Title: Thai peanut sauce (ceideburg)
 Categories: Sauces, Thai
      Yield: 1 Servings
 
           Stephen Ceideburg
    1/2 c  Creamy peanut butter
      2    Cloves garlic, minced
      3 tb Granulated sugar
    1/3 c  Soy sauce
    1/3 c  Rice vinegar
  1 1/2 tb Hot chili oil
  1 1/2 ts Minced fresh cilantro
      1 pn Dried red pepper flakes
           Fresh vegetables for
           -dipping *
 
  * such as carrots, broccoli, bell peppers
  
  In a small mixing bowl, cream the peanut butter, garlic and sugar
  until well-blended. Add the soy sauce, vinegar, chili oil, cilantro
  and red pepper flakes; mix until blended. Chill for 1 to 2 hours or
  overnight to blend flavors. Serve with an assortment of fresh
  vegetables for dipping.
  
  Makes 1 1/4 cup.
  
  From Hall Street Bar & Grill, Beaverton.
  
  From the Oregonian FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg