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    You are in: Home / Chinese / Spicy Szechuan Peanut Sauce Recipe
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    Spicy Szechuan Peanut Sauce

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

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    • on October 21, 2003

      This is a highly flavored sauce and not for the timid. We loved it! I used it on a salad of grated carrots, bean sprouts, shredded Chinese cabbage, and soba. Very, very delicious and there is some leftover sauce for another meal in the next few days. We enjoyed your recipe Evelyn!

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    • on January 28, 2004

      I've attempted a lot of peanut sauces at home, and out of them all this worked out the best for consistancy and taste. I used the red pepper flakes this time, next time I think I will use the chili sauce instead as I like peanut sauce to have a lot of heat. I will definitely be keeping this recipe in front of me Evelyn, I usually spend about $5 a bottle to make peanut chicken wings - I'll be using this recipe for them next time.

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    • on October 18, 2003

      this was just right! and on the same caliber as my favorite resteraunt!! i used sambal olek, and followed the recipe .i garnished with scallions, a handful of julienned snow peas, some peanuts and some sesame seeds this is a keeper!

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    • on April 04, 2011

      I really enjoyed this. I didn't have the chili sauce, so I used the red pepper flakes. I also used some chili flavored oil and sesame oil - 1/8 C. each to make the 1/4 C. of oil called for. Gave it a nice kick. I boiled up some whole wheat spaghetti, stirred in this sauce, topped with a sliced scallion and toasted sesame seeds to mirror the sesame oil in the recipe. Besides, I didn't have any peanuts. Thanks evelyn/athens for this recipe.

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    • on July 16, 2010

      Very salty! Even with out the additional salt. Good flavor and I love the kick of the chili sauce

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    • on September 29, 2008

      Great! We used pepper sesame oil instead of adding chili sauce and we were out of rice wine vinegar so used 1 Tbsp of white vinegar instead. Added raw shredded carrots, onion, and cilantro. Wonderful recipe!

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    • on July 11, 2008

    • on July 07, 2008

      Oh My! This is sooooo good! I usually like things like this hot instead of cold but .....what a treat! I did change one thing though, I was out of rice vinegar and tried something new for me....sake! Yep, sake! All I know is that it was great, but the next time I make this I will try with th rice vinegar. My extras were shredded napa cabbage and carrots,

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    • on November 26, 2007

      Excellent recipe! I really enjoyed this and will be making it again and trying some variations. I made it as listed but added a little more pepper. We like things spicy. Served the sauce over chicken also and made a great meal! Thanks so much! A++++++

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    • on November 18, 2007

      Excellent sauce Ev. I used the red pepper flakes and didn't find it too hot at all. It really was perfect on the noodles. I added green onions, julienned carrots, and snow peas and served hot. Thank you for sharing your recipe!

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    • on February 26, 2007

      I just loved this sauce. But I did alter this according to what I had.Omitted rice vinegar and used same amount of water. Used ground ginger 1 tbls. which I think I will reduce some what next time just for personal tastes. Omitted hoisin sauce(didn't have it) but I did use the lime juice(quite a different flavor for a peanut sauce) I made this as a comfort food over chinese noodles. This was quick and easy. I also like the fact that I can make a lot and save whats left for a quick dish later in the week for my self.

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    • on December 13, 2006

    • on July 05, 2006

      Delicious and so quick! The only thing I didn't have was hoisin sauce. First I forgot to add the sesame oil, but it was even very good without that. I halved the amount because the sauce is just for me. I enjoyed the first batch with (hot) Asian noodles. I still have plenty of sauce left and will eat it with an Asian "on a stick" recipe. Can't wait! Thank you Ev for another GREAT recipe. This one is a keeper.

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    • on April 04, 2006

      Fantastic recipe. I made it with crunchy peanut butter and used 1 birds-eye chile instead of the chile sauce. I found that made it just slightly spicy but for hot-heads I might add a second one. This has just the right consistency for pouring over noodles and a little goes a long way. I added coriander, parsley and mint and slivered carrots to the noodles for a basic salad but I'm sure you could add so much more. Green peas and various meats spring to mind.

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    Nutritional Facts for Spicy Szechuan Peanut Sauce

    Serving Size: 1 (1113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1548.0
     
    Calories from Fat 739
    47%
    Total Fat 82.2 g
    126%
    Saturated Fat 16.1 g
    80%
    Cholesterol 153.4 mg
    51%
    Sodium 2693.3 mg
    112%
    Total Carbohydrate 158.6 g
    52%
    Dietary Fiber 12.9 g
    51%
    Sugars 15.5 g
    62%
    Protein 55.5 g
    111%

    The following items or measurements are not included:

    Asian chili sauce

    Detailed Nutrition Values About Nutrition Info
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