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Spicy Peanut Dipping Sauce

Scott Phillips

Yield: Makes 1 cups

Cold vegetables, meat, or noodles instantly become a meal when you have peanut sauce around. Whatever kind of peanut butter you normally eat—crunchy or smooth, natural or sweetened—will work. Use it to build a rice bowl with the meat of your choice, steamed bok choy or watercress,  sliced fresh cucumbers, peppers, and carrots, peanut sauce, and roasted peanuts for crunch.


  • 1/2 cup peanut butter
  • 3 Tbs. rice vinegar
  • 2 Tbs. soy sauce or tamari
  • 2 Tbs. Asian sesame oil
  • 2 Tbs. fresh lime juice
  • 1 Tbs. granulated sugar
  • 1 Tbs. Sriracha; more to taste
  • 2 medium cloves garlic, sliced
  • 1 1-inch piece fresh ginger, peeled and sliced

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 125
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 2


  • Purée the peanut butter, vinegar, soy sauce, oil, lime juice, sugar, Sriracha, garlic, ginger, and 1/4 cup water in a blender until smooth. Season to taste with more Sriracha. Store in the refrigerator for up to 2 weeks. Thin with additional water or lime juice if the sauce thickens in the fridge.


Rate or Review

Reviews (1 review)

  • User avater
    user-5494995 | 04/18/2020

    This recipe is simple and taste amazing.i have used this sauce for satay, chicken stir fry with vegetables. It also makes an amazing dipping sauce for Thai Lettuce Wraps. This is a sauce is a keeper.

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