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
Uhhhhhh send help bc I’ve already made this recipe TWICE this week, and I’m cooking for one!! This recipe is so amazing, makes me look forward to eating veggies (though I could eat it by the spoonful lol)
LOL – if I send help, there won’t be any left for you to enjoy! 😉
WOWZERS!!!!!!!! This is the best peanut sauce recipe to date. Party in my mouth!!! 🙌🏻🙌🏻🙌🏻
YAY!! So glad you liked it Melinda!
This stuff is amazing! I love love love it!!
I’m so glad you like it Danielle!
Greetings!
I love the peanut sauce recipe but wonder if I’m doing something wrong cause it’s not a consistency to pour when done blending so I add coconut milk to boost the content. Still amazing flavor…makes everything taste delicious.
Do you mean it’s too thick Diana? It could be the peanut butter – I use a natural peanut butter which tends to be slightly thinner than Jif or Skippy. Adding coconut milk or even a smidge of water will help!
This is delicious but mine came out VERY thick, how could I thin it without sacrificing flavor?
Does normal peanut butter work for this one?! Most I’ve found use natural. I’ve had to give up so much food-wise, that I can’t male this switch yet!☹️
Yep! It just might be a bit sweeter. 🙂
I thought it was way too salty. I would cut the salt by at least half.
Fabulous salad dressing. I skipped the sugar (but kept the honey) and it was sweet enough for me but I also use coconut amino’s which have a sweeter taste than soy sauce. (I also skipped the cilantro because I hate it.) I used natural peanut butter. Planning to try the sauce on grains and stir fry. Thanks for sharing!
Thanks for sharing, AB!
I loved this, thanks!!
So delicious
You’re very welcome!
Made your sauce and used it on spaghetti squash. Hubby and I went crazy over it. Thanks for the easy and really good recipe!!!
You’re welcome! I have one spaghetti squash left and I think I might take your idea!
Copied over from my review on the quinoa crunchy salad: I did not put the cilantro in the peanut sauce (didn’t have any) and used apple cider vinegar instead of rice vinegar. I also used all sugar instead of honey and used bottled lime. (This is the part where I admit I almost never follow a recipe exactly.) It was still really good. My whole family loved it. Eventually I’d like to get rice vinegar for multiple reasons but the apple cider worked fine as a substitute.
Is the ingredient rice vinegar or is it rice wine vinegar??
Rice vinegar
Best peanut sauce I’ve ever made. Loved it. I served it over roasted veggies (preferred over actual stir fry) including broccoli, carrots, cauliflower, green beans (just salt , pepper, olive oil to roast) and basmati rice topped with cilantro, green onions, hot sauce, and a little squeeze of fresh lime. Amazing!
I’m so glad you liked it Cami! Thanks for sharing! ♥
How long do you roast the vegetables for and at what temperature, please?
How long will this keep refrigeratex??
About a week Lauren!
Does this freeze well! This is by far my favorite sauce!
Hi Hannah!
Yes, you can freeze sauce. If it’s a little thicker after thawing, just add a little bit of water to thin it out, if desired. 🙂
Love this sauce! I use it with Trader Joe’s Goyza. It adds so much flavor.
I made this recipe and it is super tasty, thanks! Question, would have any idea of the calories in this? Trying to keep mine down to 1200 a day.
Hi Sarah! I honestly have no idea. I know the MyFitnessPal app has a calculator you can use!
Delicious and addicting 😍
So glad you liked it Kelsey!
OK, this is really good! Really easy AND really good. Thanks so much
I made this last night and it was amazing! Thank you even my kids loved it. It’s always fun to have something other then apple cider vinegar and olive oil on our salad lol
Yay! I’m so glad this was a winner for the whole family Blair!
You can Nicole, and it would be SO good!
I hope you enjoy it as much as we do Kathryn!
The recipe looks wonderful. I always have lemon juice and apple cider vinegar on hand. Could I replace the lime juice and rice vinegar with those? Appreciate the recipe and tips.
I’m sure you could Paul. It might taste a smidge different with the lemon vs. lime, but it should still be delicious!
Thanks for putting the link in, leading to your research. It is SO frustrating to have all this contradictory info out there. Seems like no matter what you do, there is research showing it is the wrong thing!
This is a bit off the topic but since you use it frequently in posted recipes, I wonder if you have heard this recent info about coconut oil: The Dietary Fats and Cardiovascular Disease advisory reviewed existing data on saturated fat, showing coconut oil increased LDL (“bad”) cholesterol in seven out of seven controlled trials. Researchers didn’t see a difference between coconut oil and other oils high in saturated fat, like butter, beef fat and palm oil. In fact, 82% of the fat in coconut oil is saturated, according to the data — far beyond butter (63%), beef fat (50%) and pork lard (39%). Now I am wondering if I should stop using it…do you plan to?
Hi Mable – do you have a link to those findings? I’ve actually read the exact opposite, that saturated fat is GOOD for you, and that recent research has backed up these claims. To answer your question, I have no intention to stop using saturated fat anytime soon. 🙂
I did some research on this a couple years ago, if you’d like to see:
https://dontwastethecrumbs.com/2013/03/does-saturated-fat-really-cause-heart-disease/
There are more too, on all the types of fat – just search “saturated fat” in the search bar. 🙂
Tiffany, I don’t know if this will help anyone or not but 3/1/17 my husband and I went Paleo. It was his idea after reading a lot about it. He is diabetic with very high triglycerides. We only use Coconut oil and Olive oil. We just had blood work done. His triglycerides are down from 575 to 214 and his A1C is down from 7.9 to 7.3, All his other readings are down as well. The doctors are thrilled. Mine are also fantastic. All my numbers are the best ever. Both the family dr and endo dr. are very excited to see where his readings are in the next 3 month. We do slip occasionally but get right back to it. By the way we are both 69 yr old. It is easy to do as well as eating out. Hope this helps others
Thank you for sharing Mary! ♥
I recently read this as well and find it hard to believe and very frustrating. I have been using Tropical Traditions Coconut Oil and have had great results with it. Coconut oil even got rid of a yeast problem that my dog had without conventional medicine. Please let me what you find, Tiffany. Thanks!
How did you use it for your dog? I have a dog with the same issue and cannot find any info on what you say. Would love to try!
Jude
I’ve used it on my dogs skin directly right after bathing them. Makes their skin and coats look and feel amazing.
Very delicious and satisfying!!! I have made many many peanut sauces and this one came out better than possibly any I’ve made. I struggle to follow recipes exactly… here are the small adjustments I made… as an aside I am using this as a salad dressing and specifically was trying to boost my protein as I’m pregnant and needing as much as possible.
I doubled the recipe, added 3 tbsp PB powder in addition to traditional creamy PB, slightly less lime due to what I had on hand, avocado oil rather than olive, added 3 tbsp garlic chili paste instead of red chili flakes, coconut aminos instead of soy, about 2.5x the amount of garlic and ginger (fresh for both), coconut sugar rather than white sugar, 1/3c -ish cup nearly boiling water to get the right consistency as I had added PB powder which naturally thickened the sauce. I blitz it in the ninja… super easy and put cilantro on my salad.
Valerie, it is wonderful that this recipe came out so well and that you love it so much!