Combine peanut butter, soy sauce, ginger, rice vinegar, sesame oil, brown sugar, oil, and chile powder in a blender and blend until smooth and combined. Scrape down blender as needed. It will need to be thinned and its thickness will largely depend on the type of peanut butter used. If you happen to be making pasta at the same time, you can use some of the starchy cooking water. If not, use tap water or we love black tea as well. Start with a couple of tablespoons, blend, and adjust as needed. If you are using as a dip you can leave it on the thicker side. For a sauce to be tossed with pasta or drizzled over chicken or fish, keep adding liquid until you have a flowable texture. Taste and add more chile powder if desired.

Sauce can be refrigerated in an airtight container for up to a week. It might need more thinning after being chilled but no need to pull out the blender. Simply stir in your chosen liquid until you reach the texture you want.