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How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.
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Hello friends! Today I am sharing a recipe that I spent years perfecting. This is my recipe for the Best Thai Peanut Sauce Ever. I use this recipe as a peanut dipping sauce, as a dressing for salads, to make peanut noodles and anything else I think needs a punch of flavor from peanut sauce.
How do you make Thai Peanut Sauce?
This recipe for Thai Peanut Sauce uses everyday ingredients that are easy to find at the grocery store. Although many Thai peanut sauce recipes use coconut milk, this peanut sauce recipe does not. All you need to do is whisk together peanut butter with soy sauce, rice vinegar, lime juice, chili garlic sauce, brown sugar, ginger, garlic and water. This is a simple, no cook peanut sauce!
A few notes about this recipe:
- You can make this spicy peanut sauce by using more chili garlic sauce. You can sub sriracha if you have it on hand, but I prefer the flavor of chili garlic sauce.
- You can use honey instead of brown sugar, however I find that the flavor of the peanut sauce is better with brown sugar.
- Use more water to thin the sauce and use as a peanut sauce dressing for salad.
- What can you dip in this peanut sauce? Spring rolls, lettuce wraps, veggies, chicken, coconut shrimp, tofu. You can use this peanut dipping sauce for just about anything!
Best Ever Thai Peanut Sauce Recipe
Ingredients
- 1/2 cup peanut butter natural, unsweetened
- 2 tablespoons low sodium soy sauce use tamari or coconut aminos for gluten free
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons chili garlic sauce more or less to taste
- 1 tablespoon fresh lime juice
- 3 garlic cloves pressed or grated
- 1 tablespoon ginger root grated
- 2-4 tablespoons warm water
Instructions
- Combine all ingredients except water. Whisk to fully combine.
- Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was initially intimidated by the ingredient list, but I had everything on hand and it really didn’t take long to assemble
I’m so glad I did because this is the best dipping sauce ever!
I am in peanut sauce heaven! WOW!!! What a GREAT tasting sauce and easy peasy is a bonus! Thank you for this terrific share!
Easy to prepare and delish
EXCELLANT!
I love this recipe! It’s easy, delicious and with just the right amount of heat. I do add a tsp of sesame oil. Thank you
So glad to hear that!
Question: Can this be made ahead and kept in fridge for several days?
It looks delish.
Can I substitute the rice vinegar with something else? I cannot have vinegar. Thank you!
Hi, you would want to use something else acidic. You could try adding more lime juice. But the vinegar adds really nice acidity to balance the other flavors so it won’t be quite the same.
I use this recipe all the time – easy and delicious.
SO GOOD! I didn’t realize we were out of peanut sauce until it was time to eat. I made this in 5 minutes. I did it very quickly, and it still tasted amazing. I know if I had actually taken my time it would be even better. We didn’t add any water which left it very thick but we still enjoyed it!
So glad you loved it!
This was super easy and delicious! I opted to use full fat canned coconut milk instead of water and it turned out wonderfully. Thank you!
This was excellent! I am very picky and hesitated to make this. Don’t be like me; try this immediately. It was easy to make and tasted far, far better than I thought. Many thanks for a perfectly straight-up and easy, not to mention delicious sauce! Perfect with my Ahi Tuna, which was also perfectly cooked. Many thanks!
Left a comment, but I have to bump this up a notch. Comparing this to our local restaurant that has our favorite peanut sauce, this is very close to that one. Almost five stars. Thank you for this recipe. Also, I love that it is no cook.
So glad to hear that Penny!