If you have ever had peanut noodles at a Chinese restaurant and wondered how they get that rich savory flavor, it all comes down to the sauce.
I have tested several versions of Chinese peanut sauce over the years, and the key is balancing creamy peanut butter with soy sauce, some type of oil, and just enough sweetness to round everything out. Too much water makes it thin and watery. Too little and it will not coat the noodles properly.
This version is simple, pantry friendly, and made specifically for tossing with warm or chilled noodles. It is thick enough to cling to every strand, smooth enough to drizzle, and easy to adjust depending on how bold you like your flavor.
For other Asian-inspired respires please try Asian Marinated Pork Tenderloin, Hibachi Yum Yum Sauce, Blackstone Lo Mein, Blackstone Hibachi Chicken and Vegetables, or Beef Stir Fry.
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Why You Will Love This Recipe
- Super easy: 5 minutes and one bowl — no stove required!
- Incredibly versatile: Drizzle it over noodles, rice bowls, wraps, salads, grilled meats — it works with everything.
- Flavor explosion: It’s creamy, slightly sweet, a little salty, a tiny bit spicy — everything you want in one bite.
- Customizable: You can make it thicker, thinner, spicier, or sweeter depending on how you like it.
- Protein - You can choose the protein sources you want to make like shrimp, Crispy Air Fryer Tofu, Easy Blackstone Chicken Breasts (Griddle Recipe), or steak!
Ingredients Needed
- Peanut butter - Use creamy peanut butter for the smoothest sauce. Natural peanut butter (just peanuts and salt) gives the most authentic flavor, but brands like Jif or Skippy also work well. Crunchy peanut butter can be used for extra texture.
- Water - Water thins the sauce to your desired consistency. Start with ¼ cup and add more as needed until smooth and pourable.
- Soy sauce - Low-sodium soy sauce works best to control salt levels. For a gluten-free option, use tamari or coconut aminos.
- Sugar - Regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- See the recipe card below for a full list of ingredients and measurements.
Substitution Tips
- Peanut-free? Use almond butter or cashew butter instead!
- Gluten-free? Use tamari or coconut aminos instead of soy sauce.
- Low-sugar? Skip the maple syrup or use a sugar-free sweetener like monk fruit syrup.
- For a lower-point option peanut butter option, you can substitute powdered peanut butter (like PB2), but the sauce will be slightly less rich. If you have a peanut allergy, almond butter can be used — you may need to reduce the water slightly to keep the sauce thick.
How to make Peanut Sauce
Step 1: Whisk the peanut butter, water, soy sauce, and sugar, in a small bowl or measuring cup until well combined. Set aside.
Step 2: In a nonstick skillet over medium heat add the olive oil. Add the onions and garlic to the pan and cook until heated through or soft; 3 to 5 minutes. Season with crushed red pepper flakes (optional).
Step 3: Add diced chicken to the pan and cook until the chicken is heated through. 3 to 5 minutes. The chicken is done when it is no longer pink in the middle. I usually take one chicken piece out and cut it to see if it is cooked.
Step 4: Add the peanut sauce to the pan and continue cooking for another 2 to 3 minutes until everything is heated through.
Recipe Tip: If the sauce is too thick add small amounts of water until you like the consistency.
Low Point WW Tips
Peanut sauce can add up quickly in points because peanut butter is calorie dense, but there are a few easy ways to lighten it up without losing flavor.
Use powdered peanut butter.
Substitute part or all of the regular peanut butter with powdered peanut butter to significantly lower the points. The flavor is slightly lighter, but it still works well for noodles.
Thin with water, not oil.
If your sauce feels too thick, add a little more water instead of extra oil. This keeps the texture smooth while lowering points.
Measure your portions.
Peanut sauce is rich, so you only need about 2 tablespoons per serving to coat noodles. Measuring helps control points without sacrificing flavor.
How to Use Chinese Peanut Sauce for Noodles
- Toss with warm lo mein
- Drizzle over cold sesame noodles
- Use with ground beef bowls
- Add shredded cabbage or carrots
Serving Suggestions for Chinese Peanut Sauce
- Over noodles: Toss with rice noodles, lo mein, or spaghetti for quick peanut noodles.
- As a dip: Serve with spring rolls, grilled chicken skewers, or raw veggies.
- On salads: Drizzle over cabbage slaw, shredded carrots, and chopped herbs for a bright, fresh salad.
- For wraps: Spread on tortillas or lettuce wraps with grilled chicken and veggies.
Peanut sauce is also great for dipping with Air Fryer Frozen Chicken Nuggets.
To make the sauce smooth and creamy use a food processor, instead of whisking the sauce in a bowl.
Recipe FAQs
This peanut sauce recipe consists of peanut butter, soy sauce, water, and sugar. That's it! No other ingredients are needed.
Peanut sauce will last in air tight container for 3 to 5 days or until it's all used up. Just make sure the lid is sealed tight so no air gets in.
Other recipes you might like
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Chinese Peanut Sauce
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 to 6 1x
- Category: Easy
- Method: Stovetop
- Cuisine: Asian
Description
Chinese peanut sauce is a delicious sauce made of peanut butter and soy sauce. You can use it as a marinade or even make a pan sauce with it for cooking chicken.
Ingredients
Peanut Sauce:
½ cup peanut butter
½ cup water
2 tablespoons soy sauce
2 tablespoons sugar
Chinese Peanut Sauce Stir Fry
2 large chicken breasts, diced into cubes
2 tsp of olive oil
2 cloves garlic, minced
¼ cup onion, diced
pinch of red pepper flakes
Cooked Spaghetti Noodles for serving
2 scallions, diced (0ptional)
Instructions
Peanut Sauce: Whisk the peanut butter, water, soy sauce, and sugar, in a small bowl until well combined. Set aside.
Peanut Sauce Stir Fry: In a nonstick skillet over medium heat add the olive oil. Add the onions and garlic to the pan and cook until heated through or soft; 2 to 3 minutes. Season with crushed red pepper flakes.
Add diced chicken to the pan and cook until the chicken is heated through. 4 to 6 minutes. The chicken is done when it is no longer pink in the middle. I usually take one chicken piece out and cut it to see if it is cooked.
Add the peanut sauce to the pan and continue cooking for another 2 to 3 minutes until everything is heated through.
If the sauce is too thick add small amounts of water until you like the consistency.
Serve with cooked noodles.
Serving Size: ¾ cup of chicken with sauce
Notes
My WW Personal Points: 5 Click here to see in recipe builder (will have to log in)
If the sauce is too thick add small amounts of water until you like the consistency.
Nutrition
- Serving Size: ¾ cup
- Calories: 212
- Sugar: 9g
- Sodium: 590mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
Suzette says
Easy recipe I loved it and thank you
Jenna says
Oh that's awesome to hear they both liked it! I love that sauce! Thanks!
Denise says
I made this last night with major anxiety because my oldest son, who has exquisite taste buds, and my husband who is fussy, I wasn't sure they would like it!! This recipe is going to be used frequently it was everything I hoped for and more! plus, they both loved it!!
Rhiannon says
so addicted to this recipe
Jenna says
Try it and find out. There are other ingredients to it other than just peanut butter.
Pat says
does this sauce actually taste like peanut butter or does it taste like peanut sauce?there is a big difference
Jenna says
That sounds great. Will definitely have to try that!