Creamy Thai Peanut Sauce is there for you.
Why? I don’t know, it just is.
At least, it is for me. Whenever I make my Thai Chicken Chopped Salad, this peanut sauce is my go-to dressing. And I love it so much I don’t know if I’ll ever try another.
I mean, just look at it.Jump to Recipe
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How to Use Creamy Thai Peanut Sauce:
- Drizzled on top of salads
- Coating noodles
- Served with chicken or beef satay
- As a dipping sauce for rice vegetable spring rolls or with Asian lettuce wraps
Do I have to use a blender to combine the ingredients?
Using a blender is absolutely a must for this recipe. Otherwise, the Creamy Thai Peanut Sauce would not be creamy. Also, there would be bits of garlic and an entire knob of ginger suspended in there. Not quite what you had in mind.
For less clean-up, add all of your ingredients right in the blender from the start and ditch using a bowl. Blend until smooth. Add a couple tablespoons of water and blend again until it becomes your desired consistency (I like mine relatively thick, but still drizzle-able). From there, pour straight into the mason jar you’ll be storing it in. Easy-peasy.
What if I’m allergic to peanuts?
Well, first things first it would be slightly strange to click on a peanut-focused recipe in that case. And I don’t mean that in a harsh way – I’m just saying, do you want to torment yourself?!
If you have a peanut allergy, try swapping out peanut butter for almond butter or sunflower seed butter. These tasty alternatives should produce a similar creamy final result.
If you like trying out sauces, try my:
Notes on Creamy Thai Peanut Sauce:
- Be sure to use gluten-free soy sauce if making gluten free. I used to use Low Sodium La Choy until I found out it has corn syrup in it. Now I use San-J Organic Tamari GF Reduced Sodium Soy Sauce. I can’t even taste a difference. You can get a big bottle inexpensively from Thrive Market. (Get $40 off your first order + sometimes a free gift.)
- Prepare your Creamy Thai Peanut Sauce 1-2 hours ahead of time to allow to chill some before serving.
Creamy Thai Peanut Sauce
- 1/2 cup peanut butter - or almond butter or sunflower seed butter if allergic
- 2 tbsp honey
- 1/3 cup low sodium soy sauce
- 1/3 cup toasted sesame oil
- 2 tbsp roasted red chili paste - find in Asian aisle, I bought Thai Kitchen brand
- 1/4 cup rice vinegar
- 1-4 tbsp warm water - add to your desired consistency
- 1 knob fresh ginger - peeled, about 1/2 inch in size
- 1 clove garlic - or 1/2 tsp already minced garlic
- Add all ingredients to a blender or food processor. Tip: Don't bother mincing the knob of ginger or garlic – let the machinery do all of the hard work.
- Pulse or blend 60 seconds until even and smooth. Dip a spoon into the sauce to test if it will drizzle. If too thick, add a tbsp. or two of water at a time. Blend until incorporated and test again with the spoon. Repeat until the sauce reaches your desired consistency. Taste test with a piece of lettuce.