Delicious Peanut Satay Sauce
This is one of my absolute favourite sauces and it tastes divine on a salad or as a marinade for meat. Once you try this delicious peanut satay sauce, you’ll want to make it every single week!
This peanut satay sauce has a rich, nutty taste with the perfect blend of oil, vinegar and hint of fresh ginger. My favourite use for this delicious sauce is on this Thai Peanut Noodle Bowl for lunch!
Ingredients
All you’ll need for this delicious peanut sauce is:
- powdered peanut butter (this one is my favourite)
- water
- soy sauce, sesame oil & rice wine vinegar
- ginger
- salt
See recipe card for quantities.
Instructions
In a small mason jar, combine the peanut butter powder and water and shake them together until smooth.
Add the soy sauce, sesame oil, rice wine vinegar, minced ginger root and salt, and shake again until everything is combined.
Hint: Let this dressing sit in the fridge for at least 8 hours in the closed mason jar so that all the flavours meld together.
Storage
Store the dressing in an air-tight mason jar in the fridge for up to 7 days.
Top tip
Make a double or a triple batch to enjoy on multiple dishes throughout the week!
FAQ
Bumbu kacang (peanut sauce) seems to have originated in Indonesia1, but many cultures have their own version of peanut sauce. This particular recipe is actually closer to a Thai version, which is sweeter.
I love it on a noodle bowl like this one, but you can also use it as a salad dressing or as a dip for chicken or vegetable skewers.
A satay is “a Southeast Asian food consisting of small pieces of meat or fish cooked on a stick, and served with a spicy peanut sauce.”2
Delicious Peanut Satay Sauce
Equipment
- 1 small mason jar
Ingredients
- 3 tbsp powdered peanut butter
- 2 tbsp water
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 1/2 tsp minced ginger root
- 1/4 tsp salt
Instructions
- In a small mason jar, combine the peanut butter powder and water and shake them together until smooth.
- Add the soy sauce, sesame oil, rice wine vinegar, minced ginger root and salt, and shake again until everything is combined.
