It's raining like crazy here - perfect day to whiz up a peanut sauce to toss with your favourite noodle - vermicelli, spaghettini, capellini (angel hair) or even corn "macaroni" pasta or rice pasta if gluten is an issue - they're all tasty and reflect the huge Asian influence in San Francisco. Make the sauce whenever you feel the urge, whisk before tossing with your hot noodle - enjoy the dish hot or cold. This makes enough sauce for 8 ounces of noodles - but feel free to increase the amount of sauce for a crowd or leftovers!
1 clove garlic, finely chopped
1 tblsp. finely chopped garlic (look for minced fresh garlic in health food stores for ease)
2 tblsp. peanut butter
1 tblsp. brown sugar or agave
2 tblsp. soy sauce
3 tblsp. sesame oil - toasted is most flavourful and look for pure
1 tblsp. rice or red wine vinegar
1 tsp. chinese chili paste with garlic or other desired hot sauce and to taste
1 green onion, chopped
1/2 cup cilantro leaves
1/2 cup coarsely chopped peanuts - optional
Place all ingredients, but onion, cilantro and peanuts in food processor and pulse to blend. Taste and adjust any sweet/sour/spicy element, if needed or desired.
Cook desired pasta, drain (do not rinse) and toss with peanut sauce.
Sprinkle with green onion, cilantro and peanuts.
Serve hot or at room temp.
Serves 2 - 4
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