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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.
Super delicious better then the Thi restaurant
So glad to hear that!
Hi Meghan…is this sauce meant to be used warm/hot, cold or room temp? On lettuce wraps for instance? How about on a chicken and rice dish?
I just serve it at room temperature – it will solidify a little bit if it is cold. It makes a great sauce for lettuce wraps, chicken, noodles, pretty much anything you want!
Delicious! Just a bit too tart. Next time, I’m leaving out the vinegar. The lime juice should add enough acid for us.
So glad you liked it!
Man this is a tasty dip. Everyone loved it at our party. I shared it with them as well. My son practically drank it! Thank you!!
I’m so glad to hear that!
how long can it be stored in the refrigerator?
Hi Vanessa – it should last up to one week in the fridge.
Hi Meghan, do you reckon I could freeze it?
Hi Jan – I haven’t tried it so I can’t be sure! I do think it would probably be ok though.
This Thai Peanut Sauce is so delicious and so easy to make! I added a couple of tablespoons of canned Coconut Milk for a little more depth and it was perfect. I definitely will be making it again!!
Hi Sally, did you omit the water or added the coconut milk in addition with the water? Tk u!
Hi Karen, I added adedd the coconut milk in addition to the water. Half water / half coconut milk to the desired consistency.
Hope this helps. 🙂
Hi Karen, I added the coconut milk in addition to the water. Half water / half coconut milk to the desired consistency.
Hope this helps. 🙂
Bookmarked this one!
So glad to hear that!
Holy smokes. So easy, so good!
Yay! So glad to hear that Megan!
Wonderful! I used regular Jif peanut butter because that’s what I had. Since I didn’t have chili garlic oil, I used gochugaru or Korean pepper flakes in the same measurements (2 tsp) and it tasted fantastic.
So glad you loved it Casey!
very, very tasty, the taste is amazing and i love it when the squid is tender!
So glad you loved it Bea!
This was fantastic and so easy! I used my mini food processor to chop the garlic and ginger, added the liquids and pulsed again, then the natural peanut butter, and then 2 T of water. It was fantastic with thai and all sorts of other dishes! This recipe is a keeper and we will be using it often in the future. THANK YOU!!
I’m so happy you loved it!
The flavor is amazing however it came out thicker and chunkier than it looks in the picture! I’m not sure why, I added 4 tablespoons of water in total and it’s still really thick. I will be adding more!
Hi Ana – I’m guessing different peanut butter brands vary in consistency. You can definitely add more liquid to reach the thickness you want. I’m glad you enjoyed the flavor!
Not hard and absolutely delicious. I made it exactly as written and I wouldn’t change a thing. If you like it really spicy, be generous with the chili garlic sauce. Yum!
So happy you love it Jennifer!
So good. And spot on for what I was looking for. Unfortunately, I didn’t have the low sodium soy sauce, so in my double batch I used 3 tablespoons of regular soy sauce and substituted another tablespoon spoon of water. It worked perfectly. I will definitely be making this one again. Thanks for the recipe.
So glad you loved it Amy!
thanks for the recipe! it’s good, i added some drops of habanero and instead of straight chili sauce, used siracha and a touch of sweet chili glaze. other changes because it seemed excessive, only
1 tblspn-soy sauce
1 tblspn- brown sugar
So glad you liked it!
Delicious! I made this as a dip for potstickers. I did go for 1 TBSP Sambal Olek and even my heat sensitive hubby didn’t bat an eye. I also added a little more lime. WOW. I could drink this sauce. Definitely going to try the wing idea I saw earlier. Thanks for posting such a delicious and versatile recipe.
I am so happy you loved it Andrea!
easy, easy in my little tiny chopper processor and excellent flavour
Yay, so glad you loved it!
Quick and flavorful! My teenage daughters request this sauce on a regular basis. We add a little more fresh ginger and chili sauce to taste and love it! Thank you!
Wonderful, so happy you love it!
I used balsamic vinegar and did not add brown sugar. I love the flavor combination and looking forward to tasting it tomorrow after it sits for a day.
Wow, can’t wait to hear what you think! I’ve never tried it with balsamic vinegar.
So tasty! I reduced the brown sugar, added a little more lime juice and rice vinegar (I like a little more tang) and some cilantro. I make it in a small food processor. I added a bit more water to thin it.
Lovely, so glad you love it!
Thicker than recipe states, added more water, total of 6 Tbs. Also added 2 more tbs of fresh lime juice. Good flavor!
It was good but it wasn’t so creamy and watery how it should be and it was a bit too sweet, other then that it was really good and great on chicken!