I started making this sauce for spring rolls and it has taken over my kitchen. Peanut butter, honey, brown sugar, soy sauce, rice vinegar, sriracha, lime juice, sesame oil, and garlic, all simmered together in a saucepan until they merge into something thick, sweet, salty, and hot. It goes on noodles, on grilled chicken, on raw vegetables, on rice bowls. I keep a jar in the fridge at all times.
The balance between the honey and the sriracha is the whole point. Sweet and spicy, with the soy sauce adding salt and the lime juice adding acid. Four flavours pulling in different directions, held together by the peanut butter. Boom.
How to Make Honey Sriracha Peanut Sauce
Cook It All Together
Combine everything in a medium saucepan over medium heat. Stir continuously. Bring it to a boil, then reduce to a simmer for 3-4 minutes. The sauce thickens as it cooks. If it gets too thick, add water a tablespoon at a time until it reaches the consistency you want. 
Adjust the Heat
Taste after simmering. If it is too sweet, add more sriracha. Too hot, add more honey. The sauce should make your lips tingle but not burn. It concentrates as it cools, so err slightly milder than your target while it is hot.
Honey Sriracha Peanut Sauce
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Sweet, spicy, and savory, this vibrant peanut sauce is perfect for dipping spring rolls or drizzling over noodles. A quick pantry-friendly recipe!
Ingredients
- 1 cups (237 ml) creamy peanut butter
- 2 cloves garlic, finely minced
- 1/4 cup honey
- 1/4 cup dark brown sugar
- 3 tbsp soy sauce
- 1/4 cup hoisin sauce
- 2 tsp sesame oil
- 3 tsp Sriacha Sauce
- 2 tsp ground coriander
- 1/4 cup lime juice
- 1 cups (296 ml) water
Instructions
- Combine all ingredients in a medium-size saucepan over medium heat.
- Bring to a boil, stirring continuously.
- Reduce to a simmer and cook for 5 minutes. The sauce will reduce and become smooth and creamy.
- If the sauce gets too thick, add more water, one tablespoon at a time, until the desired consistency is reached.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator. It keeps well for 1–2 weeks.
Notes
- For a smoother sauce, whisk the peanut butter with a tablespoon of water before adding other ingredients.
- Adjust the amount of Sriracha to control the spice level to your preference.
- To make it vegan, ensure your peanut butter and soy sauce are certified vegan.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
Frequently Asked Questions
How long does this keep?
In a sealed jar in the fridge, up to 2 weeks. It thickens when cold. Warm it gently or stir in a tablespoon of warm water to loosen it before using.
Can I use a different nut butter?
Cashew butter or almond butter both work. The flavour shifts slightly but the sauce still merges. Cashew butter makes it creamier. Avoid chunky nut butters, which do not blend into a smooth sauce.
Is this sauce spicy?
Moderately. The honey and brown sugar temper the sriracha noticeably. For a milder version, halve the sriracha. For more heat, add a teaspoon of chili garlic paste on top of the sriracha.
Simmered everything in one pan exactly as written and it thickened in about four minutes. Added a splash of water at the end since mine was a touch tight off the heat. Going in the jar I used to buy from the grocery store, thanks for an easy one.
I love this so much, best peanut sauce ever!
I have made peanut sauce a dozen ways over the years and this is probably the best one. It held up four days in the fridge and got better. Stirred a spoonful into a stir-fry on Wednesday night and the kids cleared their plates. Wonderful sauce to keep on hand.
Made a jar Sunday and it has gone on noodles, grilled chicken, rice bowls, and last night straight onto raw carrots.