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A close-up of a glass jar filled with rich, creamy Thai peanut sauce, ready for dipping or drizzling.
Maryam

Thai Peanut Sauce

This creamy, savory, and perfectly balanced Thai peanut sauce comes together in minutes, making it the ultimate condiment for noodles, salads, chicken, or dipping.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment, Dip, Sauce
Cuisine: Asian, Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Thai Peanut Sauce
  • 0.75 cup creamy peanut butter natural or regular, unsweetened if possible
  • 0.5 cup light coconut milk canned, well-shaken
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp lime juice freshly squeezed
  • 2 tbsp light brown sugar packed
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp Sriracha or red curry paste or more, to taste
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce optional, for authentic umami
  • 2 tbsp water or vegetable broth or more, as needed to thin

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Make the Sauce
  1. In a small saucepan, combine the peanut butter, coconut milk, soy sauce, lime juice, light brown sugar, minced garlic, grated fresh ginger, and Sriracha or red curry paste. Give it a good stir to incorporate everything loosely.
  2. Place the saucepan over low-medium heat. Whisk continuously for 3-5 minutes, allowing the sauce to gently warm through and become completely smooth and creamy. Be careful not to let it boil vigorously; a gentle simmer is fine.
  3. Remove the saucepan from the heat. Stir in the rice vinegar and, if you're using it, the fish sauce. These add a crucial layer of tang and umami that really brightens the sauce.
  4. If the sauce is too thick for your liking – perhaps you want it drizzly for a salad or thinner for dipping – gradually whisk in water or vegetable broth, 1 tablespoon at a time, until it reaches your desired consistency. You want it pourable but still rich.
  5. Taste the sauce and adjust the seasonings. You might find it needs a little more lime juice for zing, a touch more brown sugar for sweetness, a dash more soy sauce for saltiness, or extra Sriracha if you like more heat. Trust your palate!
  6. Serve the Thai peanut sauce warm or at room temperature. It's fantastic immediately, but the flavors also meld beautifully if given a little time.

Notes

Make-Ahead Tip: This sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. If it thickens too much when chilled, simply whisk in a splash of warm water or coconut milk until it reaches your desired consistency.
Serving Suggestions: This versatile sauce is perfect as a dipping sauce for spring rolls, chicken satay, or fresh veggies. It also makes an incredible dressing for cold noodle salads, a glaze for grilled chicken or tofu, or a delicious stir-fry sauce.
Flavor Customization: For a spicier kick, increase the Sriracha or red curry paste. If you prefer it sweeter, add another teaspoon of brown sugar. For a brighter, tangier sauce, a little extra lime juice can work wonders.