Reviewed: Jun. 15, 2013

5 stars! Fast, easy AND yummy!

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Reviewed: Nov. 12, 2012

Amazing! I was using it as salad dressing, so I added more water and a little less cayenne. I also only used 1/4 cup low sodium soy sauce, and honey instead of corn syrup.

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lemonrose

Reviewed: Nov. 10, 2011

I loved the idea of the "quick easy" version but it just tasted way too strong of soy sauce and peanut butter. Next time I'll go the extra mile and go with a more difficult recipe. It really needed some curry, coconut milk, ETC :)

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PumpkinPie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

Living In: Visalia, California, USA

Reviewed: Aug. 6, 2011

Very good, very easy.....thank you very much!

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Om Shanti

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jun. 23, 2011

Great! used 1/2 the cayenne and needed to add a bit of extra peanut butter and used honey instead of corn syrup - even my kids LOVED it (and ate most of it with a spoon rather than with the chicken!)

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Erica

Reviewed: Jun. 20, 2011

Well, sal, you did it again. This is absolutely delicious! Plan to mix a little into some venison burgers tonight then use the rest on some Thai noodle salad for tomorrow. It's getting to the point when I see your name on a recipe, I just have to click on it. This one is certainly a winner. Did have to sub rice wine vinegar for sherry because of alcohol issue. Still fabulous!!!

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Emily Tisdale

Cooking Level: Expert

Reviewed: Jun. 18, 2011

WOW was this ever divine! I prepared this to go with the Thai Noodles recipe on this site and it was a huge hit with the family, even those who claim not to like Thai. We don't keep alcohol around, so I substituted rice wine vinegar for the sherry--a slightly reduced amount and a bit higher on the lemon juice. I had to play around with the amount of water to get it the consistency I wanted. If you don't like things too spicy, use an easier hand with the cayenne, but definitely add some because it really wakes up the flavors. The only problem I had was trying to stop "taste testing" it so there would be enough left for the noodles recipe! Thank you for posting this.

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Novelist Lisa Logan

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Reviewed: Mar. 21, 2011

Delicious and simple to make using pantry staples. However, I had to make some substitutions, as I was missing some ingredients, so the 5-star rating is for my simpler, make-do version. I used all-natural peanut butter (with no sodium), 2 tbsp soy sauce, 1 to 2 tbsp red wine vinegar and a sprinkling of chili pepper flakes. Mixed it all up and added hot water as required to create the creamy consistency that I wanted. It's terrific as a veggie dipping sauce, and can be easily diluted to make it a more liquid sauce for noodles and chicken. Note to self: next time, try using sriracha sauce for the kick instead of chili flakes. Bet the results will be tasty too.

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Yumyum ^^

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 17, 2011

YUMMMM!!!! That's all I have to say, very good!

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Jessica

Reviewed: Feb. 8, 2011

WOW...this was so much better than the creamy preservative filled one I always seem to taste from local Thai restaurants! I think next time I will try someone else's suggestion on using pan roasted peanuts. I also will cut the cayenne pepper in half (it was a wonderful kick though). I used Tamari instead of soy sauce, which was great, but I think I'll cut the Tamari usage in half too...other than that I can't wait to play around with it on my second try!

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