Peanut Sauce Recipe
Peanut Sauce Recipe- this simple homemade peanut sauce comes together in less than 10 minutes! Made with just 8 ingredients, most of which you’re likely to have in your pantry.
Peanut sauce was my first introduction to Thai food. After my first bite, I was hooked. I couldn’t believe what I had been missing for 20 years of my life!
Since then I’ve had many delicious Thai dishes but peanut sauce remains one of my favorites. Sadly I haven’t been able to find any Thai places that offer peanut sauce here in Athens, so I set out to create my own at home.
Peanut Sauce Ingredients
There are many different variations of peanut sauce out there but I wanted to keep mine as simple as possible. No searching for exotic ingredients, just something you can whip up with pantry items that you likely already have on hand.
- Creamy Peanut Butter- The brand of peanut butter I use is no-stir and had salt and sugar added to it. Depending on which brand you use, you may need to add more salt or sugar or use less liquid (coconut milk/water) since oil-free peanut butters tend to be very runny.
- Low Sodium Tamari (or Soy Sauce)- Fermented soy sauce gives the peanut sauce a delicious salty, savory, umami flavor. I prefer to use tamari since it’s gluten-free but regular soy sauce will work the same. You may need to use a bit less if you don’t have low sodium tamari or soy sauce.
- Rice Wine Vinegar- Made from fermented rice, rice wine vinegar provides a mild tang with a subtle sweetness. Lime juice is a good substitute if you don’t have rice vinegar.
- Fresh Garlic and Ginger- For depth and flavor, these two are a must in any peanut sauce.
- Sesame Oil- I like to use sesame oil for it’s slightly nutty flavor but you could probably do without it if you don’t have any or prefer not to use oil.
- Crushed Red Chili Pepper- Chili pepper offers a mild kick to the sauce. You could also use chili paste or chili oil in its place.
- Coconut Sugar- My favorite sweetener for Thai dishes, coconut sugar gives a rich caramel flavor that pairs perfectly with the salty, tangy notes of this sauce.
- Water or Coconut Milk- Because I used a no-stir peanut butter, my sauce would be thick if I didn’t add liquid. You may not need this if you’re using a natural (read: runny) peanut butter. I prefer coconut milk for a rich and creamy texture but water will also work.
How to Make Peanut Sauce
If you have a small blender then that will make the preparation super easy. Just add everything to it and blend until smooth!
Now you might be wondering what to do with peanut sauce. Don’t worry, I’ve got some ideas coming up for you next. ;)
One super easy way is to serve it with noodles with sliced cucumber, green onion and sesame seeds. Such a basic combination but it’s so good.
Peanut Sauce Recipe
- 3/4 cup creamy peanut butter, see notes!
- 1/2 cup low sodium tamari, or soy sauce (see notes)
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1/4-1/2 teaspoon red chili flakes
- 1 tablespoon coconut sugar
- 1/2 inch knob fresh ginger, peeled
- 1 clove garlic, peeled
- 1/4 cup coconut milk, or water
- In a small blender (I used a NutriBullet) combine all of the ingredients. Blend until smooth. Taste test to see if you prefer a stronger peanut flavor (add more peanut butter), more salt (add tamari), more tang (add vinegar), or more sugar. If you prefer a thinner texture or would like the flavor to be more subtle/diluted, add more water or coconut milk.
- Store in an airtight container in the refrigerator for up to 1 week. Sauce may thicken when cold. Allow time to defrost or add more coconut milk to thin as needed.