Reviewed: Oct. 20, 2009

Awesome! It is quick and easy and tastes great, not too sweet not too spicy. I used crunchy peanut butter to give it more texture then poured it over a shrimp stir fry. Left my hubby licking the bowl. And as far as overpowering goes; if you don't want a lot of flavor don't cook Thai.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

azrefugee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

loving it!! i made this as a dipping sauce for my chicken and steak fondue party and it was a hit!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

I made this because I needed peanut sauce for the Thai Lettuce Wraps with Satay Pork Strips (recipe on here). Although I like Thai food, I don't eat it a lot (we don't go out much and I don't have many recipes for it), so I don't know if it's authentic or different from other sauces. It's good, though, and worked well in the recipe. I had everything except the sherry and I subbed apple cider vinegar for it. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2009

Way too much soy sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ctrigo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

We made this sauce to go with Asian lettuce wraps it worked really good with that recipe. My husband loved it and said he would eat it with everything. We substituted white vinegar for the sherry and almond butter for the Peanut butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Curleroxx

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

My husband and I Loved this. We served this with the asian lettuce wraps and chicken satay. Excellent and will make this again soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lele

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Fast and Delicious. I'm adding this to my bag of tricks. I served it over angel hair pasta, steamed veggies and sliced roasted chicken. A few substitutions I made: I used Coconut Milk and a little brown sugar in place of the corn syrup and because I had it on hand, I used fried garlic and chile sauce from the asian market in place of the cayenne powder. Delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fishoutofwater

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

For a peanut dipping sauce, use 1/2 of all ingredients except for the peanut butter and add 2 tbsp of honey. This makes it a little sweeter and thicker while preserving the peanut butter taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LISSYLU1119

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

Yum! My young children loved it too, but I did decrease the cayenne pepper to 1/8th tsp. Personally I think it would have been great with more heat, but you can always add more at the table. I used this sauce on soba noodles and fish. Yummy meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2008

This was good. I made it without the corn syrup (it's just awful stuff) but substituted in some Stevia sweetener. My whole family enjoyed it with my own fried tofu recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Meredith Mandel

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2008

I was trying to repeat what I had ordered in a restaurant. I knew it was simple but couldn't guess any ingredients after peanut butter. This was exactly what I wanted! Quick fix and hard to go wrong! Almond butter won’t compete so overwhelmingly with the other flavours.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashley_Quick_Fix

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2008

Very quick and easy to prepare.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IanCabell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2008

This was wonderful! I followed it almost to the T-had to use honey as I didn't have any corn syrup on hand. I didn't measure the peanut butter because I made as a "bottom of the jar" sauce. Fabulous! Thanks for this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

I also substituted stuff. I used 2 tablespoons of red wine vinegar instead of the sherry to get the sour tang. I ommitted so much mine was pretty thick so it needed extra water. Yummy! Great over rice noodles!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KENANDLISS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2008

This is SO dang good! I have made it several times now, and it goes good with all stir fry veggies. I use less cayenne and chunky peanut butter. I think it is best added to hot pan of veggies and noodles at end of cooking to let it soak into everything. MMMmmmm!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tonya

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

this sauce is soooo good.... i stirred it in with some cooked spaghetti noodles, added a bit more water and minced garlic and red pepper flakes instead of cayenne pepper...which made the sauce a bit thinner... my husband thought it was too rich, but really liked the flavor.... i will definately make again!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANNE102371

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: Hayden, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2008

Peanut with a kick! Nummy! I didn't even use the full amount of Cayenne Pepper that it called for and I had a couple glasses of milk with dinner. Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

I love anything thai! i used this recipe as a guide, but i had to substitute stuff I didnt have. I used 2 tablespoons of soy sauce, and I ommitted the lemon juice and sherry and used 2 tablespoons of red wine vinegar to get the sour tang. I also used honey instead of corn syrup. (better for you in my opinion) because I ommitted so much mine was pretty thick so it needed extra water. I also like super spicy so I added a teaspoon of hot curry in addition to the cayenne. Yummy! Great over rice noodles!

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

ally

Cooking Level: Beginning

Home Town: Fremont, Indiana, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

This is great!!very filling as it should be. In order to melt the small bits of peanut butter, I always heat the mixture up in a skillet. This makes the perfect texture.

Was this review helpful? [ YES ]
0 users found this review helpful