A photo by Ella Olsson of a spicy peanut sauce surrounded by rolled fresh vegetables.

Spicy Peanut Sauce

This delectable spicy peanut sauce can be used for meat or vegetable stir-fries, satay-style curries, salad dressings, marinades or dips …

Ingredients (makes approx. 2.5 cups):

2.5 cups of sauce are suitable for a stir-fry dish serving 4 people – reduce amounts by half for a salad dressing or dip.

  • 1 cup crunchy peanut butter
  • 1 cup vegetable broth
  • ½ cup soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoon lime juice
  • 5 tablespoons honey*
  • 2 garlic cloves, crushed
  • 1 small bunch green onions, chopped (optional)

*to make this recipe vegan (for those who exclude honey), use 3-4 tablespoons of agave nectar instead

A photo by Ella Olsson of a spicy peanut sauce surrounded by rolled up fresh vegetables.


In a measuring jug, combine the broth, soy sauce, red pepper flakes, lime juice, honey and garlic – stir together and set aside.

In a medium saucepan, melt the peanut butter on a medium heat – stir continuously. When the peanut butter has melted, add about a third of the broth mixture at a time, stirring continuously to combine well – repeat for the rest of the broth mixture.

Turn temperature to high and heat the sauce for 3 minutes – stirring at regular intervals. If using the green onions, add one minute before the end of heating the sauce through.

Transfer into an airtight container and store in the fridge until you want to use it (it will keep for up to four days). You can add the spicy peanut sauce to a stir-fry or satay-style curry or use it as a marinade for pan-fried meat and/or vegetables. When completely cooled, it can also be used on coleslaw-style salads or as a dip.

Further Info:

The Best Way to Stir-Fry, According to a ‘Wok Therapist’ – Food & Wine

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12 thoughts on “Spicy Peanut Sauce”

  1. What a great recipe. I love making pad thai at home, and this sauce would work really great with it. Thank you so much for sharing it,


  2. Omg I love peanut sauce! I usually use it with spring rolls, but I like your idea to use it in a stir fry. I will have to try this version, it looks delicious!


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