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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 rarely leave comments, but I MUST!! I have tried many peanut sauce recipes ~ and this one is by far the BEST!! Outstanding. I cut down on the brown sugar because I prefer it less sweet & on my 2nd batch (doubled the recipe) I added “Chile crunch oil”. Wow ~ Yummy. I’m having some now with fresh veggies. Heavenly!
This one’s a Keeper, for sure! Thank you!
So glad you loved it!
Chicken was excellent. We will definitely remake your marinated chicken. You’ve really missed the mark on the peanut sauce though. It has way too much sugar and none of the core ingredients, soy, rice wine vinegar and sesame. You might as well use Skippy peanut butter by the time you put a quarter cup of sugar into the sauce. The chicken marinade is my go to marinade for the rest of my life. But the peanut sauce, meh. Not so much.
Hi Deborah, This recipe has only 2 tablespoons of brown sugar and it does use both soy sauce and rice vinegar. Are you sure this is the recipe you used? That being said, all tastes are different. This recipe gets 5 stars from about 99% of reviewers, but nothing pleases everyone. Have a great day!
How long does it store for?
Hi, We usually use most of it in a day or two, but it should be good in the fridge for at least a week.
This is very tasty. I used organic peanut butter (ingredients-peanuts) and had to add a lot more warm water because it kept seizing like tahini does. Because of this dilution I had to add a bit more soy sauce and rice vinegar. I made it for a noodle dish, but I ended up with leftover sauce which I dipped cucumber slices and bell pepper sticks. I would think kids would love this. Thanks for the recipe!
Easy and excellent!
So glad to hear that!
I love this peanut sauce. I could drink it! Haha I put it on noodles and veggies or dip spring rolls.
So glad you love it!
How long will this sauce stay good in the fridge?
This is the second time I’ve made this sauce, the flavor is absolutely incredible. I tried the suggestion of some others in the comments and heated the sauce, but this just caused it to separate 🙁 There’s a massive pool of oil around the edges. Not sure if I did something different than the others, but be careful if you’re trying that!! I suppose the recipe as written is uncooked for a reason.
Hi – yes the peanut sauce can do that if heated! I have never heated mine as I don’t find it necessary, but as you mentioned, some readers have done it with success.
This is sauce is absolutely BOMB. And so easy. We used it to make Thai Chicken pizzas, one of the best pizzas we’ve ever had! We instantly wished we had made more pizza dough so we could have another one. I used some of the leftover sauce for dipping veggies in, and then added some extra water to the last of it and used as salad dressing.
My peanut butter is sweetened, so I reduced the sugar to about a 1/2 tbsp to even put the sweetness level. But then added a touch of molasses so I didn’t lose out on the umami of the brown sugar. I also took the advice of some commenters and heated the sauce on the stove for about 10 minutes to develop and marry all the flavors. Next time I will probably saute the garlic and ginger in a bit of sesame oil first, then add the rest of the ingredients. But if you’re short on time or lazy, I’m sure it’s still super tasty making it as written and just mixing everything together without heating it.
Absolutely tasty!
Outstanding!! Typically make this recipe to have during the week to pair with my veggies for lunch. Always delicious!!!
I’m so happy to hear that!
This is really great! I didn’t have chili garlic oil so I just added garlic powder and chili flakes and it was still good! I’m definitely going to make this again and I’m going to get if for next time!
So glad you loved it!
This is really delicious! I would so drink this out of a bowl!
One question though how long is it good in the fridge?
Hi, It never lasts long enough to go bad in our house! But the internet says peanut sauce should last about 5 days in the fridge.
Thank you!😊
So simple and crazy delicious. Would I just drink this out of the bowl. Why, yes. I would.
I did make a few ingredient swaps. It’s quite forgiving. I used coconut sugar in place of brown sugar, Bragg Liquid Aminos in place of tamari. I had chili paste (sambal olek), and I thought there was plenty of garlic goodness from the three cloves. Finally, I didn’t have fresh ginger root, and the ground ginger worked beautifully.
You really would have to try hard to mess this up! Give it a go.
So glad you love it!
Delicious.
Hi! just by reading the ingredients list i can tell this reciepe will turn out amazing, just a question
any substitute for rice vinegar?
Hi, You can probably use apple cider vinegar or even lime juice.
A most excellent peanut sauce recipe and so easy. I’ll be using this on a regular basis.
So happy you love them!
I used natural unsweetened peanut butter and it was still too sweet. I would make the dressing without the brown sugar and add to taste.
I made this with no changes except I used bottled lime juice, as I did not have fresh, and it was deliciious!
Very good. Hubby liked it. Can the leftover sauce be frozen?
Hi, I have not tried freezing it so I am not sure! It does have a higher fat content because of the peanut butter so that would be my only concern. However it is worth a try. Let us know how to goes if you try it!
I just made this recipe for the first time. OMG soooo tasty! Thank you so very much.
So happy you love it!