1/2 c. natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped
Combine in blender and blend until smooth. Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce. It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)
