Reviewed: Sep. 17, 2004

Made this using soy instead of tamari.. again, because it's hard to find. Also, I upped the amount of peanut butter to a cup and a half, and used Chuncky style instead. Adds a GREAT texture. This was simple and Very yummy!

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Reviewer:

RAINEKITTY

Reviewed: Jan. 18, 2004

This sauce definitely has a kick and makes an otherwise plain dish of veggies and rice bursting with flavor. You will be wanting seconds, for sure. It was also very easy to make.

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Reviewer:

RUSSIACAT

Reviewed: Jun. 27, 2006

I used crunchy peanut butter and soy sauce instead of the tamari. It turned out delicious! I used it as a dressing for an Asian salad with chicken and cabbage.

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Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

Reviewed: Nov. 18, 2005

Yum! This was so good and so easy...even my boyfriend could make it. I've made it for both chicken and asian noodles and it was tasty with both. The first time I made it I didn't have enough PB so I just tossed some peanuts in the food processor to make up for it. Tasty!

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Reviewer:

brooklyngirl

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Dec. 2, 2006

This is the best, fool-proof peanut sauce I've ever made! I agree--the heating is not picky. If the sauce is too thin, you can bring it to a simmer, and it will thicken up immediately. (be careful though, it does thicken quickly) I served this over stir-fried veggies and tofu. It was SOOOOO yummy!! This is now my go-to peanut sauce recipe, for everything from stir-fry to noodles to satay sauce!!

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Reviewer:

ROSIE1979

Reviewed: May 15, 2006

Excellent. After lunch at a Thai cafe, we were craving more peanut sauce! I used brown sugar, and rice wine vinegar, and black pepper, since I didn't have the exact ingriedients. We ate it over brown rice, broc, tofu, onions and garlic. Very good.

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Reviewer:

Annesy

Reviewed: May 22, 2006

Fantastic! I wouldn't do anything to change this recipe. It turned out exactly like I was hoping: a simple base of peanut butter, with noticeable sweetness and a hint of spicy.

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Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Pennington, New Jersey, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Apr. 29, 2004

This is a super easy recipe and basically no flaw. I give it a 5* for that reason alone. I did use soy sauce instead of tamari, and added 1t ginger paste, 3 finely diced green onions with tops, 1t minced garlic and 1/4 cup finely diced red bell pepper. You wouldn't have to add it but I always change recipes up. lol I poured it over bow tie pasta. Next I will try lightly sauted vegies.

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Reviewer:

MAEVEN6

Reviewed: Dec. 22, 2002

This was so fast and delicious. I substituted honey for the molasses, because I didn't have any molasses. It didn't seem as delicate as indicated regarding heat. I halved the recipe, and still had enough left over to keep in the fridge for 3 days, served it with lo mein, carrots, spinach and dry scallops, after doing the initial stir frying in peanut oil. One of the quickest, most versatile recipies I've ever used. I've also served it as sauce for salmon: fabulous!

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Reviewer:

ANNE L.

Reviewed: Feb. 12, 2003

This sauce is perfect! Even my "picky eater" took his requisite "one bite" and then finished the entire plate of food with this sauce on it. Very easily made too. Love it!

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7 users found this review helpful