Thai Peanut Sauce with Ginger

As others have said, this is not a very good recipe as written. I've been making a similar version of this recipe for many years now. I pretty much cook everything 'to taste', so I can't give some exact numbers, but some suggestions: Start with about 1/3 cup of water in the pan (don't worry, it will cook down) Put the water on very low heat while you add the ingredients. Use less soy sauce, and more of everything else. I use ground ginger instead of fresh. I add about two cloves of garlic, 3-4 tablespoons of ginger, almost a tablespoon of red pepper. I usually skip the lime completely. I also add about 2 tablespoons of dried onion flakes. Use 3/4 to 1 full cup of peanut butter. This larger volume makes it easier to correct the additions of other ingredients. Once the peanut butter is in, mix it into a soupy looking mixture. Then, as it cooks down, taste it. Here is where you can add extras of the other ingredients to get it where you want. Sesame oil and cayenne powder help kick up the spice if that's what you like. Garlic powder can supplement the fresh if you want more garlic flavor.

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