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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.
This sauce is delicious! 😋😋😋
I was able to throw this together using items on hand (was lucky to have chili-garlic sauce in my fridge, some impulse purchase from before)…WOW! This is a keeper!! I’m so glad this was the first recipe I tried. I used natural, unsweetened peanut butter and only had powdered ginger and it was still amazing. It was all we could do to not eat the entire batch. 😂
I’m so glad you liked it!
OMG! This is freaking delicious!!!! I am HOOKED!!! Thank you for sharing this.
So glad you liked it!
This peanut sauce is delicious!! I added a little heat to it with some hatch chili pepper juice I had frozen and only added 1 T of brown sugar since I used regular jarred peanut butter. I added mine to GF fettucine noodles along with diced precooked chicken thigh meat. Wonderful!! TY! I’ll use it again for sure!
So glad you liked it!
Made this tonight and it was so yummy! I am on a low sodium diet so I exchanged the Soy Sauce for Worcestershire sauce. This swap doesn’t always have the best results but with so many other amazing flavors in the sauce it was perfect. My husband didn’t notice and he thought the sauce was great. I did add a little more lime juice which helps bring up the sodium taste. Anyone watching their sodium try this recipe with my exchanges and you’ll be so happy to have a wonderful sauce in your cooking repertoire.
This is a FANTASTIC dip/ dressing. I made this for a small New Year’s Eve gathering as a dip for spring rolls, and then added water after the fact and I drizzled this on everything! It’s so good. And you change it up every time when you add in hot sauce and/or ginger. If you modify the amounts slightly, you get so many different layers of flavor! So good.
Wow! This was a delicious full bodied peanut sauce flavour. Admittedly:
– all my measurements were heaped,
– the PB was super crunchy and thick,
– I forgot the ginger,
– didn’t want the sugar,
– used white vinegar instead of rice vinegar, and
– added approx quarter cup warm water for a thinner consistency.
It produced approx. a cup of sauce at medium thickness. It wasn’t acidic. There was plenty of flavour and the remainder can go in the fridge for next time. Will definitely adapt it for rice paper rolls, a dip for veges/ crackers or kebab sticks. Great find indeed. Thanks for sharing 😊
Tastes perfect!
Excellent, easy recipe! I only had peanut butter SPREAD which had sugar and honey so I left out the brown sugar completely. I used jarred giner and garlic so it was even quicker! Also, doubled up the recipe to have some for later. Bookmarked!
I’m so happy you loved it!
Added coconut milk it was perfect.
It’s indeed the best Thai Peanut Sauce recipe! I used the authentic Red Boat Fish Sauce and a bit of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce for a more flavorful taste. The kids loved it, too! Best paired with their favorite Vitasoy Melon Flavor Soy Drink.
This is so dang good…. enough said!!!
Oh my gosh the peanut sauce is delicious!
Thank you for sharing!
Amazingly delicious!
Love this recipe!! I use it all the time with rice noodles. I was wondering if I can make it ahead and save the sauce? How long is it good for in the fridge?
Hi, I usually don’t keep it for very long (we eat it too fast!) but it should be good in the fridge for at least a week. Some readers have told me they freeze it.
Could you make batches an can it?
Hi Tina – I’m not sure, I haven’t ever tried that.
Too much fat, not enough acid and sugar for canning.
Thank you!
So good! Made it and put it on my salmon and rice!
Yummy! Must try that 😊
My new “best” peanut sauce! Five stars! Perfect for me, a “spice girl”, but I will reduce the chili sauce for guests.
Oops! This is a five-star recipe for me. I don’t know what happened!
Love this recipe! I double it using peanut butter powder and only 1/2 the brown sugar. I have it almost everyday for lunch over rae zucchini noodles with some cilantro, green onions, and a drizzle of sesame and chili oil…addictive!
It covers all the bases. Thank you!
So happy to hear that!
oh lord this is a good sauce! thank you for sharing!
So easy and delicious!! Used it on our chicken satay lunch bowls for this week.
Delicious! Added a bit more water – I used crunchy peanut butter.
Had it with vege stirfry and udon noodles.