You have to try my go to recipe of this creamy, umami packed and salty homemade version of popular Thai Peanut Sauce. Serve it as a dip or use it as a dressing, sauce or a marinade, the choice is yours. Try it.
Try a few more homemade sauce, that will definitely impress you with their incredible flavours – Bechamel Sauce, Gochujang Dipping Sauce, Lemon Garlic Butter Sauce, Peri Peri Sauce, Harissa Sauce and Thai Sweet Chilli Sauce.
About This Recipe
Homemade Thai Peanut Sauce is a simple, no cook, versatile and vegan peanut sauce that is prepared with 5 main ingredients in 5 minutes. It can be served as a dipping sauce, salad dressing, marinade, for noodles, with chicken satay or anything that needs a punch from this sauce.
This is a simple version, the way we like it at home but many Thai restaurant’s also add coconut milk in this peanut sauce to make it nice and creamy. You can try that version too!
It is surely a Thai recipe, but it originated in Indonesia where it is also known by the name of “satay sauce”, as it is mostly served on the side with chicken satay.
You can definitely get a store bought Thai peanut sauce, but the homemade version is always better – as it is fresh, prepared with high quality ingredients and bursting with incredible umami flavours.
This sauce recipe requires peanut butter, rice vinegar, lemon juice, sesame oil, ginger, garlic, soy sauce, brown sugar, red chilli flakes and salt.
You will need unsweetened creamy peanut butter for this sauce, so that your end result also turns out to be nice and smooth. If you would like a coarse peanut sauce, you can use chunky peanut butter as well.
Sesame oil adds a beautiful nutty flavour along with peanut butter. Its like a match made in heaven!
I prefer to add red chilli flakes for spiciness, but you can even make it spicier by adding some sriracha sauce or chilli garlic sauce.
You can swap brown sugar with honey, but I feel the taste of this peanut sauce turns out better with brown sugar.
Step By Step Recipe
Add all the ingredients including peanut butter, rice vinegar, lemon juice, sesame oil, ginger, garlic, soy sauce, brown sugar, red chilli flakes and salt in a big bowl.
Using a whisk mix it well until everything comes together. Add in a few teaspoons of water if you feel the consistency is a little thick.
Once ready, it is ready to be served.
Frequently asked Questions:
If you replace the soy sauce with gluten-free tamari, this sauce becomes gluten-free. All the other ingredients do not have gluten.
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.
Either you can simply add coconut milk to make the sauce thinner and creamier or 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 in a wide pan until the sauce thickens.
Pro Tips By Neha
Reduce the amount of soy sauce for a mild sauce.
If the sauce is too thick, you can add some coconut milk to it to make it thinner. Make it even more thinner by adding water and use it as a dressing for the salad.
Adding a teaspoon of red curry paste or massaman paste also adds to the flavour of this sauce.
Adjust the ingredients of the sauce to make it sweeter, saltier or spicier.
You can easily double or triple this recipe, if you are planning to make it for a big crowd.
- 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, crispy tofu 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.
You can keep this sauce in the fridge for up to a week. Make sure you store it in a clean and dry air tight container and use a clean spoon every time you use the sauce.
This peanut sauce is freezer friendly! You can transfer the sauce in a freezer-safe box and freeze for a few months. You can even freeze it in ice cubes. Just thaw it over the counter for a few hours or microwave until it comes to room temperature when you want to use it.
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Thai Peanut Sauce Recipe
- ¼ cup Natural Unsweetened Peanut Butter
- 2 tablespoon Rice Vinegar
- 2 tablespoon Lemon Juice
- ½ teaspoon Sesame Oil
- ½ teaspoon Ginger (Grated)
- 1 teaspoon Garlic (Minced)
- ¼ cup Soy Sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon 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.