This Thai Peanut Sauce is vegan-friendly and the perfect dipping sauce! It's made with only 7 ingredients, and it pairs well with roasted veggies, meat or tofu.
I love a good sauce, ya know? Something that takes a recipe to the next level, and that's exactly what this Thai Peanut Sauce does.
It packs a punch of flavor, but with only 7 ingredients -- it doesn't get much better than that.
Peanut sauce pairs perfectly with my Thai cauliflower steaks, my air fryer sweet potatoes (instead of ketchup, try this sauce!) and drizzled overtop of my easy weeknight broccoli. Seriously, adding both of those to my "must try ASAP" list!
- A delicious sauce that pairs well with roasted vegetables, meat and tofu
- Only 7 ingredients and ready in under 5 minutes!
- Vegan-friendly, and can easily be gluten free too
Peanut butter: You can't make peanut sauce without peanut butter! Though I recommend using creamy peanut butter, I ran out and ended up using crunchy and it worked just fine. Try to use peanut butter with minimal ingredients if possible (i.e. just peanuts and salt).
Soy sauce: Or tamari or coconut aminos. Soy sauce/tamari will add a bit of savoriness to the sauce, whereas coconut aminos will keep it on the sweeter side.
Maple syrup: You can substitute honey if you're in a pinch; it will alter the flavor a bit, but the sauce will still be delicious.
Rice vinegar: No substitution!
Ginger: I generally prefer using freshly grated finger over ground ginger, simply because it tastes better. If you want to use ground ginger, start with ¼ teaspoon and add more as needed.
Red pepper flakes: These add a little spice to the sauce! Again, start small -- ¼ teaspoon -- and add more depending on how spicy you want the sauce to be.
Lime juice: A little lime goes a long way; start with 1 teaspoon, then do a taste test and add more. I ended up using 3 teaspoons total.
Simply add all ingredients to a small blender and blend for 30 seconds or so.
That's it!! But, if you don't own a small blender, you can make this sauce by hand.
Add the peanut butter, soy sauce, syrup, vinegar, lime juice, red pepper flakes, and water to a bowl. Then, grate the ginger (instead of mincing it) and add it to a bowl, then use a whisk to whisk everything together until smooth.
Tips and FAQs
-This sauce is fairly easy to customize: you can absolutely adjust the amount of lime juice and red pepper flakes depending on your personal preference!
-Adding water helps to thin out the sauce; if you're making this ahead of time, you may need to add a little more water before serving as the sauce tends to thicken as it sits.
Store sauce in a sealed jar in the refrigerator for up to 7 days.
To make it gluten free, use tamari or coconut aminos instead of soy sauce.
More healthy sauce recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Thai Peanut Sauce
- ⅓ cup peanut butter
- 3 tablespoon soy sauce
- 2 tablespoon maple syrup
- 2 teaspoon lime juice plus more to taste
- 2 teaspoon chili garlic sauce or sub sriracha
- 1 teaspoon rice vinegar
- ¾ teaspoon fresh ginger minced
- ¼ teaspoon red pepper flakes or more to taste
- 3 tablespoon water plus more as needed
- salt to taste
- Add all ingredients to a small blender and blend until smooth. Alternatively, you can stir by hand; if you go this route, grate the ginger (instead of mincing it) and whisk together with a hand whisk until smooth. Add more lime juice/red pepper flakes/salt as needed and enjoy!
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