The simple substitution of Tamari for soy sauce makes this peanut sauce gluten-free friendly. With some brown rice noodles in the cupboard, you can throw this dish together in less time than it takes to call for take out. —PhoebeLapine
inch peeled, fresh ginger
smooth peanut butter
toasted sesame oil
Scallions, for garnish
In This Recipe
In a small food processor or blender, combine all the ingredients and purée until coarsely combined. Add 1/4 cup warm water and purée until smooth. Add more water as necessary so the peanut sauce is similar to the consistency of ranch dressing.
Garnish with scallions and serve alongside shrimp or chicken skewers, as a topping for a rice bowl, or tossed together with noodles. Extra sauce can be stored in an airtight container for up to 2 weeks.
Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on www.FeedMePhoebe.com