Thai Peanut Sauce Recipe
This Thai Peanut Sauce is a quick and versatile condiment perfect for adding a creamy, nutty, and slightly spicy flavor to your dishes. Made with natural peanut butter, ground ginger, maple syrup, soy sauce, and a hint of rice wine vinegar, it can be used as a dip, dressing, or sauce for noodles, salads, and grilled meats. Ready in just 5 minutes, it’s a simple recipe that can be adjusted to your preferred sweetness and saltiness, and stored in the fridge for convenience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 9 servings (about 1 cup)
- Category: Sauce
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
Peanut Sauce Ingredients
- ⅓ cup natural peanut butter (85g) (microwave for 15 seconds if thick)
- ¼ teaspoon ground ginger or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup or agave syrup (21g)
- 2 tablespoons low sodium soy sauce (30mL)
- 1 teaspoon rice wine vinegar (5mL)
- ½ teaspoon sesame seeds (1.5g)
- ¼ teaspoon crushed red pepper flakes (optional) (0.35g)
- 2 to 4 tablespoons hot water (30 to 60mL)
Instructions
- Combine Ingredients: In a bowl, jar with a lid, or small blender/food processor, whisk together the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes, and 2 tablespoons of hot water until the mixture is smooth and well blended.
- Adjust Consistency: Gradually add the remaining hot water, a little at a time, whisking it in to achieve your desired consistency depending on how you intend to use the sauce – thicker for dips or thinner for dressings and sauces.
- Season to Taste: Taste the sauce and adjust the sweetness or saltiness according to your preference. The balance of flavors can be customized easily at this stage.
- Store or Serve: Use the sauce immediately, or make it ahead of time and store it in the refrigerator for later use. It keeps well chilled and maintains its flavor for several days.
Notes
- This sauce can be easily made vegan by ensuring your peanut butter and soy sauce are vegan-friendly.
- Adjust the amount of crushed red pepper flakes according to your spice tolerance or omit entirely for a milder flavor.
- If the sauce is too thick, add more hot water in small increments until desired consistency is reached.
- Store the sauce in an airtight container in the fridge for up to one week.
- Use this peanut sauce as a dip for fresh vegetables, a dressing for salads, or a sauce for noodles, grilled chicken, or tofu.
Find it online: https://cheftinaskitchen.com/thai-peanut-sauce-recipe/
