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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.
Good, 1 more tbsp soy sauce, and 1 tbsp extra vinegar and it was perfect
This sauce lives up to its name! I absolutely adore it and try not to run out. I’ve shared with friends, who are similarly infatuated. I haven’t used chili garlic sauce though (haven’t had any), and substituted chili powder. I think this is PERFECT!!!
I’m so happy you love it!
I was searching for an easy Peanut Sauce for veggie rolls. Yours fit the bill because it’s easy and I had all the ingredients. I didn’t measure the PB so it was probably double. All other measurements the same. Used Siracha sauce because that is what I had, and forgot the ginger. Used 5 Tbsps water, could maybe use more. I love it, and will make it again! Thank you so much!
I’m so glad you love it!
Can I skip the vinegar?
Hi Izabela – You can but I think the vinegar really balances the flavor and makes this better. I would suggest mixing it up without the vinegar, tasting it, and then adding a little vinegar (you can start with less than is called for) and adjusting to your taste. Be sure to use rice vinegar, not regular white distilled vinegar.
Best Peanut Sauce ever! Can I make a big batch and pressure can it? I want to always have some on hand. 🙂
Hi, I’m so glad you love it! I am not an expert on canning, but I have read that this doesn’t have enough acid to be safety canned at home.
You would pressure can it. Water bath canning is for acid foods. I think this recipe is awesome! 😊
Oh good to know! I don’t know anything about canning so I don’t want to give advice about it. If anyone cans it, we would love to hear about it! So glad you like the recipe!
I’m not a huge fan of sweet and sour, and so I wanted some sauce that I would like for Spring Rolls. No Mods.
I’m so glad you liked it!
I was looking for a Thai peanut sauce to stir fry veggies to go with my Thai Peanut Chicken and after a lot research landed here. The only substitution I made was honey instead of brown sugar. This sauce is amazing. I had all of the ingredients on hand and I can see using this as a dressing on salads or with noodles. So many uses. I don’t see this lasting long in my house.
So glad you loved it!
Very easy to make and it’s delicious!! I highly recommend this recipe.
I’m so happy you loved it!
Simple to make, absolutely delicious and, as an added bonus, it’s also vegan.
So glad you love it!
So good!! I subbed lemon juice cause that what I had and more water to thin to my liking.
So glad you loved it!
Hi – this looks lovely! How long would you keep it in the fridge for after making, before throwing out and making again?
(Obviously just recommendation, no legal responsibility!).
Hi Anna, I usually only keep it for a few days, but the internet says peanut sauce is good in the fridge for up to a week!
From the first bite, I knew. Very tasty. We had this with pork satay. Delicious.
So glad you loved it!
Made this for some spring rolls after I tried a different peanut sauce recipe that was not good. Yours is AMAZING!!! I used fresh ground peanut butter (with the only ingredient being peanuts) and this was delicious!! I was so sad when my spring rolls were gone because I still have more sauce. Winner!!!
So glad you loved it!
Hi, how would you use this to marinade chicken? I love chicken satays, which is usually made with peanut sauce. Would you oil instead of water to it to make it runnier, marinade, then cook? I’m worried the peanut butter and brown sugar will burn in a pan/oven.
Hi, I have a recipe for chicken satay and I just use the peanut sauce as a dipping sauce. https://www.staging.foxandbriar.com/easy-chicken-satay/?swcfpc=1
Good consistency and flavour. Will make again!
Amazing sauce to put on my noodles and make into a Thai salad with greens.
Good as a dipping sauce for veggies or chips too- anything is good with this stuff!
Thanks for the delicious recipe 😀
So glad you love it!
I’ve made this and it truly is the best! I highly recall it.
I made two batches,one with the garlic and one without,we really enjoyed the one without and added an extra Tb.of garlic sauce.
Simple and better than a lot of restaurants serve!
We have enjoyed this recipe. It is the best one I’ve found so far, and I have been looking for years. Thanks for sharing it.
I’m so happy to hear that!
wondering if I can use this sauce as a marinade for shrimp?
Hi Katie – the sauce is pretty thick, more like a dipping sauce. It would probably work, but you might want to thin the sauce a bit more with oil. It also depends on how you are going to cook the shrimp.
OMG!!!!! This is SOOOOOOOOO good! I went with the sriracha as that’s all I had on hand and it does not disappoint. I’m making a chicken thigh and hearty veggie stir fry over cauliflower rice and this is going to be DELICIOUS on top! So glad I clicked here.
I’m so happy you loved it!