Vegan Life > Recipes > Dinner > Peanut Stir-Fry Sauce

Peanut Stir-Fry Sauce

June 3, 2022

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A jar of peanut sauce with a bowl of noodles in the background

This is the perfect creamy peanut sauce for stir-fries: a little sweet, a little spicy, and totally delicious! This easy recipe is inspired by Thai peanut sauce. It uses sriracha for a little bit of heat and soy sauce and rice vinegar for more flavor. But it's vegan, so there's no fish sauce. And there's also no coconut milk, so it's easy to make in small batches for stir-fries.

If you're using a natural peanut butter that needs to be refrigerated, you will likely need to heat the sauce a bit to get the peanut butter to blend with the other ingredients. However, if you're using traditional peanut butter and it blends easily for you, the sauce can be eaten without heating it.

This tasty peanut sauce is versatile and it can be used as a pasta sauce, dipping sauce with spring rolls, salad dressing, or stir-fry sauce.

To stir-fry vegetables, choose vegetables that will hold up well and don't release a lot of moisture during cooking. Some vegetables that are great for stir-fries include red bell peppers, mushrooms, carrots, snow peas or sugar snap peas, broccoli florets, cabbage, green beans, water chestnuts, and baby corn. Cook your vegetables in a large carbon steel wok over medium-high heat for 2-8 minutes, or until they're just tender but still retaining most of their crispness. Be sure to use an oil with a high smoke point, such as peanut oil, canola oil, vegetable (soybean) oil, and grapeseed oil. Avoid frying with extra-virgin olive oil or sesame oil, since these oils have low smoke points. This spicy peanut sauce can be added directly to your stir-fries at the end and warmed up over medium heat. For more detailed instructions, check out my tofu stir-fry or my peanut noodle stir-fry recipe.

Peanut Stir-Fry Sauce

Yieldabout 3 cups

Prep Time5 minutes

Cook Time3 minutes

Total Time8 minutes


  • 1 cup water
  • 2/3 cup creamy salted peanut butter
  • 1/2 cup vegan granulated sugar
  • 1/2 cup coconut aminos or low-sodium soy sauce
  • 1/2 cup rice vinegar
  • 2 tbsp. sriracha
  • 2 tbsp. garlic, minced
  • 2 tbsp. fresh ginger root, peeled and grated


  1. Combine sauce ingredients in a large bowl and mix well. Or, combine your ingredients in a jar with a lid that seals (such as a mason jar) and shake it to combine.

  2. If your peanut butter was refrigerated (natural peanut butters usually need to be refrigerated), you may need to heat the sauce to get it fully combined. Place the sauce in a small saucepan over medium heat and whisk until smooth. Or, if you’re using the peanut sauce in a stir-fry, you can add the amount you want to use directly to the wok over medium heat and stir into the stir-fry until the sauce is smooth and warm.

Notes & Hints

This recipe makes enough sauce for 2-4 stir-fries, depending on how much sauce you like to use.

Store leftover sauce in an airtight container in the refrigerator for up to 1 month.

Nutrition Data

Serving Size: 1/12 of recipe; Calories: 135Fat: 8 g.; Saturated Fat: 2 g.; Cholesterol: 0 mg.; Sodium: 250 mg.; Carbohydrates: 16 g.; Fiber: 1 g.; Sugar: 12 g.; Protein: 3 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 1 mg.; Vitamin D: 0 mcg.; Calcium: 12 mg.; Iron: 0 mg.; Potassium: 120 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Four vegan dishes: Creme Brulee, Detroit-style pizza, General Tso's Tofu, and Lemon Tart

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Vertical image of a jar of peanut sauce with two bowls of noodles behind it

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