Try this Thai Peanut Sauce (Ceideburg) recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 1 | ||
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Calories: 830 | ||
Calories from Fat: 547 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 41g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1728.9mg | 60 % | |
Potassium 961.8mg | 25 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 43.9g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 830
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