Creamy. Nutty. Bold. The ultimate sauce for noodles, spring rolls, grilled meats, and more.
This Thai peanut sauce is silky smooth and packed with bold flavors like ginger, garlic, coconut, and lime. It’s fantastic on satay skewers, tofu bowls, fresh veggies, salads, rice noodles, or as a bold upgrade to your sandwiches and wraps.
Once you make it from scratch, you’ll never reach for the bottled kind again.
Ingredients (Makes about 1¼ cups)
- ½ cup creamy peanut butter (natural or processed)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp lime juice (fresh is best!)
- 1 tbsp brown sugar or honey (adjust to taste)
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, finely minced or grated
- ½ tsp chili garlic sauce (like Sambal Oelek) or Sriracha (adjust to spice level)
- ⅓–½ cup coconut milk or warm water (to thin the sauce as needed)
Coconut milk gives richness, while water keeps it lighter. You can mix both for the perfect texture.
Instructions
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sweetener, sesame oil, ginger, garlic, and chili sauce until smooth.
- Slowly whisk in the coconut milk or water, a little at a time, until the sauce reaches your desired consistency—thick for dipping, thinner for drizzling.
Pro tip: Blend in a small food processor for an ultra-smooth, pourable texture if you’re using chunky peanut butter.