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Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
199 calories; protein 8.6g; carbohydrates 8.2g; fat 16.3g; sodium 610.7mg. Full Nutrition
Reviews: Most Helpful
I would have given this recipe 4 stars as is, but it was 5 stars once we tweaked it a bit. The ratios were a bit off for our tastes. There is too much peanut butter for the amount of other ingredients, so...either add less PB or more of everything else. We just added more of the other ingredients to taste. Extra vinegar and brown sugar (which we used in place of white sugar) was the perfect touch here, as it helps take the place of hoisin sauce. My husband used to cook in a high-end restaurant and was skeptical about a hoisin-free peanut sauce, but was very surprised with how good this turned out with our modifications. A few sesame seeds and some green onion on top and it was perfect. (We had it with chicken satay.) Read More
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(413) 
So fast and easy to make. A bit bland but perks up in an instant: Skip the Hot Pepper sauce and add Hot Chili Oil (more authentic taste) a teaspoon of Seasame (or Peanut) oil and add a bit more garlic. I've made this a few times and prefer crunchy peanut butter over smooth for the base. Read More
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(161) I found this a little bland as written, - but VERY easy. I changed it a little and added 3/4 tsp Tabasco, 1 tsp minced garlic, 2 tsp Sesame Chili Hot Oil, 2 Tbls rice wine vinegar and 1/4 tsp red pepper flakes, and I found it absolutely outstanding! Killer, in fact. I just put everything in the blender and it became smooth and creamy in an instant! Read More
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(143) Advertisement
I am a Chinese and do lots of Chinese cooking at home. This recipe reminds me how my mom makes her peanut sauce. The only difference is she also puts a little vinegar. So I followed the recipe plus a teaspoon of vinegar and poured the sauce over stir fried fish. It tasted like my mom's cooking! Read More
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(65) 
I am in the Philippines and had some of the locally made peanut butter at home as well as the dregs of a container of chunky store-bought peanut butter. I used both to come up with my 1/2 cup and heated up the water to get the rest of the peanut butter out of the container. Since the peanut butter I have is pretty sweet I skipped the sugar. I didn't have hot sauce so I substituted 1/2-1 tsp. of cayanne pepper instead. I am a fan of garlic so I used two cloves and added 1 tsp. powdered ginger and 1 1/2 Tbls. lemon juice. It was all very easy to put together and the previous reviews made it simple to personalize. The only thing that would have made it any better is if the seal hadn't given out on the food processor attachment to my blender! My hard-to-please Filipino hosts loved it. Read More
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(38) 
Good stuff! Goes great with pork satay. I used coconut milk instead of water. I also added a little apple cider vinegar a sprinkle of curry powder and the juice of half a lime. This makes the taste a little more complex than just PB and soy sauce. Read More
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(30) Advertisement
Um I don't have kids but my girlfriend likes it!:) Remember to mince up that garlic really well if you like a smooth sauce. I used natural peanut butter. No hydrodgenated oil yummy! (Hydrodgenated oil is not natural and it is very bad for you!) Read More
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(22) This is a great recipe. I also added minced ginger and substituted 3 Tbs Chili Pepper Sauce for the Hot Sauce (Chili Pepper Sauce is full of flavor, but not fiery) Read More
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(17) It appears that many others have beat me to rating this recipe, but nevertheless, I have to agree with most, it's the easiest and, simply put, it's just plain good! I was struggling to find a quick Thai peanut sauce, and Joan came right to the rescue. Many thanks Joan!!!! Read More
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(15) 
