This quick and easy Peanut Sauce recipe can be made with just a few simple ingredients in 5 minutes or less! Creamy peanut butter, savory soy sauce, a touch of sugar, and the heat of Sriracha makes for a delectably smooth, spicy-sweet flavor. Whether used as a dip for fresh spring rolls or chicken satay, or drizzled over noodles and salads, this homemade Thai dressing is guaranteed to please.
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Asian dishes are well known for their complexity of flavor, but what if I were to tell you that you are only 5 minutes and 6 simple ingredients away from one of the BEST Thai dipping sauces ever?
This super simple Peanut Sauce is ultra creamy, a little sweet, just a bit tangy, and comes with a pleasantly spicy kick.
Peanut butter is mixed with flavor-packed ingredients such as rich soy sauce, a sweetener like brown sugar, spicy Sriracha, aromatic garlic, acidic rice vinegar, and just a touch of water until delectably smooth and silky.
Try dipping your favorite Vietnamese Fresh Spring Rolls in it, or drizzling it atop some Asian Chicken Lettuce Wraps, Thai Zucchini Noodle Salad, or these PF Chang’s Lettuce Wraps. I guarantee you’ll quickly find yourself coming up with all sorts of interesting recipes where this super easy, addicting sauce can be used!
Ingredients
The simple ingredients you need to make this Peanut Sauce recipe include:
- Peanut butter. A smooth peanut butter without any added sugar is best. This gives you the chance to adjust the sweetness of the sauce to your preference.
- Soy sauce. This adds a salty, umami flavor. Gluten-free varieties or Tamari sauce may be used to avoid products with gluten, and coconut liquid aminos also work as a soy-free alternative.
- Sugar. Brown sugar will taste the best, but honey and agave nectar may be used if you’d like a healthier alternative. If on a low-carb or keto diet, you can also substitute with a non-nutritive sweetener such as stevia.
- Sriracha sauce. This spicy, lightly sweet condiment helps bring as much or as little heat as you’d like, for an extra kick.
- Rice vinegar. An acidic component gives it a nice tanginess, and cuts through some of the oily richness of the peanut butter. Rice vinegar is the most common and authentic type to use, but fresh lime juice may also be used.
- Garlic. A clove of fresh garlic is preferred, but ⅛ teaspoon of garlic powder can be substituted for each clove.
- Water. This helps to thin out the sauce until it is a good consistency for dipping or drizzling, as desired.
Substitution Tip
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How to Make Peanut Sauce
The basic steps for making Peanut Sauce are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
- Sample ordered list using the “fancy” list style.
- Sample ordered list using the “fancy” list style.
- Sample ordered list using the “fancy” list style.
- Sample ordered list using the “fancy” list style.
Mix the Main Ingredients
Add all of the ingredients except for the water to a medium-sized mixing bowl. Whisk them together until smooth and well combined.
If the peanut butter is too difficult to whisk at room temperature, it can be warmed for 10-20 seconds in the microwave to soften it up and make it easier to mix with the other ingredients.
Whisk in Water
When all the other ingredients are combined, slowly whisk in 1 tablespoon of warm water at a time. This will help to thin out the sauce to the desired consistency – going slightly thicker for a dipping sauce, and slightly thinner for a drizzling sauce or dressing.
About 3-6 tablespoons of water should help it get to the right consistency, but adjust accordingly based on preference.
By the time the desired amount of water is fully whisked in, the sauce should have returned to a lighter brown color, similar to that of the peanut butter.
Serve the sauce with Vietnamese Fresh Spring Rolls, and enjoy!
Meal Prep and Storage
- To Prep-Ahead: Homemade peanut sauce can be prepared up to 3-4 days in advance, however the sauce will gradually start to lose some of its flavor over time.
- To Store: Prepared peanut sauce can be kept in an airtight container in the fridge for up to 2 weeks.
- To Freeze: Leftover sauce can be frozen in an airtight, freezer-safe container for up to 4-6 months.
- To Reheat: Stored peanut sauce may be left out on the counter for an hour before serving, or microwaved in the oven for 10-20 seconds to make it smooth and creamy.
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Dietary Modifications
The recipe you’ll find below is already vegetarian and vegan as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free: Substitute soy sauce for a gluten-free variety, or for Tamari sauce, which is prepared without wheat.
- Peanut-Free: Use almond or cashew butter in the place of the peanut butter.
- Low-Carb: Instead of sugar, use a non-nutritive sweetener such as stevia extract.
- Whole30: Use almond or cashew butter, coconut sugar or honey, apple cider vinegar, and a hot sauce without any added sugars.
- Soy-Free: Substitute the soy sauce or Tamari sauce for coconut liquid aminos, which bear a similar taste without the soy.
- Refined Sugar-Free: Replace the brown sugar with honey, agave nectar, or coconut sugar.
FAQS
While peanut sauce can technically refer to any sauce featuring peanuts or peanut butter, satay sauce is the form of preparation generally involving soy sauce, sugar, chili sauce, and water. Despite its association with dishes like spring rolls, the trend of referring to this variety of peanut sauce as “satay sauce” comes from its actual origins in Indonesia, where it was originally intended to be served alongside satay, a dish of grilled, skewered meat.
Peanut sauce can be used for a wide variety of Asian dishes, such as Vietnamese spring rolls, Thai lettuce wraps, Indonesian satay, or Pad Thai with a nutty kick. However, it also serves as a delicious accompaniment to steaks, crispy-fried tofu, salads, slaws, fresh vegetables for dipping, and much more.
Before it has been thinned out with water, peanut sauce already has a very thick consistency. However if it has been thinned out a little too much, try putting it in the fridge for a short amount of time to solidify a bit, or carefully whisk in a little more peanut butter to thicken it back up. Keep in mind that this may alter the flavor of the sauce, and require additional adjustments to taste.
It comes down to preference and preparation technique. Some recipes where the sauce is being used in a hot dish may call for it to be prepared very warm, or some cooks may find it easier to incorporate all of the ingredients when the sauce is heated on the stovetop. However, if it is simply being used as a dipping sauce or in a tossed salad, for example, there is no need for it to be heated through.
Expert Tips and Tricks
- Warm it up. To make the sauce easier to stir, microwave the peanut butter for 10 seconds before adding it, and use warm water instead of cold to thin it out.
- Prep in bulk. Peanut sauce reheats beautifully, so make a double or triple batch and portion it out to freeze until ready to use it.
- Watch the spice. Start by adding just a little bit of Sriracha to the sauce and tasting it, gradually adding more and testing until it reaches your desired level of spice.
- Make it creamy. For a thinner, mellower, extra creamy sauce that’s perfect for tossing with noodles or salads, try replacing the water with coconut milk.
- Experiment with flavors. Implementing ingredients like sesame oil, fresh ginger, coconut milk, alternative nut butters, or lime juice within the sauce can help yield different results.
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Pin ItMore Asian Peanut Sauce Recipes
More Asian Peanut Sauce Recipes
This incredibly versatile sauce makes for the perfect spicy-sweet accompaniment to loads of delicious Asian dishes:
- Asian Chicken Lettuce Wraps
- Ground Chicken Thai Lettuce Wraps
- Vietnamese Fresh Spring Rolls
- Thai Peanut Sauce Chicken and Veggies
- Peanut Butter Sriracha Brussels Sprouts
- Thai Peanut Quinoa Salad
- Thai Zucchini Noodle Salad
- Easy Pad Thai
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Ingredients
- ½ cup peanut butter smooth
- 2 Tbsp. soy sauce Tamari or gluten-free
- 2 Tbsp. brown sugar honey or coconut sugar
- 1 Tbsp. rice vinegar or lime juice
- 1 clove garlic finely minced
- ½-1 tsp. Sriracha sauce to taste
- 3-6 Tbsp warm water
Instructions
- Add all ingredients, except for the water, to a medium-sized bowl.
- Whisk until well smooth and well combined.
- Slowly add in warm water 1 tablespoon at a time to help thin it out.
- This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
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Video
Notes
Meal Prep and Storage
- To Prep-Ahead: Homemade peanut sauce can be prepared up to 3-4 days in advance, however the sauce will gradually start to lose some of its flavor over time.
- To Store: Prepared peanut sauce can be kept in an airtight container in the fridge for up to 2 weeks.
- To Freeze: Leftover sauce can be frozen in an airtight, freezer-safe container for up to 4-6 months.
- To Reheat: Stored peanut sauce may be left out on the counter for an hour before serving, microwaved in the oven for 10-20 seconds, or heated in a small saucepan on the stove, constantly stirring until smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added 3 T. Hoisin Sauce and 2 t. fresh lime juice. Tastes delicious! I’m serving it with Mango , Avocado and Vege Spring rolls.Thanks for the recipe!😊
Yay! So happy to hear you enjoyed the recipe! Sounds delicious! Thanks so much for taking the time to leave a comment!
I wanted an easy peanut sauce as today was a low energy day. This was so, so delicious over a salad with roasted chicken. Thanks so much for sharing your recipe! I am going to send the link to my sister.
Yay! So happy to hear you enjoyed the recipe, Marie! That sounds fantastic. Thanks so much for taking the time to leave a comment and rating!
This recipe is perfect! I added about 7 tablespoons of water and warmed it in the microwave, then spooned it over some grilled chicken. It was delicious and not too spicy or sweet.
Thanks for this great recipe!
Yay! So happy to hear you enjoyed the recipe, Michelle! That sounds awesome. Thanks so much for taking the time to leave a comment!
I made this twice (in a row) and both times I ended up with one ball of oily mixture that was no where near what I see in the photos. What am I doing wrong? 🙁
Hi Ashley! It could be the type of peanut butter used. Try warming it up in the microwave beforehand if it’s a stiffer kind. You may also need to add more water depending on the type. I hope this helps!
Delish! Used the ingredients not the measurements 😂 they all went together so well… I have been looking for a go to easy peanut sauce, thank you! Had it over mushrooms, broccoli and pork loin!
Yay! So happy to hear you enjoyed the recipe, Shannon! That sounds delicious. Thanks so much for taking the time to leave a comment!
Saved and made several times. Delicious and oh so easy to make. We like heat, so a little more sriracha over here. Delicious for dipping my fresh spring rolls. Thanks for easy and delicious!
Yay! So happy to hear you enjoyed the recipe, Denise! It’s so easy to add some extra spice. Thanks so much for taking the time to leave a comment and rating!
my 3yo liked it on whole wheat spaghetti with veggies and steak.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
I served this peanut sauce last night alongside grilled chicken breasts (with a moderately spicy rub) and simple steamed broccoli florets. I prepared slightly different than instructions – instead of microwaving the peanut butter, I placed all ingredients in a small sauce pan over low heat to melt while everything else was cooking. I did use all 6 TBS of the water for a smooth & creamy sauce. My husband & I enjoyed it. I’ll find another use for the remainder of the sauce for this week’s meals – maybe teriyaki glazed grilled pork tenderloin.Thank you for a quick, easy, and tasty recipe.
Yay! So happy to hear you enjoyed the recipe! It’s such a versatile sauce. Thanks so much for taking the time to leave a comment and rating!
I’m not a fan of Sriracha sauce. Is there something that I can use that is not hot or better yet do I have to use it?
You can absolutely leave out the Sriracha. Or, you could try another hot sauce, there are varying levels of heat available.
Your peanut sauce recipe ingredients should have said, “2 tsp. soy sauce”, not, “2 Tbsp. soy sauce”. Also, you forgot to say, “mince garlic clove” after you said to crush it. Your sauce came out dark and salty but still tasty.
Perhaps try to use a low-sodium soy sauce instead?
Made it thought it was good so did everyone else
Awesome! So glad to hear that.