Name: Creamy Easy Thai Peanut Sauce Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 0.5 cup creamy peanut butter; 0.25 cup soy sauce or tamari (use tamari for gluten-free); 2 tablespoons rice vinegar (can substitute with apple cider vinegar); 2 tablespoons brown sugar or honey (honey is not vegan); Juice of 1 lime (freshly squeezed); 1 teaspoon sesame oil; 1-2 teaspoons sriracha or chili garlic sauce (optional, adjust for desired heat); Water (to adjust consistency, as needed)

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Introduction

This creamy Thai peanut sauce is a quick and flavorful addition to any meal, ready in just 15 minutes. Its perfect balance of savory, tangy, and spicy notes makes it ideal for salads, dipping, or drizzling over grilled dishes. Simple to prepare with pantry staples, it’s a must-try for home cooks looking to add a Thai twist easily.

A glass bowl filled with a smooth, thick, brown sauce or paste, topped with small chunks of dark red spice, scattered golden peanuts, and a thin, bright green lime wedge resting at the edge inside the bowl. The bowl sits on a white marbled textured surface with a few stray peanut pieces nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 cup creamy peanut butter
0.25 cup soy sauce or tamari (opt for tamari for gluten-free)

2 tablespoons rice vinegar (can substitute with apple cider vinegar)
2 tablespoons brown sugar or honey (note that honey isn’t vegan)

Juice of 1 lime (freshly squeezed)
1 teaspoon sesame oil

1–2 teaspoons sriracha or chili garlic sauce (optional, adjust for desired heat)
Water (to adjust consistency)

Instructions

Step 1: In a medium mixing bowl, combine ½ cup of creamy peanut butter with ¼ cup of soy sauce or tamari. Whisk vigorously for 1–2 minutes until smooth and creamy.

Step 2: Add 2 tablespoons of brown sugar or honey and stir for about 1 minute until fully dissolved.
Step 3: Pour in 2 tablespoons of rice vinegar and the juice of one lime. Mix thoroughly for another 1–2 minutes.
Step 4: Drizzle in 1 teaspoon of sesame oil and mix until fully incorporated.

Step 5: Add 1–2 teaspoons of sriracha or chili garlic sauce and stir until well blended.
Step 6: Slowly add water, one tablespoon at a time, mixing until the desired thickness is reached.
Step 7: Taste the sauce and adjust sweetness or spice as needed.

Step 8: Serve immediately over salads or as a dip, or store in an airtight container in the fridge for up to one week.

Tips & Variations

For a vegan version, substitute honey with brown sugar or maple syrup.
Adjust the amount of sriracha based on your preferred spice level.

If the sauce is too thick, add warm water gradually to reach a pourable consistency.
Toast sesame seeds or chopped peanuts as a garnish for extra texture and flavor.
Use tamari instead of soy sauce to make this dish gluten-free.

Storage

Store the peanut sauce in an airtight container in the refrigerator for up to one week. If the sauce thickens after chilling, stir in a little warm water before using to regain a smooth consistency.

How to Serve

A clear glass bowl filled with a thick light brown paste, smooth in texture, topped on one side with a small pile of crushed reddish-brown bits and scattered whole light tan peanuts, next to a slice of bright green lime resting on the paste. The bowl sits on a white marbled surface with a few scattered peanuts nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this peanut sauce ahead of time?

Yes, this sauce can be made up to a week in advance and stored in the fridge. Just stir well before serving.

What can I use this sauce for besides salads?

This versatile sauce works great as a dip for spring rolls or vegetables, a drizzle over grilled chicken or tofu, or a flavorful dressing for noodle bowls.