In the meantime, a few friends have asked for this recipe since we talk about the food we eat all the time and it made them jealous, so I will post, as instructed by Sarah, the exact e-mail I wrote:
this is actually adapted from that when we fast book, or whatever it's called. She uses it for vegetable pasta, which would be good. We usually have it with chicken or shrimp, steamed veggies on rice.
4 TBSP peanut butter (she says creamy stuff, I use old-fashioned stuff, *shrug*)
.5 cup hot water
mix those two together a bit in your middle sized pot (this pot is going to be receiving all the chicken/veggies/pasta whatever gets mixed with the sauce, so size accordingly.
add almost .5 cup soy sauce (she says 6-7 tbsp., i say that's a dumb number and 8 tbsp =.5 cups), the juice of half a lemon/orange/whole lime (again, she says 1.5 tsp., i say that's too much measuring), and 4 tbsp brown sugar (i use turbinado sugar, which is sugar in the raw type stuff, slightly better than granulated or granulated + molasses aka brown sugar).
I depart from the recipe here to add some coconut oil, but that kinda jives with the shrimp and a pseudo-thai sort of thing, so don't worry too much about it if that's not your aim.
Here's the variable part for controlling heat. I usually had a couple shakes of red (hot) sauce (not tobasco, i guess these things are different, I don't know), a couple of shakes of red pepper flakes, a couple of shakes of paprika or cayenne pepper (they sit next to each other and look the same, i'm not sure i have always grabbed the same one each time i make it), and some garlic salt because yum.
mix it up and heat some more to reduce it slightly, but then i often set it aside while i finish making the rest. when it's go time i put stuff in and run the flame a bit while stirring to try to reduce it yet more, but since i've added so much extra liquid compared to recipe it doesn't go too much, which is great for pouring over rice anyway.
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