Spicy Thai Peanut Sauce

Radically good for dipping or to top stir fried veggies and noodles.

Prep time: 1/4 cocktail

3 TBSP peanut oil
1-inch finely grated ginger, grated with microplane or finest grating of cheese grater

1 clove garlic, minced

1/2 cup all natural, unsweetened peanut butter
3 TBSP soy sauce
2 TBSP agave nectar
Juice of one big lime
1 cup coconut milk
1/2 tsp cayenne (or more to taste)
1/4 cup onion, minced very finely
a handful of peanuts (optional)
water, if necessary

Heat the oil in a small saucepan over medium heat then add garlic and ginger. Saute a 45-90 seconds, then add all other ingredients EXCEPT onion and peanuts. Whisk until it's all uniform. Continue to whisk frequently until sauce reaches a boil. Add a little water if you need to adjust the thickness, then add onion. Boil one more minute and remove from heat. Add peanuts. Serve hot over noodles and veggies or use as a dipping sauce.