peanut sauce

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

Savory noodles smothered in a flavorful peanut sauce and chilled in the fridge, then topped with green onions and chopped peanuts. A perfect group side dish or meatless lunch!

Cold Peanut Noodles

soy sauce

Tablespoons Sriracha hot chili sauce,

white sugar

garlic, (minced)

water

baby carrots, (julienned)

salted peanuts, (roughly chopped)

spaghetti

peanut oil

green onions, (diced)

sesame seeds, (to garnish)

Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside.&nbsp;

Cook the pasta according to package instructions.

Drain the pasta and add it to the large bowl of peanut sauce. Use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.&nbsp;&nbsp;

Refrigerate for a minimum of 4 hours.&nbsp;

When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy!&nbsp;

Authentic and spicy peanut sauce with amazing rich taste. This homemade peanut sauce recipe goes well with chicken satay. This is the best peanut satay sauce you will find online!

Peanut Sauce

dry roasted peanuts, unsalted

tamarind pulps

vegetable oil

salt

sugar, palm sugar preferred

coriander powder

sweet soy sauce (Kecap Manis)

red chilies,

shallots

lemongrass,

galangal,

Crush the peanuts with mortar and pestle or...

Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.

In a small bowl, add the tamarind pulps...

In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulp and discard. Keep the tamarind juice.

Chop the Spice Paste ingredients coarsely, transfer to...

Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.

In a sauce pan, heat the oil on...

In a sauce pan, heat the oil on medium heat and add the spice paste.

Add the remaining two strips of lemongrass in...

Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until aromatic and smell spicy.

Add the ground peanuts, water, tamarind juice, salt,...

Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.

Reduce the peanut sauce on medium-low heat, stir...

Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.

Let cool at room temperature and serve with...

Let cool at room temperature and serve with satay.

This all-purpose peanut sauce recipe tastes great with everything: tossed with noodles, drizzled over veggies, meats, or tofu, or served as a dipping sauce.

All Purpose Peanut Sauce

garlic ((minced))

ginger ((minced

peanut butter ((creamy

fish sauce ((omit to make this vegan

sesame oil ((or

hot water ((to your desired consistency))

lime juice

chili oil

Sriracha

Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

<p>The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!</p>

The Very Best Peanut Sauce

cup peanut butter

cup low sodium soy sauce

tablespoons sesame oil (toasted

tablespoons rice vinegar

tablespoons sambal oelek

knob of fresh ginger, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

LOVE this!! You wont believe the first time I had a savoury peanut butter sauce was - when I tried your recipe for soba noodle salad. I have lost count of how many times I have made that for dinner!! Thank you for sharing this recipe.

I agree that this is absolutely the best peanut sauce! Adding a squeeze of lime juice makes it extra good.

Oh my this peanut sauce looks delicious! I would love to have it with rainbow rolls!

Ashley,
You can leave out the chili paste and it still tastes great. I do this all the time because I am allergic to the nightshade family (peppers, tomatoes, potatoes, eggplant).

Made this yesterday. Pretty darn good. Tip - be sure and use LOW SODIUM soy sauce as stated in the recipe. I did not and it came out way too salty.  Prolly should've cut the SS with some water.

This is the first recipe I tried, and I didn't even do a good job. I was making tilapia bowls and I usually make a sriracha cream sauce for the top.  But...somebody cleared out the sriracha, so I had to find a quick backup.  I didn't have any rice vinegar or chili paste, so I used water instead. It was still killer, bowl licking yummy.  Can't wait to try the recipe as written, at least once a week!

Came here to fix a peanut sauce recipe I found off another blog (one of the first google search results). Added the rice vinegar and sesame oil, what a difference they make! Will def check here for everything first now, haha.

Can confirm- this is THE VERY BEST peanut sauce! I didn't add sugar because my pb already had sugar in it. Otherwise made as directed--and it was perfect!

This tastes so bad. I threw it out. Sesame oil is wrong in peanut sauce.

Way too much sesame oil. That’s all I taste!

I’m sorry to say this didn’t do it for me. It’s missing something or the quantities are not right. I feel bad saying that but it’s what I think.

There’s 2 kinds of peanut sauce I’ve had: one is the amazing sweet kind they have at Thai restraints &amp; one is that stuff out of the bottle that sucks. This is the recipe for the kind out of the bottle.  :(

https://www.youtube.com/watch?v=zOwgoKi0pTc

The VERY Best Peanut Sauce! Smooth, drizzle-able, garlic-and-gingery with a sesame kick. For noodles, salads, protein, or as a dipping sauce!

Full recipe: https://pinchofyum.com/the-very-best-peanut-sauce

PRODUCTS (Amazon affiliate links):
Low sodium soy sauce: https://amzn.to/2Ql5W6m
Sesame oil: https://amzn.to/2Enn7zF
Rice vinegar: https://amzn.to/2WjnvcF
Chili paste: https://amzn.to/2M3kTM5

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Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!

5-Ingredient Peanut Sauce

almond butter

maple syrup ((or other sweetener of choice))

tsp chili garlic sauce

water ((to thin))

Noodle-Free Pad Thai

Easy Tofu Pad Thai

Thai Spring Rolls

Pad Thai Spring Rolls

Quinoa Spring Rolls

Collard Green Spring Rolls

Rainbow Spring Rolls

Curry Roasted Carrots

Blissed Out Thai Noodle Salad

Thai Sweet Potato Stacks

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.

Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

https://www.youtube.com/watch?v=kbyeaAa_pts

Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!

Full Recipe: https://minimalistbaker.com/5-ingredient-peanut-sauce/
 
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5-Ingredient Peanut Sauce | Minimalist Baker Recipes

You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It's good every which way! Recipe yields about 1 2/3 cup sauce.

Peanut Dipping Sauce

rice vinegar

tamari soy sauce

ginger ginger

red pepper flakes,

Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper

In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).

Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.

If you&#8217;re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

I loved this! It tastes just like the restaurant's that is near me. I did a little veggie plate and small salad. I thought it was best with little bell peppers. This will become a staple at my house now. Thank you!!

loved this! added a squeeze of fresh lime too for an extra zip!

Love! Love! Love! Love! Love!
Soooo delicious! Would like to pour it over noodles, chicken, Asian dishes, my fingers, etc! Great recipe! Thanks for sharing!

I recently purchased your cookbook as I want to add more vegetables and vegan options to my diet. I am not one to follow recipes to the letter as I am creative and can't leave anything alone. I also have wheat/wheat gluten and dairy intolerances so  I am always tweaking recipes. That being said, I made your peanut sauce. The flavors are balanced and this sauce does not have the 'peanut butter' flavor as some do. This peanut sauce recipe is by far the best I have found so far. Because of my issues I substituted gluten free soy sauce and cut the amount in half to cut the salt and added a hint more water. I used it on the roasted broccoli dish from the cookbook and the next day on a basic salad. It was AWESOME. I will be using this for my spring rolls as well. Oh... I also used a teaspoon of sambal instead of the red pepper flakes. Thank you!

This was the saltiest sauce I've ever tasted, and honestly, I had to throw it all away. I tried so hard to alter the recipe once it was made to make it edible, but the aftertaste was absolutely horrific.

I used raw tahini instead of peanut butter. The lime juice and cilantro really made it pop, it was so good! I made fresh spring rolls for an appetizer, but the dip was so good I ended up having enough to spoil my appetite for dinner.

delicious! i followed the recipe exactly but found that it tasted a little too vinegary and not as spicy as i wanted, so i added more peanut butter and about a tablespoon of red pepper flakes and it was much better! i used seasoned rice vinegar so that may have been why it tasted a little off, but all in all, great recipe thank you!!

Not good. Too much vinegar. Way too tangy.

Love love love this recipe!! 
I changed only a couple things. I used 2 T of maple syrup instead of the honey, added a little extra fresh ginger, and a little more red pepper flakes. Yum yum!

This sauce is awesome!  We use it as a dipping sauce for our summer rolls and drizzle for rice bowls. I have to use almond butter because my daughter has a peanut allergy. I generally use less honey, add 1-2 Tbsp of dark sesame oil, and always a good quality soy sauce —Kikkoman or San-J. Everyone  always asks for the recipe. Love your website and book!

I agree with some others, far too vinegary. I added about twice the amount of peanut butter, and a load of chilli, and it almost balances it out. Start with half the vinegar then add to taste!

I made this without the vinegar (didn’t have any) and thought it was delicious! It was a great dip for some veggie potstickers.

This is honestly the best satay sauce recipe I’ve EVER made! Thankyou so much for this recipe

This was perfect and just what I was looking for. I left out the tamari as I just wanted plain fried tofu like you get in a Thai restaurant. I used it to top a salad and added peanut sauce. It was delicious! What is the best way to store leftovers? Thank you!

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Best Ever Thai Peanut Sauce Recipe

peanut butter (natural, unsweetened)

brown sugar

chili garlic sauce (more

garlic (pressed

ginger root (grated)

Combine all ingredients except water.&nbsp; Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

https://content.jwplatform.com/videos/Terfv4oR.mp4

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Best Thai Peanut Sauce - YouTube

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

This easy peanut sauce recipe is perfect for jazzing up noodles, salads, bowls, and more!

natural creamy peanut butter

lime juice or rice vinegar

tamari

sriracha (more if desired)

maple syrup

garlic

In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a drizzleable consistency. Peanut butters vary in thickness, so you may need more or less water each time you make this recipe.

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The Best Peanut Sauce Recipe

The most viewed peanut sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine