Anyone know a peanut sauce recipe?

I have a peanut sauce recipe for Thailand style. Hope you will love it. 3 Garlic cloves; crushed 2 tb Oil, vegetable 1 c Water 2 Chilies, red, hot; chop fine 2 tb Lime juice; fresh 1 ts Salt 2 tb Sugar, brown 1/2 ts Dried shrimp paste (Kapi) 1 c Peanut butter, smooth 1 can Coconut milk (14oz) In a small pan, fry the garlic in the oil until golden brown. Add water,chilies, lime juice, salt, brown sugar, shrimp paste, peanut butter and coconut milk. Stir until well blended. Summer for 10 minutes, stirring frequently. Use with chicken, beef or pork satays.

I found an Asian Spring Rolls with Peanut Sauce Recipe, hopefully this will be what you are looking for: Asian Spring Rolls 3 tablespoons lime juice 1 tablespoon hoisin sauce 1 teaspoon sugar 1 teaspoon salt 3 ounces uncooked Asian rice noodles 1 large carrot, grated 1 medium cucumber, peeled, seeded and julienned 1 medium jalapeno pepper, seeded and chopped 1/3 cup chopped dry roasted peanuts 8 spring roll wrappers or rice papers (8 inches) 1/2 cup loosely packed fresh cilantro PEANUT SAUCE: 2 garlic cloves, minced 1/2 to 1 teaspoon crushed red pepper flakes 2 teaspoons vegetable oil 1/4 cup hoisin sauce 1/4 cup creamy peanut butter 2 tablespoons tomato paste 1/2 cup hot water In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. Transfer to a bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside. Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving. In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls. Yield: 8 spring rolls (1 cup sauce). Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.