This peanut sauce doesn't use peanut butter, but already roasted peanuts. The peanuts are roasted for the second time before being popped into a food processor and processed. If you like your peanuts sauce a little chunkier, go lighter on the processing.
Very nice served with the curried pumpkin fritters also on this website - 16 Mar 2016
This recipe is worth the work! I'd originally made this as a dipping sauce for chicken satay, but I mixed leftovers with spaghetti and fresh green onions for a home version of my takeout fav, Cold Sesame Noodles. Excellent both ways. A recipe box keeper for sure. - 30 Dec 2009 (Review from Allrecipes US | Canada)
Very good! I hate when people alter a recipe and then review it BUT (yes, you guessed it) I changed it a bit: I didn't have soy sauce so I added 1 tbsp Worcestershire sauce and 1 tsp rice vinegar and I didn't add the lime juice because I don't like it. That's it! I think the servings are a bit off because I needed a bit for one serving of pasta, but other than that this is a great recipe! - 18 Dec 2009 (Review from Allrecipes US | Canada)