5 Minute Thai Peanut Sauce

thai peanut sauce in white bowl with wooden spoon

5 from 129 votes

Creamy, savory, and mildly spicy Thai peanut sauce made in one bowl in 5 minutes with 9 pantry ingredients. No cooking and no blender required. Perfect as a chicken satay or spring roll dipping sauce, tossed with noodles, or thinned into a salad dressing. Naturally vegan, with an easy gluten-free swap.

Prep Time5

Total Time5

Course: Condiment, Dip, Sauce

Cuisine: Asian, Thai

Servings:

Calories: 264.98kcal

Author: Jamie

Ingredients

½ cup peanut butter (smooth or chunky)
¼ cup soy sauce (or tamari / coconut aminos for gluten-free)
2 tablespoons rice wine vinegar or lime juice
1 tablespoon toasted sesame oil
2 tablespoons chili garlic sauce
1 ½ tablespoons agave (or honey, maple syrup, or palm sugar)
1 teaspoon grated fresh ginger
⅓ cup hot water
⅛ tsp Thai chili pepper flakes optional for extra spice

Instructions

Add the peanut butter, soy sauce, rice wine vinegar or lime juice, chili garlic sauce, and agave to a small bowl.
½ cup peanut butter, ¼ cup soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons chili garlic sauce, 1 ½ tablespoons agave
Pour in the hot water and whisk until completely smooth. Hot water melts into the peanut butter, giving you a glossy, emulsified sauce rather than a grainy one.
⅓ cup hot water
Add the ginger and toasted sesame oil last, along with the Thai chili pepper flakes if using.
1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, ⅛ tsp Thai chili pepper flakes
Adjust the consistency: for a thick dipping sauce, use it as is; for noodles or a dressing, whisk in more hot water, a tablespoon at a time, until desired consistency is reached. Serve and enjoy!

Notes

Make it gluten-free: swap the soy sauce for tamari or coconut aminos.

Sweetener swaps: honey, maple syrup, brown sugar, or palm sugar all work in the same amount as the agave.

Peanut-free: almond butter, sunflower seed butter, or tahini all work as the base.

Storage: keep sealed in the fridge up to 5 days. It thickens cold, so warm briefly and whisk in a splash of hot water before serving.

Consistency: start with ⅓ cup hot water and add more to taste. Thicker for dipping, thinner for noodles and dressing.

Tested tip: add the ginger and sesame oil at the end to keep their flavor bright.

Nutrition