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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.
Tahini instead of peanut butter
How did you like it with the tahini?
Substitute tahini
Just made the sauce for the third time. It is so good! My only qualm is that it makes a relatively small portion. Next time I need to remember to double or triple the recipe! : )
So glad you like it, Jim!
Wow what a great peanut sauce. I bought plane dumplings and added the sauce. Tasted like it came from a Chinese restaurant. Yum.
So glad you loved it Tami!
Any general suggestion how long this will keep and best way to store it?
Hi Rikki – I always use mine right away, but I did a quick google search and the internet says homemade peanut sauce should last up to one week in the fridge. It may separate in the fridge since it is kind of an emulsion. I would keep it in a sealed container in the fridge for best results.
I rarely leave a comment, but this peanut sauce is that good! Thank you for this delicious recipe!
I’m so happy you love it Saundra!
I never write reviews but had to for this recipe! Absolutely delicious. Tastes just like the peanut sauce at my favorite Thai restaurant. 5 stars!
Yay! So glad you loved it Courtney!
I don’t normally comment on recipes, but this is amazing. I haven’t even let the flavors meld yet. I ended up having to sub powdered garlic and ginger, but it is still SO good! My three-year-old’s eyes lit up and she exclaimed she liked it a lot! Can’t wait to make some spring rolls to go with it. Or chicken. Or pad Thai. It’s so delicious, I imagine I’ll be making double batches weekly.
Thank you so much for your comment, it really means so much to me to hear that people love the recipe!
So delicious. This sauce transformed our veggie and rice dinner. I used PB Fit with a small amount of regular peanut butter to make it lower fat, and it turned out beautifully. Thanks!
So happy to hear that!
I made this for Christmas presents this year and everybody loved it!!
Oh yay! WHat a fun gift!
Cooked some chicken wings in our air fryer, coated them with this sauce and put them back in the fryer for a couple more minutes. Fabulous! Will be our new go-to wing sauce. (and maybe other uses as well)
That sounds delicious! Great idea using it for wings!
Absolutely delicious
So glad you loved it!
This Thai peanut sauce is amazing! I love it because it also has no oil but lots of flavour! I served it over noodles and stir fried veggies and tofu! So good!
So glad you love it Laurie!
I have searched high and low looking for the peanut Thai sauce. I even reached out to an old boyfriend of 25 years ago who had gone to culinary school. I made this recipe in a rather lazy way. I added all the ingredients into my jar of almond butter, salted almond butter. I did not add the brown sugar because I forgot. Then I microwaved everything and mixed it together and it’s amazing. I served it overTOEFL shiitake fettuccine.
So glad you loved it Todd!
Excellent. Much better than store-bought. And much less expensive then store-bought best.
I started with roasted peanuts and peanut oil, for total control.
So glad to hear you enjoyed it Chuck!
I followed the recipe exactly as written and it is the BEST peanut sauce recipe I have tried thus far.
Yay! So glad you think so Terry!
Excellent recipe as-is, but it’s also a perfect base recipe that can easily be built on and played around with. I use this recipe as a sauce for spring rolls when I make them for guests who may not like dipping in fish sauce.
So glad you love it Jeremy! It is great for dipping spring rolls for sure!
Fabulous recipe!!! Was so easy to make, Thank you for sharing.
So happy you love it Ruby!
Is it possible to use dried ground ginger, instead of fresh? If so, what amount?
Hi Chelsea – I haven’t used dried ginger, but it would probably be fine. I would use 1/4 teaspoon of dried ginger.
It just doesn’t taste quite authentic like the sauce they make in Thai restaurant. I wouldn’t add soy sauce as peanut butter is already salty.
Then leave it out of yours… problem solved ;).
Easy to make and excellent. Just the right amount of heat. I doubled the recipe and am going to use it to pour over roasted veggies.
So glad you love it Sally!