This is a fabulous twist of the familiar.
It also works great as a sauce for grilled meats and seafood.
1/4 cup dry roasted peanuts
4 cloves garlic
1 teaspoon fresh ginger, minced
2 green onions
1/4 cup cilantro, leaves and stems
1 lime, juice
2 tablespoons sesame oil
1/3 cup soy sauce
2 tablespoons rice vinegar
1/4 cup vegetable oil
1 tablespoon Sambol (Vietnamese chili sauce)
1 pound angel hair pasta, cooked and drained
You could also use ramen or udon noodles
Place peanuts, garlic, ginger, cilantro and lime juice in the food processor
and pulse the food processor to chop the ingredients.
Add the remaining liquid ingredients and puree until smooth.
Toss with cooked angel hair pasta.
I use a spoon to peel the ginger, it's perfect for getting into the little nooks and cranies of the ginger root.
I also rough chop the ginger before placing it in the processor.