Thai Soynut Butter Sauce

Mince the garlic cloves finely and chop the green onions into thin slices, setting aside separately.

Heat the sesame oil in a medium saucepan over medium-low heat, then add the minced garlic and ground ginger, stirring constantly for about 1 minute until fragrant.

Add the soynut butter to the pan, stirring constantly to combine with the garlic and ginger mixture until smooth.

Gradually pour in the water while stirring to reach a sauce consistency, breaking up any lumps in the soynut butter.

Stir in the soy sauce, rice wine vinegar, and sugar, mixing thoroughly until all ingredients are fully incorporated.

Simmer the sauce on medium-low heat for 2 to 3 minutes, stirring occasionally, until it reaches a smooth, pourable consistency.

Remove from heat and fold in the chopped green onions just before serving, reserving a small amount as garnish if desired.