Simple peanut sauce (for spring rolls & noodles)

It’s delicious tossed with hot or cold noodles. You can even thin it out, and use it as a salad dressing.

One thing is a guarantee. When peanut sauce is involved, leftovers won’t be a problem.

What’s perhaps even better is how simple this sauce is to make! This peanut sauce recipe uses just 7 ingredients.

No food processor or blender is required. Just a bit of stirring.

How can something so tasty be this effortless?

In this post:

Here are the ingredients you will need to make this recipe.

Peanut butter: Either crunchy or creamy. I recommend a natural peanut butter with two ingredients – peanuts and salt.

Tamari: This Japanese soy sauce adds salt and umami. It can be found in the center aisles of the grocery store next to other soy sauces.

Remember to grab gluten free tamari to keep this dish gluten free.

Rice vinegar: Rice vinegar adds tang and balances the tamari. Look for it next to other types of vinegar in the grocery store aisles. Or it’s sometimes by the soy sauces.

Sriracha: This chili pepper sauce adds a bit of heat and garlic. Use any type of sriracha you enjoy. If you don’t like spicy food, use less or omit it.

Garlic: Finely grated or minced garlic adds bite. I recommend using a Microplane zester to get the garlic almost paste-like, which makes it easy to intertwine with the sauce.

If you’d prefer, it can be replaced with about ¼ teaspoon of garlic powder.

Ginger powder: Ginger powder adds a peppery, flowery, lightly sweet edge.

If you’d prefer, ginger powder can be replaced with 2 teaspoons of freshly grated ginger.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Put the following into a medium sized bowl:

• Peanut butter (crunchy or creamy)
• Tamari
• Rice vinegar
• Sriracha
• Water

Use a fork or whisk to get out any lumps & fully combine.

Once the sauce is completely smooth, add:

• Finely grated or minced garlic
• Ginger powder

Tweak the ingredients or preparation method to make this easy peanut sauce your own.

• The sauce can be made in a food processor or blender instead of stirring by hand.
• If your sauce is too thick, add more water.
• If your sauce is too thin, add more peanut butter.
• Replace the sriracha with sambal oelek or any brand/style of hot sauce you enjoy.
• If you aren’t into spicy food, add less sriracha or none.
• Replace rice vinegar with lime juice.
• Add maple syrup or agave syrup for sweetness.
• Add a drizzle of sesame oil for nuttiness. (A little goes a long way!)
• Replace fresh garlic with garlic powder.
• Replace ginger powder with freshly grated ginger.

This delicious sauce is perfect for dipping, drizzling, and dunking.

Use peanut sauce for spring rolls or with any of these recipes:

• Spring roll tortilla wraps (as a dipping sauce)
• Tofu satay (as a dipping sauce)
• Baked tofu bowls (instead of tahini dressing)
• Cold peanut noodles (instead of peanut sauce in recipe)
• Green salad with peanut dressing (thinned out to replace salad dressing in recipe)

Store peanut sauce in an airtight covered container in the refrigerator. It will keep for about a week.

The sauce will thicken over time. When you’re ready to use it, add a splash of water & stir to thin it out.

Peanut sauce also freezes well. Put it in a freezer bag or storage container. It can freeze up to 3 months.

Move it to the refrigerator to thaw when you’re ready to use it. Add a splash of water to thin it out, as needed.

📖 Recipe

Simple peanut sauce (for spring rolls & noodles)

Author: Cadry Nelson

5 from 2 votes

This easy peanut sauce makes any dish more delicious! Use it as a dipping sauce for spring rolls or satay. Drizzle it on rice bowls. Or toss it with noodles.

It's especially nice with a garnish of cilantro and chopped peanuts.

Makes about 1 cup of peanut sauce.

Print Pin Rate

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 5 minutes minutes

Servings: 8 people

Course: Sauce

Cuisine: Asian, Vegan

Keyword: dipping sauce, thai peanut sauce

Ingredients

• ▢ ½ cup peanut butter crunchy or creamy, plus more if needed
• ▢ 2 teaspoons tamari
• ▢ 2 teaspoons rice vinegar
• ▢ 4 teaspoons sriracha
• ▢ ½ cup water
• ▢ 2 small garlic cloves minced or grated
• ▢ 1 teaspoon ginger powder

Instructions

• ▢
  In a medium sized bowl, use a fork or whisk to combine peanut butter, tamari, rice vinegar, sriracha, and water until it is fully combined and has the texture of a thick but pourable sauce. For the optimum texture & creaminess, be sure to get out any lumps.

  Thickness of peanut butter varies by brand and jar. So if your sauce is too thick and pasty, add another teaspoon of water. If it's too thin, add another 1 to 2 teaspoons of peanut butter.
• ▢
  Add the grated garlic and ginger powder and fully combine.
• ▢
  Serve right away. Or put it in a covered container in the refrigerator.

Notes

If you’d prefer, you can blend the peanut sauce in a food processor or blender instead of using a fork or whisk.

I recommend using a Microplane zester on the garlic. It makes it very fine, which blends well with the sauce.

Ground ginger can be replaced with 2 teaspoons of freshly grated ginger.

Fresh garlic can be replaced with ¼ teaspoon of garlic powder.

To modify the sauce, add a small drizzle of sesame oil for nuttiness or maple syrup for sweetness. (Remember, a little sesame oil goes a long way.)

Store leftover sauce in a covered container in the refrigerator. It will thicken as it cools. Add a teaspoon of water to thin it out, if needed, after refrigeration.

It will keep for about a week in the refrigerator.

It can also be frozen for up to 3 months in a freezer bag or airtight storage container. Thaw in the refrigerator when you’re ready to use it.

Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

Nutrition

Calories: 98kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 212mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg