Sauces: Spicy peanut

Sometimes in life you meet a sauce and fall in love. For me, this is that sauce. I challenge you not to want to marry this sauce, if that were a thing that was (a) socially acceptable and (b) legally possible. It’s spicy, it’s nutty, it’s tangy, it’s sweet... it’s everything a person could want in a sauce. But I digress.

This sauce has a distinctly Asian vibe, but is versatile enough to be eaten hot or cold. Think raw zucchini noodle pad Thai, a hot stir fry, a cabbage-y asian slaw, even classic veggie rice noodles. The options are limitless and your bod will love you for it.

Seeing as they are the key ingredient here, we’d better have a talk about peanuts. Peanuts are not actually nuts, they are a legume. As a result, they are high in protein and in particular the amino acid arginine, which will keep you satisfied and help boost your fat-burning metabolism. They’ve even been shown to inhibit cancer growth in vitro. Make way for the peanut, I say.


  • 1 cup chunky peanut butter (check the ingredients, we want it to just be peanuts and maybe a bit of salt - some brands pack their peanut butter with oils and chemical junk)

  • 1/4 cup tamari

  • 1/4 cup date sugar

  • 1 lime, juiced

  • 1 tsp chilli flakes

  • 1 tsp grated ginger

  • 1/3 cup hot water

  1. Add all ingredients to a mixing bowl, and whisk to combine

  2. Pour into an ice cube tray, wrapping in cling wrap to prevent icicles from forming, and freeze overnight

  3. Once frozen, transfer cubes to a sandwich bag and leave in the freezer until required.

SAUCESCourtney Allely