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September 16, 2025
Peanut Sauce for Stir Fries Recipe
That is such a great, straightforward Peanut Sauce for stir fries and noodles. Something you make with it’s so tasty! Use with stir fry components of alternative utilizing my “formulation” – chicken, beef, prawns/shrimp, tofu or vegetarian.
I’m a giant fan of peanut sauces, so there’s just a few to select from right here! In case you’re after a Peanut Sauce for dipping, use the sauce on this Thai Chicken Satay recipe. For a peanut salad dressing, use this Asian Peanut Salad Dressing. If you would like a creamy Sesame Peanut Sauce, use the sauce on this Sesame Peanut Noodles recipe.
Peanut Sauce for Stir Fries
This Peanut Sauce for stir fries is a type of gems that belies the quick record of easy components. It has depth of flavour and complexity that you simply discover in restaurant peanut sauces but is rather more straight ahead to make.
The satay and peanut sauce spectrum is broad – very broad – with variations all the world over, not simply from Asia. In Australia, probably the most well-known might be Thai peanut sauce which might be served with Thai satay skewers.
This one will not be from any specific delicacies, although Australians will recognise it as just like the Satay Peanut Sauce flavour served in Chinese language eating places, owing to the trace of curry flavour. It’s tailored from this Fast Satay Stir Fry, a gem of a recipe from a reader that I’ve made dozens of occasions since receiving it!
That is only a actually nice, easy Peanut Sauce that may make any stir fry or noodles actually tasty!
The key to actually tasty Peanut Sauce
Opposite to common imagine, you do not want tons of peanut butter for an amazing peanut sauce for stir fries! In reality, a tasty peanut sauce comes all the way down to the mixture of different seasonings that makes this additional tasty:
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Fish Sauce – extra depth of flavour than soy sauce or salt. Don’t fear, as soon as cooked it doesn’t style fishy!
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Soy sauce – I exploit darkish soy for color however mild or all goal is okay too.
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Peanut butter – business sweetened unfold or pure unsweetened is okay right here
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Curry powder – the key ingredient in peanut satay sauces!
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Garlic and ginger – contemporary is greatest!
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Cornflour/cornstarch – to thicken the sauce
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Sugar – for a contact of additional candy
Use this peanut sauce for stir fries – or use it to make this stir fried Peanut Sauce Noodles!
That is the curry powder I exploit – Clive of India which is broadly out there in Australia at supermarkets. Sure, that is an Indian curry. It doesn’t actually matter what sort of curry powder you employ as a result of it’s only a delicate background flavour. I promise!
Tips on how to use this Peanut Sauce
To make a stir fry, you have to:
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1 batch of Peanut Sauce
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200g/7oz of chicken or different protein
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4 cups of greens
To make a NOODLE stir fry, you have to:
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DOUBLE batch of Peanut Sauce
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The stir fry components above
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100g/4 oz dried noodles OR 180g/6 oz contemporary noodles (your alternative what sort – egg, rice, skinny, thick)
Hope you get pleasure from! – Johnsat x
For Peanut and Satay Sauce Followers!
I’m a giant fan of peanut sauces and satay. Select the one you’re after!
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Thai Peanut Dipping Sauce – use the sauce on this Thai Chicken Satay Skewers
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Indo / Bali Peanut Sauce – use the sauce on this Bali Chicken Satay
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Peanut Satay Curry Sauce – deep, complicated flavours or a Malaysian satay sauce, see this Chicken Satay Curry. It’s principally Malaysian Satay chicken, in curry type slightly than on skewers. ie hundreds and a great deal of satay sauce!!
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Asian Peanut Dressing for Salads – use the dressing on this Chinese language Chicken Salad with Asian Peanut Salad Dressing or the Satay Peanut Dressing on this Satay Chicken Noodle Salad.
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Creamy Sesame Peanut Sauce for noodles and noodle salads (heat and room temp) – use the sauce on this Sesame Peanut Noodles or this Noodle Salad with Creamy Sesame Peanut Dressing
Peanut Sauce for Stir Fries
WATCH HOW TO MAKE IT
Ingredients
- 1 tbsp fish sauce (Note 1)
- 1/2 tbsp dark soy sauce (Note 2)
- 1 1/2 tsp sugar
- 2 tsp cornflour / cornstarch
- 1 garlic clove , minced
- 1 tsp grated ginger
- 1 tsp curry powder (any type)
- 1 1/2 tbsp / 30 g crunchy peanut butter, regular (Note 1)
- 3 tbsp water
- 1 SINGLE batch Peanut Sauce (above)
- 2 tbsp oil
- 1/2 onion, sliced
- 1 – 2 garlic cloves, finely chopped or minced
- 180- 200g / 6 – 7 oz protein of choice, sliced
- 3 – 4 cups vegetables of choice, chopped / sliced as required and grouped by cooking time (Note 4)
- DOUBLE batch Peanut Sauce (tap Servings & slide)
- Stir fry ingredients above
- 100g / 3.5 oz dried rice noodles OR 180g/6 oz fresh noodles of choice , prepared per packet
- Finely chopped coriander / cilantro, crushed peanuts
Instructions
- Place all ingredients other than water in a bowl. Mix to combine. Then add water and mix again.
- Heat oil in a skillet or wok over high heat. Add garlic and 1/2 sliced onion. Cook 1 minute.
- Add protein of choice or sliced tofu. Cook 2 minutes until just cooked.
- Add vegetables in order of time to cook, starting with the veggies that take the longer. Cook briefly until just cooked but still crisp.
- Add delicate veggies (eg bean sprouts, spinach and other leafy greens) and Sauce. Toss until Sauce thickens (add extra water if needed).
- Garnish with peanuts and coriander / cilantro, if using. Serve over rice – or for a low carb, low cal option, try Cauliflower Rice!
- Follow Stir Fry directions. Add NOODLES with the Sauce in step 4.
- Toss for 1 – 2 minutes until Sauce thickens and coats noodles. Remove from heat, garnish and serve immediately!
Notes
1. Peanut Butter – Regular peanut you use for sandwiches or unsweetened peanut butter is fine here.
2. Fish Sauce – don’t skip this! It’s key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked.
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. When cooking stir fries, add the vegetables that take the longest to cook first, then delicate leafy things like the leaves of Asian greens, spinach and bean sprouts right at the end. For Asian greens, separate the stems from the leafy parts, and put the stems in first.
Broccoli / broccolini / cauliflower – cook prior to adding as they won’t cook in the quick cook time for this recipe.
5. STORAGE: The Sauce can be made and kept for 3 – 5 days. If keeping for longer than than 3 days, leave out the ginger and garlic and add it when using (for freshness and also because minced garlic goes off).
6. Nutrition for Sauce only, for stir fry for 2 servings.
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