Peanut Sauce
This easy, homemade Thai-inspired peanut sauce brings rich, nutty flavor to Asian-inspired dishes. It combines peanut butter, rice vinegar, tamari, and sesame oil with balanced sweetness, tang, and warmth.
Ingredients
- 1/2 cup creamy peanut butter Smucker’s Natural or Adams Smooth for no-sugar-added
- 2 tablespoons low-sodium tamari or soy sauce sub coconut aminos for gluten-free
- 1 tablespoon rice vinegar unseasoned for pure tang
- 1 tablespoon honey or maple syrup maple keeps it vegan
- 1 teaspoon fresh ginger finely grated, or 1/4 teaspoon ground ginger
- 1 clove garlic minced, about 1 teaspoon; roast for milder flavor
- 2 teaspoons toasted sesame oil adds a nutty aroma; optional
- 1–2 tablespoons water start with 1 tbsp, add more for thinner texture
Optional
- 1 teaspoon sriracha or pinch of red pepper flakes for heat
Instructions
- In a medium bowl, whisk together peanut butter and tamari until smooth.
- Add rice vinegar, honey, grated ginger, and minced garlic. Stir until well combined.
- Drizzle in sesame oil, then whisk to blend the flavors and boost the aroma.
- Slowly pour in water, one tablespoon at a time, until sauce reaches your desired consistency.
- Taste and adjust: add more sweetener, tang, or salt as needed. A squeeze of fresh lime juice brightens it up.
- Cover and refrigerate for at least 30 minutes so flavors can meld.
- Give the sauce a final stir before serving. It should be smooth, creamy, and pourable.
Notes
Store the sauce in an airtight jar or container in the refrigerator for up to one week. If the oil separates on top, simply stir or shake it well.
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