Surin West, a local restaurant, has this amazing Thai peanut sauce that’s served with everything from satay to salads. It’s amazing. As in, when Frank and I went on a early-in-our-relationship date to Surin West, and he declared that it “made him queasy”, I was in shock. While I can accept differences of opinion on many things, I just couldn’t grasp how someone who loved peanut butter so much could possibly hate this dish. Fast forward a few years and I’ve made a believer out of him. I may have seen him eating this straight from the spoon last night.

So now for the recipe review. I found it via a Google search late one night. It’s created by the writer of “She Simmers,” a mostly Thai food blog created in memory of the writer’s mother. Which I find to be beautiful.

The recipe: Easy Thai Peanut Sauce from She Simmers

It was, in fact, easy to make. The only mistake I made was in cooking it just a little bit too long and too hot. Which caused the oil to separate more. I’m assuming this is the same chemical process that happens when you overheat shredded cheese or clarify butter.

But, it still tasted great. The recipe makes about two cups of sauce. We used maybe 1/5 of it. Which is great because it supposedly can be frozen or stored in the fridge for a week or two. So we have more of this ready to be spread over bread, buns, pasta, salads and chicken. Yum!

There are no modifications to make. The recipe was absolutely perfect as is. We poured it over thin spaghetti (because we didn’t have time to make sticky rice or have rice noodles on hand), topped with chicken medallions and snipped a few scallions over the top for color. I’m pretty sure you’ll see a recipe using this sauce for a cold salad soon.