Spicy Thai Peanut Sauce Recipe (Easy!)
A creamy Thai peanut sauce made with peanut butter, sriracha, soy sauce, lime, honey, garlic, and ginger—perfect as a dip, drizzle, or marinade.
Servings: 4
Ingredients
- 1/4 c hot water
- 4 tbsp peanut butter
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp honey
- 1/2 tbsp rice vinegar or lime juice
- 1/2 tsp ginger paste
- 1 tsp minced garlic
- 2 tsp sesame oil
Instructions
- Whisk the base: In a medium bowl, whisk peanut butter with hot water until smooth and creamy. The hot water helps to emulsify everything.
- Add the flavor boosters: Stir in sriracha (or Thai red curry paste), soy sauce, honey, rice vinegar (or lime juice), sesame oil, garlic, and ginger. Mix until well combined.
- Adjust the texture: If the sauce feels too thick, add a splash of hot water. If it’s too thin, whisk in a little more peanut butter.
- Balance the flavor: Taste the sauce. If it’s too salty, add a touch more honey. If it feels flat, brighten with more lime or vinegar. For extra spice, stir in more chili paste.
Notes
Storage: Refrigerate for up to 7 days in an airtight container. Stir before serving.
Reheating/loosening: Whisk in hot water or warm gently to return to pourable consistency.
Substitutions: Swap peanut butter for almond, cashew, or sunflower seed butter. Use tamari for gluten-free.
Freezing: Freeze in small containers for up to 2 months. Thaw and whisk before using.
Nutrition
Calories: 153kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 745mg | Potassium: 127mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
