Easy Thai Peanut Sauce | Simply Quinoa

Why Thai Peanut Sauce Tastes Better From Scratch

I’m a big fan of “If you can make it at home, do it!” and this peanut sauce is no exception. Need a push? Here’s why you can’t skip it:

• Too many store-bought sauces are loaded with mystery ingredients and preservatives. So, when I can, I like to make mine from scratch. This sauce only uses 4 ingredients (plus some water). No junk. No nonsense.
• Making this peanut sauce from scratch means you’re in control of the flavor profile. Want a little more salt? Add extra soy sauce. Craving some extra heat? Add more sriracha. You get it.
• Yes, bottled peanut sauce is convenient. But this recipe only takes 5 minutes to make (if that), so it’s even quicker than a grocery store run for most people!

Only 4 Ingredients

I LOVE that this recipe only requires a few simple ingredients. Here they are (see the recipe card below for measurements):

• Creamy peanut butter – I mean it when I say creamy. Chunky peanut butter will mess with the texture of the sauce. I like using unsalted natural peanut butter. Just be sure to give it a good stir before using. If you’re allergic to peanuts, consider sunflower seed butter or cashew butter.
• Soy sauce – Or tamari. For that salty umami flavor. If soy isn’t your thing, liquid aminos would also work here.
• Sriracha – Or another hot sauce of your choosing. You can scale the hot sauce up or down depending on your spice tolerance.
• Lime juice – Fresh from the fruit, if possible. Bottled lime juice tends to be overly acidic.
• Water – To loosen the sauce a bit. I always use filtered water. Tap water can have a funky taste.

How to Make Peanut Sauce

Here comes a quick overview of how to make this peanut dipping sauce. Please scroll to the recipe card below for more detailed instructions.

• Whisk. Whisk together the peanut butter, soy sauce, sriracha, and lime.
• Loosen. Whisk in water, 1 tablespoon at a time, until the sauce reaches the consistency you’re looking for.

Tips for Making This Peanut Sauce Recipe

Nail this Thai peanut sauce the first time you make it with the help of these simple tips and tricks:

• Taste and adjust. Everyone’s taste buds are a little different. This recipe is perfect for me, but you might desire a smidge more soy sauce, hot sauce, or lime juice. Feel free to adjust to your liking. Just remember to do so gradually. 1 teaspoon at a time is always a good rule.
• Use filtered water. Depending on where you live, tap water can have a cholrine-y or mineral-y taste. To avoid adding unwelcome flavors to your sauce, use filtered water you actually like to drink to thin things out.
• Smooth. No one wants a lumpy peanut sauce. In order to get it nice and smooth, be sure to stir your peanut butter well before using. If it’s super firm, you can pop it in the microwave for 15 seconds, stir, and repeat as needed to loosen it up. Then, of course, whisk everything together until very smooth.

How to Store

• Refrigerator: Seal the peanut sauce in an airtight container, such as a mason jar. It will keep in the fridge for up to 1 week.
• Freezer: Seal any leftover sauce in a freezer-safe, airtight container (a mason jar works well) and store it in the freezer for up to 3 months. Let it thaw in the fridge before using.

After refrigerating (or freezing and thawing), this peanut sauce will need a little refresh. Give it a stir and add extra water (1 tablespoon at a time) if it’s too thick.

More Homemade Dipping Sauces and Dressings

Want to learn how to make more condiments at home? I’ve got a few more recipes to get you started: