Manna Community Kitchen in Northampton uses this dressing on top of its Thai Beef Salad or served with soba noodles (hot or cold). I received this recipe from my late friend Geoff Kiteley, a chef at the former Green Street Cafe in Northampton.
1/3 cup rice wine vinegar
1/3 cup salad oil
3 tbsp soy sauce
½ cup peanut butter (add more if it’s not thick enough for your liking)
¼ of a bunch, lemon grass or cilantro
1 tbsp crushed red pepper (add more to accommodate your spice level)
Garlic cloves (add as much as you’d like, then double it)
2- or 3-inch piece of finely chopped ginger
Put all ingredients into a blender and blend until smooth.
This dressing is great to use right away, but the longer it has to sit the more the red pepper and ginger influences the rest of the ingredients.