This creamy and flavorful Thai Peanut Sauce is the perfect balance of sweet, savory, and spicy. Made with peanut butter, soy sauce, lime juice, and a touch of spice, it pairs beautifully with noodles, grilled meats, spring rolls, and stir-fries. This quick and easy homemade sauce is better than takeout and ready in minutes!
- 0.5 cup peanut butter (creamy or chunky, unsweetened)
- 2 tbsp soy sauce (low sodium recommended)
- 1 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup (for a vegan option)
- 0.5 tsp ginger (grated)
- 1 clove garlic (minced)
- 0.5 tsp sriracha or chili flakes (adjust to spice preference)
- 0.33 cup coconut milk or water (to thin the sauce)
- 0.5 tsp sesame oil (optional, for added depth)
- 1 tbsp crushed peanuts (for garnish, optional)
- 1 Gather Ingredients
Measure all ingredients and have them ready for a smooth cooking process. Use fresh lime juice and garlic for the best flavor.
- 2 Mix the Base Ingredients
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), grated ginger, and minced garlic until well combined.
- 3 Adjust the Consistency
Gradually add coconut milk or water, whisking continuously, until the sauce reaches your desired consistency—smooth and pourable but still rich.
- 4 Heat for Enhanced Flavor
Transfer the sauce to a small saucepan and heat over low heat for 1-2 minutes, stirring constantly. This helps blend flavors and slightly thickens the sauce.
- 5 Final Touch & Serve
Remove from heat, stir in sesame oil (if using), and garnish with crushed peanuts. Serve warm or at room temperature.
- Storage: Store in an airtight container in the refrigerator for up to a week. Reheat with a splash of water or coconut milk to thin if needed.
- Spice Level: Adjust sriracha or chili flakes based on your heat preference.
- Substitutions: Swap peanut butter for almond or cashew butter if needed.