Here is how to make the BEST Asian Peanut Sauce. Use it as a dip for veggies, as a satay sauce, over salad or noodles!
It is incredibly creamy, savory, slightly sweet and mildly spicy. Plus super easy to make in under 10 minutes and no-cooking involved.
As we get closer to grilling and potluck season, I am sharing my go-to sauce thats perfect to take along with so many dishes!
The peanut based satay sauce that is often served with Vietnamese Spring Rolls at restaurants is actually a quick 5 minute recipe to put together. And it is easy to make with ingredients you have at hand.
Works like a charm as a dipping sauce, over noodles and salad or season tofu to make satay sticks.
I have often used this sauce in my recipes but never got around making a video or a complete post on it. Finally I did!
What is Peanut Sauce
A simple sauce made with peanuts and a host of other ingredients; this Peanut sauce is often associated with Thai cuisine. However, per wikipedia it is actually from Indonesia. It is popularly known as Satay sauce.
A sauce popular as a dipping sauce for Vietnamese Spring Rolls, this one was traditionally made with roasted peanuts and a host of other ingredients.
However, churning roasted peanuts will yield peanut butter and so that works as a perfect starting point for this sauce. Unsalted and unsweetened peanut butter is a great way to make this sauce.
There are various variations of the sauce using a lot of different ingredients, this mix of ingredients has always been our favorite. I like to pour this over cold noodles or over my popular recipe of Vietnamese Spring Roll Nachos! And it is great with these Baked Spring Rolls as well.
Why this recipe works
- It is super quick and easy to put together. It is as simple as add the ingredients and mix well! Barely takes 5 minutes.
- This sauce works wonderfully on raw vegetables, zoodles, as a dip for spring rolls etc. It is also amazing over noodles and salad. With just one sauce the possibilities are endless!
- This version is a light one and I use water to thin it out. However, use coconut milk for a creamier and richer sauce to use as a dipping sauce.
- The sauce tastes amazing cooked, at room temperature as well as refrigerated. Use it as you like for your recipes.
- Keeps well in an airtight container in the refrigerator for 2-3 weeks. I recommend freezing it for storing it for a longer time.
So it is always great to have some of this sauce ready to go. I often prepare it as part of meal prep and then it goes over noodles, fried rice, with Vietnamese Spring Rolls and so on. If you are looking for more Thai recipes, these Vegan Pad Kee Mow, Thai Papaya Salad, Vegan Thai Pasta Salad and Vegan Thai Red Curry are great too.
Ingredients and Substitutions
- Peanut Butter: Smooth unsweetened and salted peanut butter works best for this peanut sauce. Chunky and crunchy varieties will work, however they do not yield a smooth sauce.
- Sauces: The flavoring agents here are soy sauce, vinegar and hot sauce like Sriracha sauce. Together they bring in the Asian element really well.
- Garlic and Scallions: These are optional but add a zing and texture to the sauce. I especially like to add these to make a sauce for noodles. These can be skipped if there is a dislike for raw garlic when serving the sauce with veggie sticks etc.
- Seasonings: As the sauces have a lot of flavor, hence we add just a little salt, sugar and pepper powder to the sauce. Honey, maple syrup etc also work, however I prefer sugar over these in my sauce recipe.
- Water: The resulting mix of the above ingredients would be a rather thick one. Use water to make the sauce spreadable. Adding coconut milk instead of water is an option too.
- Apart from these ingredients; add sesame seeds, sesame oil, chopped roasted peanuts, chili flakes and shredded ginger to this peanut sauce for extra flavor.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a bowl add peanut butter.
2- Add soy sauce, vinegar, hot sauce, garlic and scallions.
3- Then goes the salt, sugar and pepper.
4- Mix everything well.
5- Then add water as required to make a pourable consistency sauce.
6- Taste and adjust seasonings.
7- Transfer to a clean jar. Enjoy or refrigerate till ready to use.
Expert Tips and Notes
- Use peanut butter that has been brought to room temperature as cold peanut butter will not work well. It will clump together and not mix well with the other ingredients.
- Add in hot chili oil, chili flakes or more hot sauce if you like the sauce to be spicy. The sauce does taste great mild or hot.
- The sauce keeps well in the refrigerator for 2-3 weeks. Bring to room temperature or add it directly if cooking with it. Freeze it to store longer. On thawing the sauce becomes spreadable and dip ready.
- Use this sauce as a dipping sauce for veggie straws, crudités, Vietnamese Spring Rolls or over noodles.
This sauce is wonderful with so many things. But in particular we enjoy it with these the most.
This sauce is made using peanut butter, sauces like hot sauce, vinegar and soy sauce (tamari for gluten-free), garlic and seasoning. It can be seasoned as you like.
Certainly. First churn roasted peanuts till smooth in a powerful blender. Then use it to make the sauce.
While we can use this sauce for stay; traditionally Satay Sauce is slightly spicy. Adding more chili sauce or flakes converts this sauce to satay sauce.
This sauce is naturally Vegan. However, it does have gluten. Swap regular soy sauce for tamari or a soy sauce free from gluten to make it suitable for gluten-free diet.
More Thai Recipes to try
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Asian Peanut Sauce
- ¾ cup creamy peanut butter
- 1 teaspoon white vinegar
- 1 teaspoon soy sauce (tamari for gluten-fre)
- ½ teaspoon hot sauce
- 1-2 cloves garlic minced
- 2-3 stalks scallions chopped
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper powder
- ¼ cup water adjust based on thickness of sauce
- In a bowl add peanut butter.
- Add soy sauce, vinegar, hot sauce, garlic and scallions.
- Then goes the salt, sugar and pepper.
- Mix everything well.
- Then add water as required to make a pourable consistency sauce.
- Taste and transfer to a clean jar. Enjoy!
- Use peanut butter that has been brought to room temperature as cold peanut butter will not work well.
- Add in hot chili oil, chili flakes or more hot sauce if you like the sauce to be spicy.
- The sauce keeps well in the refrigerator for 2-3 weeks. Bring to room temperature or add it directly if cooking with it.
- Use this sauce as a dipping sauce for veggie straws, crudités, Vietnamese spring rolls or over noodles.
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