This easy 5-minute Thai Peanut Sauce is made with a few simple ingredients. It’s the perfect sauce for salads, spring rolls, noodles, and more. Creamy, zesty, and with a little bit of heat, it’s finger-licking good!
I’ve got 3 words for you…
Thai Peanut Sauce
I don’t know how, but up until today I haven’t shared my all-time favorite, go-to sauce on the blog. Sure, I’ve shared variations in recipes throughout the years. There is my Thai Peanut Salad, my Broccoli Pepper Stir Fry with Ginger Peanut Sauce, and my Tofu in Peanut Ginger Sauce but finally, I have combined all my favorite components of each of these sauces and put it into one simple recipe for you.
And I think you’re going to love it.
Among the things I love about this Thai Peanut Sauce is that it is completely versatile. As long as it has the key components, you can adjust and taste as you go. And what are those key components?
I’m glad you asked!
The 5 key components of perfect Thai Peanut Sauce:
- Creaminess (aka PEANUT BUTTER)
Now, let’s break this down.
Salty – For the salty component, I choose soy sauce. This is fairly standard. Soy sauce gives the sauce the familiar Thai flavor as well as adds some extra body. For a gluten-free option, you can go with tamari sauce.
Acidity – I use a mixture of rice vinegar and lime juice to give the sauce it’s acidity, which is crucial in balancing the creaminess of the peanut butter. I like using both because the vinegar and citrus offer two different kinds of acidity for a fuller experience.
Sweetener – I use maple syrup, which is typically my sweetener of choice for its flavor and lower glycemic value. You could also use agave nectar or brown sugar in this recipe. The amount of sweetener you add will depend on your intended use of this sauce.
Heat – The most important part! Heat also counters the richness of the peanut butter and gives the sauce a nice finish. My favorite two heat options for this sauce are Sriracha or cayenne pepper. Sriracha has a distinct flavor (which is awesome!) but if you’re looking for a more neutral heat, go with cayenne pepper.
As long as you have these components, you can mix and match as you please.
How to make Asian peanut sauce
Once you have your ingredients picked out, all you have to do is grab a small bowl and a fork. Just whisk those ingredients together…
What to do with your peanut sauce
Peanut sauce is one of the most versatile condiments and among my favorite! I use a variation of this peanut sauce recipe at least once a week. It is a great:
- Dipping sauce for vegetables or spring rolls
- Dressing a variety of salads
- Marinade for tofu and tempeh
- Garnish for stuffed sweet potatoes
How to store Asian Peanut Sauce
Homemade peanut sauce can be stored in an airtight container in the refrigerator for up to 1 week. To reheat the sauce, gently heat it in a microwave or over the stove top. Peanut sauce can also be stored in the freezer for up to two months. To thaw, remove from freezer and place in the refrigerator the night before you intend to use it.
I think that’s all you need to know about making the perfect Thai Peanut Sauce. So what are you waiting for? Let’s whip some up today!
This easy 5-minute Thai Peanut Sauce is made with a few simple ingredients. It's the perfect sauce for salads, spring rolls, noodles, and more. Creamy, zesty, and with a little bit of heat, it's finger-licking good!
Cuisine: Thai, Vegan
Keyword: Thai Peanut Sauce
Servings: 4 people
Calories: 169 kcal
Author: Sarah McMinn
Using a Microplane, grate the ginger and set aside.
In a small bowl, combine all the ingredients EXCEPT the water. Using a whisk or an immersion blender, whisk the ingredients together until a thick, uniform sauce is formed.
Add water, as needed, until you have reached desired consistency. This will vary depending on your desired use.*
Thickness will depend on the desired use. For sauces over salads and pasta, go with a thinner, pourable sauce. Dipping sauces should be thicker.