Stir together this Easy Peanut Sauce to give basic ingredients a Thai-style flavor.
Easy Peanut Sauce
This sauce is one of my go-to toppings to dress up basic ingredients from chicken and shrimp to grains and noodles. It’s easy to make ahead of time and stores well in the fridge, and instantly makes a plan dinner taste impressively delicious. And, all you need to do to make it is to stir the ingredients together, so it’s easy to make as well.
What are the ingredients in peanut sauce?
To make this easy peanut sauce you’ll need sesame oil (toasted if possible), rice vinegar, soy sauce (or tamari if you need to be gluten-free; try to find reduced-sodium—I prefer it even though I can’t always find it locally), maple syrup, creamy peanut butter, ground ginger, and fresh garlic. These ingredients keep in the pantry for months, so if you don’t often use one of the Asian ingredients, you will have plenty of time to try them in new recipes!
Can I use this peanut sauce as a dipping sauce?
Absolutely! It would be delicious with spring rolls, shrimp, chicken tenders, or really any steamed veggie. (My kids have even been known to dip scrambled eggs into it, oddly enough!)
How to Make Easy Peanut Sauce Step-by-Step
Here’s a look at the simple process involved in making this sauce.
- Grate the garlic on a fine microplane.
- Add it to a medium bowl with the rest of the ingredients.
- Stir and keep stirring. It will look clumpy and not so great at first, but I promise you, all that means is that you need to keep stirring!
- Once it starts to come together into a smooth sauce, add a little more water if needed to thin it out—this may depend on what you plan to do with the peanut sauce.
What is peanut sauce good with?
We love peanut sauce with rice noodles, over chicken, over rice, or even over shredded cabbage salad. It’s mild and versatile and is a great sauce to keep on hand in the fridge to liven up basic ingredients like grains, poultry, fish, and veggies.
How long does peanut sauce last in the fridge?
You can store this sauce in an airtight container like a mason jar for up to 5 days. It does thicken as it sits in the fridge, so you may want or need to stir in a little water to get it to the desired consistency—thinner if you plan to drizzle it is likely better!
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LET ME KNOW IF YOU MAKE THE RECIPE—I’D LOVE TO HEAR WHAT YOUR FAMILY THOUGHT OF IT!Print
You can omit the garlic and ginger completely if you don’t have them handy—though they do nice flavor. I store a knob of fresh ginger in a freezer bag in the freezer and grate it (still frozen) into the bowl This allows me to keep it on hand but not worry that it will go bad!
- 2/3 cup creamy peanut butter
- 1/3 cup brown rice vinegar
- 1/3 cup water
- 1/4 cup maple syrup
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger (or 1-inch grated fresh ginger)
- 1 clove garlic, grated on a microplane
- Add all ingredients to a medium bowl. Stir until the sauce is a uniformly creamy consistency, which may take 30-60 seconds. Keep stirring if it looks separated or chunky—it will come together, I promise!
- Serve tossed with noodles or shredded Napa cabbage, drizzled over chicken or shrimp, or as a dipping sauce for steamed veggies.
The sauce will keep for up to 5 days in an airtight container in the fridge.