Spicy Peanut Sauce
This Spicy Peanut Sauce is a rich, creamy combination of peanut butter, flavourful chili oil, tangy rice vinegar, and savoury soy sauce, all balanced with just the right touch of sweetness. Whether you’re drizzling it over noodles, pairing it with grilled meats, or using it as a dipping sauce, this versatile sauce brings bold flavour to many dishes. Finish it off with roasted peanuts, chopped spring onions, toasted sesame seeds, and an extra drizzle of chili oil for the perfect bite.
Equipment
- Blender (optional)
Ingredients
- 3-4 tbsp creamy peanut butter
- 2 tbsp chili oil (or 1.5 tbsp sriracha, see notes)
- 2 tbsp light soy sauce
- 1½ tbsp rice vinegar
- 2 cloves garlic (finely minced)
- 1 tsp caster or brown sugar
- ½ cup coconut milk
- ¼ cup hot water (adjust to desired consistency)
- grated ginger and lime juice (optional, to taste)
Optional Garnish
- Drizzle of extra chili oil
- Roasted peanuts (crushed)
- spring onion (sliced)
- white sesame seeds (toasted)
Instructions
- In a blender, combine peanut butter, chili oil, soy sauce, rice vinegar, garlic, sugar, coconut milk, and hot water. Blend until smooth and creamy. — Alternatively, whisk all ingredients together in a bowl until fully combined.
- Taste the sauce, adjust seasoning if needed.
- Pour the sauce into a serving dish or drizzle over your meal.
- Top with a little extra chili oil, roasted peanuts, spring onion, and/or sesame seeds for a little extra flavour and texture.
Notes
For a Smoother Sauce: If you prefer a smoother, slightly thinner sauce, simply add more hot water, a little at a time, until you reach your desired consistency.
Sriracha variation: Optionally, you can use sriracha instead of chili oil. It will add a tangy, garlicky heat to the sauce. Start with 1–1.5 tbsp of sriracha and adjust to taste, depending on your preferred spice level. Since sriracha is thicker than chili oil, you may need to add a bit more hot water to reach your desired consistency.
Heat Level: Adjust the level of spiciness by adding more or less chili oil or sriracha, depending on your taste preference.
Non-Spicy Option: For a non-spicy version, simply omit the chili oil and sriracha. The sauce will still be rich and creamy, with the savory peanut butter, soy sauce, and rice vinegar providing plenty of flavor. You can add extra garlic or a squeeze of lime juice for a burst of freshness!
Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using, as the sauce may thicken when chilled. If this happens simply add a splash of hot water or warm it gentky to return it to your desired consistency.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife