I love spicy peanut sauce. It’s my go-to for spring rolls (and I make a lot of spring rolls), chicken satay, regular chicken, and even rice noodles. Mix the sauce with hot noodles, add some shredded chicken, and some torn basil…voila! lunch. Or dinner.
The recipe below is just a suggestion — you can mix up the ingredients as you need. Don’t have lime juice? Substitute the mellower rice vinegar. Want to dial back on the heat? Omit the red pepper flakes. I’ve seen recipes that use coconut milk to temper the heat. It’s all up to you.
Spicy Peanut Sauce
By September 3, 2013Published:
- Yield: 1/2 cup
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
This gluten-free version of the versatile dipping sauce takes just minutes. Make extra since it keeps in the refrigerator for a week or so.
- 1/4 cup peanut butter smooth or chunky, your call
- 2 tablespoons gluten-free soy sauce or fish sauce see Notes
- a few splashes lime juice or to taste
- 1 tablespoon brown sugar
- 1/2 - 1 teaspoon red pepper flakes
- warm water as needed
- Mix all ingredients except the water together in a saucepan. Heat over medium-low heat for about five minutes. Add water as necessary to thin the sauce to dipping consistency.
- Serve on the side for dipping, or toss with warm rice noodles.