Today I’m sharing an easy peasy peanut sauce that I make at least once a week. This is my go-to sauce for drizzling over stir-fries, tossing with noodle dishes, and dipping summer rolls, spring rolls, tofu, and tempeh. If you thought you had to wait until Thai food take-out night to enjoy some delicious peanut sauciness, think again. Peanut sauce magic can be yours anytime!
This sauce is good with everything. I love serving it with gluten free or whole grain noodles or pasta and steamed broccoli, for a really simple but healthy weeknight meal. You can spice this sauce up or tone it down, depending on your preferred level of heat. I like a little spice, but when I’m making this for my husband, who uses hot sauce like ketchup, I kick it up about three extra notches.
I like to mix up the sauce without the optional hot ingredients and pour part of it into a jar for my 3 year old (who isn’t keen on any level of spiciness in her food) and then add in the spices for myself and my husband. You can leave it extra thick for dipping, or thin it out for a drizzle-able sauce. The choice is yours.
Just a few minutes of your time, less than 10 ingredients, and whisk is all you need to whip up this no-cook sauce.
Consider your dinner seriously jazzed up.
Easy Peanut Sauce
makes about 1 + 1/4 cups
- 1/2 cup + 1 tbsp peanut butter
- juice of 1 lime (about 1/4 cup)
- 2 tbsp tamari or coconut aminos
- 1/2 tsp fresh grated ginger root
- 2 tsp maple syrup or coconut nectar
- 1 tsp rice vinegar
- 1 tsp sriracha (optional)
- 1 tsp chili garlic sauce (optional)
- 1/2 tsp red pepper flakes (optional)
- water as needed to thin (2 tbsp to 1/4 cup)
Combine all ingredients in a 4 cup glass measuring cup or medium bowl. Combine well with a whisk. Add water as desired, I usually add about 3-4 tbsp. Taste and adjust ingredients as needed. Store in the fridge and use within 5 days.
Use on noodles, pasta, steamed or roasted veggies, stir fries, or as a dipping sauce for baked tofu, marinated tempeh, spring rolls or summer rolls.