Title: Thai Peanut Sauce (Ceideburg)
Categories: Sauce
Yield: 1 Servings

		Stephen Ceideburg
1/2	c	Creamy peanut butter
2		Cloves garlic, minced
3	tb	Granulated sugar
1/3	c	Soy sauce
1/3	c	Rice vinegar
1 1/2	tb	Hot chili oil
1 1/2	ts	Minced fresh cilantro
1	pn	Dried red pepper flakes
		Fresh vegetables for dipping *

* such as carrots, broccoli, bell peppers

In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping.

Makes 1 1/4 cup.

From Hall Street Bar & Grill, Beaverton.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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