Thai Peanut Sauce
Thai Peanut Sauce
Creamy, nutty, tangy, and a little garlicky—ready in minutes for satay, noodle bowls, spring rolls, and salads.
Ingredients
- 1/2 cup creamy peanut butter
- 3 tbsp warm water (plus more to thin)
- 2 tbsp soy sauce (use tamari or coconut aminos for GF)
- 2 tbsp lime juice (fresh)
- 1–2 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 small garlic clove, finely grated
- 1/2 tsp grated fresh ginger (optional but recommended)
- Pinch red pepper flakes or 1 tsp sriracha, to taste
Directions
- Whisk peanut butter with warm water until smooth and loosened.
- Whisk in soy sauce, lime juice, sweetener, sesame oil, garlic, and ginger.
- Adjust heat with flakes or sriracha and thin with more warm water to a dipping or drizzling consistency.
- Serve with satay, toss with noodles, or use as a dip for veggies and rolls.
Tips & Variations
- Noodle dressing: thin with extra warm water or a splash of coconut milk.
- Nutfree: swap sunflower seed butter (sunbutter) 1:1.
- Soy-free: use coconut aminos + pinch of salt.
- Extra umami: add 1 tsp fish sauce (not vegan) or a little miso paste (vegan).
- Make-ahead: sauce thickens in the fridge—whisk in warm water or lime to loosen before serving.
Storage
Refrigerate in a sealed jar up to 1 week. For longer storage, freeze in small containers up to 2 months.