This Thai Peanut Sauce is a breeze to make and is super versatile. It comes together in just 5 minutes using a few simple ingredients. Use this creamy umami-packed sauce as a dip, dressing, or marinade.
About This Recipe
This Peanut Sauce is a delicious condiment that can be easily made at home using 5 main ingredients in just 5 minutes. This sauce is no-cook, super versatile, and can be stored for a long time in the refrigerator.
Although it’s called Thai peanut sauce, it actually 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. Apart from serving it as a dipping sauce, you can use this sauce in a multitude of ways. I have mentioned some options in the post below.
This sauce can be made in many ways. The recipe that I am sharing today is made using 5 main ingredients and no coconut milk. But you can definitely add some coconut milk to it to make it nice and creamy.
Thai Peanut Butter Sauce is easily available in stores these days but the homemade version is always better – It is fresh, made with high-quality ingredients, there are no added preservatives or colors and it is bursting with incredible umami flavors.
You can easily halve, double or triple this recipe.
You will find all the ingredients in the Asian aisle of any grocery store.
Peanuts – 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 flavor.
Red Chili Paste – Make it at home using my easy red chili paste recipe or buy a bottle. You can make the sauce spicier by adding some sriracha sauce.
Others – You will also need dark soy sauce, rice vinegar, brown sugar, freshly squeezed lime juice, minced garlic, grated ginger, and warm water.
Replace soy sauce with tamari for a gluten-free version.
How To Make Thai Peanut Sauce
Whisk together ½ cup unsweetened creamy peanut butter, 2 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 tablespoon brown sugar, 2 teaspoon red chili paste, 1 tablespoon freshly squeezed lime juice, 1 teaspoon minced garlic, and 1 tablespoon grated ginger in a mixing bowl using a wire whisk.
Add warm water and whisk until the sauce is creamy. Add some more water if you want a thinner sauce.
Refrigerate it for up 10 days in a clean and dry glass container.
Frequently Asked Questions
Replace soy sauce with tamari or coconut aminos for a gluten-free version.
If you are allergic to peanuts, then replace peanut butter with cashew butter, tahini, or almond butter.
There are 2 ways in which you can make the sauce with coconut milk – uncooked version and cooked version.
1. Uncooked Version – Just add ½ cup unsweetened coconut milk to the recipe mentioned in the recipe card and use the sauce.
2. Cooked Version – Make the sauce as mentioned in the recipe card and add it to a pan along with 1 cup unsweetened milk. Cook for 3-4 minutes on medium heat. Cool and serve.
While most recipes to make 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 they become buttery.
Replace the mentioned peanut butter in the recipe with ½ cup of roasted skinless peanuts. Add all the ingredients to a blender and blend until everything comes together and the sauce is smooth and creamy
Pro Tips By Neha
Reduce the amount of soy sauce for a milder sauce.
Adding a teaspoon of red curry paste or massaman paste also adds to the flavor of this sauce.
Adjust the ingredients of the sauce to make it sweeter, saltier, or spicier.
- 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 10 days. 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 to a freezer-safe box and freeze it 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
- ½ cup natural unsweetened peanut butter
- 2 tablespoons soy sauce (dark or light)
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons red chili paste
- 1 tablespoon lime juice
- 1 teaspoon minced garlic
- 1 tablespoon grated ginger
- 2-4 tablespoons warm water
- Whisk together peanut butter, dark soy sauce, rice vinegar, brown sugar, red chili paste, lime juice, garlic, and ginger in a mixing bowl using a wire whisk.
- Add warm water and whisk until the sauce is creamy. Add some more water if you want a thinner sauce.
- Refrigerate it for up 10 days in a clean and dry glass container.