Peanut Sauce

This sauce makes a great dipping sauce for spring rolls or a sauce to go on meats, stir fry, veggies, or even pasta.  It’s very versatile and has an Asian flavor to it.  Try it with whatever your making next time that’s Asian themed and it’ll really bring the whole dish up a level.  My boyfriend asked me for the secret ingredient.  You know it’s good when the boyfriend asks why it’s so delicious.

I’m sort of particular when it comes to peanut sauces.  A lot of times I think they have too much soy sauce or they’re too thick.  This sauce is just right.  I tried the spring rolls from Trader Joe’s and they came with the perfect peanut sauce.  I wrote down the ingredients and went hunting for a similar recipe.  This recipe came very close, so I just made a few alterations and had a great sauce.  I thinned it out by adding a little water and heating it up and added it to my spicy blackened tilapia.  They were delicious.  I also added it to the noodles and veggies I had on the side.

Peanut Sauce

Active Time: 5 minutes

Peanut Sauce


  • 1/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tbsp +1 tsp soy sauce
  • 1 tbsp + 1 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes (optional)
  • salt to taste
  • water (to reach desired thickness)


  1. Whisk together all ingredients except for the extra water. This will take a few minutes, but don't give up. It'll look weird and chunky for a while, but it gets better and blends eventually.
  2. If using as a dipping sauce add water a teaspoon at a time until you have reached the desired thickness.
  3. If using as a sauce for veggies, meat, or pasta, heat in a small sauce pan over medium heat adding water a teaspoon at a time and continuing to mix until the sauce is heated through and the sauce is the desired thickness.
  4. Serve immediately and don't forget to use extra because this stuff is tasty!
Tagged as: , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *