This quick and versatile peanut butter sauce is made by blending rich peanut butter with soy sauce, vinegar, honey, and chili flakes, then gently simmered to develop a glossy, smooth consistency. Its final appearance is velvety and slightly thickened, perfect for drizzling over noodles, grilled vegetables, or meats. The sauce’s bold, spicy, and nutty flavors make it a pantry-staple for impromptu meals and improvisational cooking.
1/2cupnatural creamy peanut butterpreferably with just peanuts and salt
2tablespoonssoy sauce
1tablespoonrice vinegar
1teaspoonhoney
1/2teaspoonchili flakesadjust to spice preference
1tablespoonoilvegetable or neutral oil
1clovegarlicminced
2-3tablespoonswarm water or brothto thin the sauce
1squeezelime juicefreshly squeezed
Instructions
Place the peanut butter, soy sauce, rice vinegar, honey, and chili flakes in a small bowl. Whisk together until smooth and slightly thickened.
Heat the oil in a pan over medium heat until it shimmers and begins to ripple, releasing a faint fragrant aroma.
Add the minced garlic to the hot oil and cook for about 30 seconds, until fragrant and just starting to turn golden, but not brown.
Pour the peanut butter mixture into the pan, stirring constantly to incorporate the garlic and prevent sticking or burning.
Gradually add warm water or broth, one tablespoon at a time, stirring until the sauce reaches your preferred consistency—smooth, velvety, and slightly thick.
Reduce the heat to low and let the sauce simmer gently for 2-3 minutes, watching as it becomes glossy and coats the back of a spoon.
Finish by stirring in a squeeze of fresh lime juice, brightening the flavors and balancing the richness of the peanut butter.
Remove the pan from heat. The sauce should be shiny, smooth, and slightly thickened, ready to serve over your favorite dishes.
Notes
Adjust chili flakes for desired spice level. For a smoky flavor, stir in a splash of toasted sesame oil before serving.