This is my go-to peanut sauce. Quick and easy, and I usually have all the ingredients on hand (for the sauce, anyway).

• 1 c. peanut butter
• 1/2 c. light coconut milk (or 3/4 c. water, if you don't have coconut milk on hand – the original recipe called for water, which is fine, but the coconut milk adds that special something)
• 2 whole garlic cloves, or 2 t. chopped garlic or garlic paste
• 4-6 T. gluten-free soy sauce, to taste
• 3 T. rice vinegar (cider vinegar works okay, too)
• 1-2 t. sugar, to taste

• 1 small bag of snow peas, ends removed and pods cut into 2-3 pieces
• 1/2 english cucumber, cut in half length-wise and sliced thinly
• 1 bunch scallions, thinly sliced
• chopped cilantro, to taste (feel free to omit this; I usually do)
• 1 lb. gluten free udon noodles or linguine, or 2 c. cooked rice
• chopped peanuts and cilantro for garnish

• Put all of the ingredients for the peanut sauce in a cuisinart and mix until well blended. You can also pre-chop the garlic finely (or use the garlic paste) and then just whisk the ingredients together by hand. Set aside at room temperature.
  • Note: you can double the sauce recipe, if you like, and freeze half of it – that way you don't have half a can of coconut milk lying around, which is annoying and usually goes to waste unless you have another immediate plan for it. Or simply make a double batch of everything – this recipe makes GREAT leftovers – tasty hot or cold.
• Prep all the veggies (snow peas, cucumber, scallions, cilantro) and place them in a large bowl.
• Cook the noodles or rice. Place the noodles or rice in the bowl with the veggies. Pour the peanut sauce over everything and stir until combined. Serve immediately. Garnish with chopped peanuts and cilantro, if desired (alternatively, simply mix in some chopped peanuts when you mix everything together, to add to the crunchy texture).

• I usually add chili garlic paste to the peanut sauce for this recipe. Obviously, you need to leave that out, and your mom likely won't want it either, but your dad would probably enjoy adding some to his portion.

• Adapted from the Spicy Peanut Noodles with Shrimp recipe in Cooking Light 2004, p. 260