Simple peanut sauce (for spring rolls & noodles)

Close-up peanut sauce for spring rolls dripping into jar.

5 from 2 votes

Simple peanut sauce (for spring rolls & noodles)

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.

Prep Time3

Cook Time2

Total Time5

Course: Sauce

Cuisine: Asian, Vegan

Keyword: dipping sauce, thai peanut sauce

Servings: people

Calories: 98kcal

Author: Cadry Nelson

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.

Nutrition