Easy Thai Peanut Sauce
This quick and easy Thai peanut sauce recipe is made with creamy peanut butter, chili-garlic sauce and lots of seasonings. Ready in 5 minutes. Great as a dipping sauce, drizzling sauce, or for hot and spicy meals.
I was invited to a gathering recently and it was requested that I bring some type of chicken skewers, so my mind went immediately to Thai Chicken Satay. The only issue was that I was in a bit of a time crunch, basically slammed with a number of things. As we all are.
I needed a good Thai peanut sauce for slathering onto the chicken, and I wanted people to be able to use it as a dipper, too. I love my chicken satay nice and extra saucy, so the side dipping sauce is a must.
Problem: I didn’t have all of the ingredients I needed for the spicy peanut sauce I wanted to make! Being busy as heck, I decided to work with the ingredients I had on hand to make this very quick and easy Thai peanut sauce recipe that turned out AWESOME. In fact, it’s my new go-to spicy peanut sauce recipe that can be used in any number of ways.
Thai peanut sauce is more traditionally made with roasted peanuts, coconut milk, fish sauce and lots of fresh ingredients and seasonings, but this is an EASY version made with peanut butter and easily obtained dry and wet ingredients.
The flavor is very similar to a more traditional Thai peanut sauce, but so much easier to make when you’re in a hurry.
It is perfect for those who LOVE peanut butter and like things a bit spicy. AND who are strapped for time.
Let’s talk about how we make it, shall we?
Thai Peanut Sauce Ingredients
- Peanut Butter. Use your favorite. Traditional Thai peanut sauce is made roasted peanuts for more texture. You can add some in later if you’d like.
- Soy Sauce. Coconut aminos is a good substitute.
- Rice Vinegar.
- Thai Red Curry Paste. Or use your favorite chili-garlic sauce.
- Sesame Oil.
- Lime Juice.
- Seasonings. Cayenne powder (or use paprika for a milder heat), garlic powder (or fresh garlic), ginger powder (or use fresh ginger)
- Roasted Peanuts. Optional. Add some into yours if you’re looking for more texture, which is more like a traditional Thai peanut sauce.
- Water. For thinning your peanut sauce.
How to Make Thai Peanut Sauce – the Recipe Method
Add all of your ingredients to a medium sized bowl – creamy peanut butter, soy sauce, rice wine vinegar, chili-garlic sauce, sesame oil, honey, lime juice, cayenne powder or paprika, garlic and ginger. Also, crushed or chopped roasted peanuts, if desired.
Time to Whisk! Whisk all of the ingredients together, except for the water, in a small bowl until well combined and the sauce is nice and smooth.
Thin Out Your Sauce. Add water a teaspoon at a time until you achieve your desired consistency. You can also use a bit of coconut milk or fish sauce.
Boom! There it is, my friends! This is the easiest Thai peanut sauce you’ll ever make. No need to crush and grind and wait for flavors to mingle and develop. This version is super easy with peanut butter and wet ingredients you already have in your pantry or refrigerator.
This Thai peanut sauce will last a week in the refrigerator or longer. It is not ideal for freezing, and best used right away.
Recipe Tips & Notes
- Peanut Butter. Use 1/4 cup for more pronounced spicy pepper flavor, or use 1/2 a cup for more peanut flavor. I would start with 1/4 cup then test it, as you can easily add in more peanut butter to adjust to your personal tastes. You can also try it with tahini or almond butter for a spin on the recipe.
- Spice it Up. Sriracha is a nice addition for this sauce either with or instead of chili-garlic sauce. Try it with gochujang as well. It’s delicious! You can also stir in some spicy red pepper flakes to up the zing factor, or drizzle in a bit of your favorite hot sauce. I love it!
- Other Ingredients. Crumbled roasted peanuts will add texture to your peanut sauce. Coconut milk, tamarind juice and fish sauce are great additions as well. I love an extra clove of garlic (or three!). Maple syrup or honey can add a touch of sweetness for you.
- Serving Suggestions. Use it as a dipping sauce, drizzling sauce, or you can heat it in a pan with cooked vegetables and/or chicken for a meal. It’s great with any sort of noodle dish, a dip for spring rolls, even making stir fries with rice noodles and lots of vegetables. And yes, easy chicken satay!
That’s it, my friends! I hope you enjoy my version of Easy Thai Peanut Sauce. Let me know how you like it and how you use it!
If you enjoy Thai cooking, I recommend this cookbook – Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home, by Pailin Chongchitnant. It’s a great resource with lots of traditional Thai recipes. Very instructive! (Affilliate link, my friends!)
Try Some of My Other Popular Recipes
- Thai Shrimp Curry
- Chicken Korma
- Spicy Beef Vindaloo
- Coconut Chicken Curry
- Khao Soi – Northern Thai Coconut Curry Soup
- Sweet and Spicy Cashew Chicken
- Easy Chickpea Curry
- Curry Recipes
- Easy Hoisin Sauce
- Nuoc Cham
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Thai Peanut Sauce Recipe
- ¼ cup creamy peanut butter use ½ cup for more peanut flavor
- 2 tablespoons Thai red curry paste or use your favorite chili-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 2 tablespoons chili-garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon lime juice
- 1 teaspoon cayenne powder or use paprika for a milder heat
- 1 teaspoon garlic powder or use 1 clove garlic, finely minced or grated
- 1 teaspoon ginger powder or use 1 teaspoon fresh grated ginger
- 1 tablespoon water or more as needed for thinning
- 2 tablespoons roasted peanuts crumbled
- Whisk all of the ingredients together, except for the water, in a small bowl until well combined and the sauce is nice and smooth.
- Add water a teaspoon at a time until you achieve your desired consistency.
NOTE: This recipe was updated on 6/11/21 to include new information and video. It was originally published on 12/4/19.