Thai Peanut Sauce is a dipping sauce that is a nice change from the usual soy-based dipping sauces. This one is filled with flavor and peanuts. And, it brings in a little bit of spice — just what you’d expect from Asian peanut sauce. It’s perfect for dipping your spring rolls or egg rolls, or filling up on some egg roll soup.
The Best Thai Peanut Sauce
This simple, no-cook peanut sauce has a fantastic, genuine Thai flavor. As a dipping sauce for chicken, shrimp, and beef, or simply tossing with warm cooked noodles for a quick pasta dish, it is spicy and peanutty and ideal.
Original recipe yields 16 servingsIngredient
- 1 ½ cups creamy peanut butter
- ½ cup coconut milk
- 3 tablespoons water
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hot sauce
- 1 tablespoon minced fresh ginger root
- 3 cloves garlic, minced
- ¼ cup chopped fresh cilantro
- Step 1 Combine the water, lime juice, ginger, garlic, soy sauce, fish sauce, and peanut butter in a bowl. Just before serving, mix in the cilantro.
160 calories; protein 6.5g; carbohydrates 5.7g; fat 13.7g; sodium 373.2mg.
Peanut Dipping Sauce
It’s time to share my go-to peanut sauce recipe since the season of potlucks and barbecues is approaching. It’s rich, flavorful, little spicy, and utterly filling.
Plus, it’s simple to produce this tasty sauce.
Make some peanut sauce and smother everything in it!
This peanut sauce is also fantastic as a vegetable dip. Preservatives are frequently found in store-bought vegetable dips, but not this one.
Uses for Peanut Sauce
With the exception of the veggie dip, this peanut sauce tastes great over noodles and with spring rolls. For additional protein and taste, pour it over steaming or roasted veggies. Also delicious with mango!
Peanut Sauce Tips
I love this sauce the way it’s written below, but feel free to play around with it.
- You can omit the water and use coconut milk instead for a more conventional Thai peanut sauce. This will slightly soften the other flavors.
- Add a squeeze of lime juice and/or some chopped cilantro for an added boost of flavor.
- Simply add more water, coconut milk, or lime juice to the sauce if it is too thick for your needs.
Please let me know how you like this peanut sauce recipe in the comments! I always love to hear from you.
Peanut Dipping Sauce
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 ⅔ cup 1x
- Category: Sauce
- Method: By hand
- Cuisine: Asian
You can spread this nutritious peanut sauce recipe over Asian meals or use it as a dip! This flavorful peanut sauce goes well with noodles as well. In every way, it’s good! It makes roughly 1 2/3 cup of sauce.
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes, plus more for sprinkling
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
- Mix the ingredients thoroughly in a medium-sized mixing basin or 2-cup liquid measuring cup. Depending on how thick your peanut butter is, you might need to use all 4 tablespoons of water to thin out the mixture (or more, if necessary).
- Feel free to tweak this to your liking. For instance, if I want my sauce to be a bit sweeter or savourier, I’ll add an extra clove of honey.
- Transfer the sauce to a serving bowl if you’re serving it as a party dip and garnish with chopped peanuts and red pepper flakes for color contrast.
Thai Peanut Sauce
As a salad, marinade, dip, or sauce, this recipe for Thai peanut sauce is highly adaptable. It simply takes five minutes to create, and I adore utilizing it in so many different ways.
I adore a delicious peanut sauce. This, my friends, is a terrific peanut sauce. I’m talking completely head over heels for one. I’ve used it with dishes like my stir-fried tempeh, fresh spring rolls, an Asian noodle salad, and even a cashew-thai quinoa salad. It has a lot of umami flavor, is salty, creamy, and rich in fat and protein.
What is Thai Peanut sauce made of?
The ingredients for Thai Peanut Sauce are peanut butter, soy sauce, ginger, maple syrup as the sweetener, rice wine vinegar, sesame seeds, a spice, and water. In some variants that are more traditional, coconut milk is substituted for the water, but I think this combination is ideal. You’re going to be amazed if you’ve never used peanut butter in dressings. The combination of all the ingredients, including peanut butter, creates a sweet, spicy, and salty sauce that goes great with salads, tofu, tempeh, noodles, as a veggie dip, and so much more.
How to make peanut sauce
The sauce is incredibly simple to make. That’s it! Combine all the ingredients in a blender. They can be blended or processed by hand with a whisk, in a lidded jar, food processor, or blender. All three of these I’ve done, so it truly depends on your preference. The most organic consistency will be achieved by hand, while the smoothest, creamiest result will be achieved by blender.
What to eat with peanut sauce
Man, this sauce goes with everything! Use these recipes below as a base, and just go from there!
Fresh Spring Rolls
Asian Noodle Salad
Cashew Thai Quinoa Salad
Tips for making the peanut sauce
- Instead of chunky, start with smooth peanut butter. In order to make your peanut butter smooth enough to combine with the other ingredients, I recommend microwaving it for around 15 seconds if it is really thick.
- To suit your tastes, adjust the sauce. It’s up to you whether you want to make it saltier, sweeter, or spicier!
- If you’d like, you can double this sauce! Although I advise cooking it in advance, it keeps for up to a week in the refrigerator.
You may easily substitute anything else if you’re allergic to peanuts. Almonds, tahini, and sunflower seed butter are all excellent bases.
Satay Peanut Sauce
Servings:4 to 6 servings
Yield:1 1/2 cups
|Nutrition Facts (per serving)|
(Nutrition data is calculated using an ingredient database and is only a rough approximation.)
A peanut sauce known as satay sauce is mildly spicy. Although it is frequently associated with Thai food, it actually has Indonesian roots and is popular throughout Southeast Asia. The most popular use for it is as the sauce for satay, a delectable dish made with marinated meat (often chicken, hog, or beef) that is barbecued on a skewer.
It takes only a few minutes to prepare a tasty homemade satay sauce. This dish requires no cooking; all you have to do is combine the ingredients in a food processor or blender, taste, and adjust the spice.
The majority of satay sauces sold in the West are created with peanut butter. You’ll notice the difference when using dry-roasted, unsalted peanuts as the base of this recipe. Frequently, peanut butter includes salt, sugar, and/or oil. By utilizing whole peanuts, you can completely manage the components and avoid using harmful additives.
Brown sugar makes it sweet, tamarind paste adds a sour element, cayenne pepper gives it that distinctive spiciness, and fish sauce provides an umami saltiness. Together, these tastes provide a spicy, salty, tangy peanut sauce that can be tailored to your preferences and used in a variety of dishes.
“This satay sauce has a taste that is identical to that of a Thai restaurant’s sauce. It tastes terrific when mixed with noodles and is also excellent as a dip or served with chicken skewers. I made the sauce from beginning to end in less than 15 minutes!
- 1 cup unsalted fresh dry roasted peanuts
- 1/3 cup water
- 1 to 2 cloves garlic, minced
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 to 2 tablespoons fish sauce (or 1 1/2 to 2 1/2 tablespoons soy sauce)
- 1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice)
- 1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chile sauce), more or less to taste
- 1/3 cup coconut milk
Steps to Make It
- Gather the ingredients.
- Place all ingredients in a blender or food processor.
- Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.
- Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.
The trick to this sauce is finding the right balance. Blend one of the recipe’s ingredients until you achieve the desired flavor:
- If it’s not salty enough, add extra soy sauce or fish sauce.
- Add additional cayenne to make it hotter.
- Add a squeeze of fresh lime juice if it’s overly salty.
- Add additional sugar if you’d like it to be sweeter.
- Use soy sauce in place of the fish sauce to make it vegetarian.
- If necessary, thin up the sauce with a little water or coconut milk as it has a tendency to thicken as it rests.