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Spicy Peanut Sauce

Spicy peanut sauce that comes together in a blender or food processor in under 10 minutes! This sauce can be kept in the refrigerator for about a week. Add to cooked noodles, veggies, and your favorite protein for a quick asian inspired meal!

Course condiments, cooking component, Sauces
Cuisine asian
Keyword peanut sauce, spicy peanut sauce, stirfry sauce
Cook Time 10 minutes
Total Time 5 minutes
Servings 4 people
Calories 243 kcal
Author India

Ingredients

  • 1/2 cup creamy peanut butter
  • 1 - 3 tablespoons sambal oelek chili paste (see notes for spice suggestions)
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons gluten free soy sauce/tamari
  • 2 tablespoons lime juice
  • 2 teaspoons coconut sugar plus more if desired
  • 2 teaspoons fish sauce
  • 1/4 - 1/2 teaspoons fresh ginger grated using a microplane

Instructions

  1. Add all ingredients to a blender or food processor and blend or process until fully combined. While the machine is running, stream in water until desired consistency is achieved. I typically use 1/4 to 1/3 cup of water.

  2. Taste and adjust seasoning, adding more Sambal Oelek for spice, soy sauce/tamari for saltiness and umami, coconut sugar for sweetness, and lime for acidity.

  3. Use immediately or store in a jar in the fridge for up to a week.

Recipe Notes

  • Use 1 tablespoon Sambal Oelek to make it mild, 2 tablespoons for medium spiciness, and 3 tablespoons to make it hot, hot, hot!
  • Toss with your favorite cooked protein (shrimp is my favorite here) veggies, and cooked noodles for a quick stir fry!
  • Serve drizzled over your favorite roasted vegetables.
  • Swap out the peanut butter for almond butter and toss with zucchini noodles and your favorite protein for a low carb meal. 
 
Keep it in the fridge

This Spicy Peanut Sauce will keep for up to a week in the refrigerator. 

 
Make it Vegan

Use coconut sugar as the recipe is written, and omit the fish sauce or substitute tamarind concentrate to taste for the fish sauce. 

 
MAKE it WHOLE30

Use almond butter or tahini instead of peanut butter. Use coconut aminos instead of soy sauce/tamarin. Omit coconut sugar and substitute 1 or 2 dates if desired and use less sambal oelek if necessary. 

 
Make it Gluten Free

Recipe is gluten free as written, just make sure to use gluten free soy sauce/tamari and fish sauce.