Once you have a jar of this in the fridge, dinner is always sorted. I have been told on many occasions, “this is the best peanut sauce I’ve ever had.”
How I use it:
Noodles — rice noodles, soba, or regular pasta in a pinch
Rainbow Pad Thai or stir-fry
Fresh rainbow rolls as a dipping sauce
Drizzled over grain bowls with edamame and cucumber
On grilled chicken or tofu
As a dip for raw veggies
Want all of my sauce recipes in one place? Get them here.
Go-To Peanut Sauce
Tastes like it took hours but it takes five minutes and a blender.
Prep time
5 min
Total time
5 min
Serves
2 cups
Equipment
Blender / Food Processor
Ingredients
- 1 cup natural peanut butter
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 teaspoons Sriracha sauce
- 1 ½ teaspoons maple syrup
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice (about 1/2 a lime)
- 1 inch chunk fresh ginger, skin removed
- 1-2 cloves of garlic
- ⅔ cup warm water *
Preparation
- Step 1Combine all ingredients in a blender until smooth. Use immediately or store in a covered glass jar in the fridge. Enjoy!
- Step 2*Note: Every brand of peanut butter varies in consistency. If
needed, add more water 1 tablespoon at a time to thin. - Step 3Make it your own: Use almond butter instead of peanut for a milder, slightly sweeter version. Add a tablespoon of coconut milk for extra creaminess. Dial the sriracha up or down to control the heat.