Peanut Sauce Recipe

Creamy, Spicy Peanut Sauce – Perfect for Satay, Rolls & More

This homemade peanut sauce is a game-changer. Creamy, slightly sweet, and just the right amount of heat, it’s ideal for dipping, drizzling, or tossing with noodles. Whether you’re serving Thai satay skewers, fresh Vietnamese spring rolls, or a rice noodle salad, this sauce delivers restaurant-quality flavor in minutes.

Ingredients:

Ingredient	Amount
Peanut butter (smooth)	½ cup
Hoisin sauce	½ cup
Boiling water or coconut soda	⅔ cup (start with ½ cup)
Garlic, minced	2 cloves
Lime juice or vinegar	2 teaspoons
Chili crisp oil	1 tablespoon (adjust to taste)
Crushed roasted peanuts	Optional, for garnish

Tip: Use natural peanut butter for the best flavor. If using salted peanut butter, adjust the saltiness to taste.

Instructions:

Step 1: Blend the Peanut Base

In a medium mixing bowl, combine the peanut butter with the boiling water or coconut soda. Whisk until completely smooth. The hot liquid helps melt the peanut butter for a creamy, pourable consistency.

Coconut soda tip: Want a touch of sweetness? Try replacing water with coconut soda (like Coco Rico) for a sweet-and-savory twist that pairs beautifully with grilled meats and fresh herbs.

Step 2: Add Flavor Components

Stir in the hoisin sauce, minced garlic, lime juice (or vinegar), and chili crisp oil. Continue whisking until the sauce is well blended and creamy.

The hoisin brings a rich umami depth, the garlic adds bite, and the chili oil gives it that signature edge.

Step 3: Adjust Consistency

Depending on your use, you may want a thinner or thicker sauce. For a dipping sauce, leave it thick. For drizzling over bowls or tossing with noodles, add more hot water a tablespoon at a time until you reach the desired consistency.

Step 4: Serve and Garnish

Pour into a bowl or sauce dish and top with crushed roasted peanuts for extra texture and flavor. You can serve this sauce warm (great for grilled satay) or at room temperature (ideal for dipping spring rolls or fresh veggies).

How to Use This Sauce:

Satay skewers: Brush or dip grilled meats, tofu, or seitan.
Fresh spring rolls: Serve on the side as a bold, creamy dip.
Noodle bowls: Toss with cold or warm rice noodles and veggies.
Buddha bowls: Drizzle over grain bowls with roasted veggies.
Salad dressing: Thin with more lime juice and water for a zesty, creamy dressing.

Make-Ahead and Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently with a splash of water to loosen if needed.
For longer storage, freeze in small portions and thaw as needed.