THE BEST THAI PEANUT SAUCE Recipe

I perfected my Simple Thai Peanut Sauce and I’m sharing the one surprising pantry tweak that makes it irresistibly silky and tangy for noodles, salads, or satay.

I’m kinda obsessed with this dressing, and honestly I call it the Best Thai Peanut Sauce because it just nails that sweet, salty, spicy balance every time. It’s the kind of sauce that works as a Thai Peanut Sauce Salad Dressing, or slathered on noodles, or dunked with satay when you want something bold.

I use creamy peanut butter and a bright squeeze of fresh lime juice so it never tastes flat, and sometimes I mess with the heat. It’s simple, but not boring, and always gets people asking for the recipe even when I try to play it cool.

Ingredients

• Peanut butter: Protein and healthy fats gives body and creamy nutty sweetness.
• coconut milk: Rich silky texture adds creaminess and subtle tropical sweetness.
• lime juice: Bright acidity cuts richness, brings citrus tang and fresh lift.
• Red curry paste: Spicy aromatic depth gives heat and classic Thai flavor.
• Fish sauce: Salty umami boost deepens savory notes, dont overdo it.
• Brown sugar: Caramel sweetness that balances lime and heat, not overly sweet.
• Garlic + ginger: Pungent aromatics give warmth and a bright, spicy snap.
• Toasted sesame oil: Intense nutty finish a little goes a long way.

Ingredient Quantities

• 1/2 cup creamy peanut butter (smooth or chunky)
• 1/2 cup full fat coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fish sauce (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons brown sugar or 1 tablespoon packed palm sugar
• 1 to 2 tablespoons Thai red curry paste or 1 to 2 teaspoons sambal oelek
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon toasted sesame oil
• 1/4 to 1/3 cup warm water
• 1 to 2 teaspoons sriracha or chili paste, to taste
• 1 tablespoon tamarind paste (optional, i like this for brightness)
• 1/4 cup roasted peanuts, chopped, for garnish

How to Make this

1. In a medium bowl whisk together 1/2 cup creamy peanut butter and 1/2 cup full fat coconut milk until smooth and lump free, if it’s too stiff warm it a few seconds in the microwave or whisk over a warm water bath to loosen.

2. Add 2 tablespoons soy sauce or tamari, 1 tablespoon fish sauce if using, 2 tablespoons fresh lime juice, and 2 tablespoons brown sugar or 1 tablespoon packed palm sugar; whisk until the sugar dissolves.

3. Stir in 1 to 2 tablespoons Thai red curry paste or 1 to 2 teaspoons sambal oelek, 2 minced garlic cloves, 1 teaspoon freshly grated ginger, 1 teaspoon toasted sesame oil, and 1 tablespoon tamarind paste if you like that bright tang.

4. Add 1 to 2 teaspoons sriracha or chili paste to taste, then whisk everything until totally combined and the color looks even.

5. Thin the sauce by adding 1/4 to 1/3 cup warm water a few tablespoons at a time until you reach the consistency you want for dipping, dressing or noodles.

6. Heat the sauce gently if you want deeper flavor: warm it in a small saucepan over low heat for 1 to 3 minutes while stirring, or microwave in 20 second bursts; do NOT boil, just warm to meld flavors.

7. Taste and adjust: add more lime if it needs brightness, more sugar if it needs sweetness, more soy or fish sauce if it needs salt, or more sriracha for heat. this balancing step is the secret.

8. Use it right away as a dip for chicken satay, toss with hot noodles for peanut noodles, or drizzle over salads; for satay you might want it a little thicker, for dressing make it thinner with extra water.

9. Garnish with 1/4 cup chopped roasted peanuts and a final squeeze of lime. Store leftovers in an airtight container in the fridge for up to a week, stir or gently rewarm before serving.

Equipment Needed

1. Medium mixing bowl (for whisking peanut butter and coconut milk)
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Small saucepan (to gently warm the sauce)
6. Microwave-safe bowl or heatproof bowl for a warm water bath
7. Fine grater or microplane (for ginger)
8. Chef’s knife and cutting board (for garlic, lime and peanuts)
9. Airtight jar or container for storing leftovers

FAQ

THE BEST THAI PEANUT SAUCE Recipe Substitutions and Variations

• Peanut butter: swap 1:1 with almond or cashew butter, or use sunflower seed butter if you need nut free. Itll change the flavor but still gives the creaminess.
• Full fat coconut milk: use 1/2 cup light coconut milk + 1 tbsp coconut cream to mimic richness, or 1/2 cup Greek yogurt for a tangy, creamy (not vegan) option.
• Fish sauce: if you dont have it use 1 tbsp soy sauce or tamari + 1/2 tsp miso or a splash of Worcestershire for umami; for a stronger seafood note add 1/4 tsp anchovy paste.
• Thai red curry paste: substitute 1-2 tsp sambal oelek, 1 tbsp chili garlic sauce, or try 1/2 tsp cayenne + 1 tsp smoked paprika and adjust to taste.

Pro Tips

1) Warm and loosen, not cook. If the sauce feels stiff, heat it gently in short bursts or whisk over hot water and add warm water a tablespoon at a time until it flows the way you want. Don’t boil it or the peanut can seize and the coconut fat will separate.

2) Bloom the curry paste first. Fry your red curry paste or sambal in a tsp of oil for 20–30 seconds to wake up the aromatics before mixing with the peanut and coconut — it makes the paste taste way fresher and less one-note.

3) Taste like a chef. If it’s flat add more lime or a tiny spoon of tamarind for brightness, if too sharp a bit more sugar will calm it, and if it needs depth add soy or a little fish sauce. Make small changes, taste again, then adjust more, dont overdo it.

4) Make ahead and rescue easily. The flavors actually improve after a few hours in the fridge, but it will thicken; to revive, whisk in hot water or heat gently and stir. For noodles save a splash of the pasta cooking water to help the sauce cling.