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    Home » Blog » Whole Food Recipes » Pantry Basics Recipes

    February 14, 2016 | By Jami

    Homemade Spicy Peanut Sauce Recipe

    Jump to Recipe

    A mildly spicy homemade peanut sauce based on the ingredients of a favorite store brand, but healthier and easily made at home! Head over to the Quick Healthy Recipes page for more great ideas.
    A mildly spicy homemade peanut sauce based on the ingredients of a favorite store brand, but healthier and easily made at home!

    Spicy peanut sauce is pretty much a staple around our house, mostly for how it makes a meal easy: make some noodles or rice (or use lettuce wraps), stir-fry some veggies, pour the sauce over everything and dinner's ready. Quick and flavorful - it's a very good thing (um...do you think that's trademarked?).

    Home made spicy peanut sauce recipe.

    Peanut sauce is one of those items where the store-bought product doesn't necessarily have a lot of junk-type ingredients in it, it's just really expensive! Even in Asian markets, it is not cheap.

    After trying several recipes and being disappointed (some were just like putting straight peanut butter on your noodles!), I stood in the aisle of the store and wrote down the ingredients of the brand we liked in the order listed, then came home and fiddled with amounts until it passed the taste test.

    And pass, it did! This is SO good and we really like being able to adjust it to the spice level we like. It takes just minutes to make, too. I'm so happy to have this recipe to add to our other pantry basic recipes.

    How to make Spicy Peanut Sauce

    Spicy peanut sauce ingredients

    Here are the simple ingredients you'll need to make this recipe: soy sauce, peanut butter, honey or brown sugar, rice vinegar AND apple cider vinegar, fresh ginger, garlic, and Sriracha sauce - the ingredient that adds the spiciness to the peanut sauce.

    Spicy Peanut Sauce-grating ginger with a Microplane

    You'll need to use grates fresh ginger for the best flavor. I used to be afraid of fresh ginger - do you peel it? Where do you keep it? How do you prepare it? Besides, it looked weird. So I would mostly use powdered ginger (I know...).

    But this Microplane grater (which I love, love, love) has changed my ginger ways. It's simple to just keep a knob in the freezer, cut off a chunk when needed, peel it and grate it frozen. I've found the key to easy grating is to do it while the knob is still mostly frozen, it doesn't grate as nicely if it's thawed.

    Making spicy peanut sauce in a blender

    Measure all the ingredients in a blender. You don't actually need a blender, it just makes it really quick and smooth - if you don't have a blender, you can use a food processor or a whisk.

    Adding the Sriracha sauce at the end to taste for spiciness. I like to use about a couple teaspoons, but to be honest, I usually just squirt some in the blender, since we like it spicy.

    Spicy Peanut Sauce Recipe

    Whirl it all up for a few seconds and voila! Spicy peanut sauce for your pantry and quick meals like stir fries, lettuce wraps and noodle salads. I hope you like this as much as we do!

    Click the arrow for the printable peanut sauce recipe + more pantry staple recipes you can try!

    Spicy Peanut Sauce Recipe
    Print Recipe Pin Recipe
    4.75 from 4 votes

    Homemade Spicy Peanut Sauce (a Pantry Basic)

    A mildly spicy sauce based on the ingredients of a favorite store brand, but without any junk and easily made at home.
    Prep Time10 mins
    Total Time10 mins
    Course: Condiments
    Cuisine: Thai
    Yield: 1 -1/2 cups
    Author: Jami Boys

    Ingredients

    • 2/3 cup soy sauce
    • 1/2 cup peanut butter feel free to add more if you like a really peanutty sauce...
    • 1/4 cup honey brown sugar or coconut/palm sugar
    • 2 tablespoons rice vinegar
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons minced garlic
    • 1 teaspoon grated ginger
    • Sriracha chili sauce to taste

    Instructions

    • Combine all ingredients in a blender and whirl until mixed.
    • Pour into a glass jar and keep in the refrigerator.*

    Notes

    *This is a pourable peanut sauce to use for noodles and stir-fries, not dipping. Try reducing soy sauce to 1/2 cup if a thicker sauce is desired.

    Nutrition

    Serving: 2tablespoons | Calories: 96kcal | Carbohydrates: 9.4g | Protein: 3.7g | Fat: 5.4g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 849mg | Fiber: 0.8g | Sugar: 7.1g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Note: this recipe was originally published in 2009 and remains one of our most-pinned recipes. It's been updated with all new photos.

    More homemade pantry basics recipes you might like:

    This super easy homemade ketchup recipe is made with pantry staples and sweetened with honey - our family loves it and hasn't bought ketchup in years!

    Honey-Sweetened Ketchup

     

    Make this pure, easy chocolate syrup and you'll never want to buy it again!

    Homemade Chocolate Syrup

     

    4 Vinaigrette Salad Dressings from 1 Basic Recipe

    Homemade Vinaigrette Salad Dressings 4 Ways

     

    Disclosure: this post contains affiliate links and by clicking on them you help support AOC at no extra cost to you – thanks so much! Plus you can trust I'll only share what I love. (You can always read our entire disclosure page here.)

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Laura says

      February 21, 2022 at 9:23 pm

      5 stars
      Hi Jami. I just wanted to say I’ve been making your peanut sauce for years! Maybe even a decade already, sheesh. This review is a bit overdo.

      I’ve tried a couple of other recipes, but I always return to my favorite. Truly the best!

      Reply
      • Jami says

        February 22, 2022 at 3:45 pm

        Oh, gosh, Laura, thank you so much for taking the time to review it now - it's even better with your years of use as a testimony! 😀

        Reply
    2. Linda Carson says

      November 13, 2017 at 3:02 pm

      I just made this. You rock! The frozen ginger tip is priceless. Here's a hack you might want to try with this recipe if you hate washing your blender as much as I do. A standard size canning jar screws right into the blender blade thing. Dump all the ingredients into the canning jar (leaving the garlic cloves whole since the blades will mince them), screw the blade thing onto the jar and whirl, replace the blade thing with a leftover mayo or peanut butter jar lid (both fit on a standard canning jar). No fuss, no muss. Thanks again for the great recipe.

      Reply
      • Jami says

        November 13, 2017 at 4:42 pm

        I'm so glad you like this recipe, Linda - and thanks for that tip, it sounds perfectly easy!

        Reply
    3. dani says

      May 18, 2015 at 10:15 pm

      How long can you store your sauce in the fridge?

      Reply
      • Jami says

        May 19, 2015 at 12:44 pm

        I've never tested it, but it's never gone bad and I'm sure it's been in the fridge for a couple months, Dani. Hope that helps some!

        Reply
    4. Jami @An Oregon Cottage says

      August 23, 2011 at 4:22 am

      Carmela- Sure! That's one of the reasons it's great to make your own condiments- you can tailor them to your own liking. 🙂

      We love Sriracha and it's slightly Asian taste goes well with the peanut sauce, but try whatever you have to make it spicy and see what you like- even cayenne pepper would work, I would think.

      Reply
      • April says

        February 14, 2013 at 10:58 pm

        Jami, Is there a way to make this without soy sauce? Soy is something I like to avoid but it's in everything asian.

        Reply
        • Jami says

          February 15, 2013 at 7:28 am

          Well, it's a main ingredient, so I don't know. 🙂 You'd have to experiment - do you have something you normally substitute? I only get an organic brand of soy that doesn't have preservatives and junk in it, but I understand your concern. The one thing my niece uses on Asian food when she's here is sweet chili sauce, since it doesn't have soy. It is loaded with sugar though...sigh.

          Reply
        • Rachel says

          December 04, 2014 at 11:39 pm

          I used raw coconut aminos which is soy free. It worked great!

          Reply
          • Jami says

            December 05, 2014 at 10:17 am

            Fantastic to know this, Rachel - thanks!

            Reply
        • Victoria says

          June 11, 2017 at 6:12 am

          Yes, I make my satay sauce without soy sauce

          I used vegan Penang and massaman curry paste, tamarind , coconut milk , sea salt and palm sugar and kaffir lime leaf. Hope this help for people are allergies with wheat. Adds more flavour, use less curry paste less spicy

          Reply
          • Carol L says

            September 15, 2017 at 8:41 pm

            Victoria: I've never heard of most of those ingredients: Where can I get them? I have seen red curry paste in the market...I HAVE heard of kaffir lime leaf, but have no idea where to get any. (not sure if if is a real lime leaf like peppermint leaf?) But thanks for the idea of homemade satay sauce!

            Reply
    5. Carmela says

      August 23, 2011 at 1:32 am

      Can regular hot sauce be substituted for th angry chicken kind?

      Reply
    6. Kitchy Mama says

      May 09, 2011 at 9:07 pm

      Thanks for this recipe...i've been looking for a homemade version of peanut sauce.

      Reply

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