Go Back
Dorothy Thomas

Peanut Sauce Recipe

A creamy, savory, and slightly sweet peanut sauce perfect for dipping, drizzling over noodles, or pairing with satay. Quick to make and packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Condiment, Dip, Sauce
Cuisine: Asian, Indonesian, Thai
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 120g ½ cup Creamy peanut butter (unsweetened)
  • 60ml ¼ cup Coconut milk (or water)
  • 30ml 2 tbsp Soy sauce (or tamari for gluten-free)
  • 15ml 1 tbsp Lime juice (or rice vinegar)
  • 15ml 1 tbsp Maple syrup (or honey)
  • 5ml 1 tsp Sesame oil
  • 1 clove Garlic, minced
  • 2g 1 tsp Fresh ginger, grated
  • ½ tsp Red pepper flakes (adjust to taste)
  • 2-3 tbsp Water (to thin as needed)

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Combine Ingredients: In a small saucepan over medium-low heat, whisk together peanut butter, coconut milk, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
  2. Simmer: Heat gently for 3–4 minutes, stirring constantly, until the sauce is smooth and well combined.
  3. Adjust Consistency: Add water 1 tablespoon at a time until the sauce reaches your desired thickness.
  4. Taste & Adjust: Balance flavors with more lime (tanginess), syrup (sweetness), or pepper flakes (heat).
  5. Serve: Use immediately or store in the fridge for later. Warm slightly before serving if thickened.

Notes

  • Storage: Keeps refrigerated for up to 1 week. Stir well before reuse.
  • Substitutions:
    • Almond butter for peanut allergies.
    • Tamari for soy-free (coconut aminos).
  • Uses: Great for spring rolls, satay, Buddha bowls, or as a salad dressing!