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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.
Beautifully flavoured, this will be my go to satay sauce now, thank you for sharing it with us. Goes with my Gado Gado recipes very nicely👌
So happy to hear that!
I’ve always loved peanut sauce, but just recently started making it at home. I’ve tried 2 prior recipes that were ok, but this recipe WAS THE ONE. No need for me to look for others. Thank you so much 😊
So happy to hear that!
So amazing, can’t stop making this! Highly recommend!
So glad you loved it!
Do you use seasoned or unseasoned rice vinegar?
Thanks!
Whoops, sorry Adam. I use unseasoned.
I just made this and it’s insanely delicious!! It’s nice to find easy and delicious recipes! Thank you!
So glad you loved it!
Ew.
I followed the recipe and used the recommended measurements of ingredients and it tasted foul. Never making it this way again. Waste of time, effort and ingredients.
Sheryl, this recipe has hundreds of 5 star reviews, but it might not fit everyone’s tastes. I have no idea what could have made it taste “foul” to you.
that is such a mean, unconstructive comment.
I don’t see how unless you dislike peanut sauce. This is a very common Thai peanut sauce, there really ain’t any egregious ingredients in this that could make it foul.
Yum, yum, yummy! I’ve already made this Thai peanut sauce recipe twice this week! I find its best if the flavors meld for a few hours before serving – and its even more scrumptious the next day! Definitely keeping this in my dip rotation for the summer months when fresh garden veggies are abundant and I’m seeking creative alternatives for broccoli and and other veg.
Thank you!
So glad you love it!
This is fantastic! Better than what you’d find in a restaurant and so easy to make. This recipe is a keeper!
Really balanced flavours, completely wowed by this insanely satisfying sauce. Served with baked quinoa shrimp “springrolls” to rave reviews.
So happy to hear that!
How long would this sauce last in the fridge if I made it?
Hi Kendra – I usually don’t keep it very long, but it should last up to 5 days in the fridge. It may start to separate, so just stir it if needed.
Delicious!! I made it exactly like the recipe called for except I only used 1 tablespoon of brown sugar. This is my perfect comfort food!! Thank you ♥️
So happy you loved it!
Wow! My husband enjoyed ❤️
Perfect! Just enough “heat” and just enough “sweet” and
perfect spice ratio as well!
So glad you loved it!
Loved it!! first time making a homemade peanut sauce. Turned out great!
I added more water (warm) that the recipe called for until I had it the consistency I like.
A perfect yummy balance of salty, sweet and spicy. I’ve made it several times and it disappears quickly in my household. Especially delicious on grilled chicken. Thank you for such a great recipe!
Can this recipe be frozen?
Hi Kevin, I haven’t tried it so I can’t be sure! Let us know if you try it!
Perfection!
Great taste, easy to whip together and I love that it uses common ingredients that I already had. I used about a teaspoon of chili powder, and minced garlic from a jar. We had it the first night on asparagus and the second night with baked tofu, potstickers and crudites. Thanks for the clear directions. The ginger was perfect!
So glad to hear that!
Excellent flavor. I used 1 T white miso and 1 T water instead of soy sauce, and sweet chili sauce since we had that on hand. More ginger than the recipe but I love ginger. I added extra water since I’m using it as a salad dressing. The thing that really makes the difference from the first time I made it, was putting it all in the vitamix. It makes it so smooth and creamy!
So glad you love it!
The garlic should definitely not be grated in this recipe. The result is a much too intensely bitter taste of garlic. Should be minced instead.
Hi Sandra – I usually use a garlic press and find that one clove is perfect. However, if garlic is getting old and starting to sprout, it can be very pungent and bitter. I wonder if that was what happened in your case?
How long will this hold in refrigerator if you are making ahead of time?