This might be the best peanut sauce that I’ve ever made.
If you ever have the pleasure of driving through western Massachusetts, I suggest you stop at the most delightful Vietnamese restaurant on the planet, Pho Saigon. They might be the friendliest and kindest people that I have ever met. On the rare occasion that I get to stop in for a treat of vegetarian summer rolls, the owner still remembers my name and I haven’t lived there for nearly 10 years!! I have been attempting to recreate their dreamy peanut sauce to no avail, but this time I hit one that might just be a winner.
1 clove garlic
1/2 inch piece of ginger
1/2 cup natural peanut butter
2 tbsp soy sauce
2 tsp lime juice
1 can coconut milk
1 dried red chili
1/4 tsp salt
1 package vermicelli noodles
1 yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 small head broccoli, chopped
1 small head cauliflower, chopped
3 medium carrots, chopped
2 tbsp coconut oil (or any other cooking oil)
2 tbsp chopped cilantro (optional)
2 tbsp chopped peanuts (optional)
1) Place all peanut sauce ingredients into food processor. Puree until garlic and ginger are completely incorporated. Place mixture into small saucepan on very low heat to warm, stirring occasionally.
2) Boil water in another small saucepan. Place noodles into boiling water and set aside.
3) Add coconut oil to large skillet or stockpot. Heat on medium heat. Add onion and saute for 2-3 minutes. Add remaining vegetables. Cook until crisp-tender (cook longer if you prefer softer vegetables).
4) Drain noodles and place a layer on the bottom of a bowl. Add a layer of hot vegetables. Cover noodles and vegetables with 1/4 cup warm peanut sauce. Garnish noodle bowls with chopped cilantro and peanuts!
This dinner would be delicious with a block of tofu, but I didn’t have any on hand! Still, I’m already dreaming of the next time I get to eat that peanut sauce…. And that’s what leftovers are for!