This blender Peanut Sauce Recipe transforms a bowl of noodles or rice into a flavorful main dish that will make you feel like you’ve ordered takeout. It even helps rice stick together so it’s easier for toddlers to eat!

easy peanut sauce in jar with rice and cauliflowerEasy Peanut Sauce

This sauce is one of my go-to toppings to dress up basic ingredients from chicken and shrimp to grains and noodles. It’s easy to make ahead of time and stores well in the fridge, and instantly makes a plan dinner taste impressively delicious. And, all you need to do to make it is to stir the ingredients together, so it’s easy to make as well.

ingredients for peanut sauce in jarsIngredients You Need

To make this easy peanut sauce you’ll need:

TIP: These ingredients keep in the pantry for months, so if you don’t often use one of the Asian ingredients, you will have plenty of time to try them in new recipes!

Using this Peanut Sauce as a Dipping Sauce

It would be delicious with spring rolls, shrimp, chicken tenders, or really any steamed veggie. (My kids have even been known to dip scrambled eggs into it, oddly enough!)

process of making peanut sauce step by step Step-by-Step Instructions

Here’s a look at the simple process involved in making this sauce.

  1. Grate the garlic on a fine microplane. (photo 1)
  2. Add it to a medium bowl with the rest of the ingredients. (photo 2)
  3. Stir and keep stirring. It will look clumpy and not so great at first, but I promise you, all that means is that you need to keep stirring! (photo 3)
  4. Once it starts to come together into a smooth sauce, add a little more water if needed to thin it out—this may depend on what you plan to do with the peanut sauce. (photo 4)

noodles with peanut sauce in teal kids bowlWhat should I use peanut sauce with?

We love peanut sauce with rice noodles, over chicken, over rice, or even over shredded cabbage salad. It’s mild and versatile and is a great sauce to keep on hand in the fridge to liven up basic ingredients like grains, poultry, fish, and veggies.

How long can I store this sauce in the fridge?

You can store this sauce in an airtight container like a mason jar for up to 5 days. It does thicken as it sits in the fridge, so you may want or need to stir in a little water to get it to the desired consistency—thinner if you plan to drizzle it is likely better!

Tips for Making the Best Peanut Sauce

  • Stir the sauce together until it’s well combined.
  • Use the blender to make the sauce and throw in a handful of spinach or kale to add nutrients.
  • Thin with water as needed—add water and stir until it’s totally incorporated—if it’s too thick to easily drizzle over food. It will firm up a bit when stored in the fridge so you may need to thin it out before using if you make it ahead or have leftovers.
  • You can store a knob of fresh ginger in a freezer bag in the freezer and grate it (still frozen) into the bowl.
  • Use Sunbutter or almond butter as needed/desired.

Please comment below with feedback if you try the recipe. I’d love to hear what your family thinks!

easy peanut sauce in jar with rice and cauliflower

Easy Peanut Sauce

This makes enough for 12-16 ounces of noodles, or enough for 1-2 meals as a sauce over grains or protein for a family of 4.
5 from 5 votes
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Author Amy Palanjian
Cuisine Thai
Course Sauce
Calories 174kcal
Servings 8 (Makes about 1 ½ cups.)

Ingredients

  • 2/3 cup creamy unsweetened peanut butter
  • 1/3 cup brown rice vinegar
  • 1/3 cup water
  • 1/4 cup maple syrup
  • 2 tablespoons reduced-sodium soy sauce (or tamari)
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon ground ginger (or 1-inch grated fresh ginger)
  • 1 clove garlic (grated on a microplane)

Instructions

  • Add all ingredients to a medium bowl. Stir until the sauce is a uniformly creamy consistency, which may take 30-60 seconds. Keep stirring if it looks separated or chunky—it will come together, I promise!
  • Serve tossed with noodles or shredded Napa cabbage, drizzled over chicken or shrimp, or as a dipping sauce for steamed veggies.
  • Store in an airtight container in the fridge for 3-5 days.

Notes

  • Stir the sauce together until it's well combined.
  • Use the blender to make the sauce and throw in a handful of spinach or kale to add nutrients.
  • Thin with water as needed—add water and stir until it's totally incorporated—if it's too thick to easily drizzle over food. It will firm up a bit when stored in the fridge so you may need to thin it out before using if you make it ahead or have leftovers.
  • You can store a knob of fresh ginger in a freezer bag in the freezer and grate it (still frozen) into the bowl.
  • Use Sunbutter or almond butter as needed/desired.

Nutrition

Calories: 174kcal, Carbohydrates: 12g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Sodium: 234mg, Potassium: 173mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

    1. you can totally use it with a stir fry. It’s better added at the end of cooking though, not used as a cooking liquid.