I have made at least 4 peanut sauces, this one by far is the best recipe I’ve found. I’ve modified it slightly from a great Thai food blog, SHESIMMERS, written by a woman named Leela (extra points).
Peanut Sauce Ingredients
1/2 of a 13.5-ounce can of full-fat coconut milk (save the other 1/2 in a container for smoothies or any number of tasty other things)
2 ounces (1/2 of a tin) of Thai red or Massaman curry paste
¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.)
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
½ cup water
Put all ingredients into a saucepan and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve over glass noodles (below), soba (buckwheat) noodles, or over satay chicken skewers.
These noodles can be purchased extremely cheaply at Asian food stores. Boil a large pot of water, bringing heat to as low as possible (you can even just turn off the heat). Add the noodles and let sit for ~25 minutes, covered, stirring occasionally. Drain.