Here is a new version of my delicious spicy peanut sauce recipe. It’s now quick, easy and even more delicious with peanut butter, ginger, lime, oat milk, soy sauce, maple syrup and chili.
I don’t recommend using coconut milk anymore, because it firms up too much in the fridge. I think oat milk works much better and I also prefer the taste.
If your peanut butter is already quite salty, I recommend just using 1 tablespoon of soy sauce. You can always add more to taste.
SPICY PEANUT SAUCE
- 120 ml oat milk (1/2 cup)
- 2 tablespoons maple syrup
- 1,5 tablespoons soy sauce
- 1/2 teaspoon lime juice
- 1/2 teaspoon of grated ginger
- 125 g peanut butter
- pinch of chili if you like
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Put all the ingredients into a bowl and stir well. You can use a stick blender to speed things up.
- Taste and add more soy sauce if you like it saltier, maple syrup for more sweetness and extra chili for more heat. Depending on the peanut butter you use, results may vary and have to be adjusted. If you leave the sauce in the fridge for a few hours or over night, a richer flavour will develop. You can add a few drops of caramel colour if you want the sauce to look darker.
- You can enjoy the sauce warm or cold.
What can you serve the peanut sauce with?
It can be enjoyed warm or as a cold dipping sauce and works well with:
- French fries
- Sweet potatoes
- Fried noodles
- Spring and summer rolls
- Buddha bowls
- Rice dishes
The peanut sauce will last in the fridge for at least a week … theoretically. You can also freeze it.
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