This peanut sauce recipe is easy to make in just 5 minutes! Creamy, sweet, and spicy, it's delicious as a dipping sauce and on noodles, salads, and more.
This peanut sauce recipe is so tasty that you’ll want to eat it straight off a spoon! Inspired by the Thai peanut sauce from my go-to takeout spot, it has an amazing creamy texture, with a nutty, bright, and spicy flavor from peanut butter, lime, and sriracha.
The ingredient list is short and sweet, so you can stir this sauce together in 5 minutes. Try it on peanut noodles, rice bowls, or as a dipping sauce for fresh spring rolls. You’ll be hooked!
What is in Thai Peanut Sauce?
Though this peanut sauce recipe draws inspiration from Indonesian and Thai peanut sauce, it’s not entirely authentic. Often served as a dipping sauce for satay, Thai peanut sauce starts with whole peanuts rather than the peanut butter I use here. It’s also sweeter and more aromatic, frequently made with coconut milk and/or red curry paste. You can check out this Thai peanut sauce recipe for reference!
By contrast, my homemade peanut sauce is smoother and slightly more savory. Here’s what I use to make it:
- Peanut butter – Natural creamy peanut butter works best here. The smoother, the better.
- Rice vinegar and lime juice – For tangy flavor. The vinegar’s acidity cuts the rich peanut butter nicely, while the lime juice adds fresh, bright flavor.
- Sriracha – For heat.
- Tamari – It adds salty, savory flavor. Sub soy sauce if you don’t keep tamari on hand. Be sure to seek out certified gluten-free tamari if you need this recipe to be gluten-free.
- Toasted sesame oil – For nutty richness.
- Maple syrup – Its sweetness balances the spicy, savory flavors in the sauce.
- Fresh ginger – It adds a refreshing kick.
- And water – To thin the sauce to your desired consistency.
Find the complete recipe with measurements below.
Ingredient Substitutions
- For peanut butter: Almond butter and cashew butter work well too.
- For sriracha:Â Chili garlic sauce or chili crisp is great.
- For maple syrup: If you don’t have maple on hand, use honey, agave nectar, or brown sugar as a sweetener instead. You may need to add slightly more water to reach a creamy consistency.
How to Make Peanut Sauce
This recipe is so simple to make!
In a medium mixing bowl, whisk together the peanut butter, tamari or soy sauce, rice vinegar, lime juice, sriracha, sesame oil, maple syrup, and ginger. Whisk in 4 tablespoons water.
If the sauce is too thick, add water to thin it, 1 tablespoon at a time, until it reaches your desired consistency. Season to taste, and enjoy!
How to Use Peanut Sauce
Creamy, savory, and bright, this peanut sauce is super versatile. Here are a few of my favorite ways to use it:
- As a dipping sauce for spring rolls or summer rolls. It would be delicious on lettuce wraps filled with rice, air fryer tofu, and fresh herbs too!
- As a salad dressing or dip for veggies – Scoop it up with carrots or peppers!
- Over roasted veggies – Spoon it over roasted Brussels sprouts, broccoli, asparagus, or kabocha squash. Add a sprinkle of red pepper flakes and/or sesame seeds for garnish!
- On a grain bowl – Try it on any of these rice bowl recipes.
- On a simply cooked protein – I love it on this crispy sesame tofu or baked tempeh.
- Or on peanut noodles – Load them up with fresh veggies and herbs!
How do you like to use this sauce? Let me know in the comments!
How to Store
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
It may thicken in the fridge, so thin it with water as needed before serving.
More Favorite Sauces and Dressings
If you love this recipe, try one of these yummy sauces or dressings next:
Peanut Sauce
Ingredients
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger
- 4 to 6 tablespoons water, as needed
Instructions
- In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of the water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- Use as a dipping sauce for spring rolls or on peanut noodles. Find additional serving suggestions in the blog post above.
This sauce is outstanding! Can’t wait to try it on noodles. Tonight I made it to use on Farro and cauliflower, and miso glazed salmon. WOW!
So glad you loved it, Lucia!
So yummy for my grain bowls. Thank you.
I’m glad you enjoyed it!
We’ve probably made it about 10 times so far. This is my youngest’s favorite noodle sauce!
Tasty and simple.