This post may contain affiliate links. Please read our disclosure policy.
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.
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!
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.
thanks for a great recipe! So yummy!
Authentic and delicious. The ginger was too much so we’ll cut back to maybe 1/2 tbsp and add as needed next time. Also subbed agave for brown sugar. Glad I found this recipe, thank you!
Used this as a dipping sauce for a bbq curry chicken thighs. Fantastic! I made dozens of peanut sauces, every one had fish sauce, this doesn’t, so I was a bit skeptical. I was dead wrong…this is the winner. Well done.
So glad to hear that!
Please add a “Jump to Recipe” button! 🙂
Absolutely the best peanut sauce recipe I have ever tried. My mum hates peanuts but she really enjoyed this. From now on, this is my go-to.
I’m so glad you love it!
I used it on Turkey because we are allergic to chicken and it was SOOO good. Very flavorful. I just finished filling out a recipe card to go in my recipe box!!! it’s a keeper.
I’m so glad you loved it!
This is a really delicious sauce but the nutrition facts are very skewed… A 1/2 cup of peanut butter has 750 calories so if the serving’s one cup it’s like over 1000 calories? What exactly is the serving size for the 220 cal???
Hi JJ, a serving is 1/4 cup (you can see that on the bottom in the nutrition facts). The whole recipe makes about 1 cup. These nutrition facts are just an estimate though, my recipe builder calculates the nutrition based on the ingredients. I always encourage people to use a calorie counting app to figure out the exact nutrition facts if it is a concern. Many people use My Fitness Pal or Lose it.
I would eat Mongolian Grill with spicy peanut sauce from the cafeteria where I work almost every week. The peanut sauce was amazing!! Then we started working from home and I really missed it. I tried several recipes for the peanut sauce but they just did not taste the same. This recipe is almost spot on!!! I am one happy lady 🙂
I’m so happy you love it!
Delish! I doubled the sauce, as I had a lb. of chicken tenders and a large head of broccoli that I needed to cook. I sauteed the garlic, only had dried ginger, but that worked fine. Heated the sauce in the microwave to melt the peanut butter, then added it to the pan with the sauteed chicken and broccoli. Ate it over Soba noodles. I had planned to share some of the dish with my neighbor, but I’m hogging all the leftovers for myself, 🙂
I’m so glad you loved it!
This dip was lovely. After trying other recipes finally found a winner. Went lovely with our fresh spring rolls. Definitely a keeper! Thanks for sharing.
I’ve made this a few times now and I love it because I usually have all of the ingredients in the house. I have added some light coconut milk instead of water to thin it out more. We usually put it over stir fired veggies and prawns or chicken over rice. Top with green onions and peanuts and it’s a hit every time.
Fabulous as a dip or dressing. A little goes a long way as a salad dressing.
I keep finding myself coming back to this one. Quick, fast and delish!
I’m so glad you like it!
For how long does this sauce remain good in the refrigerator?
i freeze mine as it makes a lot xx
Great tip, thank you!
Amazing and so flavourful! I used regular Kraft pb so only used one T of sugar as suggested. I also cooked it for a few minutes on low to cook off the rawness of the garlic and ginger. It was lovely on a rice noodle stir fry. Thanks!
I loved this recipe because it gives you the base in order to make this sauce your own. I didn’t have 1/2 a cup of peanut butter so I did half of peanut and the rest of tahini sauce and it came out really good. I also add so sesame oil and a few more tablespoons of warm water and the used my immersion blender to make it smooth and it was really good with spring rolls
Very good recipie, I used to heat the peanut butter on the stove and that is where I went wrong. The only thing I did was add a little honey.
Love this recipe and so easy to make! It was a hit with my family!
“Best” is a big stretch. It’s just not that good. I’ve made others that were addicting. This is absolutely not that.
Can you provide the recipes of the ones you found addicting ?
Barbara if you’re going to make wild accusations, please back it up by sharing these recipes
Barbara, your taste may not be the same as others. I am just not sure why you felt the point to make this kind of statement. In a world where everything is upside down, can we not just read a recipe and enjoy it? Peace to you.
Babs, you are what is wrong with the internet and people in general. I wish you diarrhea on your birthday.
Thanks for my laugh of the day! 🤣
I think it’s delish and my Thai seafood pizza will be all the better for this amazing recipe!
Oh my God! This is soooo good. I was looking for a recipe today as an accompaniment to spring rolls and this peanut sauce turned out heavenly. I could eat it with anything and everything. I bet it would taste good on ice-cream too 😉
So happy to hear that!
I love this sauce! I’ve been using it for quite a while now and it’s so yummy! I do thin out the sauce right away with the about 1/8th cup of warm water. I would recommend it for any type of vegetable, rice wraps, salads and a dressing.
So happy you love it!