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Vegan Heaven

How many of you have been to a great Thai restaurant and been treated the best peanut sauce ever made...raise your hands.

OK, you, you, you...almost everyone!

Now...how many of you then went home and tried to recreate that sauce and were successful?

Ummm...nobody?

Well...the reason most people fail is they rely upon peanut butter to be the foundation for their sauce. My secret? Equal amounts of peanut butter and sesame paste (Tahini).

This recipe works for me and is guaranteed to stimulate your taste buds. I've made Thai noodles each morning every day since Sarah has been home from college, and by the evening, they  mysteriously disappear from my refrigerator.

Serve the following sauce with Pad Thai rice noodles or Chinese wheat noodles or even angel hair pasta. We now enjoy using our "spiralizer" and making long strands of spaghetti-like zucchini pasta.

The Sauce (serves 4 or great for leftovers)

METHOD

Mix all of the ingredients to a smooth paste and toss with your noodles.

INGREDIENTS

1) 2 T Tahini (I purchase mine from a Greek deli)
2) 2 T Peanut Butter (I prefer smooth; some like chunky)
3) 1 T Soy-based (vegan) Oyster Sauce (from Asian grocery)
4) 1 T Black Bean or Garlic Sauce (Asian grocery)
5) 1 T Rice Vinegar
6) 1 T Hoi Sin Sauce or maple Syrup
7) 1/2 tsp Sesame Oil
8) Dash of Hot Sauce to taste (for those who like it spicy)
9) Seeded and thinly sliced cucumbers atop salad
10) Sprinkle Sesame seeds as a final garnish

Robert Cohen
http://www.notmilk. com

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