Thai Peanut Sauce

Our favorite Thai peanut sauce with garlic, ginger, and a little sweetness! Only 6 simple ingredients, 10 minutes to make, and super versatile. Vegan, gluten-free, oil-free.

I can’t contain my excitement for this sauce! It’s got garlic, ginger, and yummy tangy sweetness. All swirled into a luscious, creamy peanut butter base. And it’s EASY. Only 6 ingredients and less than 10 minutes to make!

Ingredients for Thai Peanut Sauce:

I especially love the flexibility. There are so many ways to both make it & use it. For dipping spring rolls or baked tofu, vegetable stir-fries, tempeh/tofu dishes, Easy Asian Peanut Noodles, or poured over this Fresh Thai Quinoa Salad (pictured below). You can even thin it out with more water to make a super flavorful salad dressing.

This is truly one of my all-time favorite recipes. Hope you enjoy it as much as we do! Come join The Garden Grazer on Instagram and share a pic if you give it a try. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

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5 from 5 votes

Thai Peanut Sauce

Our favorite Thai peanut sauce with garlic, ginger, and a little sweetness! Only 6 simple ingredients and super versatile. (Vegan, gluten-free, oil-free.)

Author: Kaitlin – The Garden Grazer

Prep Time:8 minutes

Total Time:8 minutes

Category: Sauce

Cuisine: Gluten-Free, Oil-Free, Thai, Vegan

Servings:4

Ingredients

• 1/2 cup peanut butter (I use creamy, natural)
• 2 Tbsp. brown sugar or maple syrup (more/less to taste)
• 1 1/2 Tbsp. tamari (or soy sauce)
• 2 Tbsp. fresh lemon or lime juice
• 1-2 cloves garlic
• 1 tsp. fresh grated ginger (more to taste)
• Hot water to thin to desired consistency
• Optional: red pepper flakes

Instructions

• Mince garlic and grate ginger. (I use a microplane grater for ginger.)
• In a mixing bowl, add all ingredients except water.
• Heat about 3/4 cup of water to just under boiling. (I love our tea kettle with thermometer.)
• Add water a couple tablespoons at a time, slowly whisking and working the mixture together.
• Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup hot water.)
• Salt to taste if desired or adjust flavors as needed; more tamari for saltiness, more sweetener, garlic, ginger, or fresh lemon/lime juice.
• Play around with the measurements to find the taste you love!

Notes

Recipe yields about 1 1/3 cup sauce. Made gluten-free with tamari.

For easier whisking, you can microwave/warm peanut butter for a few seconds before adding to bowl.

To create a salad dressing, simply add a bit more water to thin it out to desired consistency.

Inspired by The Spruce

Nutrition Per Serving (estimate)

Calories: 216kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Potassium: 237mg | Fiber: 1g | Sugar: 7g | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 0.7mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Thai Peanut Sauce? Feel free to browse the full “Asian Inspired” recipe archives on the site for more plant based inspiration.