This is the BEST Thai peanut sauce, and it can be made in the comfort of your own home. Create your favorite restaurant style dishes, or use as a dipping sauce for veggies, chicken skewers, tofu, etc.
I created this Thai peanut sauce recipe by accident as I was developing my air fryer tofu recipe. I needed to make that tofu into a lunch with things I already had on hand.
And that is how this recipe was born, friends. I just love happy accidents like this!
My Thai peanut sauce recipe is made with very basic ingredients.
It has Sriracha, low sodium Tamari, peanut butter, lime juice, sesame oil and maple syrup. Plus a little water for thinning out.
Modifications and substitutions
You can make the following modifications, as needed.
- I have skipped the lime juice, and it was still great. We don’t always have limes when a craving hits. Still good!
- This sauce is pretty salty. If you are on a lower sodium diet, start with a Tablespoon, and add more, to taste.
- Start with less Tamari if you are using full sodium, or if your peanut butter is salted. You can always add more, to taste, but you can’t take it out. 😉 So keep that in mind.
- Start with a little less maple syrup, if your peanut butter is sweetened. You can always add more, to taste.
- 1/4 cup water gave me perfect texture. If you prefer thinner sauce, add a little more water, a Tablespoon or so at a time, and blend, util you get your preferred texture.
- You can use honey or agave as alternative sweeteners.
- You can use another nut butter, such as almond butter or cashew butter, if you are allergic to peanuts.
Blending versus whisking
You can totally use a whisk to mix this up. Blenders require a little less muscle and make the sauce extra smooth. I used my stick blender.
A regular sized blender also works well. Pick your preferred method. 👌🏻
Serving and storing Thai peanut sauce
Keep your Thai peanut sauce in an air tight container in the refrigerator for up to a month, depending on the freshness of your ingredients.
Serve on salads, spring rolls, veggies, in rice bowls on noodles, skewers, chicken or fish.
The possibilities are endless.
Thai Peanut Sauce Recipe
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Thai Peanut Sauce
BEST Thai peanut sauce recipe. Use on noodles or as a dipping sauce for veggies, chicken skewers, tofu, etc.
Ingredients
- 1/2 cup peanut butter *I am using unsweetened & unsalted
- 2 Tablespoons Tamari low sodium, or soy sauce NOTE: start with less if your PB is salted, or if you are using regular sodium Tamari/ soy
- 1.5 Tablespoons Maple syrup
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
- 1.5 Tablespoons lime juice juice of one lime
- 1/4 cup water or add more until desired consistency
Instructions
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Place all ingredients into a blender, and blend until smooth.
-
Store in refrigerator for up to a month.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Modifications and substitutions
You can make the following modifications, as needed.
- I have skipped the lime juice, and it was still great. We don't always have limes when a craving hits. Still good!
- This sauce is pretty salty. If you are on a lower sodium diet, start with a Tablespoon, and add more, to taste.
- Start with less Tamari if you are using full sodium, or if your peanut butter is salted. You can always add more, to taste, but you can't take it out. 😉 So keep that in mind.
- Start with a little less maple syrup, if your peanut butter is sweetened. You can always add more, to taste.
- 1/4 cup water gave me perfect texture. If you prefer thinner sauce, add a little more water, a Tablespoon or so at a time, and blend, util you get your preferred texture.
- You can use honey or agave as alternative sweeteners.
- You can use another nut butter, such as almond butter or cashew butter, if you are allergic to peanuts.
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