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If you’re forever chasing “that” crave-worthy takeout peanut sauce… this is it. My easy Thai Peanut Sauce is ultra-creamy, balanced with salty-sweet-tangy flavors, and ready in less time than it takes to boil water for noodles. No cooking, no fuss, just whisk, taste, and try not to spoon it straight from the bowl.
Why I Love This Peanut Sauce
- 5 minutes, no cook. Truly weeknight-friendly.
- Pantry ingredients. Peanut butter + soy + lime + honey = magic.
- Endlessly flexible. Make it mild or spicy, thicker for dipping or thinner for drizzling.
- Meal-prep gold. Stays creamy all week, hello, easy lunches.
Ingredients You Will Need For Peanut Sauce
Let’s chat through what’s in the bowl and how to swap if you’re missing something.
- Peanut butter: Creamy peanut butter works best for a silky texture. You can substitute with Natural peanut butter or crunchy peanut butter. Use almond butter or cashew butter if you need a peanut-free option.
- Soy sauce: Brings salty, savory deep flavor. Substitute with Tamari (gluten-free), coconut aminos (slightly sweeter so reduce the sweetener), or liquid aminos.
- Lime juice: Fresh lime juice brightens the sauce and balances the richness of the peanut butter. Substitute with Rice vinegar (milder), apple cider vinegar (use a touch less), or lemon in a pinch.
- Sweetener (honey or maple syrup): Both balance the salt and acid. Substitute with Brown sugar, agave, or coconut sugar that’s dissolved well.
- Fresh ginger: Adds warmth and a fresh peppery factor. Substitute with 1/4–1/2 teaspoon ground ginger or skip and add extra lime.
- Garlic: Fresh garlic adds a punchy flavor that makes the sauce vibrant and fresh.
Substitute with 1/2 teaspoon garlic powder, or roasted garlic for mellow sweetness. - Chili sauce (sriracha or chili-garlic): Optional heat. Substitute with Red pepper flakes, sambal oelek, gochujang (reduce sweetener), or leave out for a mild sauce.
- Sesame oil: A few drops of toasted sesame oil add a toasty flavor. Substitute with olive oil plus a sprinkle of toasted sesame seeds, or skip it entirely.
- Coconut milk: Coconut milk helps add richness and thins out the sauce to your perfect consistency. Substitute with any warm liquid, vegetable broth for savory bowls, water for a budget friendly addition.
For the full ingredient list and instructions, see the recipe card below.
How to Make Peanut Sauce
- Whisk the base. In a medium bowl, whisk peanut butter, soy sauce, lime juice, and sweetener until smooth and glossy.
- Flavor it up. Add ginger, garlic, chili sauce, and sesame oil. Whisk again.
- Adjust the texture. Stream in warm water (or coconut milk) a little at a time until the sauce is pourable for drizzling or thicker for dipping.
- Season to taste. Need more tanginess? Add a squeeze of lime. Too salty? A splash of water and a bit more sweetener. Too thick? More warm liquid. Too mild? More chili sauce.
How to Store Leftovers
- Refrigerator: Store leftover peanut sauce in an airtight jar up to 1 week. It thickens as it chills, just whisk in warm water to loosen before serving.
- Freezer: Freeze peanut sauce in a small container or ice cube tray up to 3 months. Thaw overnight in the fridge, then whisk smooth with a splash of warm water or coconut milk.
Kellie’s Tips for the Best Peanut Sauce
- Double the recipe. Trust me. Future-you will be thrilled. It disappears fast.
- Use warm liquid. It helps to melt the peanut butter and prevents graininess.
- Balance is everything. Keep tasting, salt, sweet, acid and heat should all have a voice.
- Choose your thickness. For a dip, you’ll want a thicker consistency. For a drizzle or dressing, you’ll want it thinner. Remember it will tighten up in the fridge.
- Make it allergy-friendly. Swap in almond butter or sunflower butter and tamari, if needed.
Recipes to Serve with Thai Peanut Sauce
- Chicken satay
- Cold sesame noodles
- Shrimp Summer Rolls
- Roasted Vegetables
- Chopped Thai Salad
- Miso Roasted Salmon
- Chicken Lettuce Wraps
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Thai Peanut Sauce Recipe
This silky, no-cook Thai Peanut Sauce comes together in minutes with pantry staples. Spoon it over noodles, dunk spring rolls, drizzle grain bowls—so creamy and customizable!
Equipment
- food processor
- measuring spoon
- bowl
- whisk
Ingredients
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 1/2 tablespoons honey
- 1 medium lime zest and juice
- 1 medium garlic clove minced
- 1 tablespoon red curry paste or curry powder
- 1 medium shallot chopped
- 2 tablespoons chili paste
- 2 tablespoons rice vinegar
Instructions
- In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar.
- Blend to combine until smooth.
- Refrigerate for 1 hour or overnight.
Notes
- Consistency: For dipping, use less liquid; for drizzling, thin more. Sauce thickens in the fridge—loosen with warm water.
- Make it gluten-free: Use tamari or coconut aminos (reduce sweetener slightly).
- Allergy swaps: Almond, cashew, or sunflower seed butter work—flavor will vary.
- Storage: Refrigerate up to 1 week or freeze up to 3 months.
Nutrition
Calories: 134kcal, Carbohydrates: 13g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 451mg, Potassium: 162mg, Fiber: 1g, Sugar: 8g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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