(Fresh) Thai Peanut and Cilantro Sauce

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Thai Peanut and Cilantro Sauce
Fresh Thai Peanut and Cilantro Sauce
The current Expatriot of: Thai Noodles
Thai Noodles

Although this sauce was created for *this* recipe, I’m giving it *its* own post.   (So much repetition going on right now!)

…because honestly, it deserves it.  Fry up some tofu and use this as a glaze for it.  Or better yet – use it as a marinade.  Or better yet…

It has many possibilities.  Don’t let noodles stop you.  Think: stock, sauce, glaze, marinade, thai inspired salad dressing… ?  If you’re making this for that last suggestion, I’d recommend pureeing the sauce instead of leaving it to its chunky meekness.  The choice is yours!

Fresh Thai Peanut and Cilantro Sauce
Fresh Thai Peanut and Cilantro Sauce

Thai Peanut and Cilantro Sauce

1/4 cup shredded – julienned – konbu (or dried kelp)
4 cloves fresh garlic, smashed and minced
juice from 1 lime
4 Tablespoons rice vinegar (unseasoned)
2 Tablespoons honey (heated slightly so that it mixes well with the other ingredients)
2 Tablespoons water
1/2 teaspoon sambal oelek (or fresh ground chili paste)
1/2 teaspoon ground ginger
2/3 cup roasted peanuts
2/3 cup fresh cilantro – semi packed

Directions: In a blender, combine all ingredients.  *Blend* until chunky or smooth – your call.  I chose chunky, because I used a regular blender and – because of currently living out of boxes, I couldn’t find the Vitamix.  Plus, I think the sauce looks prettier (if that’s a word) that way.

Makes: Sauce.  Around 1/2 cup.

Serving suggestion: Make with this.  Yum!

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