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.
Peanut substitute
Peanut substituteIf 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
Ingredients
- 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
Instructions
- 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!
Notes
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.
Thank you for tgis recipe, Jessica! I made spring rolls and this is the perfect pairing!
Just ate this sauce with chicken. So easy and delicious. It will be a new staple in my kitchen. Thank you!
This was so good, thank you for sharing! I’ve been wanting pad thai and this sauce will be perfect!😃
So I really liked the addition of the sesame seeds. Not everyone does that with Thai peanut sauce, ad it really added a nice mellow flavor to the batch. We knew we were gonna have an on the go day ad wanted to have something quick, delicious and nutritious on hand, so I added all the ingredients to the mostly empty peanut butter jar, gave it a shake every now and then, and by the time lunch rolled around there was this unique way of enjoying prepped grocery store veggies, and a bag of pre cooked rice. So awesome. … btw, happy Juneteenth for all who know of its significance and import!
If I don’t have sesame seeds, do you think that I could sub a drop or two of sesame oil, or would that be a bad idea?
Hi Suzanne,
That would work yes! It’s also okay to just leave it out!
Best recipe for peanut sauce! I use this every week to meal prep my lunches with some ground turkey, roasted broccoli, and brown rice. So good!
My go to peanut sauce. Period!
Very tasty sauce! Made a couple of substitutions die to low fiber diet needs – used a little under 1/4 t of sesame oil and sriracha sauce instead of sesame seeds and red pepper flakes – and was yummy tasty on spaghetti noodles. This recipe will become a staple in our refrigerator!!!!
Very tasty sauce! Made a couple of substitutions due to low fiber diet needs – used a little under 1/4 t of sesame oil and sriracha sauce instead of sesame seeds and red pepper flakes – and was yummy on spaghetti noodles. This recipe will become a staple in our refrigerator!!!!
Thanks for your comment Tracy!! So happy to hear!