Easy Peanut Sauce


Apparently it’s peanut butter week here on the blog, and I can’t say I’m mad. I’ve been leaning heavily on Asian flavors recently (pretty much since discovering sesame oil), and one of the things frequently in the rotation is this peanut sauce.

Peanut butter is good on anything, savory or sweet, but I especially love this sauce. It is salty from the soy sauce, tangy from the lime, and sweet from the honey, while the sesame oil lends additionally nutty flavors, and the sriracha and red pepper flakes add just the right amount of spice.

You don’t need to add each item here, as the sauce will be delicious with pretty much any combination of peanut butter + salt + sweet + acid…you really can’t go wrong.  This version is my very favorite.


Combine all the ingredients together in a small bowl and whisk until each item is fully incorporated. Before using, let rest in the fridge for at least 30 minutes to let the flavors meld.


The sauce will be very thick, but I’ve found this to be ideal, as I often use it with zoodles, and they release just the right amount of water to thin out the sauce.

If you’re using with traditional rice noodles, other pasta, or rice, add some hot water to give the sauce the right consistency.


I loved this sauce with chicken thighs and some extra peanuts sprinkled on top as well.


The sauce will last, covered in the fridge, for about a week.

Adapted from: Chow

Makes: about 1 cup of peanut sauce

Prep: 5 minutes, Total: 5 minutes

  • 1/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 1 tablespoon lime juice
  • 2 teaspoons sriracha
  • 2 teaspoons sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon red pepper flakes

Simply whisk all the ingredients together!

With zoodles: add about 1 1/2 tablespoons of sauce per zucchini or squash

With pasta, rice or rice noodles: add 1 1/2 tablespoons of sauce per cup of pasta or rice, plus 1-2 tablespoons hot water, thinning it to your preferred consistency

The sauce will last, covered in the fridge, for about a week.

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