Asian-inspired
Chili Crisp Peanut Sauce
A glossy chili crisp peanut sauce for noodles, lettuce cups, rice bowls, and vegetables, balanced with lime and soy sauce.
Peanut sauce is most useful when it can go in several directions.
This version is thick enough for dipping cucumbers, but it loosens into a noodle sauce with a splash of hot water.
Chili crisp brings heat, crunch, and oil, so the rest of the sauce stays simple.
Lime and rice vinegar cut through the peanut butter, while soy sauce adds the salt that makes it taste finished.
Use it on cold noodles, tofu lettuce cups, chicken rice bowls, or roasted vegetables.
It is one of the easiest ways to make leftovers feel intentional.
For another recipe in this seed collection, try Crispy Tofu Lettuce Cups or Miso Sesame Freezer Udon Stir-Fry.
Directions
- Whisk peanut butter, chili crisp, soy sauce, lime juice, rice vinegar, honey, ginger, and garlic.
- Add hot water slowly, whisking until the sauce becomes smooth and glossy.
- Taste and adjust with more lime for brightness or chili crisp for heat.
- For noodles, thin with another tablespoon or two of hot water.
- For dipping, keep the sauce thick enough to coat a spoon.
- Refrigerate until ready to use.
Nutrition
Nutrition Information
Estimated per 2-tablespoon serving: 130 calories, 4 g protein, 8 g carbohydrates, 10 g fat.
Variations
Recipe Variations
- Use tahini instead of peanut butter.
- Add sesame oil for a deeper toasted flavor.
- Stir in chopped scallions before serving.
Notes
- Natural peanut butter may need more hot water than conventional peanut butter.
- Chili crisp brands vary in salt and heat; start with less if yours is intense.
- The sauce keeps for 1 week and thickens as it chills.
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