In the context of Thai cuisine in general — and this may come as a surprise to some — the sole function of peanut sauce/satay sauce is to serve as an essential part of a typical satay ensemble. It is not used in or with anything else. It’s not used to dress noodles; nor is it used in a stir-fry or as a dipping sauce for spring rolls. For darn sure, it’s not used as a pad thai sauce. I may occasionally turn it into a salad dressing by adding more vinegar to it or serve it with a non-satay item such as fried tofu, but neither application is common. To the best of my knowledge, other than satay, there is no other Thai dish in the current mainstream repertoire wherein satay sauce is used.
There is one exception: a dish oddly named “Swimming Rama“. Even so, with the background of this dish being so closely connected to Chinese-style pork satay in Thailand, we still have not gone beyond the satay realm. Continue Reading →