Thai Peanut Sauce

FAQ

What can I serve with Thai peanut sauce?

This sauce is great with spring rolls, chicken satay, grilled shrimp, rice bowls, noodle dishes, vegetables, lettuce wraps, and skewers.

Can I make it ahead of time?

Absolutely. In fact, the flavour improves after a few hours in the refrigerator.

Can I make this sauce vegan or gluten-free?

Yes. It’s naturally vegan, and for a gluten-free version just swap soy sauce for tamari.

Should I serve this sauce hot or cold?

You can serve it either way. It’s usually served at room temperature or chilled, but also great slightly warmed over noodles, rice bowls, or grilled meats.

Chef’s Tips

Use hot water to easily adjust the consistency. Thicker for dipping, thinner for drizzling.
Fresh lime juice makes a big difference and brightens the entire sauce.
Start with less chili oil if you’re sensitive to heat, you can always add more.
Let the sauce sit for 10–15 minutes before serving if possible.

Thai Peanut Sauce

Wife with the Knife

This Thai Peanut Sauce is rich, creamy, and just a little spicy, with bold flavour from peanut butter, chili oil, fresh ginger, garlic, and lime. It’s perfect for dipping spring rolls, drizzling over noodles, spooning onto grilled chicken, or dunking skewers straight into. Best of all, it comes together in just a few minutes with simple pantry ingredients you probably already have on hand.

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Prep Time 3

Total Time 3

Course Appetizer, Dip, Sauces, Topping

Cuisine Thai

Servings 1 cup

Equipment

Blender (optional)

Ingredients

¼ cup creamy peanut butter
2 tbsp chili oil
2 tbsp light soy sauce
1½ tbsp rice vinegar
2 cloves garlic finely minced
1 tsp fresh ginger finely grated
1 tsp caster sugar or brown sugar
½ cup coconut milk
¼ cup hot water plus more as needed
1-2 tsp fresh lime juice

Optional Garnishes

Crushed roasted peanuts
Sliced spring onion
Toasted sesame seeds
Fresh cilantro leaves
Extra drizzle of chili oil

Instructions

Add the peanut butter, chili oil, soy sauce, rice vinegar, garlic, ginger, sugar, coconut milk, hot water, and lime juice to a blender.
Blend until smooth and creamy.
Alternatively, whisk everything together in a bowl until fully combined.
Taste and adjust as needed. Add more chili oil for extra heat, more lime juice for brightness, or additional hot water for a thinner consistency.
Serve immediately as a dipping sauce, drizzle over noodles and rice bowls, or pair with grilled meats and vegetables.
Garnish with crushed peanuts, spring onion, sesame seeds, and an extra drizzle of chili oil if desired.

Notes

Consistency: For a thinner sauce, add hot water 1 tablespoon at a time until it reaches your preferred texture.
Sriracha Variation: Substitute the chili oil with 1 to 1½ tablespoons of sriracha. Since sriracha is thicker, you may need a little extra water.
Non-Spicy Version: Skip the chili oil entirely. The peanut butter, soy sauce, garlic, ginger, and lime still create a flavorful sauce with plenty of character.

Serving Ideas, Try it with:

Chicken satay
Spring rolls
Rice bowls
Stir-fried noodles
Grilled shrimp
Fresh vegetables
Lettuce wraps

Storage

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months.
- Thaw overnight in the refrigerator before using.
Reheating: This sauce is usually served cold or at room temperature.
- If it thickens after chilling, stir in a splash of hot water or gently warm it in the microwave for 10–15 seconds before serving.