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.
Hi. I’m so excited to try this recipe but what ingredient is supposed to be between sesame seeds and red pepper flakes?
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!
Just loved this sauce! I used it with some crispy tofu and zucchini noodles and it was perfect! I could see using it with chicken or shrimp too! ( I’m not plant based but cooking more and more non meat recipes). My husband and kids loved – will def make again!
We’re so happy that you and your wonderful family enjoyed this recipe Jenna! Thank you so much for reading and leaving such a nice comment!
I was looking at the recipe and love that it’s not cooked. Would the addition of garlic be ok?
I would recommend a garlic powder if you are going to add garlic to this dish. I hope this helps.
SO good, very versatile and simple! I was feeling really tired that night but still wanted something healthy and this recipe came to the rescue! I tossed with some rice noodles and fresh veggies. The entire dish was done in less than 10 minutes plus I had plenty of sauce leftover to use throughput the week.
So happy to hear that you liked it Amy! Thank you for the wonderful comment!
Hi can I make this with peanut butter powder?
Hi Sandra,
I’ve never tried it with peanut butter powder so I’m not sure!
Hi Sandra – I use Peanut Butter Powder all the time to reduce the fat in recipes that call for regular peanut butter. Just follow the directions on the jar to replace the amount you need. The replacement ratio I personally use to replace 1 cup of peanut butter in recipes is 3/4 cup of powder to 3/4 cup of water. My favourite brand of powder is the Organic version by PB&Me which I get from Amazon.ca – I live on the West Coast of Canada and no problem getting it shipped there). Do hope this helps! Best, Liz
I don’t have rice wine vinegar .. can I omit it? Or what about plain old regular vinegar (yikes! I just keep in on hand for cleaning!)
Hey Shana, Yes you can substitute it, or just use water!! Enjoy so much!!
Definitely a new recipe in the rotation! Amazing flavors and I (and my husband) were happy it didn’t include sesame oil!
I am OBSESSED with this sauce and find a reason now to make it weekly! It’s just that good. It makes any recipe so much better. I always scale it up and make an 8 serving portion but it never goes even close to that far because I just can’t stop pouring! My favourite way to enjoy it is over a veggie, pasta stirfry. Heavenly!
We’re so happy that you enjoyed this recipe Shauna! Thank you so much for reading and leaving such a nice comment!
Is the nutrition information for the whole thing or per serving?
Excited to try this!
Hi we divided the whole thing into 3 servings and the nutritional info is per serving. I hope this helps!
Is there any substitute for the sesame seeds – ir xan they be omitted?
Hi Andrea they can be left out if you don’t want to use them. I hope this helps.