This sweet and spicy peanut sauce is deicious with chicken or lettuce wraps, or simply use as a dipping sauce.
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! - 05 Mar 2008 (Review from Allrecipes US | Canada)
I made this with chicken satay. It was VERY good, and just spicy enough. I didn't have sherry, so I used white cooking wine. I was glad that I used low sodium soy sauce, because it might have been salty otherwise. I also added a little bit of coconut milk, as I had some on hand. My boyfriend said of the meal: this doesn't taste like something you eat at home! I would have paid money for it, too! So totally delicious. Thanks for sharing! EDIT: I now make this with cream of coconut instead of corn syrup. It is delicious! - 29 Jan 2011 (Review from Allrecipes US | Canada)
I love it! Overpowering, well of course!! But come on people, this is not sauce from an old folks home, this is THAI!! Yummmmm Thank you - 01 Mar 2001 (Review from Allrecipes US | Canada)