Ginger Peanut Sauce

Why You'll Love Homemade Peanut Sauce

This peanut sauce is so versatile: I like it best on noodles but it could also be incorporated into a curry or stirred into a tofu stir-fry. Most ingredients should be readily available from your pantry and definitely at the local grocery store. Even more important, it's super flavorful, the perfect blend of peanuts, salt, and kicky ginger. I do have to occasionally stop myself from spooning up half the jar as a snack. Make this recipe for tonight's dinner or tuck it into the fridge for the night after next.

• It's super easy. It really does come together in 5 minutes or less. And sometimes I only have 15 minutes or less to prep dinner. So this quick yet amazingly flavorful recipe comes in handy.
• Naturally gluten-free. I use tamari, which is a gluten-free soy sauce, in this recipe to make the peanut sauce gluten-free. The rest of the ingredients are naturally gluten-free as well, so you won't have to worry about gluten if you make this sauce.
• So savory and delicious. I'll admit I save a small spoonful of sauce to sip on when the meal's done - this sauce is just that good. It's the perfect blend of savory-sweet with a hint of spice from the ginger and garlic, and so unbelievably smooth from the blended peanut butter.
• Fresh is best. Skip any jarred peanut sauce - you will love all the fresh, simple flavors featured here.

Ingredient Notes

You can use smooth or chunky peanut butter, although I prefer smooth! Here's a look at the rest of the easy ingredients you'll need. Check the recipe card at the end of this post for the full ingredient amounts.

• Maple Syrup: For a touch of sweetness. Use honey or omit the extra sweetener altogether if you like a very savory sauce.
• Peanut Butter: I get freshly ground peanut butter from our local grocery store but any smooth natural, unsweetened peanut butter will work.
• Tamari Sauce: This is a gluten-free variation of soy sauce. You can use soy sauce if you don't need to keep gluten-free.
• Water: To help bring the sauce together.
• Fresh Ginger: PLEASE use fresh ginger here! Ground ginger just won't work the same.
• Garlic: I use 1 clove of garlic to suit my kids' palates. If you like more garlic, increase the amount to 2 or 3 cloves.
• Apple Cider Vinegar: Or substitute rice vinegar.
• Sesame Oil: Toasted sesame oil gives the best flavor but you could use sesame oil or olive oil in a pinch.

Substitution Suggestions & Tips

• Almond butter - Instead of peanut sauce make almond sauce by using almond butter instead of peanut butter.
• Make it spicy - Add ½ teaspoon of cayenne pepper to the sauce or stir in some hot sauce to taste.
• Add more garlic - You can definitely make this into a more garlicky peanut sauce by adding more cloves of garlic!
• More ginger - Similarly, add more ginger if you like it spicier.
• Make ahead - This is a great sauce to make ahead. Store it in the fridge for a couple of days before using it. I like to use a glass jar with a tight-fitting lid.

Serving Options

As mentioned, rice and noodles are solid options to accompany ginger peanut sauce. Here's what I like to do with homemade peanut sauce:

• Make peanut noodles. Traditional rice noodles are lovely coated with peanut sauce, but I also love to make gluten-free spaghetti (Jovial brand is my absolute favorite gluten-free pasta brand. Technically these are also (brown) rice noodles.) If you don't need to be gluten-free, try whole-grain spaghetti or regular spaghetti noodles.
• Add hot sauce. My husband insists on doing this, and wants me to share that it really "makes it". (I do NOT add hot sauce, let it be noted.)
• In a vegetable stir fry. I love throwing a few vegetables together to make a quick stir fry. My go-to's are sauteed red bell pepper, asparagus, and broccoli. Then I sprinkle in some coconut aminos and serve the veggies steaming hot over short-grain brown rice or quinoa with lots of peanut sauce.

Proper Storage

Store peanut sauce in a glass jar or airtight container in the fridge for up to 5 days. Gently rewarm it in the microwave or stove before serving. Or serve it cold as a dip for rice paper spring rolls.