Peanut Sauce for Thai Rolls

This is my base. If it doesn’t taste just right, I usually add a bit more ginger, sugar or lime. I usually double this and freeze in 8 oz glass jars.

1 cup creamy peanut butter

14 oz or 1 can of chicken broth

3 TBS brown sugar (or sucanat)

2 TBS plus 1 tsp of soy sauce

2 tsp of dried ginger (or 2 TBS of fresh grated ginger)

½ tsp dried crushed red pepper (optional, my kiddos don't like it hot)

Stir all together over medium heat until thick and bubbly. Freezes well!

Here is the link to my Thai Rolls that my sweet friend, Catherine taught me how to make.

 And here is Part Two of the making Thai Rolls.