Easy, vegan, peanut-ty, this authentic no-cook Thai Peanut Sauce is a great summer side! Its spicy taste and healthy ingredients make it palatable and nutritious at the same time. Read my simple and quick recipe to make this Best Thai Peanut Dipping Sauce at your home!
By any chance if you are a Thai food lover, then you might have tasted Thai Peanut Butter Sauce at some Thai restaurant or the other as it is widely used with Noodles, Chicken satay, Thai Chicken, Stir-Fried Tofu or as a dipping sauce for Spring Rolls et al.
But, I always believe that nothing beats the Homemade Thai Peanut Sauce, don’t you agree?
I love this easy and simple recipe of authentic Thai Sauce also known as Thai Peanut Butter Sauce because it is a very delicious recipe that can be served as a dip or helps in creating a plethora of scrumptious dishes like Thai Chicken, Grilled Chicken.
This versatile sauce tastes amazing with Thai Squash Fritters as well, did I tell you?
This is my absolute fav sauce and I love it as much as I love the Thai Sweet Chili Sauce.
This Sauce is
- Easy to make
- Quick to make
- No, fail recipe
How to make this sauce?
Oh, it is a child’s play, telling you! All you need to do is add unsweetened peanut butter, rice vinegar, soy sauce, lime juice, brown sugar, red pepper flakes, sesame oil, ginger, garlic in a blender or food processor and blend it to a smooth paste.
Reduce the amount of soy sauce for a mild sauce.
You can refrigerate this sauce for 5-6 days. Then, use it whenever you feel like making a good Thai meal.
If the sauce is too thick, you can add some coconut milk to it to make it thinner.
You can also make a cooked version of it with coconut milk. Keep all the ingredients the same and add 1 cup of coconut milk in the sauce.
Cook for 3-4 minutes until the sauce thickens.
Adding a tsp of red curry paste or Massaman paste also adds to the flavor of this sauce.
Prepare it this summer then and get ready to have a Thai extravaganza at nowhere but your home!
Here’s how to make this authentic Thai sauce.
Apart from using this sauce as a dipping sauce with spring rolls or satay, I like to use it as a sauce for my noodles, dressing for salads, and even in my stir fry.
You can also drizzle it over roasted veggies or lettuce wraps.
Thin it a bit and use it as a salad dressing.
Marinate chicken breast with this sauce and grill until done.
Slather some on rolls for a tasty treat.
Is this sauce Gluten-free?
If you replace the soy sauce with gluten-free Tamari, this sauce becomes gluten-free. All the other ingredients do not have gluten.
How long does it last in the refrigerator?
You can keep this sauce in the fridge for up to a week.
Can you freeze it?
This recipe freeze very well. You can transfer the sauce in a freezer-safe box and freeze for a few months.
Just thaw it over the counter for a few hours or microwave until it comes to room temperature when you want to use it.
How to make it using Peanuts?
While most recipes to make Thai Peanut Sauce calls for Peanut Butter, you can also make this using roasted whole peanuts.
After all, peanut butter is nothing but roasted peanuts blended until it becomes buttery.
Replace the mentioned peanut butter in the recipe with ½ cup of roasted skinless peanuts.
Keep the remaining process the same. Blend until everything comes together and the sauce is smooth and creamy.
If you like coarse sauce, you can keep some pieces of peanuts coarse.
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Step by Step Recipe
Add all the ingredients in a blender.
Blend until smooth.
Thai Peanut Sauce Recipe
- ¼ cup Natural Unsweetened Peanut Butter
- 2 tbsp Rice Vinegar
- 2 tbsp Lemon Juice
- ½ tsp Sesame Oil
- ½ tsp Ginger (Grated)
- 1 tsp Garlic (Minced)
- ¼ cup Soy Sauce
- 1 tbsp Brown Sugar
- 1 tsp Red Chilli Flakes
- Salt to taste
- Add all the ingredients in a blender and blend on high speed until smooth.
- Store in glass jar in refrigerator for 5-6 days.
- Use as required.