Thai Peanut Sauce

Finished sauce on a marble platter with limes and peanuts

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!

4.67 from 6 votes

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Prep Time: 10

Total Time: 10

Servings: people

Calories: 169kcal

Author: Sarah McMinn

Ingredients

¼ cup natural peanut butter
2 tbsp sesame oil
2 tablespoon soy sauce
1 tbsp rice vinegar
2 tsp fresh ginger, peeled and grated
1-2 cloves garlic, minced
1 teaspoon maple syrup
juice of ½ lime
pinch of cayenne
2 tablespoon water, as needed

US Customary - Metric

Instructions

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.*
Serve immediately with spring rolls or over salad or noodles. Store in an airtight container in the refrigerator for up to 5 days.

Notes

Serving and Storing - Store leftovers 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 stovetop. Freeze peanut sauce for up to two months. To thaw, remove from freezer and place in the refrigerator the night before you intend to use it.

Variations

Allergic to peanut butter? This sauce can be made with any nut or seed butter. My go-to alternative is cashew butter.
Need a gluten-free alternative? Use Tamari sauce in place of soy sauce.
This recipe calls for maple syrup but any kind of sweetener will do. Agave nectar and brown sugar are great alternatives. If sweetening with agave nectar, reduce the amount by about 50%.

Uses - Serve your sauce immediately with salads, noodles, spring rolls, or tofu.

Recipe Tips - The thickness will depend on the desired use. For sauces over salads and pasta, go with a thinner, pourable sauce. Dipping sauces should be thicker.

Nutrition