Reviewed: Oct. 26, 2009

Used ginger instead of cayenne for a stir fry flavor...very excellent! Great alternative to regular stir fry sauce.

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zeek333

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 1, 2009

Very easy recipe and tasty. I also added a few dashes of garlic salt. I will use this recipe again.

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AmyLLo

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Reviewed: Sep. 19, 2009

My daughter was mad when I told her I was making Thai Peanut stir fry for dinner, but after tasting it she joked that it was exactly what she had been asking me to make. She loved it!! I made it exactly as the directions said, but because we like spice, I also added a "pinch" (less than 1/4 tsp.) of Zatarain's concentrated (liquid) Shrimp & Crab Boil to the sauce. I did heat my sauce too, which took out the lumpiness that I just couldn't stir out. I served it over cooked spaghetti noodles and added cooked chicken. I was going to add stir-fry vegies too, but because my daughter had made a fuss earlier and she had a friend over, who I wasn't sure liked vegies either, I just served them on the side for my husband and I. Made this along with the "Sweet & Sour Chicken I" recipe from this site as well. LOVED both of them. These were better than restaurant, and are definitely good enough to serve to company. We will be making this often!!

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I'm giving this recipe 5 stars WITH the changes I made. I took the advice of many others and added 1/2 tsp ground ginger root, 1 crushed clove garlic, and pinches of both garlic and onion powder, and slightly less soy sauce (I ran out). I used crunchy peanut butter and my fiance says it's the BEST he's ever eaten (we live in the Netherlands and this "satay sauce" is eaten quite regularly, so that's a big complement). I also tried adding less water (some reviews said it was 'like watery peanut butter' but I ended up adding the rest of the water because it was so thick! I think the amount in the recipe is perfect). My only other comment would be that the serving size is for 6 people, but we ate it with stirfry veggies and we used the entire amount between the two of us. For more than 2 - 4 people, I would definitely double this recipe! Delicious, will make again and again!

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ITSYCOOK

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Aug. 19, 2009

This was good, but I doctored it so not a five-star recipe. I followed other reviewer's tips and added more spice.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Jul. 6, 2009

I'd give this 4.5 stars. This was really good as a coleslaw dressing on cabbage, red pepper, red onion, deep fried tofu cubes and garnished with crushed roasted peanuts. Yummy! I did make the sauce as specified and it was really good but I like spicy food so I added more cayenne, garlic and half a jalpeno pepper. Will make again!

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Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

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Reviewed: Jun. 28, 2009

MMM MMM MMM!! So good, and such a great consistency. I didn't have regular peanut butter, so I used what I had-- one of those new peanut butter and honey mixtures. I also added some ginger paste and a little bit of fresh minced garlic. It was WONDERFUL! I doubled the recipe and poured over pasta with sauteed carrots, mushrooms, garlic and green onions cooked with some ginger paste and Thai red curry paste. SO GOOD!!

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platypusofdeath

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: Jun. 1, 2009

I agree with the other posts. I had to use A LOT more cayenne pepper. I also added ground ginger and some garlic to the sauce. The base, though, is a good start and tweaking it to your personal taste completes it. Sauteed some chicken and veggies and served it over brown rice.

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Phil

Cooking Level: Intermediate

Home Town: Acworth, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: May 31, 2009

WOW. I cannot believe how amazing this is. WOW WOW WOW. I never have to buy this from a store ever again. 5 MILLION stars! Tastes amazing!!!!!

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Aimee

Cooking Level: Beginning

Living In: Jupiter, Florida, USA

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Reviewed: May 25, 2009

Pretty good, needs more soy sauce and cayenne for my taste but it was very quick and easy to make. Tastes great over rice noodles.

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LISA D.

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Reviewed: May 17, 2009

I thought this was delicious. I used Saruchi chili sauce for spice instead of Cayenne.

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Nikole

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Reviewed: Apr. 30, 2009

Excellent base sauce! Just a few mods- added hot garlic sauce because that's all I had, and a teaspoon of rice vinegar. I also skipped the lemon juice (by accident), but will try it next time. Overall, this was just the sauce I was looking for- great with tofu and veggies. Thanks!

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Dr.CMosher

Home Town: Syracuse, New York, USA

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Reviewed: Mar. 31, 2009

Made this tonight and had to tweak it up a bit...I used some other viewers recommendations and added shredded fresh ginger, a clove of crushed garlic, and some extra lemon and cyenne pepper. All the flavors really stood out...peanut, tang, sweet and hot...fantastic!

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Feb. 12, 2009

I doubled this recipe and used it in a stir fry to feed four. It was fantastic as written! I made a basic stir fry with chicken, garlic, onions, carrot, green beans, green peppers, and crushed red pepper flakes and then added the sauce and simmered for a few minutes. I served this over rice. With the garlic and red pepper flakes it had a real kick. I loved this recipe because I had everything on hand. Will make again.

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Lauren F

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Reviewed: Jan. 26, 2009

Very good! I followed the recipe exactly and added it to my stir fried vegetables for lunch today.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jan. 21, 2009

This recipe needed a bit of help. I chose this because I had all the ingredients for it but I spiced it up a bit. I added 1 tsp sesame oil, 1/4 tsp ground ginger, and a Tbsp of siracha. Came out yummy!!!!

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AVIENDA44

Cooking Level: Intermediate

Home Town: Princeton, Massachusetts, USA

Living In: Sterling, Massachusetts, USA

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Reviewed: Jan. 14, 2009

It was okay...I had a feeling it would be too sweet so I backed off on the brown sugar and added more cayenne. Based on some other reviewers I added a little cumin, but it tasted like asian-meets-mexican! What a mistake. I ended up adding way more soy sauce and a ilttle sesame oil and chicken stock to make it thinner. It ended up okay but I will try another recipe next time.

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Ainsley J

Cooking Level: Intermediate

Living In: Irvine, California, USA

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Reviewed: Jan. 13, 2009

This recipe is 4 stars on it own - and it's an excellent base point to start at. I ended up adding minced garlic, curry powder, more red pepper, and quite a bit more soy sauce and peanut butter. It was excellent on whole wheat noodles, and on the side with grilled chicken breasts. The kids, however, were not amused with the fact that I used peanut butter on something other than on bread or in cookies.

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tearsfromleslie

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

My kids always want "brown noodles" so I was looking for an easy peanut sauce and this fits the bill. I did add some ginger and garlic but kept everything else the same. Great!

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princess_bailey

Cooking Level: Intermediate

Home Town: Tuttle, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 25, 2008

This was OK by itself. But, I followed the advice of other reviewers which helped a lot. I added ground giner, onion powder, minced garlic, more chili powder, more soy sauce, more peanut butter and instead of hot water I used hot black tea. It turned out really well with a little more work.

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dmlitblb

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