An easy recipe for creamy, delicious Thai Peanut Dressing. Made from mostly pantry ingredients, this dressing is delicious on salads, grilled chicken, or for dipping your favorite appetizers!

This is a great all-purpose sauce, marinade, and salad dressing. Put it to work any time you want some peanut flavor in your life!

The best part is, it’s made with mostly pantry ingredients so you don’t have to invest in things like Thai bird chiles, fish sauce, hoisin, or anything else uncommon.

An easy recipe for creamy, delicious Thai Peanut Dressing. Made from mostly pantry ingredients, this dressing is delicious on salads, grilled chicken, or for dipping your favorite appetizers!

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How do you make Thai Peanut Sauce?

It’s as easy as combining everything in a bowl!

In a medium bowl, mix:

  • peanut butter
  • rice vinegar
  • soy sauce (or coconut aminos)
  • honey (or agave nectar)
  • lime juice
  • ginger
  • sesame oil
  • garlic
  • red chili flakes
  • S&P

An easy recipe for Rainbow Thai Salad. It's full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy Peanut Dressing!

If the dressing feels too thick, thin it with water until you reach your preferred consistency.

To make a spicy Thai peanut dressing, add more red chili flakes to taste.

To make this peanut dressing vegan, substitute agave nectar for honey.

To make a healthy Thai Peanut Dressing, use all-natural peanut butter with no sugar added. You can also reduce the honey or agave nectar.

An easy recipe for creamy, delicious Thai Peanut Dressing. Made from mostly pantry ingredients, this dressing is delicious on salads, grilled chicken, or for dipping your favorite appetizers!

An easy recipe for creamy, delicious Thai Peanut Dressing. Made from mostly pantry ingredients, this dressing is delicious on salads, grilled chicken, or for dipping your favorite appetizers!

Thai Peanut Dressing

An easy recipe for creamy, delicious Thai Peanut Dressing. Made from mostly pantry ingredients, this dressing is delicious on salads, grilled chicken, or for dipping your favorite appetizers!
5 from 32 votes
Prep Time 5 mins
Total Time 5 mins
Servings 8 servings
Course Pantry, Salad
Cuisine Asian, Thai
Calories 76

Ingredients 

  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons coconut aminos or soy sauce
  • 2 tablespoons honey or agave nectar
  • 2 tablespoons lime juice from one lime
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1/4 teaspoon red chili flakes
  • Salt and freshly ground black pepper

Instructions 

  • In a small bowl, whisk together peanut butter, rice vinegar, coconut aminos, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes.
  • If the dressing is thick, thin with water. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper) and more red chili flakes if desired.

Notes

To make the dressing vegan, use maple syrup instead of the honey. Adapted from Jessica Gavin.

Nutrition

Calories: 76kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 123mgPotassium: 67mgFiber: 1gSugar: 5gVitamin A: 20IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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Meggan Hill

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Comments

  1. I made this dressing for a chicken salad we had for dinner tonight. It was perfect … easy to make using staples I keep on hand and absolutely delicious! I’ve made a lot of Thai peanut dressings and I think this is my new favorite (and my husband’s also)!5 stars

  2. I love how simple this is! I actually just tried to make an Thai dressing last week that required me to buy six new oils and vinegars etc and I decided against it. This is so much better and cheaper!!5 stars

  3. This was perfect absolutely delicious – I’ve tried other recipes didn’t work.  Looking forward to checking other recipes!  :-)5 stars

    1. Hi Claudia, the only prep that is needed is to mince it before adding it. It also works fine to use jarred ginger or ginger paste. -Meggan

    1. Thank you Geri! It makes 1 cup (8 servings, 2 tablespoons each). I hope you love it! -Meggan

    1. Per official food safety rules, it’s 4 days. But if you feel comfortable keeping in the fridge for a little longer… like a week… you could totally get away with that. But officially, the CDC (and my food safety manager certification) says 4 days. Thanks!