I pretty much love anything if it’s covered in peanut sauce. The first time I tried Thai food, I couldn’t get over how delicious everything was — thanks in no small part to the salty sauce and crushed peanuts covering much of it. I went home and immediately tried to recreate the recipes. Soy sauce, rice wine vinegar, thai chili paste, chili flakes, tahini… the sauce recipes I was finding online required so many specialized ingredients. It was daunting. There had to be a better way. A Thai blogger laughed at my struggles I had posted online, and told me that the easiest way to pull off something close to the traditional Thai flavor was Hoisin sauce, peanut butter, and Sriracha. Genius! (Seriously, try this at home with a splash of water. It will by your new favorite dipping sauce.) Since then, I use the sauce for everything from toast to…