Peanut Curry Salad Dressing
A variation you might try if one of the other recipes isn't what you recall: At many Thai places around here, there are some sauces made with freshly roasted peanuts chopped up, not peanut butter per se.
So you can experiment with chopping some peanuts and putting them in a nonstick skillet over medium to medium high and watching them, shaking a little, and quickly dispensing onto a plate. That can be added to whatever other ingredients in place of peanut butter, with some adjustments for the consistency.
I've also had pretty good luck trying the skillet method with some lovely raw Virginia peanuts and then using a mortar and pestle to actually make peanut butter. I think for that I added a little salt and pinch of brown sugar, but that's not necessary per se depending on the taste you are going for. I found that had a taste closer to the peanut sauces that I'd had at Thai places than the not-freshly-roasted-regular-peanut-butter did.
(But as it's entirely possible that the sauces you had just use regular peanut butter, I think it would be good to try that too.)
This one tastes remarkably like the Peanut salad dressing at my local Thai restaurant:
1 T Olive Oil
1 T Yellow Curry Powder
1 can (13.5 oz) Coconut milk
1/4 C sugar
2 t salt
1 T fish sauce
1/2 C peanut butter
2 T Tamarind or Lime Juice
Heat oil on medium heat, add curry powder and stir for a few seconds. Add coconut milk and bring to boil. Add sugar, salt, fish sauce, peanut butter, tamarind juice. Stir until creamy, then cool.