thai peanut sauce

<p>The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!</p>

The Very Best Peanut Sauce

cup peanut butter

cup low sodium soy sauce

tablespoons sesame oil (toasted

tablespoons rice vinegar

tablespoons sambal oelek

knob of fresh ginger, peeled

water

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

LOVE this!! You wont believe the first time I had a savoury peanut butter sauce was - when I tried your recipe for soba noodle salad. I have lost count of how many times I have made that for dinner!! Thank you for sharing this recipe.

I agree that this is absolutely the best peanut sauce! Adding a squeeze of lime juice makes it extra good.

Oh my this peanut sauce looks delicious! I would love to have it with rainbow rolls!

Ashley,
You can leave out the chili paste and it still tastes great. I do this all the time because I am allergic to the nightshade family (peppers, tomatoes, potatoes, eggplant).

Made this yesterday. Pretty darn good. Tip - be sure and use LOW SODIUM soy sauce as stated in the recipe. I did not and it came out way too salty.  Prolly should've cut the SS with some water.

This is the first recipe I tried, and I didn't even do a good job. I was making tilapia bowls and I usually make a sriracha cream sauce for the top.  But...somebody cleared out the sriracha, so I had to find a quick backup.  I didn't have any rice vinegar or chili paste, so I used water instead. It was still killer, bowl licking yummy.  Can't wait to try the recipe as written, at least once a week!

Came here to fix a peanut sauce recipe I found off another blog (one of the first google search results). Added the rice vinegar and sesame oil, what a difference they make! Will def check here for everything first now, haha.

Can confirm- this is THE VERY BEST peanut sauce! I didn't add sugar because my pb already had sugar in it. Otherwise made as directed--and it was perfect!

This tastes so bad. I threw it out. Sesame oil is wrong in peanut sauce.

Way too much sesame oil. That’s all I taste!

I’m sorry to say this didn’t do it for me. It’s missing something or the quantities are not right. I feel bad saying that but it’s what I think.

There’s 2 kinds of peanut sauce I’ve had: one is the amazing sweet kind they have at Thai restraints &amp; one is that stuff out of the bottle that sucks. This is the recipe for the kind out of the bottle.  :(

https://www.youtube.com/watch?v=zOwgoKi0pTc

The VERY Best Peanut Sauce! Smooth, drizzle-able, garlic-and-gingery with a sesame kick. For noodles, salads, protein, or as a dipping sauce!

Full recipe: https://pinchofyum.com/the-very-best-peanut-sauce

PRODUCTS (Amazon affiliate links):
Low sodium soy sauce: https://amzn.to/2Ql5W6m
Sesame oil: https://amzn.to/2Enn7zF
Rice vinegar: https://amzn.to/2WjnvcF
Chili paste: https://amzn.to/2M3kTM5

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Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

Thai Chicken Satay with Peanut Sauce

coconut milk ((1 can), full fat)

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))

chicken

tbsp curry powder ((Note 3))

tsp white sugar

tsp red curry paste ((Note 4))

salt

tbsp red curry paste ((Note 4))

(180 grams) natural peanut butter, smooth ((Note 5))

(50 grams) white sugar

tsp dark soy sauce ((Note 6))

tbsp cider vinegar ((Note 7))

(185 milliliters) water

peanuts

Lime wedges ((optional))

Coriander / cilantro leaves

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.

Thread onto skewers - I do 4 to 5 pieces each.

Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

Cook skewers in batches for 3 minutes on each side until golden.

Thai Chicken Satay Skewers:

Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes.

Adjust consistency with water - it should be a pourable but thickish sauce.

Cover with lid and keep warm while cooking skewers.

Thai Peanut Sauce:

Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!

Serving:

Paleo Easy Thai Peanut Sauce is Whole30, healthy, and with nut-free option! Full of flavor and tastes just like the real deal in Bangkok. Drizzle it over salads or grilled meat for a healthy and creamy delicious Paleo Whole30 Thai-inspired meal!&nbsp; Makes about 3/4 cups (12 tbsp).

Paleo Easy Thai Peanut Sauce (Whole30 Thai Peanut Sauce)

unsalted almond butter

tsp Thai kitchen red curry paste

¼ cup full fat canned coconut milk

apple cider vinegar

tbsp coconut water

Combine and stir-well unsalted almond butter (or sunbutter) with red curry paste, coconut milk, apple cider vinegar, coarse salt and 1 tbsp coconut water.

Store in the fridge in a sealed glass container/jar and best finish in 2 weeks. The sauce/dressing will become thicker over time. Thin with 1 tbsp coconut water a time until your desired consistency.

How to make Soy Free Tofu Substitute (Paleo, Vegan, Keto, Low Carb) that tastes CREAMY DELICIOUS ? Want soy free tofu that’s low carb and won’t weigh you down? This video will show you who to easily make soy free, gluten free, wheat free creamy Paleo Tofu quick! 

This Paleo Cold Tofu recipe is inspired by Japanese Goma Dofu. We use agar agar powder (for vegan) or beef gelatin to bind the ingredients and keep the tofu low carb and healthy delicious. This soy free low carb tofu is made with fine ground cashew flour and is great for Cold Tofu salad in hot summer. This soy free and bean free tofu is much lower in carb than chickpea tofu (AKA Shan Tofu) and tastes creamy delicious and more satiating. 

This soy free protein packed tofu goes perfectly with my Paleo Thai Peanut Sauce that’s also Keto friendly. It’s the most easy and best healthy Thai no peanut peanut sauce on the net with no added sugar !

**Please note that you cannot pan fry or heat this version of the Paleo Cold Tofu Substitute recipe because the cashew flour tofu is made with gelatin to keep it low carb. I will share another version soon that you can pan fry so be sure to Subscribe to my channel and hit the bell to be notified when I post a new recipe every week ! 

Download the full recipe: https://iheartumami.com/paleo-cold-tofu-substitute/

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Thanks for watching! 
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https://youtu.be/RCaCiRQoeT0

How to make Soy Free Tofu Substitute (Paleo, Vegan, Keto, Low Carb)

Vegan Peanut Sauce is ready in just 5 minutes with a handful of pantry staples you probably have on hand right now! It can be used as a dipping sauce, salad dressing, in noodle dishes or drizzled on buddha bowls.

Vegan Peanut Sauce

peanut butter

rice vinegar

soy sauce (use tamari

maple syrup OR agave

ground ginger (or 2 teaspoons fresh grated ginger)

Sriracha hot sauce

unsweetened coconut milk, as needed (SEE NOTE)

In a medium sized bowl, whisk all the ingredients together until smooth. Start with just 2 tablespoons of coconut milk, and add more as needed to thin the sauce.

If serving as a dip, sprinkle with crushed peanuts. The sauce also goes well with noodles, buddha bowls, fresh spring rolls, tofu and salads.

Store in a covered container in the refrigerator for up to 1 week. It can also be frozen in a freezer safe container.

Throw away all your other recipes for Thai peanut sauce, this is the only one you need. This vegan peanut sauce is easy to make, creamy and perfect for salads, as a dip, noodles &amp; more!

The Best Vegan Thai Peanut Sauce

peanut butter (made

soy sauce

maple syrup

tbsp toasted sesame oil

tbsp rice vinegar

tsp ground ginger

garlic (finely minced)

lime juice

1/4-1/2 tsp red pepper flakes

mince garlic

Finely mince the garlic (I suggest using a garlic press so you don't have any large chunks) and add to a large mixing bowl. 

add all ingredients

Add all ingredients aside from the water and whisk together until smooth. 

add water

Slowly pour in the water until your desired consistency is reached. Start with 1/4 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce.

taste

Taste and adjust seasonings as desired. You may want more soy sauce, sweetener or red pepper flakes. Serve with noodle bowls, tofu, tempeh, chicken, stir fries etc!

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less (because we&#039;re using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can&#039;t go wrong!

Beef Satay with Thai Peanut Sauce

beef

coconut mik (, full fat (I use Ayam, Note 3))

tbsp curry powder ((Note 4))

tsp red curry paste ((Note 5))

tsp baking soda / bi-carb ((tenderiser, Note 6))

tbsp red curry paste ((Note 5))

coconut milk (, full fat (I use Ayam, Note 3))

peanut butter (, smooth (Note 7))

tbsp white sugar

tsp dark soy sauce ((Note 8))

tsp salt

tbsp cider vinegar ((Note 9))

tbsp vegetable oil (,

tbsp peanuts (, finely chopped)

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don&#039;t burn.

Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).

Thread onto skewers - I do 4 pieces each.

Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less.)

Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Thai Beef Satay Skewers:

Place all Peanut Sauce ingredients in a small saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce.

Remove from stove, cover with lid and keep warm while cooking skewers.

Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice  or Pineapple Fried Rice to complete the meal!

This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!

Thai Peanut Sauce

ground ginger

rice wine vinegar

sesame seeds

red pepper flakes (optional)

Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.

Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.

 This can be made ahead of time and stored in the fridge, or used immediately!

We see why Vicki is proud of this recipe. This Chicken Rama tastes very authentic. The creamy peanut butter sauce is so easy to prepare. With a very mild spice, its nutty flavor pairs well with the coconut milk. If you like spicier food, add some red pepper flakes. Serving this over spinach adds a nice fresh taste to the dish. It would also be delicious over white rice or Thai noodles.

Chicken Rama in Thai Peanut Sauce

13 1/2 ounce(s) coconut milk

teaspoon(s) ground ginger

pound(s) boneless skinless chicken, cut in 1/2-inch pieces

tablespoon(s) red curry paste

fish sauce

tablespoon(s) brown sugar

spinach leaves

This 5-minute authentic Thai peanut satay sauce is a must for your Thai satay recipes. It’s the perfect creamy, sweet, salty, and tangy sauce dipping sauce that you can whip up in no time!

5 Minute Authentic Thai Satay Sauce

peanut butter, creamy

coconut milk

red curry paste. Adjust

sugar

fish sauce. Adjust

tsp vinegar, lime juice,

Add all the ingredients together in a small saucepan and cook over medium heat.

Breakup the chunks of peanut butter and stir well. Keep a close eye on the sauce, so it's not burnt or gets too thick and brown. Scrape down the sauce on the side of the pan to mix it all well.&nbsp;

Let the sauce bubble, and it will soon thicken. Turn the heat off, remove it from the pan and let cool slightly before serving. The sauce keeps well in the fridge for up to 7 days.&nbsp;

This sauce is delicious and SO easy to make. I used 1 Tbsp of store bought red curry paste to save time and it was just spicy enough for my family. I love that I can customize the level of spice and flavor to our liking. This will be a staple in my fridge. I made it to go with Suwanee's Easy Chicken Satay recipe.  Just takes 5 minutes!

This sauce is so delicious--my kids were asking if they could eat it with a spoon! I made it along with the chicken satay and cucumber salad recipes, and my kids were literally licking their plates. This is a new favorite that has earned a place in our regular meal plan rotation! Thank you Suwanee!!

This fast and easy Thai peanut sauce is perfect for spring rolls, noodles, salads, or satay dipping sauce. Full of flavor, vegan, and 5 minutes start to finish!

5 Minute Thai Peanut Sauce

Tablespoons rice wine vinegar

sesame oil

Tablespoons chili garlic sauce

½ Tablespoons agave

ginger

⅛ tsp Thai chili pepper flakes (optional for spice)

Add all the ingredients together in a small bowl and whisk until smooth. If you want a thinner consistency, add more hot water a tablespoon at a time. Serve as a spring roll dipping sauce, peanut noodle sauce, or alongside satay.

Whether you use it for noodle dishes, salads, a dipping sauce or spring rolls, this is THE BEST Spicy Peanut Sauce! A delicious blend of peanut butter and Asian flavors that is finger-licking good.

The Best Spicy Peanut Sauce

Sriracha (go with your personal heat level)

brown sugar

In a bowl add all of the ingredients, except the water and whisk to combine.

If the mixture needs to be thinned, add 2-4 tablespoon of warm water and stir to combine

Store the mixture in an air tight jar for up to 2 weeks. Do not need to be refrigerated.

Oh Lori this sauce is to die for!!!  I make your Thai noodles all the time and this sauce is the best I've ever had!

This is absolutely amazing! Make sure you use the Low Sodium soy sauce! 

The best spicy peanut sauce ever! Perfect balance of sweet, spicy and salty!

Where has this been my whole life? I never knew how easy it was to make! Absolutely the best I’ve ever had!

Holy cow this peanut sauce is freaking fantastic! Wow it’s so flavorful!!! Absolutely the best!!!

This truly is THE BEST peanut sauce!!! I added extra Sriracha as I love heat but this is truly delicious!

Make sweet and spicy Thai peanut sauce in only five minutes. Then drizzle this savory, creamy dipping sauce over noodles, salads, grilled meats, and more!

The Best Peanut Sauce Recipe

Unsweetened Smooth Peanut Butter

Soy Sauce (or gluten free tamari)

Unseasoned Rice Vinegar (or lime juice)

Maple Syrup (or preferred sweetener)

Fresh Ginger (finely grated)

Garlic (finely grated)

Sriracha (or chili garlic sauce)

Water (as needed to adjust consistency)

In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, GINGER, GARLIC, and SRIRACHA until well-combined.

Slowly add small amounts of WATER and continue whisking until sauce reaches desired consistency.

If you add too much water, add a little peanut butter to thicken the sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1671216273/twi6bi7zt1jvvuthv1io.mp4

This easy, sweet, and spicy peanut sauce goes with everything! Drizzle this savory and creamy dipping sauce or dressing over noodles, salads, and grilled meats.

Peanut Sauce Recipe

This flavorful quick and easy homemade Thai Peanut Satay Sauce recipe is made with coconut milk, peanut butter, and red curry paste and requires no cooking. It is great with chicken satay, appetizers, salads, or noodles!

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Top Tags

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The Very Best Peanut Sauce

Thai Chicken Satay with Peanut Sauc...

Paleo Easy Thai Peanut Sauce (Whole...

Vegan Peanut Sauce

The Best Vegan Thai Peanut Sauce

Beef Satay with Thai Peanut Sauce

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Chicken Rama in Thai Peanut Sauce

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5 Minute Authentic Thai Satay Sauce

5 Minute Thai Peanut Sauce

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Creamy Thai Peanut Sauce with Cocon...

The most viewed thai peanut sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine