Great asian twist to pasta. It's light, healthy and fabulous, your tongue will dance with delight
1/4 cup dry roasted peanuts
4 cloves garlic
1 teaspoon fresh ginger, peeled and minced
2 green onions, sliced green and white
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
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.
Use a spoon to peel the ginger, it's perfect for getting into the little nooks and cranies of the ginger root.
Rough chop the ginger before placing it in the processor.
This peanut sauce works great as a sauce for grilled meats and seafood.
We serve it with our lettuce wraps at Graze