Unlike the sesame peanut pasta which I make in large batches to use as leftovers, this sauce should be made in small enough amounts to be used right away. It has a more delicate texture and flavor that goes very well with rice noodles.
2 TBSP sesame oil
1/3 cup creamy peanut butter
¾ cup plain soymilk
¼ tsp ginger
Put the sesame oil in the bottom of a small saucepan and add the peanut butter and soymilk. Heat the mixture over medium low while whisking the ingredients together with a small whisk. Once the sauce reaches a smooth, creamy consistency add the ginger and stir well with whisk.
Makes enough sauce for 2 – 3 cups cooked rice noodles. To keep the noodles from sticking together, toss with a tsp of sesame oil before adding the peanut sauce.