By Kaleigh McMordie - , Updated
Jump to Recipe·Print Recipe
This delicious, easy, and healthy all-purpose Thai peanut sauce is the only peanut sauce recipe you'll need! It's perfect for dipping springs rolls, dressing salads, and drizzling on noodles! Make it as spicy or mild, thick or thin as you like. (vegan and gluten-free options)
I'm a firm believer that a good sauce can totally make a meal. I have a few essential sauce recipes in my repertoire that I know I can count on to take a meal from decent to outstanding - tzatziki, chimichurri, turmeric tahini sauce, and this - Thai peanut sauce.
This delicious all-purpose Thai peanut sauce is my go-to for everything from Asian-inspired chopped salads, to spring rolls to stir-fries and everything in between. If you're looking for the perfect peanut sauce recipes, this is it.
Why You'll Love This Easy Thai Peanut Sauce
- It's everything you need in a peanut sauce - the perfect balance of savory, spicy and sweet, with tons of peanut flavor, a hint of zesty lime, and fresh ginger. I could eat it with a spoon.
- It's easy to make in 5 minutes with just a few simple ingredients!
- It's super customizable to fit your needs. Whether you're gluten-free or vegan, or if you need it thin for a pourable dressing or super thick for dipping.
How To Make Thai Peanut Sauce
- This sauce couldn't be easier to make. Simply blend all of the ingredients in a food processor or blender. (I love this little food processor that gets the job done with ease and requires little cleanup.)
- Add more water as needed to thin the sauce to your desired consistency. Try it and add more spice as needed, too.
Ingredient Substitutions
- For gluten-free, use coconut aminos or low sodium tamari in place of soy sauce.
- For vegan, use agave nectar or maple syrup in place of honey.
- I love ginger paste that comes in a tube or jar (sold in the produce section near the fresh herbs) for ease, but grated or finely chopped fresh ginger is perfect, too. If you can't find fresh, use ½ teaspoon ginger powder.
- I love rice vinegar because I'm lazy and don't like making a mess squeezing limes if I don't have to, but limes taste amazing in this sauce, too. Or use a little bit of each!
How To Store Thai Peanut Sauce
Store peanut sauce in the refrigerator in a sealed container for up to 1 week.
What To Use Thai Peanut Sauce On
EVERYTHING. But here are a few specific suggestions:
- As a dressing for Asian inspired salads, like this fresh peanut chopped salad.
- As a binder for Thai chicken salad, like in these Thai chicken salad spring rolls.
- As a dipping sauce for spring rolls or for cut up veggies.
- As a sauce for stir fries or noodle bowls.
- Spread on toast for a savory spin.
If you don't already keep the ingredients for this easy Thai peanut sauce in your pantry, I suggest you stock up, because you'll want to make it over and over!
If you made this recipe, please leave a star rating in the comments!
All-Purpose Thai Peanut Sauce
This delicious, easy, and healthy all-purpose Thai peanut sauce is the only recipe you'll need! It's perfect for dipping springs rolls, dressing salads, and drizzling on noodles! Make it as spicy or mild as you like. (vegan and gluten-free options)
- Author: Kaleigh
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: about ½ cup 1x
- Category: sauce
- Method: no-cook
- Cuisine: Asian
Ingredients
Scale
- ¼ cup natural peanut butter
- 1 tbsp low sodium soy sauce (tamari or coconut aminos for gluten-free)
- 2 tsp fresh grated ginger or ginger paste
- 1 clove garlic
- 2 tsp sesame oil
- 3 tbsp rice vinegar or lime juice
- 1 tsp honey (maple syrup or agave nectar for vegan)
- ½ tsp sriracha or spicy chili paste, or red pepper flakes to taste
Instructions
- Blend all ingredients in a food processor or blender until smooth.
- Add water as needed to thin the sauce to your desired consistency.
- Store sauce in an airtight container in the refrigerator up to 1 week.
Notes
- For gluten-free, use coconut aminos or low sodium tamari in place of soy sauce.
- For vegan, use agave nectar or maple syrup in place of honey.
- I love ginger paste that comes in a tube or jar (sold in the produce section near the fresh herbs) for ease, but grated or finely chopped fresh ginger is perfect, too. If you can't find fresh, use ½ teaspoon ginger powder.
- I love rice vinegar because I'm lazy and don't like making a mess squeezing limes if I don't have to, but limes taste amazing in this sauce, too. Or use a little bit of each!
Keywords: all purpose peanut sauce, Thai peanut sauce, easy asian peanut sauce
« Dark Chocolate Tahini Cups
Fridge Foraging #3 »
About Kaleigh McMordie
Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.
Reader Interactions
Comments
Shannon says
Yummy!
★★★★★
Reply
