THIS authentic Thai peanut sauce is a flavor BOMB. A spoonful of liquid sunshine that is bliss-inducing and dangerously addictive. Consider yourself warned.
After trying many peanut sauce recipes that taste like sweet and sour peanut butter, we found our true love in one the most celebrated Thai restaurants in America, and adapted the authentic Thai peanut sauce recipe with more accessible ingredients and easier processes while preserving the authentic flavors and complexity.
This vegan Thai peanut sauce is quick, easy, and so delicious. Use it as a dressing on noodles, chicken, and salad, as a dipping sauce for satay and spring rolls, or on a stir fry! We love it on our Fresh Vegetarian Spring Rolls and Rainbow Chicken Pasta Salad.
( Some of the helpful resources are affiliate links. Full disclosure here. ) We adapted the authentic Thai peanut sauce recipe from Chef Andy Ricker’s inspiring cookbook called Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
Instructions for Making Easy and Authentic Thai Peanut Sauce
The beauty of this sauce is just how simple it is to make. Most if not all of the ingredients can be found in any neighborhood supermarket. The lemongrass is the one exception, if you don’t have it just use the zest of lime instead as noted in the recipe.
It’s not necessary to chop everything too carefully, such as the garlic and ginger, but it does make it easier to measure accurately. You can adjust the quantities of all these ingredients to suit your taste.
Once you have all of the ingredients measured place them in a blender and blend until smooth. That’s all! Be prepared to be amazed!!
Quick Tips and Frequently Asked Questions
What is the difference between coconut milk and coconut cream? Can I use coconut cream?
Coconut milk is thinner and less rich than coconut cream. If you don’t have coconut milk you can make the recipe with coconut cream but you may find the sauce too thick. You can use 50% water to thin it to a better consistency.
What kind of peanut butter should I use?
We used unsalted organic creamy peanut butter. Crunchy will work just as well since it will be put in the blender. If you use salted peanut butter, hold back the salt in the recipe. After you blend everything together, taste the sauce, and season with salt as needed.
I’m allergic to peanuts can I use a substitute?
Can I make this sauce ahead?
This sauce should store well in the refrigerator for one week without any problems. It will thicken as it sits and can get very thick in the fridge depending on the brand of peanut butter you use. Just let it warm up a bit and it will loosen up again.
Easy and Authentic Thai Peanut Sauce Recipe:
Authentic Thai peanut sauce: a dangerously addictive flavor BOMB yet quick, easy, and vegan! Great on spring rolls, noodles, salad, satay, stir fry & more!
- ½ cup creamy peanut butter, unsalted
- 1 ½ cups coconut milk (shake well before measuring to distribute the fat)
- 2 ½ tbsp granulated sugar
- 3 each garlic cloves (about 1 tbsp chopped)
- 1 tbsp chopped ginger root
- ½ each small shallot or onion (about 1 tbsp chopped)
- 1 tsp coriander seed
- ½ tbsp turmeric powder
- 1- inch section of lemongrass from root end chopped (about 2 tsp chopped) OR substitute with zest from 1 lime
- 1 each small chili of your choice or to taste (habanero, red thai chili, serrano etc.)
- 2 each limes, juice only (about 4 tbsp juice)
- 1 tsp kosher salt