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.
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
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.
Thai Peanut Dressing Recipe
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 crushed 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 1/2 teaspoon pepper) and more red chili flakes if desired.
Been making different versions of this for awhile, but we I like this one best – perfect for rice & veggies Buddha Bowl type stuff… Also great wing sauce!
Hi, in a pinch how much of a difference would be using a neutral oil and apple cider vinegar (or lemon juice) on the final flavor of the dressing? Or is omitting a better option?
Hi Gaby, I don’t think it would have a huge affect, I think the peanut butter flavor is the star here. I think it would be fine, but I haven’t made it to know for sure. Off the top of my head, changing the vinegar doesn’t sound like it would have a huge impact. But, the sesame oil does add a lot of that flavor. So it might change the flavor, but not necessarily in a bad way either. It might be awesome. I’m not sure! I’ll try it when I get a chance so I can update the post. Thanks! -Meggan
This turned out really well. I used a birds eye chili pepper in place of the red chili flakes.
This was fantastic !
Well done! I just made this and it was amazing. The more lime I added the more I loved it.
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)!
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!!
Thank you so much! I’m glad it was easy and tasty for you! :D -Meggan
This was perfect absolutely delicious – I’ve tried other recipes didn’t work. Looking forward to checking other recipes! :-)
How is the ginger prepared before adding to the bowl?
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
Just made this for a chicken and broccoli slaw. Absolutely fantastic!
Looks DELICIOUS!!! Will make it toon. How much dressing does it make?
Thank you Geri! It makes 1 cup (8 servings, 2 tablespoons each). I hope you love it! -Meggan
How can can the sauce last for once made ?
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!
Great dressing !! Yummy
I love peanut sauce on chicken satay.
Really really really like this on grilled chicken…great suggestion!