I have just recently started making this sauce/dressing and am kicking myself for waiting so long to do it. I can’t get enough of the peanut sauce that you get in restaurants, either as a dip or on a crunchy salad, and I love to either slather it on top of my noodles or double and triple dip spring rolls in it. This is probably a more Americanized version of the traditional Thai or Vietnamese peanut sauce but goes very well on top of noodles, grain bowls, or fried rice and also on the side of wraps and rolls.

Step by Step

1. Add the following ingredients in a tall cup or in a mixing bowl:
   • 1/3 cup creamy peanut butter
   • 3 tbsp rice vinegar
   • 2 tbsp soy sauce
   • 1 tsp honey
   • 1 tsp chili oil
   • 1/4 cup water
2. Whisk all the ingredients with a spoon till they are well blended and smooth.
3. Adjust the amount of honey and chili oil to taste.
4. Place in an airtight jar and refrigerate.

• 

• 

• 

Some Tips

The peanut sauce will last only for 3-4 days in the fridge so I make small quantities that will be used up.

You can substitute the ingredients as follows:

• 3 tbsp plain vinegar instead of rice vinegar
• 1 tsp sugar instead of honey
• Chili powder, sriracha or chili flakes instead of chili oil