Thai Peanut Sauce
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.
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.
- Chicken satay
- Spring rolls
- Rice bowls
- Stir-fried noodles
- Grilled shrimp
- Fresh vegetables
- Lettuce wraps
- 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.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife