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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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Reviewer:

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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Reviewer:

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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Reviewer:

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 cayenne. It was delicious. Better than any Thai restaurant I have eaten at. Thanks for the great recipe.

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Reviewer:

Juenessa


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Reviewed: Oct. 22, 2007

bland. Tasted too much like plain peanut butter

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Reviewer:

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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Reviewer:

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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Reviewer:

HeatherW


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Reviewed: Apr. 25, 2007

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

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Reviewer:

Sadez


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Reviewed: Feb. 2, 2003

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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Reviewer:

DIATHESIS


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Reviewed: Aug. 29, 2002

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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Reviewer:

Syd

	Cooking Level: Intermediate Home Town: Port Arthur, Texas, USA Living In: Seattle, Washington, USA
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