This tasty, so easy to make and extra versatile Thai peanut butter sauce is one of my favorite kitchen weapons. It only requires a few simple ingredients to come together and you can then use it as a dipping sauce, drizzle over noodles or vegetables and so much more!
Peanut butter has never been my thing. I’m just not a peanut butter on toast type of person.
But oh boy. This vegan and savory asian style sauce is next level peanut butter.
It is so very delicious. The rich texture feels almost whipped and the saucy consistency coats noodles (or anything, really) so perfectly.
It is also an ideal recipe to make when there is no plan for dinner. You only need 6 super simple ingredients to make it, everything goes in the blender and the sauce is ready in 5 minutes. That’s it!
How to make this Thai peanut butter sauce
This sauce can be done within 5 minutes! Simply combine peanut butter, rice vinegar, maple syrup, garlic, fresh ginger and some water in a blender.
Then, I like to blend this sauce for a little while (about one minute) so it gets nice and silky. If you don’t have a high speed blender, you might need to blend for a little longer.
You can also make the sauce simply by whisking the ingredients together, but if you are looking for a super smooth texture, use a blender!
How to serve this Thai peanut butter sauce
- Drizzle it: Serve it simply over Asian style noodles for a perfect simple meal. I love using soba noodles for this sauce and add carrots, red pepper and cilantro. Also great over brown rice Asian dishes or even green salads.
- Dip it: Roast extra firm tofu cut in a stick shape and dip them in the sauce for a filling snack (my kids would eat a whole block of tofu that way if I don’t stop them). It also makes for an amazing dipping sauce for veggie spring rolls or sushi.
- Spread it: Use this sauce instead of mayo and fill your sandwich with tofu and veggies.
Modification to the recipe
- Make it spicy: Add sriracha or sprinkle with red pepper flakes.
- Make it crunchy: After blending the ingredients together, add a small handful of roughly chopped and unsalted peanuts and stir gently.
- Make it nut-free: Although the flavor will change a lot, you can also make it with sunflower seed butter. This can be a good option when packing lunches for nut-free schools.
How to store this sauce
Keep the sauce in an air-thigh container in the fridge for up to a week.
It is worth making double batch and store this sauce just before a busy week to come.
Pairings for this sauce
I hope you will love this savory peanut butter sauce as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.
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Thai Peanut Butter Sauce
- 1 cup unsweetened smooth peanut butter
- 1/2 cup water
- 4 tbsp rice vinegar
- 4 tbsp soy sauce or tamari for a gluten-free option
- 2 tbsp maple syrup
- 1 tsp fresh ginger grated
- 1 large clove of garlic (about 1 tsp)
- Combine all the ingredients in a blender and blend until you reach a super smooth texture.
- Keep in the fridge for up to 3 days.