Description
This Thai Peanut Sauce is creamy, nutty, slightly sweet, and just the right amount of tangy! Made with peanut butter, soy sauce, garlic, and lime, it’s the perfect sauce for dipping, drizzling, or marinating. Ready in just 5 minutes, this easy homemade sauce is way better than store-bought!
Ingredients
Scale
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or lime juice)
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ¼ cup coconut milk (or water for a thinner sauce)
- 1 tablespoon Sriracha or chili paste (optional)
- 1 tablespoon chopped peanuts (for garnish, optional)
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar (or lime juice), honey (or brown sugar), sesame oil, ginger, garlic, and red pepper flakes until smooth.
- Slowly add the coconut milk (or water) while whisking until the sauce reaches your desired consistency.
- Taste and adjust – add more lime for tang, more honey for sweetness, or extra soy sauce for saltiness.
- If you like heat, stir in the Sriracha or chili paste.
- Garnish with chopped peanuts and fresh cilantro, if using.
- Serve immediately or store in an airtight container in the fridge for up to 1 week.
Notes
- Thinner sauce? Add more coconut milk or water, 1 tablespoon at a time.
- Want it sweeter? Increase the honey or brown sugar slightly.
- Nut-free version? Swap peanut butter for sunflower seed butter!
- Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Whisking
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg