This quick and easy Thai peanut sauce recipe is perfect for peanut noodles, chicken satay, or as a flavorful sauce or dressing. Ready in 5 minutes, made with creamy peanut butter, chili-garlic sauce and lots of seasonings.
Easy Thai Peanut Sauce Recipe
We're whipping up a super easy Thai Peanut Sauce in the Chili Pepper Madness kitchen, my friends. I think you're going to love this recipe.
It's perfect for dishes like Thai Chicken Satay or chicken skewers, or tossing with noodles for a quick meal, but it's also a wonderful dipper for grilled meats and vegetables. I've used this as a simple salad dressing with great results.
In fact, it's my new go-to spicy peanut sauce that can be used in so many different 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 to make Thai peanut sauce, 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.
- Honey. Or you can use brown sugar.
- 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 mixing 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, for a bit of extra texture.
Whisk until the sauce is nice and smooth. You can also use a food processor.
Add water to thin the sauce 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. This version is super easy with peanut butter and wet ingredients you already have in your pantry or refrigerator. Use it right away!
Storage & Leftovers
Store Thai Peanut Sauce in an airtight container in the fridge for 1 week or longer. To maximize the storage life, make sure to refrigerate it promptly. And 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 1/3 cup to 1/2 a cup for more peanut flavor. 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.
- 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 can add a new dimension for you.
Thai Peanut Sauce 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 or noodle salad, a dip for spring rolls, even making stir fries with rice noodles (Thai Peanut Noodles) and lots of vegetables.
And yes, easy chicken satay! Fire up that grill!
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!
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
Ingredients
- 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
Instructions
- 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.
- Serve!
Video
Notes
20 tablespoons
Nutrition Information
NOTE: This recipe was updated on 5/6/24 to include new information and video. It was originally published on 12/4/19.
Tim McGowan says
Great recipe Mike! I saw a few variations of a satay style sauce on Instagram (I guess everyone has their own take) but I liked yours the best simply because you listed various alternative and additional ingredients that makes creating the sauce more versatile. They made sense to me anyway so top marks for that!
I had mine with chicken wings - prawns still to come!! Slàinte
Mike Hultquist says
Thanks so much, Tim! Glad you enjoyed it! Slàinte!
Judy says
WoW-super yummy and on the mark in every way! And I had all these ingredients already!
Mike Hultquist says
Perfect! Glad you enjoyed it, Judy!
Kels says
Another home run! I don't know how you do it, but everything I've ever tried from your website has been top-notch! Thank you for this wonderful recipe, I used 1/2C pb but I think for us that was too much peanut butter, so I'll use 1/4C version next time. I served it with cubed pan fried chicken breast and rice noodles garnished with cilantro.
Mike Hultquist says
Thanks so much, Kels! Glad you're enjoying the recipes!
Lori says
This was excellent. My only issue though is that I didn't DOUBLE IT! I had way to much veg/chicken/noodle to sauce ratio and wished I had doubled the sauce but I was out of time so I quickly threw in more pb, soy sauce and honey. Oh wait, I forgot... I did decrease the amount of chili garlic sauce for my children's sake. I will comment on the appropriate recipe page on that though lol. But another win for Chili Pepper Madness in my book! Thanks for a great recipe!
Mike H. says
You are very welcome, Lori. I am glad to hear that you enjoyed it. Make sure to double it next time! 😉
Mich says
Perfect! Thank you for this great recipe.
Mike H. says
You are very welcome, Mich - enjoy!
Henry Wassink says
Mike,
I have been following you for a while. You ROCK!!!. Just wanted you to know that you are a heat savant. You make me and my family smile and sweat.
Thank You!!!
Mike H. says
I am very happy to hear this, Henry. Thank you!
Karen Stanmyre says
This sounds fantastic, but before I make it, I have a question: is the 1 Tbsp of sesame oil an actual ingredient in the sauce, or is it just for the frying pan? Thanks.
Mike H. says
It is an actual ingredient, Karen. Hope you will like the sauce!
Ramya says
Cant wait to make this soon for me i never had easy thai peanut sauce before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. Perfect for many dishes.
Vicky Gilmore says
This is delicious. I don’t suppose there’s any substitute for the sesame oil? A friend has an allergy to sesame!
Mike Hultquist says
Thanks, Vicky! You can use olive oil instead. Enjoy!!
Banks says
The only thing that needs to be adjusted with this recipe is the serving size. Quadruple it and put it on everything. Seriously, it's ridiculous. Tonight, we mixed it with rice noodles w/chicken and drizzled chili crisp on top.
Mike H. says
Haha, go for it, Banks. It's absolutely delicious!!
Margie Searl says
Yuuuuummmm!!!! Thanks!
Caroline says
Love the creativity and simplicity of something that can be so versatile. Thank you.
Mike Hultquist says
Thanks, Caroline! Enjoy!