I use dark soy sauce since it has more caramel color and less salt. I prefer to use the extra crunchy peanut butter. As you mix the tea into the peanut butter, it helps if the temperature is not too high. If either of them are too much above room temperature, it is difficult to tell if the dressing is the right consistency. Too thick and there is a gummy peanut coating over the noodles and if it is too thin, the dressing runs off. I use white sugar. If you can't find the chili garlic sauce, use the hot chili flakes like you find in a pizza place and a little garlic powder.