This goes with Susan Feniger’s Tek Tek Noodles.
1. Pour ¼ cup warm water into a blender. Add the peanut butter, vinegar, tamarind puree, low-sodium soy sauce, sweet soy sauce (if using), coconut palm sugar, tahini, chiles, ginger, and turmeric, and puree until completely smooth. Using a rubber spatula, scrape the sauce into a small bowl, and set it aside until ready to use. The sauce can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
Originally featured in Recipes From Susan Feniger's Street