I love how this homemade peanut sauce delivers a rich, creamy texture with a perfect balance of tang and warmth—ideal for drizzling over noodles, dipping spring rolls or satay, or dressing vibrant salads.
Why You’ll Love This Recipe
I adore how simple ingredients like peanut butter, garlic, soy or fish sauce, and a splash of lime come together quickly for maximum flavor impact. It’s custom‑friendly—I can make it creamy or chunky, spicy or mild, vegan or meat‑inclusive. And it stays good in the fridge for days, making it my go‑to kitchen staple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Peanut butter (creamy or chunky)
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Garlic, minced
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Ginger, minced or grated
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Soy sauce (or tamari/vegan fish sauce)
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Fish sauce (optional—but I like the depth it adds)
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Toasted sesame oil
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Hot water (to thin to desired consistency)
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Optional add-ins: lime juice, chili oil or sriracha
Directions
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I start by combining garlic, ginger, peanut butter, soy sauce, fish sauce, and sesame oil in a bowl.
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Then I drizzle in hot water, stirring until it smooths out to my preferred consistency.
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If I want extra flavor, I’ll mix in lime juice, chili oil, or sriracha.
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I taste and adjust—adding more soy or lime for balance.
Servings and timing
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Prep time: about 5 minutes
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Yields: enough to serve about 4 people (typically around ½ cup)
Variations
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Spicier version: I love adding chili oil, sriracha, or red pepper flakes.
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Chunky texture: I stir in chopped peanuts after thinning the sauce.
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Vegan swap: I replace fish sauce with vegan fish sauce or leave it out entirely.
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Lime twist: A squeeze of fresh lime brightens it up beautifully.
Storage/Reheating
I store this sauce in a sealed jar in the fridge—it stays fresh for up to a week. To re‑energize the flavor, I whisk in a little warm water or lime juice before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, absolutely—I often do. The sauce gets a pleasant texture, and it’s still smooth once whisked with hot water.
How do I make it gluten‑free or vegan?
I swap soy sauce for gluten‑free tamari and use vegan fish sauce—or omit it entirely. It’s still deliciously rich.
Can I prepare this ahead of time?
Definitely—I often make it a day ahead. The flavors deepen as it rests, and a quick stir before serving brings it back to life.
My sauce is too thick—how do I fix it?
Just whisk in a bit more hot water, a teaspoon at a time, until it eases to your desired consistency.
What can I do with leftover sauce?
I drizzle it over noodle bowls, steamed veggies, grilled meats, or tofu. It also makes an amazing salad dressing or dipping sauce for wrappers.
Conclusion
This peanut sauce is my kitchen secret weapon—fast, flexible, and packed with flavor. Whether I’m whipping it up for weeknight dinners, batch lunch prep, or entertaining, it never disappoints. I’d love to hear how you customize yours!
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Peanut Sauce
A rich and nutty dipping or drizzling sauce with classic Thai flavors—peanut butter, lime, ginger, garlic, and a touch of heat.
- Total Time: 5 minutes
- Yield: 8 servings
Ingredients
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice (about ½ lime)
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon honey or maple syrup
¼–½ teaspoon red pepper flakes or Sriracha (adjust to taste)
2–4 tablespoons warm water (to thin)
Instructions
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, garlic, ginger, honey, and red pepper flakes until smooth.
Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency—thick for dipping, thinner for drizzling.
Taste and adjust seasoning: add more lime for brightness, soy for saltiness, honey for sweetness, or chili for heat.
Store in an airtight container in the fridge for up to 1 week. Stir before each use.
- Prep Time: 5 minutes
