This easy, delicious Thai Peanut Dressing is made from mostly pantry ingredients and is delicious on salads, grilled chicken, or for dipping your favorite appetizers.

A bowl of Thai peanut dressing.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Thai Peanut Dressing Recipe

Recipe ingredients

Labeled Thai peanut dressing ingredients.

Ingredient notes

  • Peanut butter: To make homemade peanut butter:
    1. Add 4 cups roasted peanuts to a high-powered blender or food processor. Pulse the peanuts until they are finely chopped.
    2. Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The peanut butter will be dry and gritty.
    3. Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The peanut butter will start to form a clumpy paste. 
    4. Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The peanut butter will be thick and grainy at this point.
    5. Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The peanut butter should be creamy, smooth, and warm.
  • Rice vinegar: Or substitute apple cider vinegar.
  • Honey: For a vegan version, substitute agave nectar or maple syrup (the flavor will change).

Step-by-step instructions

  1. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes.
A bowl with ingredients for Thai peanut dressing.
  1. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.
A bowl of Thai peanut dressing.

Recipe tips and variations

  • Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  • Storage: Store covered in the refrigerator and use within 4 days.
  • Make the dressing your own: Substitute almond butter for the peanut butter, make it creamier with a splash of coconut milk, or dial up the heat with more red chili flakes.

Favorite ways to enjoy peanut dressing

A bowl of Thai peanut dressing.

Thai Peanut Dressing

This easy, delicious Thai Peanut Dressing is made from mostly pantry ingredients and is delicious on salads, grilled chicken, or for dipping your favorite appetizers.
4.99 from 53 votes
Prep Time 5 mins
Total Time 5 mins
Servings 8 servings (2 tbsp each)
Course Pantry, Salad
Cuisine Asian, Thai
Calories 74

Ingredients 

  • 1/4 cup creamy peanut butter (see note 1)
  • 3 tablespoons rice vinegar (see note 2)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey (see note 3)
  • 2 tablespoons lime juice (from 1 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, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.

Recipe Video

Notes

  1. Peanut butter: To make homemade peanut butter, add 4 cups roasted peanuts to a high-powered blender or food processor. Pulse the peanuts until they are finely chopped. Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The peanut butter will be dry and gritty. Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The peanut butter will start to form a clumpy paste. Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The peanut butter will be thick and grainy at this point. Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The peanut butter should be creamy, smooth, and warm.
  2. Rice vinegar: Or substitute apple cider vinegar.
  3. Honey: For a vegan version, substitute agave nectar or maple syrup (the flavor will change).
  4. Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.
  6. Make the dressing your own: Substitute almond butter for the peanut butter, make it creamier with a splash of coconut milk, or dial up the heat with more red chili flakes.

Nutrition

Serving: 2tbspCalories: 74kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 290mgPotassium: 77mgFiber: 1gSugar: 5gVitamin A: 20IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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Comments

  1. Very tasty. Nice lactose free alternative for my nightly salads. I reduced the vinegar to two tablespoons and it was perfect for me.4 stars

  2. Amazing recipe. Thank you!! I use this salad as my main meal many days a week. I add an extra 1/2 teaspoon of chili flakes and use a teaspoon of dried ginger powder instead of fresh ginger because that’s what I had on hand. Again…thank you!

  3. I love peanut butter Thai style dressing and this recipe is a keeper. We make our own peanut butter. I used techina sauce instead of sesame oil. It worked well. I added 2 teaspoons of water to thin dressing. I also used 1 tablespoon of honey instead of 2.
    The dressing was yummy.5 stars

  4. Amazing recipe!! It was exactly the balance of flavors I was looking for! Used agave for ease of mixing in, coconut aminos, and Jiffy Natural PB. It was spot on and the perfect addition to my Asian chicken salad with rice noodles. Everyone raved about the dressing and this will definitely be on repeat. Thank you!5 stars

  5. I LOVE this recipe. My picky family does not care for thai food, with this dressing I get my fix :) Sometimes I pour a bit of coconut milk into it for a different flavour; I also use crunchy peanut butter for bits of peanuts throughout the dressing. I actually look forward to my salad lunches now – thank you!! (I also use it as veggie dip for cucumbers, carrots, etc).5 stars

  6. Amazing! I cut the honey in half because I tend to like stuff more tart. Now I’m eating my salad like an animal.

  7. 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!5 stars

  8. 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?

    1. 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

  9. 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

  10. 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

  11. 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!