Spicy Peanut Sauce – it’s what’s for dinner

(Linguini and broccoli with spicy peanut sauce – recipe in post)

I was so excited the other night when The Boyfriend requested I make noodles and peanut sauce – I love peanut sauce! I love noodles!

I’ve made peanut sauce I don’t know how many times, and each a little different. Sometimes plain, sometimes spicy – from adding an Asian twist with some sesame oil, to a touch of Thai with coconut milk and sriracha. It all depends on what I have on hand, and what application I’m using it for… because just as much as there is range in the recipes, there are different uses for it. From noodles and stir fry, to salads and summer rolls – and I love it all.

The Boyfriend had a recipe in mind from one of his cookbooks, and I was pleased to see that this one was yet another variation I hadn’t tried – soon, I will be the guru of all peanut sauces!

Before I go into the specifics of this particular recipe, let me lay out my knowledge. While the exact ingredients may vary, they all go something like this:

1 part peanut butter (usually smooth)
1/2 – 1 1/2 parts liquid (water, milk, coconut milk)
Soy sauce, tamari, and sometimes vinegar
Garlic, ginger, or green onion
and optionally, cayenne or sriracha for spice to taste.

The thing this recipe called for that I wasn’t familiar with was molasses – and there was no way I was leaving it out just because it was something new!

The sweetness, in combination with the vinegar, did make this sauce unique. At first I was a little uncertain about it, but as the sauce warmed through it mellowed into one rich experience. If you aren’t a fan of peanut sauces to begin with, this one will by no means change your mind. It isn’t the end-all be-all of peanut sauces, and I won’t go preaching its name to the heavens. BUT. For the lover of all things peanuty, this sauce is definitely another keeper to add to the repertoire!

Peanut Sauce with Linguini and Broccoli
(Sauce recipe from The Enchanted Broccoli Forest)

For the pasta:

1/2 lb. linguini (use what you like, I chose whole-wheat)
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
1 TBSP canola or peanut oil
2 TBSP tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)
Salt

Optional: Tofu or other protein

For the sauce:

1/2 cup natural peanut butter
1/4-1/2 cup hot water
1/4 cup apple cider vinegar
2 TBSP tamari or soy sauce
2 TBSP molasses
1/4-1/2 tsp. cayenne pepper (to taste)

Optional: chopped peanuts and scallions, for garnish

Method:

In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
(If adding tofu or the like, begin cooking the protein over medium-high heat before the broccoli, then add the broccoli and cook as directed.)

For the sauce:
In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.

Toss noodles and broccoli in the sauce, and garnish with chopped peanuts and scallions.

Serve.

Dinner doesn’t get much easier than that!