This yummy peanut sauce is smooth and creamy, perfect for noodles or stir fry. Made with simple real food ingredients, you can use this savory Thai peanut sauce for salads, spring rolls, and more!
It never fails. Every year when the temperatures start to warm, I crave salads.
My Costco-copy Sweet Kale Salad is really good, and so is my Panzanella Salad with Homemade Caesar Dressing. But this time I was craving something very specific: chicken salad with Thai peanut sauce.
I also wanted an easy peanut sauce recipe that could double as a sauce OR a dressing. You know the kind I’m talking about, right? Where it’s thin enough for drizzling into some crunchy vegetables and getting solid coverage as a dressing, but thick enough to dip spring rolls or chunks of grilled chicken.
And if I can take that one sauce recipe from salad weather to warm-and-cozy weather, that’s a winner!
THAI PEANUT SAUCE INGREDIENTS
The ingredients for this peanut sauce are simple and healthy!
- Creamy peanut butter (I use unsweetened natural peanut butter – you may need to reduce the sugar if you use conventional peanut butter)
- Rice vinegar (you can use apple cider vinegar)
- Lime juice
- Olive oil
- Soy sauce (I used coconut aminos but you can use liquid aminos or tamari if you’re gluten-free)
- Salt
- Crushed red pepper flakes
- Fresh grated ginger
- Garlic
- Sugar
- Honey (or maple syrup)
- Cilantro
Note: I’m NOT using fish sauce or sesame oil in this Thai peanut sauce. I love both ingredients, but this recipe is perfect without them!
That said, every ingredient listed is necessary. I’ve tried reducing and subbing and the results were not nearly as good. But I bet you have most or all of these in your kitchen right now.
You could sub almond butter if absolutely necessary, but honestly, I didn’t think it tasted as good.
Psst! Want to make sure your salt is fresh AND doesn’t have microplastics (ummm, gross…)? Try Ava Jane’s Kitchen for this recipe and add a pinch as a great savory finisher! You can get an 8oz bag for free!! (Get your bag of salt on this page. Just pay shipping.)
THAI PEANUT SAUCE RECIPE INSTRUCTIONS
Step 1. Add all the ingredients to a blender or food processor EXCEPT the cilantro.
Step 2. Once it is creamy, add cilantro.
Step 3. Pulse until cilantro is in small pieces.
Use your peanut sauce right away or refrigerate for 4-5 days. The sauce might separate a bit in the fridge, so just give it a good shake or whisk before using.
PEANUT BUTTER SAUCE CRUNCH SALAD
You can make your own peanut butter sauce crunch salad by starting with 4 cups of thinly sliced Napa cabbage (which is MUCH milder in flavor than typical green cabbage) and adding 4 more cups of crunchy vegetables. Some examples:
- Matchstick carrots (use a julienne peeler to cut them quickly!)
- Bell peppers (I suggest red, orange, or yellow for the mild flavors)
- English cucumber (seeded)
- Broccoli stems (buy the whole bunch and use the florets in easy Homemade Alfredo Sauce!)
- Sliced Brussels sprouts
- Matchstick radishes
- Mix and match with what you have, what’s on sale, what’s in your garden, and what your family likes. Once you top it with this peanut butter sauce, your people will forget they’re eating a big bowl of vegetables.
If you like a more complete salad recipe, try Crunchy Vegetable Quinoa Salad or Costco Copycat Kale Salad!
TO SERVE PEANUT SAUCE
There are so many great ways to use peanut sauce. Some of my favorite ways include:
- Add it to any Asian dish (like pad Thai!)
- Use it as a stir-fry sauce
- As a dipping sauce for chicken satay or Steamed Shrimp
- In any noodle dish
- As a salad dressing (try it as a substitute dressing on this Buffalo Chicken Ranch Salad – same veggies and protein, totally NEW TASTE!)
- With Spring rolls or dumplings
- Mix with coconut milk for an AMAZING sauce
- On lettuce wraps
- In an Asian slaw
And of course, feel free to top with chicken for a boost in protein.
Any chicken will do, but I recommend All-Purpose Slow Cooker Chicken, especially in the summer. All the benefits of having chicken ready for your favorite meals, without having to heat up the house!
Whether it’s chicken, noodles, or salad, this authentic Thai peanut sauce is sure to make your meal spectacular!
THAI PEANUT SAUCE RECIPE FAQS
What does peanut butter sauce taste like?
Peanut sauce is both spicy and sweet. It has small chunks of peanuts with a smooth consistency.
What can you eat peanut sauce with?
You can use it in a noodle dish, as a dipping sauce for chicken satay or steamed shrimp, as a salad dressing, and more!
Is peanut sauce vegan?
Yes, as long as you choose to use maple syrup rather than honey, this Thai peanut sauce recipe is great for vegan lifestyles.
MORE ASIAN-STYLE RECIPES
- Instant Pot Beef and Broccoli
- Asian Mason Jar Salad with Rice And Miso Dressing
- Instant Pot Korean Beef
- Sweet And Sticky Chicken
- Kung Fu Panda Soup
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Thai Peanut Sauce
This yummy peanut sauce is smooth and creamy, perfect for noodles or stir fry. Made with simple real food ingredients, you can use this savory Thai peanut sauce for salads, spring rolls, and more!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Sauces/Condiments
- Method: Blender/Food processor
- Cuisine: Thai
Ingredients
- ¼ cup peanut butter
- 2 Tbsp rice vinegar
- 2 Tbsp lime juice (about 1 ½ limes)
- 3 Tbsp olive oil
- 1 Tbsp soy sauce (I use liquid aminos; use tamari if you’re gluten-free)
- 1 tsp salt
- ¼ tsp crushed red pepper
- 1” fresh ginger, sliced
- 1 Tbsp minced garlic (about 2–3 garlic cloves)
- 1 Tbsp sugar
- 2 Tbsp honey (or maple syrup)
- ¼ cup cilantro
Instructions
- Add all the ingredients to a blender or food processor EXCEPT the cilantro.
- Once it is creamy, add cilantro.
- Pulse until cilantro is in small pieces.
- Use your dressing on your salad or meal as desired. That’s it!
Notes
- I’m NOT using fish sauce or sesame oil. I love both ingredients, but this recipe is perfect without them!
- Every ingredient is necessary. I’ve tried reducing and subbing and the results were not nearly as good.
Nutrition
- Calories: 1005
I love this as a peanut dressing. I added coconut milk because I wanted a more traditional peanut sauce.
Using the blender to make peanut sauce is a game changer; so quick and easy and delicious. This recipes is exceptional and is also easy to reduce the oil, honey, sugar if you want it even healthier.
Hello Judith!
We’re so happy that you enjoyed this recipe! As you said, the blender is a HUGE game changer. Thank you for posting! 🙂
Delicious!! I put this on a beef an pasta dish and I will definitely be making more for later!!!
Yay Ameera! Thanks so much for sharing. Let us know how else you try it. 🙂
How much coconut milk for a sauce?
Hi Gail,
It depends on how runny you want the sauce to be! For a thicker one, refrigerate the can of coconut milk for 24 hours beforehand, crack the can, drain out the clear liquid and just use the harder cream in the sauce. On the other hand, you could start with about 1/2 of a 15 oz can for a more runny sauce. Be sure to report back and let us know how it goes!
Love the taste and freshness of this sauce.
Was wondering if you can freeze it.
Hi Cindy,
This recipe freezes well. It will last up to 3 months in a freezer-safe bag or an airtight container in the freezer. Hope this helps!
Fabulous!!
In the recipe you have cilantro. But the video does not show it. Is it ok to leave it out.
Hi Sandra,
I’m very sorry about this. Thank you for bringing it to our attention. And yes, it will still be very tasty without cilantro if you are not able to use it. 🙂
I just made this sauce this afternoon. At first I wasn’t sure about the cilantro. I tasted it before I added the cilantro at the end and it was very good. Then I added the cilantro and couldn’t believe it was better. This will make an awesome sauce for wraps or for pasta.
I’m so glad you liked this, Tammie! The cilantro is a must for us too. 😉
Hey Tiffany, I hate Cilantro, I wonder if you have tried parsley as a sub?
I haven’t, but it would definitely change the flavor. Do you like coriander?
I have made this sauce about a dozen times now. I love it! Whenever I try different recipes in various cookbooks that call for a peanut sauce — I make the one in the book, and inevitably write in my cookbook – “USE EASY THAI PEANUT SAUCE INSTEAD” and tape your recipe in my book. I put this sauce on so many things, and can usually whip up from ingredients I have on hand
For personal preference, I omit the sugar and the salt. I find that with the honey and soy sauce, it is fine. I also add quite a bit of water so that it is almost a dressing.
Thank you for creating this!!!
I love this Mimi! Thank you for including me in your cookbook notes. ♥
Can you use ground ginger instead of fresh ginger.
Yes! I use the equivalent measurement of ground to fresh, since ground isn’t as potent.
Amazing and easy!! I omitted the red pepper flakes as my kids don’t like spice but put in a little sweet chilli sauce to add a bit of the chilli flavour. I skipped the sugar to balance out the sweet of the sweet chilli sauce.
Good thing I made a double batch of this cause it was inhaled! Along with the all veggies in the stir fry I was able to get everyone to eat 😀
Awesome news Ashley! I’m so glad you liked it!!
I love this sauce! It made my New Year’s Eve Thai Peanut pasta with veggies a perfect meal!
We are vegan so we have to sub honey. Should I use equal amount of sugar?
You can, Jackie, or you can leave it out entirely! (We leave it out nowadays. 🙂 )