The Best Thai Peanut Sauce

I used this sauce for a chicken and rice noodle dish. Excellent! Added a whole can of cocounut milk and reduced peanut butter to about 1/2 cup to 3/4 cup. Also added two tablespoons of sugar. Omitted the cilantro. Excellent. I will make this again and again. (This makes enough sauce for 1 pound of rice noodles, therefore a main dish for 4 people or two famished people. I also used two chicken breasts cut into long pieces and stir fried them in evoo before adding the sauce). For a vegetarian option: Steam some carrots and green beans in place of the chicken breast. Then in a skillet, saute 3 cloves of garlic with 1 tablespoon of grated ginger. When the ginger starts to turn pale brown on the bottom of the skillet, throw in the green beans and carrots with a splash of water to deglaze. After this step, throw in the cooked noodles and then work in the peanut sauce.

This is a wonderful Thai peanut sauce! I followed the recipe exactly. When i tasted it, I thought it was marginal (a little bit of a letdown). But...after sitting in the fridge for and hour and then being used with Thai Chicken Satay (recipe on this site - read my review), it was awesome! The various flavors in the sauce must have needed time to blend and accompanied by the taste of the marinated chicken, it was definitely 'The Best Thai Peanut Sauce"!

I made this as a dipping sauce for a fondue party and it was everyone's favorite. I used seasoned rice vinegar and low fat coconut milk. Next time I will use the regular coconut milk for more flavor. I found the most important thing was to make it ahead of time (day before if possible) to allow the flavors to develop. Make the basic recipe, wait a couple of hours, taste and start adding. Do this several times with at least an hour in between until it is to your liking.

(Edit to add: After a day of being in the frig, this sauce is even better. Can really taste the herbs so much more.) I had no idea how to make peanut sauce. With a few of the suggestions of other reviewers I love this sauce. I cut everything in half. I then added more coconut milk to make it thinner, about a tablespoon or so of sesame oil, about 1/2 TBS of rice vinegar, 2 TBS. of hoisin sauce, and 2-3 TBS of white sugar. I put it all in a small food processor because I used crunchy peanut butter. I used everything else in the recipe. The sesame oil made the biggest difference and I highly recommend it. The hoisin sauce didn't add much and I probably won't use it next time. We had this with Vietnamese Fresh Spring Rolls from this site. (also had the fish sauce from that recipe) This peanut sauce is so good I was dipping bread in it. Will also use it to make noodle dishes.

This recipe is nearly worthless as written. It is WAY too thick and WAY too peanut buttery - it just tastes like barely watered down peanut butter. The good thing is it's easy to play around with and improve. I doubled the ginger, lime juice, soy sauce (low sodium), and coconut milk (lite), added some lime zest, copious amounts of chile garlic sauce, and several tablespoons of hoisin sauce, chucked in about a full cup of chopped cilantro, and thinned it with additional water. That made for a finger-licking good peanut sauce. I served it over whole wheat spaghetti with tender-crisp veggies (bell pepper, snap peas, scallions, broccoli) and pan fried tofu squares.

Delicious and flavourful! The mixture may sound a little odd (fish sauce, coconut milk, peanut butter) and I was a little hesitant to try this, but I am glad that I did! Using smooth peanut butter makes all the difference - I also made the addition of extra cilantro and some lemongrass. Served with chicken satay. My end verdict? A huge hit!!

Really great recipe, except I cut down the amount of peanut butter because it seemed to be a bit too much. I also found it helped to make the sauce with the ingredients in the stated amounts (except with less peanut butter), and then to adjust after so that it appeals to your personal tastes. I like adding more coconut milk, personally.

This was delicious in a peanut chicken stir fry, but I plan on using it for the next time I make satay! It was even better the next day, as I dipped my finger and ate some, then mixed the rest with some leftover rice. Oh man, this sauce is great!! Oh, I also halved it, and it still made enough for 6 - 8 people. I HIGHLY RECOMMEND this recipe!

I love this sauce! I always freeze half of the recipe to use once the first half is finished!

quick, simple and VERY good.... I like to warm it up some in the microwave after all is assembled to bring out more of the flavor...I also instead of using just hot sauce put in 1 Tablespoon of red thai curry paste (it is what we keep on hand all the time) think it adds more flavor and authenticity too.

***You must let this sauce sit a while before you make your decidion on it*** When I first tasted it I tasted overwhelming peanut butter with the other flavors separate and not blended. I was not going to use it right away so it sat and when I tasted it the next morning WOW!!very good I can't wait to try it on noodles and chicken with vegetables.

Great, with these additions: about a tablespoon or so of sesame oil, about 1/2 TBS of rice vinegar, 2 TBS. of hoisin sauce, and 2-3 TBS of white sugar. And let it sit in the fridge overnight.

I really liked this. Added extra coconut milk to thin it a bit, other than that, made as directed. I served it with fettucini pasta, and it was great. Added some crushed peanuts to the top for a little crunch, and it was great.

I really wanted to make a Thai peanut sauce but was afraid that my mom wouldn't be able to tolerate it, as she is prone to heartburn and sensitive to certain spices. I tried a (much) milder version of this sauce and we all loved it! It was still flavorful but without the "kick" of the original. I substituted almond milk for coconut milk, used only 1 1/2 tablespoons of soy sauce, and omitted the fish sauce, hot sauce, ginger root, and cilantro. I also added a tablespoon of lemon juice, 1/2 tablespoon of apple cider vinegar, 2 tablespoons of white sugar, and a tablespoon of sesame oil. I let the flavors mingle in the refrigerator for a while, then heated it up on the stove just before serving with rice. Thanks for the inspiration!

I made this without coconut milk and instead substituted water. We also ran out of peanut butter so I added tahini - delicious! I also added in a pinch of salt to help pull out the flavors! I served this with sauteed kale and carrots over quinoa. Delicious!

If I wanted peanut butter, I would eat it from the jar. This recipe was easy, but disgusting. It did NOT taste like any kind of good peanut sauce I have ever eaten before. I don't reccommend this recipe! :(

Reduced peanut butter down to 3/4 cup and doubled the coconut milk. Wonderfully delicious on Thai Chicken Satay (this site) and jasmine rice. Excellent with side dish of Sesame Broccli also this site. Made this for hubby, who said it was better than Thai Thai by Ricky restaurant (in Mandeville). LOL!

This is fantastic! I omitted fish sauce (I'm vegetarian) and instead used more soy sauce and a little bit of sesame oil. I didn't have any cilantro either, so I added some minced green onions. What an amazing, easy, inexpensive sauce! I am not all that familiar with Thai cooking, but this sauce makes me want to start! I'm serving it over pasta right now, but I'll definitely make it again and again. So creamy and flavorful and WOW!

I changed so much in the recipe but it still deserves five stars because I wouldn't even have attempted it with seeing this first. I mostly followed the directions except, used only a 1/2 cup of peanut butter, no water, regular milk and a fat pinch of shredded coconut, red pepper instead of hot sauce. I also added honey and brown sugar to taste - I wanted that sweet-hot taste. (I put the sauce in the the microwave for a minute to soften and make it easier to stir.) All the substitutions were because of what I had on hand. Next I sauted the garlic and ginger in olive oil and added cut up chicken and sliced carrots. After the pasta was done, I drained it, added it to the chicken pan, mixed a little, then added the peanut sauce and mixed again and served. This was awesome! My husband loved it, the kids kind of liked it but I think I made it a little too spicey for them. Overall, a great reciped to use however you would like. Thanks Stephanie!

Seriously, I could put this on everything...it's incredible. I probably used 1/2 c more coconut milk to thin it, and used crunchy PB.

This recipe had a wonderful taste served over noodles. However, the consistency was horrible. My best guess is that the lime juice curdled the coconut milk giving it a chunky consistency instead of smooth. It was hard to eat. I will try this recipe again after making a few changes.

Ready in 15 minutes? I stirred the stuff for longer than 15 minutes, trying to make it blend. 1 & 1/2 cups of peanut butter? You gotta be kidding.

I ended up using this recipe for a stirfry and added a bit more lime juice. I just prefer a more acidic taste. wow!! yuuuuuuuummmmy!! loved it! i love that it is vegan and if you can find gluten free soy sauce, it can be gluten free. Oh!! did i forget to mention that i omitted the fish sauce? that is why mine was vegan!

It would be helpful to know how long this can be kept, I am not likely to use 2 cups in one recipe. Thanks

Changes: used 1/2 c. crunchy PB, no cream, full can of coconut milk, and didn't quite have enough lime juice (maybe 2 tbl)Only used 1/2 of sauce for dinner for 2, and warmed up on stove with a little cornstarch to thicken. Cooked up some chicken and rice noodles. Next time probably wouldn't add quite as much hot sauce. I really liked the flavor, but my sweetie said it could of been a little sweeter.

This recipe has all the right ingredients, but in the wrong proportion! When I made this, it turned out with a really strange texture and tasted way too much like peanut butter. Then I started reading the reviews which I should have done to begin with! I was able to salvage the recipe by following everyone's advice which was to use more coconut milk, and add more of all the other ingredients. I also added 3 table spoons of brown sugar to sweeten it up a little. If you are willing to do some trial and error to find the right mix of ingredients to fit your taste, then this is a good recipe. If you don't have the patients, then find a different one! Good luck!!

This was great ! I did reduce the amount of peanut butter to 3/4 cup and subsituted soy sauce for the fish oil but added Hoison sauce instead of hot sause. I put this over wide egg noodles. I'm going to use it as a dipping sauce next......

This sauce was exactly what I was looking for! It is spicy and sweet and the coriander really made a difference. I used it as a dipping sauce to go with grilled chicken, my husband and I loved it. I had no problems with the texture. What I did was to incorporate the lime juice in last. I also made sure to chop the ginger and garlic very finely. I will definitely make this recipe again!

A bit thick for my liking, so I added water to thin it out. Also, I personally think it could use more spice, so I added more hot sauce.

Strangely enough, this is extremely delicious with pasta, especially long flat ones like fettuccine or linguini. I add the whole can of coconut milk for good measure. I add a tsp of sesame oil, my opinion, it brings out more flavor. Delish recipe and highly recommended!

This sauce is so easy to make and it tastes like it came from a restaurant. Love it!

I used this recipe to make a tofu stir-fry and a chicken stir-fry, but we did not enjoy it at all. The sauce is extremely thick and has a strong peanut butter flavor to it.

great recipe if you want to melt peanut butter and call it a sauce. way too overpowering, I am not a fan.

great - get the flavors melded faster by making it in a saucepan over low heat. start with just some of the peanut butter warmed enough to soften the garlic and ginger. add more peanut butter - then incorporate some coconut milk. I subbed rice vinegar for lime... skipped for lack of, the fish sauce hot sauce. you can control how much you make this way too.

This recipe definitely served the craving for peanut sauce! Love the ginger flavor. It is lacking the hot spice that takes the edge off the overwhelming peanut taste. I added a bit of dried chili peppers and it was just what I wanted out of it. I changed up the amounts of peanut butter and coconut milk a bit from reading other reviews and was glad I did.

Delicious! But I did make a few changes: A added a little cumin and turmeric, and was very happy with the results of that. I also heated it in a saucepan while mixing the ingredients in. This softened the peanut butter, which was otherwise way to sticky, and made it much easer to blend everything together smoothly. I used this peanut sauce as a sauce for a chicken stir-fry, which I then put into a garlic-and-pesto tortilla along with some rice vermicelli to make a wrap. It was wonderful!

Very good with Chicken. Thanks

great recipe if you want to melt peanut butter and call it a sauce. way too overpowering, I am not a fan.

Super easy. I mixed all of the ingredients in a sauce pan over low to medium heat stirring continuously until it was hot and smoothy texture. I served to steamed broccoli and brown rice. This was really easy

Too peanutty for me and my husband (compared to what I've tasted at restaurants), but the best recipe for this I've found so far.

*Update* to my *Update* I made this again recently and while I was making it realized I'd done something, well.. odd. I had doubled every ingredient except the PB. So, yeah, I've got to re-star this, and I'm sorry to do so. But double everything else but the PB and you may find a BIG keeper in your recipe box. Old review follows: This recipe is a fantastic jumping-off point. I prefer chili paste to what "I" consider hot sauce (to us, that's Tabasco) so I used chili paste (sriracha would work well also). Mine was thick - good for a dipping sauce, but I thinned it out a bit with extra coconut milk to serve over rice noodles & leftover baked chicken. Oh, and chopped some peanuts in the food processor for the top. Just fantastic. I will ALWAYS keep coconut milk on hand now. AND my picky/Irish traditional husband loved it. One tip on using fresh ginger - toss it into a freezer bag and freeze it before grating, it goes much easier.

Awesome and easy - I used this for the first time for my husband's birthday party buffet with chicken skewers and everyone was blown away! Now i use it for other dishes like rice, pasta, stir fry, and chicken. It lasts for a long time in the fridge too and is great to use with any kind of boring leftovers.

I followed the basics for this recipe and was completely amazed at how much flavor came from these ingredients! I altered some of the ratios (about 1/2 the peanut butter and 2x the coconut milk that it called for) and I left out the fish sauce because I didn't have it. It was PERFECT for the thai stir fry I made. I always assumed the peanut sauces that you find in a jar were really complex, but I will NEVER buy another one after I tried this. It whips up faster than the stir fry! And that's saying something...

I made this sauce exactly as the recipe stated, and used it as a coating for flat lo-mein noodles. Its a decent sauce, but the flavors don't combine very well. The taste of peanut butter is very strong, before being replaced by the lime juice/cilantro. Also, the sauce would benefit from some texture - some crushed peanuts would be the obvious choice. A more authentic Thai sauce would use only crushed peanuts and forego the peanut butter, anyway. If I were to make this again, I'd use much less peanut butter, add some finely-crushed peanuts, and perhaps add even a little more water.

A most excellent recipe! It really needs the whole tablespoon of tabasco (if not more) for the extra kick. I use lite coconut milk and crunchy peanut butter. I also use more cilantro than it calls for. This is quite thick. You just need to add more water (or coconut milk) to thin it.

With these proportions, just tastes like peanut butter sauce, and not spicy at all.

We did not like this one at all.

Recipe is great and easily modified. As per the previous comments I increased the coconut milk. I also used chunky peanut butter, so I heated it up to melt. First by adding ginger and garlic to the pan to bring out the flavors then put all the other ingredients in.I used additional soy sauce instead of fish sauce (vegetarian), squirt of lemon juice (for lime juice) to taste and it turned out wonderful. Thanks for the recipe!

I made this the day before to accompany Chicken Satay. The extra time gave this sauce a chance to come together flavourwise. The cilantro added about an hour before serving is important to the fresh taste. Very good. Thanks for the recipe.

This was an excellent sauce, but it really makes a lot! I ended up with more sauce than I needed for a lot of noodles. Next time I'll make it smaller or use more noodles for leftovers. I tossed the sauce with sauteed fresh veggies like onions and peppers. The hot sauce you use makes a difference too. I used Dave's Insanity Sauce, and this was so spicy! So be aware of the hot sauce you use and how much, if you don't like it spicy!

This recipe has become a staple dish in my home. I sauté veg, chicken and add thai noodles for the most incredible dinner. Nice find!

This was SO yummy! I used a whole can of coconut milk, and it made a TON of sauce. I used it for lettuce wraps. It has a really good flavor, nothing is super overpowering or too strong.

Great recipe! It makes alot of sauce - so I would recommend freezing part of it. I put the sauce over sauted chicken tenders, onions and green peppers and served it over jasmine rice. I can't wait to try it over rice noodles!

we did not like the taste

This was a great recipe. We ate for days with raw vegies.

Excellent! I served it mixed with linguini, and added boneless chicken breast from the grill on top. It was a hit!

One of the best peanut sauces I have made! I recommend doing it all in a food processor... start with your garlic and ginger (I also added a couple of green onions) and then add the rest of the ingredients. At the suggestion of others I also added the lime juice at the last minute to prevent curdling and also recuded the peanut butter (I used 1 cup and 1 heaping spoonful). I also increased the coconut milk... probably used 3/4 cup (about half a can). The second time I made this with low fat PB and reduced fat coconut milk and it was equally delicious. Finally, I added a couple of spponfuls of sugar because I like mine a little sweeter.

This was a good starting off point but I had to doctor it up to taste, hence the 4 star rating. Because so many people complained that all they tasted was peanut butter I doubled everything except the peanut butter but I didn't like it at all! I couldn't taste the peanut butter at all, all I could taste was salty soy sauce (and I used the low sodium stuff too!). So I just kept adding in peanut butter until it was how I liked and I used a full can of coconut milk. I also added in quite a bit of sweet hoisin sauce because I used natural peanut butter which isn't sweetened and I wanted some sweet in there. Lastly I added a dash of sesame oil and for the hot sauce I used "chile garlic sauce" that you find in the asian section of the grocery store and it's thick and chunky and HOT! I used this to dress a side dish/salad for a summer party that had soba noodles, cabbage, carrots, red bell pepper and green onion and then I garnished with the cilantro. VERY yummy!

I've used this recipe many times and it is wonderful. I do a chicken satay and once the peanut sauce is combined, I portion out about 1/2 a cup of it and brush the chicken with it on the grill to infuse some of that wonderful flavor during the cooking process. The key to the thickness is a little bit of heating. Pop the sauce in the microwave and heat for about 10 seconds to get a thinner consistency. You can use chunky peanut butter also. I served this with Sesame Noodles also on this site. This is the best Thai peanut sauce because you can adjust many of the flavors in this recipe to taste without ruining it. It makes a lot of sauce so either plan a party with a satay platter or be prepared to refridgerate the unused portion.

This is excellent. Just one change. It seemed too thick to my liking though, so I added the whole can of coconut milk. I made fresh spring rolls and we dipped away. Thanks so much! Aw nirvana......YUMMY!

This recipe was great. I changed it up quite a bit, starting with melting down peanuts instead of using peanut butter, because that attempt was too sweet. I also added a lot of kick to it. But, this recipe gave a great base to figure out how to make my own sauce. Thank you!

It was ok, but for the price of making you can get better. It was kind of bland. I had to quadruple the amount of hot sauce AND add hot oil as well to even feel the heat a little bit. Every peanut sauce I have ever had was spicy, so I felt this was an important thing. It's a good base, but you do have to tweak it.

Unreal! I even subbed a few things because I didn't have them and it still came out great!

My husband & I both did not care for this. It was way too thick & too much peanut butter taste. I tried a lean cusisine with a peanut sauce that was better than this. I don't think I'll be trying any version of this again.

This is 5 star with changes of using a whole can of coconut and no water. Would be way to thick as written. Just tried adding some Sriracha sauce to taste, excellent! Our friends ask for take home containers of it.

I am not a great lover of Thai foods or sauces but.... I may have been converted! This was sooo yummy over plain chicken kebabs.

This peanut sauce is far too thick as written. I added a LOT more coconut milk and then had to adjust all of the other ingredients accordingly. I'm freezing some of this sauce for another family, so decided to add the cilantro later rather than mixing it in to keep it fresh-tasting. Servicable flavor, unfortunate texture, sorry. Thanks for letting me try it!

Way too much peanut butter. Next time I will leave out about half a cup if not more and add half a cup more coconut milk.

my hubby didn't care for this at all.

I did not get the flavor I'm familiar with for peanut sauce.

very tasty and easy to make.. just need a spoon and a bowl. i didn't add the cilantro, because i didn't have it on hand, still turned out very good.

I love the ingredients! I had to improvise with quantity and with what ingredients I had on hand. I used a couple tablespoons of regular milk and added a couple tablespoons of shredded coconut instead of coconut milk and used cayenne pepper instead of hot sauceI only had dried cilantro and I always opt for crunchy peanut butter. I had to omit the fish oil and it was still great! I mix in shredded chicken and top a pizza crust with it or put the mixture in wonton wrappers and fry them up. Dip in thai style chili sauce or duck sauce!

The peanut butter taste is a little over whelming. I feel like this sauce is lacking something...but I just can't put my finger on it. I did add a couple tablespoons of sugar b/c I guess I like a sweeter peanut sauce.

Thanks so much! This recipe was fantastic and my fiance loved it. I didn't cut the recipe in half, but instead I used some of it to cook chicken in (and added more water and coconut milk to it), some to dip Vietnamese spring rolls, and some to freeze for future use. Though I don't like spicy foods, the amount of hot sauce used was perfect to give it just a kick but not make it spicy.

OH this is delicious! Very, very easy to make, and it even keeps in the fridge for a week. I might use just a touch less PB tho.

Really liked it. I think using all natural peanut butter works well. It takes out the generic taste, unnecessary sugars and salt. I have also used raw almond butter which seems to be healthier, but it is expensive.

This is a good sauce..recipe is easy to follow and everyone at my house who "dipped" chicken liked it. I think the reviews need to be written with more sensitivity...if you don't like say so but no need to rant about it as the person did on Feb. 23, 2009. That was a nasty review and should not have been allowed to be posted!

With a few modifications this recipe was excellent. I heated my skillet on simmer. Just enough heat to blend. I lowered the amount of (no stir, crunchy) peanut butter to a little less than a cup. Omitted the water competely & doubled the coconut milk (I used Savoy coconut cream). Used sirarcha as the hot sauce. And added just under a tablespoon of sesame oil per other reviews. Also used just under a teaspoon of powdered garlic & ginger. It was amazing right off the stove luke warm. Sure to be even better after the flavors meld overnight. Perfect consistency to dip SPRING ROLLS!

Excellent recipe -- great for fondue, noodles, satay, even a dip for steamed veggies! We like things spicy in our house -- I doubled the ginger, garlic and cilatnro. Also added 1/4 cup vinegar. Delicious!

This was delicious! It ended up being a little too thick, but the ingredients blended together well.

I think there's an error on the peanut butter measurements. Perhaps, it should be 1/2 cup rather than 1 & 1/2?

The best!!! I use fish sauce instead of soy, or vice versa, depending on what I have in pantry. Used on pasta and rice noodles, with scallions, mmmmm!!!

very good! I give 4 stars instead of 5 b/c I don't have a lot of experience with peanut sauces so I'm not sure this is actually "the best". But it was darned good! I used one full can of coconut milk and about a cup of peanut butter. I'd suggest starting with 1/2 the can of coconut milk and going from there, my sauce was quite liquidy. The taste was great though. I served this over the "Thai Tuna Burgers" by Dakota Kelly, over Jasmine rice with the cilantro on the side. Very good combination with the tuna burgers and rice! My husband's eyes lit up when he tasted all this together.

amazing! I added more garlic, ginger, and coconut milk to mine. Loved it!

Not quite totally authentic but extremely yummy. I used lite coconut milk and substituted it for water. Added it to a beef and spinach stir-fry, served over asian noodles, for a very satisfying dish. Would be a very good dipping sauce as well, for chicken for example.

The flavor on this is great! We loved it. I made it and added to a beef stir-fry at the last minute just to heat through, and then served more sauce drizzled over. As others commented -- it makes A LOT. I could have cut the recipe in half and had much more than plenty for my husband and I. I froze it though, and figure we will have delicious peanut sauce whenever we want! Great recipe.

I made this for dipping for the Indonesian Satay (in this website). It was delicious and EASY!!! I did have to cut the recipe in half. As suggested, I waited until the last minute to add the lime. The texture and flavor were great! Thanks!

Made this twice already, mixed with soba noodles, cabbage, sprouts, carrots, and chicken. Excellent!

This sauce is waaay too peanuty -- even after I increased the coconut milk to 1 cup. Next time around, I'm cutting the peanut butter down to 1 cup, keeping the coconut milk at 1 cup, and adding a few tablespoon of oil (maybe seasame oil).

This recipe was fabulous! I accidentally put in three times the amount of ginger but it's still delightful anyway. Next time I think I would add more coconut milk as mine turned out very very thick and I'd like something that would be a little more saucy. But taste . . . peanut heaven.

Very good! I cut the recipe in 1/3 to only make enough for use on the Chicken Satay Pizza recipe. It was great! I, too, lacked some ingredients - I used chili powder and cayenne instead of hot sauce, extra soy and lime because of no fish sauce. No fresh ginger, so I used extra powdered, but I think it would be much better with fresh! Mine came out a little too peanutty (I used old-fashioned peanut butter). I would start with a little less peanut butter next time to get the flavor right for peanut sauce - a little more soy and lime to peanut ratio. I used light coconut milk and perhaps regular would have added more flavor, but I didn't really notice that adding anything. I also added a little onion and honey, because mine seemed to lack something, and the sweetness helped. This was fantastic on the Chicken Satay Pizza recipe on this site - spread on flatbread and topped with chicken, cilantro, green onion, grated carrot and roasted red pepper, then topped with a little cheese to hold it all together. Yum!!

this was just not for me. too peanut buttery, not enough sweet & spicy flavor for me. i ended up adding 3x the coconut milk, 1/4 c. sugar, and 1/2 c. sweet thai chili sauce, in additon to 2 full T. grated ginger and no water. then it was delicious!!

Great sauce. Be sure to use natural unsweetened peanut butter for the right taste.

This was pretty good. I used a whole can of lite coconut milk since the sauce was a little too thick for my taste. I also added more hot sauce (Sriracha!), I like it spicy!

I did not care for this recipe.

I thought this peanut sauce was as good as any I have had at Thai restaurants. It made quite a lot so I halved the recipe , and had enough for dipping sauce for Summer Rolls, and then used it to coat Pad Thai noodles and chicken . Delicious. Will make some this week-end!

This is so sickingly awesome!! I used chunky peanut butter and didn't have coconut water, the nuts give a nice texture. I had leftover ingredients from a pho soup I ordered take out, so I added this sauce to the rice noodles and other fixins ( cilantro, sprouts, shrimp, chicken, jalapeño, lime, green onion) sliced a little carrot, and made a phenomenal stir fry!

I was a bit disappointed with this recipe - many of the same reasons others noted. The peanut butter flavor was overwhelming, and the sauce was too thick (I added more coconut milk and water, which helped). I left off the cilantro (as others said they did), because I don't think true Thai peanut sauce has it (at least not in the restaurants I go to). I halved the recipe and it still made PLENTY - served it with "Chicken Satay," also from this site. I think I'll keep looking for another Thai peanut sauce recipe though.

I make this all the time now -- my boyfriend LOVES it! I leave out the cilantro and ginger, those tended to overpower the other flavors. Great on chicken over some jasmine rice. Now I just need some good side dishes for it!