Reviewed: Apr. 28, 2012

Love this sauce. Use it on Thai chicken pizza, noodles, veggies. I now keep all the ingredients on hand to whip up a batch whenever I want. Thanks!

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

Reviewed: Apr. 27, 2012

Excellent, I followed the advice of other reviews and only used one tablespoon of rice vinegar, and to cut down on the fat I used 2 tablespoons of water and one tablespoon of evoo (becasue I didn't have any sesame oil). Great recipe, thanks for sharing!

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risrmc

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

This is yummy and easy, I did have to double it however.

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4mom

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Reviewed: Apr. 16, 2012

Love this sauce! I omit both the oils and use a little less PB to make it lower fat, but it's still delicious, easy and versatile. Good with noodles, and I often serve it over any sort of steamed veg (makes bland vegetables taste great) and brown rice with curry-seasoned chicken. Agree with the riesling pairing, would be good with any aromatic, hi-acidity white; I had it with a fruity tempranillo the other day which was good, too.

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kelty

Reviewed: Apr. 16, 2012

Good sauce, tinkered with it just a bit to suit my family's taste.

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Jenbeth

Reviewed: Apr. 15, 2012

Great with noodles and chicken. I used chili paste instead of the red pepper flakes for a little extra heat.

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Jenny

Reviewed: Apr. 8, 2012

I thought this recipe was tasty. I mixed it up with Ramen noodles (used the beef ones w/out the beef packet). I definitely didn't need more peanut butter (PB) flavor. I like the PB flavor to be there but not overpowering. I didn't add any crunchy PB (just not what I prefer, but if you want texture variation, go for it.) I added the 1/4 cup of creamy PB, and it was plenty for me. It's a very rich tasting sauce. Next time I'll add some veggies or meat to my dish to dilute the strong flavor. But if you're someone who likes the PB to be strong, add it to your taste. I did eat this right after making it and didn't find it to be bitter. If you're worried about that, add half of the rice vinegar then taste it before you add more. Very good recipe and very versatile - add or take away what works with your preferences.

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Reviewer:

codeseven

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: South Lake Tahoe, California, USA

Reviewed: Mar. 29, 2012

This as become my go to sauce for making peanuty noodles

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Reviewer:

amydalayna

Reviewed: Mar. 27, 2012

As written (with the soy addition) it was a little too salty, but with a little added peanut butter it was awesome!

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Reviewer:

hannah

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

Reviewed: Mar. 16, 2012

This recipe was fabulous! I made it just as the recipe stated. It was great drizzled over the shrimp and veggie lettuce wraps I had made. The recipe tasted just like at our favorite local Thai Restaurant. I will defiantly make again and incorporate it into other dishes. Thanks for sharing this wonderful recipe.

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