Quick Asian Peanut Sauce (Print Version)
# Ingredients:
→ For the Sauce
01 -
½ cup smooth peanut butter, the creamy kind works best
02 -
2 tablespoons soy sauce
03 -
1 tablespoon fresh lime juice, about half a lime
04 -
1 tablespoon honey or brown sugar, depending on what you have
05 -
1 garlic clove, finely chopped
06 -
½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger in a pinch)
07 -
1 teaspoon sesame oil
08 -
A pinch of red pepper flakes or a squirt of sriracha if you like it spicy
09 -
⅓ to ½ cup warm water to get your perfect thickness
# Instructions:
01 -
Grab a medium bowl and throw in your peanut butter, soy sauce, lime juice, honey or brown sugar, minced garlic, grated ginger, sesame oil, and chili flakes if you're using them. Give everything a good whisk until it starts coming together.
02 -
Pour in the warm water bit by bit while whisking. Start with just a little and keep adding until you get the thickness you want - thinner for drizzling over bowls, thicker for dipping spring rolls.
03 -
Dip your finger in (or a clean spoon if you're fancy) and give it a taste. Need more zing? Add another squeeze of lime. Too tangy? A bit more honey will balance it. Want it spicier? You know what to do.
04 -
That's it! Use it right away while still warm, or let it cool to room temperature. It's delicious either way.
# Notes:
01 -
This sauce keeps for about a week in the fridge. It'll get thicker when cold, so just warm it up or add a splash of water when you want to use it again.
02 -
Try it drizzled over chicken satay skewers, as a dip for fresh spring rolls, or tossed with rice noodles for a quick meal.
03 -
If you're meal prepping, make a double batch - you'll find yourself putting this on everything!