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 garlic cloves
• 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 red pepper, seeded and cut into thin strips
• 1/2 english cucumber, cut in half width-wise and sliced thinly
• 1 bunch scallions, thinly sliced
• chopped cilantro, to taste
• 1 lb. thick 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. Set aside at room temperature.
• Note: you can double this 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. Or simply make a double batch of everything – this recipe makes GREAT leftovers – tasty hot or cold.
• Prep all the veggies (red pepper, 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).

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