Whip up a delicious spicy Thai peanut sauce with this quick and easy recipe. Creamy, tangy, and with just the right amount of everything, this sauce is so irresistible you’ll want to drizzle it on anything and dip everything.
While some store-bought peanut sauces are vegan-friendly, they may contain added sugars, preservatives, or other ingredients that you should avoid.
Making your own easy and quick Thai peanut sauce allows you to control the quality and quantity of the ingredients and adjust the taste and texture to your liking. Plus, it's often more affordable and fresher than buying pre-made sauces. It's delicious in Thai Peanut Noodle Salad.
If you like making sauces and dressings at home as much as I do, I have a quick and easy method you can learn in How to Make Homemade Vegan Sauces.
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Ingredients
To make this easy peanut sauce recipe, you'll need the following simple ingredients: See the recipe card for the suggested quantities.
- Soy sauce - While not all soy sauces contain wheat, many do. However, one variety, tamari, is often naturally gluten-free.
- Peanut butter - I usually stick to natural peanut butter—just pure ground peanuts. But I’ll admit, I’ve been guilty of grabbing the sugar-loaded stuff too. If you’re doing the same, cut the maple syrup to 2 tablespoons. For a lower-fat option, give PB2 powder a shot—it’s peanut butter with most of the fat removed, so you can mix it with water and enjoy a low-cal, low-guilt version!
- Lime Juice - Substitute the lime juice with rice wine vinegar or lemon juice.
Additions and Variations
- Add sriracha or a dash of cayenne pepper for extra heat.
- Mix in some zest.
- Grate about two teaspoons of fresh ginger for a more pronounced, spicy-sweet flavor.
- Add a splash of coconut milk from the can for a richer, creamier sauce with a hint of tropical flavor.
- For a different sweetness profile, substitute the maple syrup with agave nectar or a touch of brown sugar.
- Replace soy sauce with tamari or coconut aminos for a soy-free alternative.
How To Make Spicy Thai Peanut Sauce
This sauce is super quick and easy to make, and it's also for those who like to see what they'll be doing at a glance. See the recipe card for details.
Mix all the ingredients together in a medium bowl.
Taste and adjust the flavor to your liking. If necessary, add a little water to thin the sauce.
Top Tips
- For a delicious chunky sauce, garnish the sauce with plenty of chopped peanuts, Thai basil, green onions, red pepper flakes, and red chili peppers.
- Natural peanut butter tends to be a bit chunky. For a smooth, creamy texture, just place all the ingredients in a bullet or blender.
Serving Suggestions
- This sauce is perfect for spring or Vegan Summer Rolls, fresh veggies, tofu such as Smoked Tofu or Everything Bagel Crispy Tofu, or satay skewers.
- Dollop onto baked sweet potatoes or roasted veggies for an extra layer of flavor.
- Pour over noodle bowls or grain bowls for a delicious creamy nutty flavor.
- Toss with stir-fried veggies, tofu, or tempeh for a quick and delicious meal.
- Use it for tofu, tempeh, or veggies before grilling or roasting.
- Use as a dip for veggie sushi rolls or pour it over Vegan Sushi Bake.
- Use this sauce as a salad dressing to make an Asian salad and serve it alongside Vegan Tom Yum Noodle Soup.
More Delicious Asian-Inspired Vegan Recipes
Peanut Sauce FAQS
You can use crunchy peanut butter for a different texture and more nutty flavor.
Make this recipe soy-free and gluten-free by substituting soy sauce for coconut aminos or liquid aminos.
Refrigerate spicy Thai peanut sauce in an airtight container for up to 1 week. Stir before using, and thin with warm water or coconut milk if needed. For longer storage, freeze in a freezer-safe container for up to 3 months, then thaw in the fridge and stir well before serving.
Spicy Thai Peanut Sauce
Ingredients
- ½ cup natural unsweetened peanut butter*
- 4 tablespoons maple syrup or agave
- 3 tablespoons soy sauce or tamari for gluten free option
- 2 tablespoons lime juice or rice vinegar
- 1 tablespoon sesame oil
- 1-2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- water optional for thinner consistency
Garnish
- crushed peanuts
- thinly sliced green onions aka, scallions
- thinly sliced red chili peppers
- chopped cilantro
- chopped Thai basil
Instructions
- Combine: Whisk the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, garlic, and red pepper flakes.
- Incorporate: If needed, add warm water, 1 tablespoon at a time, and whisk until you reach your desired consistency. The warm water will help thin the peanut butter and create a smoother sauce.
- Adjust: Taste the sauce and adjust the seasoning as necessary. You can add more soy sauce for saltiness, maple syrup for sweetness, or lime juice for tanginess.
- Serve: Once the sauce is well combined and the desired consistency has been reached, transfer it to a serving dish and garnish with roughly chopped peanuts, chopped cilantro or Thai basil, red pepper flakes, or red chili peppers if desired. By picking a few of the garnishes, it makes for a nice presentation and a delicious chunky dip.
Just me says
Super easy. Very tasty. Added a bit of water to thin out which didn’t decrease the nice flavor. Made Laab with tofu in warmed low carb tortillas, added peanut sauce inside and lime. Yummy!!!
Regi Pearce says
That sounds absolutely delicious! I love the idea of using the peanut sauce in tofu Laab!Thanks so much for sharing your tasty combo and glad you enjoyed it!
Anonymous says
Yummy!