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thai peanut sauce recipe

Thai Peanut Sauce

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This versatile Thai peanut sauce is creamy, savory, and perfectly balanced with tang from lime juice and warmth from ginger. It's great as a dipping sauce, noodle sauce, or salad dressing, and can be easily adapted for dietary restrictions.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Sauce
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup creamy peanut butter
  • 3 tablespoons warm water plus more to adjust consistency
  • 2 tablespoons soy sauce or tamari/coconut aminos for gluten-free
  • 2 tablespoons fresh lime juice
  • 1-2 teaspoons honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove finely grated
  • 1/2 teaspoon fresh ginger grated, optional but recommended
  • 1 pinch red pepper flakes or 1 teaspoon sriracha, to taste

Equipment

  • Medium bowl
  • Whisk
  • Grater

Method
 

  1. In a medium bowl, combine peanut butter with warm water. Whisk until smooth and silky.
  2. Add soy sauce, fresh lime juice, honey or maple syrup, and toasted sesame oil. Whisk to combine.
  3. Mix in the grated garlic, grated ginger (if using), and red pepper flakes or sriracha.
  4. Adjust consistency with additional warm water as needed. For a thinner sauce, add more water gradually; for a thicker dip, use less.

Notes

The sauce will thicken when refrigerated - simply add a splash of warm water or lime juice to reach desired consistency before serving. For nut-free version, substitute sunflower seed butter 1:1 for peanut butter. Use coconut aminos with a pinch of salt for soy-free version. Can be stored in an airtight container in the refrigerator for up to 1 week.

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