Reviewed: Oct. 29, 2009

Very good as a base for my thai chicken pizza. I did alter the recipe with other user's recommendations. First, instead of the water, I substituted a can of coconut milk. Second, I added a few tablespoons of rice vinegar. By necessity, I used cayenne pepper instead of jalapeno and omitted the basil (out of season). Fourth, by choice, I upped the amount of fresh garlic and ginger (would definitely recommend this alteration). I would note that this sauce only improves with time - after a week of sitting in the fridge, the sauce reheated perfectly and the taste was more well-rounded. Would recommend.

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pamplemousse

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 19, 2009

Flavor was great!!! I used curry and coconut milk in addition to everything else so the spice was very nice. The consistency was a little too thick though. Also, don't use as much oil as it calls for, there is enough of that in the peanut butter. Overall, very tasty.

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Mookie78

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Reviewed: Oct. 3, 2009

this was easy and came out pretty nice - I would definitely make again but maybe spice it up a bit more.

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Daniel

Cooking Level: Intermediate

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Reviewed: May 24, 2009

I LOVE peanut sauce and have tried many of them. This is one of my favorites. The basil adds a great thai flavor.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 11, 2009

I made a few modifications: only used 1/2 c. onion, 1 t. ground ginger instead of ginger root, substituted soy sauce for the tamari. My new husband, who has been eating authentic Asian cuisine for many years, really enjoyed it.

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kristi h

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Reviewed: Feb. 16, 2009

Love this. Really good with grilled chicken and rice.

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Shannon

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Reviewed: Nov. 30, 2008

Delicious & easy! I added 1/2 cup of chopped peanuts to the recipe & it was perfect!

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Denice

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Reviewed: Jun. 9, 2008

I followed the recipe exactly and was not disappointed! I served it over the My Thai Chicken Wraps from this site.

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Lori

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Apr. 1, 2008

I could eat this by the spoonful. First I put it over chicken and brown rice.... So good! I used peanut oil instead of the veg oil. I made a minimal version of pad with the leftovers. Awesome awesome awesome!!!!

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kap

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Reviewed: Feb. 12, 2008

This was phenomenal! I had a guest over for dinner and he commented several times on how good it was. The only variations were that I used two jalapeno's instead of one and the sauce was really oily so I poured some of the oil off the top. I used this sauce with the recipe 'chicken satay with homemade peanut sauce' because I liked the look of this sauce better. I'll definately be making this again.

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courtney

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Reviewed: Jan. 16, 2008

This is a great recipe. I used 1 can of coconut milk instead of the water and Hunan Red Chili sauce instead of the jalapeno. It was delicious. Better than any Thai restaurant I have eaten at. Thanks for the great recipe.

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Juenessa

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Reviewed: Oct. 22, 2007

bland. Tasted too much like plain peanut butter

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tubeater

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 22, 2007

Very Bland, and the peanut butter was overpowering.

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calead910

Cooking Level: Expert

Home Town: South River, New Jersey, USA

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Reviewed: Aug. 16, 2007

This is the best sauce. I used a 1/2 tsp powdered ginger and regular soy sauce because I did not have fresh ginger or tamari sauce. I also used only a 1/4 of a pepper to reduce the heat for my kids. If it seems too spicy after that just add a little more honey! I also but mine in the blender after it was all combined so that it was completly smooth and then finished heating. My family wanted more, we will be having it again very soon. Tastes like the restaurant. VEy good over chicken, rice and veggies.

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W.E. the Cook

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Reviewed: Jun. 7, 2007

My husband and I used to live in Indonesia and loved the peanut sauce there. This recipe is the most authentic one I've found. I used natural peanut butter and it was delicious. I substituted regular soy sauce for the tamari and left out the basil. It was very easy to make and delicious reheated. I will make this on a regular basis.

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HeatherW

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Reviewed: Apr. 25, 2007

I was looking for an authentic tasting recipe..I found it!

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Sadez

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Reviewed: Aug. 1, 2001

I added 1.5 tablespoons of vinegar, and it was great. I like to use it for a dipping sauce, and for a noodle sauce.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2001

No vinegar in this peanut sauce; I don't mind it either way, but some people prefer with or without. Reduces the bite. Still quite a good peanut sauce. I replaced the jalenpeno with chili oil without a problem. This recipe requires cooking the peanut sauce somewhat, which makes it slower than some cooking-free peanut sauces, but it's still quite rapid.

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DIATHESIS

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