The best peanut sauce anyone has ever had

 It was with careful consideration that I came upon the decision to share this recipe. In the past several months of my life, this condiment has become a staple in my modest repertoire of meals. It is versatility without predictability, decadence without complexity, indulgence without gluttony. It is the best god damn peanut sauce anyone has ever had.

If that introduction wasn't convincing enough, here's the encore. I honestly think the first time I made this sauce was the first time I really felt that I could cook. Conquering the world of sauces and seasoning is what sets a cook apart from one who simply eats to survive. And I thought it had to be difficult, making sauces that would measure up to restaurant quality. But all this sauce demanded of me was a bowl, a whisk, a set of measuring cups, and a trip to whole foods. 

Peanut sauce recipe (courtesy of my mother, Katie Fuller)

1 tablespoon peanut oil

2 garlic cloves, minced

1 teaspoon chili paste

1 tablespoon tomato paste

1/2 cup chicken broth

1/2 teaspoon sugar

3 tablespoons peanut butter

1/4 cup hoisin sauce

Directions:

1. Combine oil and garlic in a pan and stir until bubbling, watching it to make sure it doesn't brown. 

2. Add tomato paste and stir until combined.

3. Whisk the remaining ingredients together in a bowl until creamy and smooth and then add to the pan stirring until combined

(For the quick, slightly inferior version, skip steps one and two and simply execute step 3)

My mom first served this peanut sauce to me with a spring roll as its vehicle. While it is the perfect pairing—the fresh, crunchy blandness of the vegetables with the sweet and salty creaminess of the sauce—it is not the only option. Making spring rolls is an event within itself which is likely why I strayed away from making this sauce. I thought it had to be accompanied with an hour of chopping, wrapping, and cussing every time the rice paper rips. Fortunately, I discovered an obvious alternative to enjoy my favorite sauce with, my favorite carb: noodles. I prefer to use linguine style rice noodles rather than the angel hair my mom typically opts for, but personal discretion is encouraged. To top it off, I stir fry a generous portion of frozen veggies and combine with the noodles and sauce. You may add protein such as chicken, tofu, or thinly sliced steak but I prefer the less effort alternative. Finally, sriracha and chopped peanuts make the perfect garnish and voila, you have a low effort healthy and delicious meal.