Usually my peanut sauce attempts were
gross overly experimental. This recipe is the opposite of gross. (I’m trying to avoid overusing the word ‘delicious’).
I like to make a batch of soba noodles, top with whatever veggies I have on hand, and drown the whole thing in peanut sauce. You could also marinate chicken in it, or have it over veggies as a side.
The ‘A’s (+LM) and I ate bowls of peanut-y veggie goodness and sipped champagne and stayed up past our bedtimes. It was lovely.
Thursday Night Supper Club Menu:
Sautéed winter vegetables over soba noodles topped with Twila’s peanut sauce
Salad with mandarin slices, almonds, cranberries with a cranberry vinaigrette
Hot apple cider
Twila’s Peanut Sauce
1/2 c. quality peanut butter (I use Adams creamy, but crunch would be even better)
1/2 c. coconut milk
2 Tb soy sauce
2 Tb honey
1 tsp cider vinegar
1/4 cup roasted peanuts
Cayenne pepper to taste
Fresh cilantro (Optional)
Combine peanut butter in coconut milk in a sauce pan over medium low heat. Whisk together until combined.
Mix in soy sauce, honey, and vinegar.
Season with cayenne to desired heat-factor. Add chopped fresh cilantro if you are a cilantro person.
Finish with roasted peanuts on top. (I stir in some of these to add a crunch if I’m using creamy peanut butter)