Description
This Thai Peanut Sauce recipe is a quick and easy blend of creamy peanut butter, savory soy sauce, and tangy rice vinegar, balanced with a touch of sweetness and a hint of spice. Perfect as a dipping sauce for fresh spring rolls or as a flavorful drizzle over salads and noodles, it takes just 5 minutes to prepare and yields about ¾ cup of delicious sauce.
Ingredients
Scale
Ingredients
- ½ cup smooth peanut butter
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons packed brown sugar (or honey or pure maple syrup)
- 1 tablespoon rice vinegar (or lime juice)
- 1 clove garlic, finely minced
- ½-1 teaspoon Sriracha sauce, to taste
- 3-6 tablespoons warm water
Instructions
- Add Ingredients to Bowl: Place the peanut butter, soy sauce or Tamari, brown sugar, rice vinegar, minced garlic, and Sriracha sauce into a medium-sized bowl.
- Whisk Until Smooth: Use a whisk to mix all ingredients together thoroughly until the sauce is smooth and well combined, ensuring no lumps remain.
- Whisk in Water Gradually: Slowly add warm water one tablespoon at a time, whisking continuously to thin out the sauce. Continue until you reach your preferred consistency, which should be smooth and pourable.
- Serve Peanut Sauce: This recipe makes approximately ¾ cup (12 tablespoons) of sauce. Serve it as a dipping sauce with fresh spring rolls or use it as a dressing for salads or noodle dishes for a delicious Thai-inspired flavor.
Notes
- You can substitute brown sugar with honey or pure maple syrup for a different sweetness profile.
- Adjust the amount of Sriracha according to your preferred spice level.
- Rice vinegar can be replaced with lime juice for a citrusy tang.
- To make the sauce thicker, reduce the amount of water or omit it entirely.
- Store any leftover sauce in an airtight container in the refrigerator for up to one week.
