The Best Peanut Sauce Recipe

The best peanut sauce saved my dinner last night when all I had was some sad vegetables and leftover rice in the fridge. This 5-minute miracle turns basically anything into a meal worth eating. I've been making this version for years, and it beats restaurant sauce every time—probably because I can make it exactly how I like it.

I got obsessed with recreating Thai peanut sauce after a trip to Thailand years ago. My first attempts were way too complicated and never tasted right. Then one night when I was super hungry and impatient, I just threw the basic ingredients in a bowl, adjusted to taste, and it was actually BETTER than all my fussy versions.

What You'll Need

• Natural peanut butter—the drippy kind where the oil separates, not the shelf-stable stuff with added junk
• Soy sauce or tamari if you're doing the gluten-free thing
• Fresh lime juice (the bottled kind works in a pinch but isn't as good)
• Maple syrup or honey—both work great, I switch depending on what's in my pantry
• Sriracha for some heat—but you can use any hot sauce you've got
• Fresh garlic and ginger if you have them—they make a big difference

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How I Make It

Throw It All In a Bowl

I just dump everything in a bowl—couple big spoonfuls of peanut butter, splash of soy sauce, squeeze of lime, drizzle of maple syrup, squirt of sriracha, and minced garlic and ginger if I have them. No measuring cups needed unless you're a stickler for recipes. I usually eyeball it and adjust as I go.

Get the Right Thickness

After stirring everything together (which takes some muscle with cold peanut butter), I add water a spoonful at a time until it looks right. For dipping spring rolls, I keep it thicker. For noodles, I thin it out more. The peanut butter I buy affects this too—some brands need more water than others.

Taste and Tweak

This is the most important part. I always taste and adjust until it's exactly right. Need more salt? Add a splash more soy sauce. Too salty? A bit more maple syrup balances it. Not tangy enough? Another squeeze of lime. This is how you make it YOUR sauce, not some random recipe.

Ready to Use

If I'm serving it right away, I'll put it in a little bowl, maybe sprinkle some crushed peanuts or sliced green onions on top if I'm feeling fancy (or trying to impress someone). Otherwise, it goes straight into a jar in the fridge for the week.

My roommate in college thought peanut sauce was some complicated restaurant-only thing until she walked in on me making this. She literally said, "That's IT? That's ALL you do?" Now she makes it weekly and tells everyone it's her "signature sauce." I let her take credit because honestly, it's too good not to share.

Ways to Use It

I mostly use it for quick dinners—tossed with noodles and whatever vegetables need using up, or as a dip for those nights when dinner is just a random assortment of things from the fridge. It's amazing drizzled over roasted sweet potatoes. My boyfriend puts it on everything, including breakfast eggs, which sounds weird but is actually pretty good.

Make It Your Own

Sometimes I'll use coconut milk instead of water to make it extra rich. If I want it spicier, I'll throw in some red curry paste or extra sriracha. When I'm trying to be healthier, I use PB2 powder mixed with a little water instead of regular peanut butter—not quite as good but gets the job done with fewer calories.

How Long It Lasts

It keeps for about a week in the fridge, though it rarely survives that long in my house. I store it in an old jam jar. When I want to use it again, I either let it sit out for 15 minutes or add a splash of hot water and stir like crazy.

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Little Tricks I've Learned

• Microplane your garlic and ginger instead of mincing—no chunks and more flavor
• Warm up your peanut butter for a few seconds if it's straight from the fridge—way easier to mix
• A fork works better than a spoon for breaking up the peanut butter when mixing

My proudest moment with this sauce was when my Thai friend came over for dinner. I was nervous serving her my version of her country's food, but she asked for the recipe and said it reminded her of what her mom makes. Honestly, that's better than any fancy cooking award I could ever get.

Frequently Asked Questions

→ What can I use this peanut sauce for?

This versatile sauce works great as a dip for fresh vegetables or spring rolls, a dressing for salads, a sauce for noodles or rice bowls, or as the traditional accompaniment to chicken or tofu satay skewers.

→ Can I make this sauce less spicy?

Absolutely! Simply reduce the amount of sriracha or omit it completely for a milder version. You can also start with just a teaspoon and add more to taste if you're unsure about your spice preference.

→ What can I substitute for maple syrup?

Honey works well as a substitute (though the sauce won't be vegan). Brown sugar, agave nectar, or coconut sugar are also good alternatives. Each will slightly alter the flavor profile but will provide the necessary sweetness.

→ Why is my peanut sauce separating?

If your sauce separates, it's likely because the peanut butter has natural oils. Simply whisk it vigorously again or give it a quick blend with an immersion blender to recombine the ingredients.

→ How do I thin out refrigerated peanut sauce?

The sauce will thicken when chilled. You can either let it come to room temperature naturally, or add a bit more water, 1 teaspoon at a time, while whisking until you reach your desired consistency.

→ Can I make this sauce in advance for a party?

Yes! This sauce can be made up to 5 days in advance and stored in the refrigerator. It's actually a great make-ahead option since the flavors continue to develop over time.