Looking for a delicious, flavorful sauce to add to noodles, salads, and buddha bowls, and so much more? Try this easy Thai Peanut Sauce. Just 8 simple ingredients and no blender needed! Watch the video below to see how easy it is to make!
If you haven’t had peanut sauce before, you’re in for a treat. This is hands down my favorite sauce.
Peanut sauce is known as satay sauce in Thailand as it’s commonly used over grilled meat skewers. The traditional sauce uses ingredients like fish sauce, tamarind pasta, and coconut milk. However, I decided to mix it up a bit and use ingredients that I more commonly have in my pantry.
This Thai Peanut Sauce is so easy to make
All you do is add all ingredients to a medium sized bowl and whisk with a fork until smooth. That’s it. Watch the video below to see how to whip up this 10-minute sauce!
If the sauce is too thick, feel free to add 2 tablespoons of water to thin, or more as needed. It tends to thicken overnight so you may need to add a small amount of water to it the next day.
If you’re looking to kick up the heat, add in ½ teaspoon sriracha, or more to your taste.
If you don’t have rice vinegar or sesame oil on hand, you can omit these. However, the fresh garlic and ginger are crucial for the vibrant flavor.
How long will this sauce last?
Store any leftover sauce in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. I would recommend freezing in ice cube trays or small tupperwares so you can have single servings of sauce ready to thaw for your meal.
What should I use this peanut sauce for?
I add this Thai Peanut Sauce to just about everything. Drizzle over take out leftovers, use as a dipping sauce for spring rolls, or marinate meat in it. It’s also the perfect sauce to add flavor to any bland meals or meal prep recipes.
Need more ideas? Try adding this sauce to these recipes:
- Customizable Power Bowls
- Tofu Buddha Bowl with Quick Rice
- Chicken Buddha Bowl
- Tempeh Noodles with Kale and Vegetables
- Chicken and Broccoli Meal Prep
8 Ingredient Thai Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce (or tamari if gluten-free)
- 2 tablespoons lime juice, about 1 large lime squeezed
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced or grated (about 3 cloves)
- 1 tablespoon fresh ginger, minced or grated (about 1-inch piece)
- Combine all ingredients in a medium sized bowl and whisk with a fork until combined. Add a couple tablespoons of water as needed.*
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.