Place the peanut butter, garlic, soy sauce, brown sugar, vinegar, and sriracha sauce in a mini-food processor and whirl to combine.
With the motor running, add the sesame oil, then the apple juice.
For Sichuan-style noodles, toss the sauce with cooked pasta, allowing 2 tablespoons sauce for every 3 ounces of noodles.
This sauce keeps, tightly covered in the refrigerator, for 5 days. If it gets thick, use a bit of the pasta cooking water to thin it out.
Notes
Nutritional Information PER SERVING (1 Tbsp): 160 calories, 12 g fat (2.5 g saturated fat), 10 g carbohydrate, 4 g protein, 1 g dietary fiber, 290 mg sodium.