Thai Peanut Sauce
This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!
I love a great peanut sauce. I’m talking, absolutely head over heels for one, and this my friends is a great peanut sauce. I’ve used it with Fresh Spring Rolls, an Asian Noodle Salad, my Tempeh Stir Fry and even with a Cashew Thai Quinoa Salad. It’s creamy, umami-packed, salty and high in protein and fat. Hello, flavour town. After realising that I was using it all the time and the feedback that it’s gotten, I decided that it needed its own blog post!
What is Thai Peanut sauce made of?
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect. If you’re new to using peanut butter in dressings, you’re about to be blown away. Peanut butter brings all the ingredients together for a sweet spicy and salty sauce that works perfectly on salads, tofu, tempeh, noodles, as a dip for veggies and so much more.
How to make peanut sauce
Making the sauce is so easy. Blend all the ingredients together, and that’s it! You can mix them by hand with a whisk, in a jar with a lid, or in a food processor or blender. I’ve done all three and it’s really up to your preference. By hand will be the most natural consistency, and by blender will be the smoothest and creamiest.
What to eat with peanut sauce
Tips for making the peanut sauce
- Start with smooth peanut butter instead of chunky. If your peanut butter is very thick, I would microwave it for about 15 seconds before starting so that it’s smooth enough to blend with all the other ingredients.
- Adjust the sauce for your taste. You can more it saltier, sweeter, spicier – it’s up to you!
- You can double this sauce if you desire! I recommend making it before you need it, but it stores in your fridge for up to a week.
If you’re allergic to peanuts, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base.
Enjoy friends! If you make this Thai Peanut Sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Thai Peanut Sauce
- 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
- 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
- 1 tablespoon maple syrup
- 2 tablespoons low sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 2 tablespoons to 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes, optional
- Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
- This can be made ahead of time and stored in the fridge, or used immediately!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Our family loved this peanut sauce recipe and will definitely make it again. We did add a little extra freshly grated ginger for more kick.
Awesome Aubrey! We’re happy that you and your family enjoyed it.
I made this to drizzle on my Low Carb Crack Slaw recipe. This Peanut Sauce is soooooo good.
I can’t get enough of it!! I even drizzle it over white rice as a snack………YES it is that good.
I did add the red pepper flakes, I like the slight heat it provides to the sauce.
Highly recommend this recipe. Thank you Jessica 🙂
Wow that sounds great Diana! We’re happy that you’re happy.
Excellent!!! And easy!!! My favorite combination!
Awesome Kai! We’re so happy that you like it.
Love! This simple Satay Sauce…simple but so very tasty!
Thank you so much Viola!
This is very good! I played a little today and added a little extra soy sauce, a little red chili sauce and a little extra ginger. Lots of ways to use it. Today I used it as dressing on a salad and a dip for the sauteed shrimp I had with it. Delicious! Thanks for the recipe!
Simple and delicious. I substituted a little cayenne pepper an paprika for the red pepper flake and it added just a touch of spicy. Thinned it up a little and put it in a squeeze bottle and this will now be a staple in my fridge. Thanks for sharing.
Thanks for the review John! We really appreciate it.
I apologize, I overlooked the star rating. 5 stars in my opinion. I’ve tried quite a few different peanut sauce recipes, and while most of them were good, this is hands down the best.
This was so delicious! Definitely making it again.
Yummy right out of the gate! Gonna do a bit more ginger and add a little chili crisp. Great recipe, thanks!.