Thai Peanut Sauce

By Jessica Hylton -

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!

Thai peanut sauce in a gold spoon over a jar

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!

soy sauce being poured into a jar to make Thai peanut sauce

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. 

peanut butter in a small container

What to eat with peanut sauce

Man, this sauce goes with everything! Use these recipes below as a base, and just go from there!
Fresh Spring Rolls
Asian Noodle Salad
Cashew Thai Quinoa Salad
Tempeh Stir Fry
Baked Tofu

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.

Thai peanut sauce in a sauce bottlePeanut substitute

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 in a gold spoon over a jar

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!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 3
Course Dips, Sauces
Cuisine American, Thai
Keyword peanut sauce, 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!
To make this gluten free, use gf low sodium soy sauce, or liquid aminos


Calories: 195kcal | Carbohydrates: 11g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 488mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Calcium: 20mg | Iron: 1mg
by Jessica

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  1. Hafdis says:

    Hi. I’m so excited to try this recipe but what ingredient is supposed to be between sesame seeds and red pepper flakes?

    • Gavin | Jessica in the Kitchen says:

      HI Thank you so much for reading Hafdis! The ingredient is hot water depending on how thick you want it you can add 2 tablespoons to a quarter cup. I hope this helps!

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