I had a craving for Thai food but wasn’t in the mood for curry and didn’t have the ingredients for Pad Thai but I did have everything except peanut butter (which I hate) to make Thai Peanut Sauce.  I, however, did have creamy almond butter so I created the following recipe.

1/2 cup creamy almond butter
1 1/2 cups water
2 cloves minced garlic
2 Tbs minced onion
1 tsp minced ginger
1 tsp Thai Chili Sauce (more if you like it spicier)
1 tsp Toasted Sesame oil
1 tsp Rice Wine vinegar

In small saucepan, heat oil and add onion. Once the onion is translucent, add garlic, ginger and chili sauce until it simmers. Add rest of the ingredients. Simmer on low for about 10 to 15 minutes. Remove from heat. Add a tablespoon or two to stir fried vegetables and serve over rice or rice noodles. Refrigerate or freeze the rest for later use.