This spicy Thai peanut sauce recipe is the perfect balance of creamy, nutty, and savory flavors. Made with simple ingredients like peanut butter, tamari, fresh garlic, and fresh lime juice.
Try with fresh spring rolls, drizzled over stir fries, or tossed with my Thai noodle salad. Also, check out my other sauces: Maple soy glaze, this egg roll sauce, and my delicious stir fry sauce recipe!
By now, you know how much I love sauces — they’re icing on the cake for most meals. Whether it’s Creamy Tomatillo Salsa smothered over bean and rice vegan burritos, creamy vegan chipotle sauce drizzled over sweet potato fries, or vegan taquitos dunked in vegan lime crema, I’m all over it.
And this spicy Thai peanut sauce? It’s one of my forever favorites. It’s creamy, rich, a little spicy, and pairs with everything. Perfect for dipping, layering, and drizzling — any way you do it, you’re going to love it — and it comes together in just 5 minutes!
Jump to:
What is Thai Peanut Sauce?
Authentic Thai peanut sauce, known as satay sauce, originated in Indonesia but is widely used in Thai cuisine, often paired with rice bowls, satay skewers, and noodle dishes.
Traditional versions use palm sugar, tamarind paste, coconut milk, and fish sauce to create a rich, well-balanced depth of flavor.
This Thai-inspired version keeps the key flavors while making it vegan-friendly, naturally sweetened, and incredibly easy to make.
Why this recipe works
- Balanced sauce — Peanut butter brings richness, lime juice and rice vinegar add acidity, and maple syrup rounds out the sweetness.
- Customizable heat — Chili sauce gives this sauce a kick, but you can adjust to your spice preference.
- No coconut milk needed — Many peanut sauces include coconut milk, but this version stays light and creamy without it.
- Blender-friendly & foolproof — Blend everything together, adjust the consistency, and you’re done in five minutes.
How to make Spicy Thai Peanut Sauce
Find the complete recipe with measurements in the recipe card below.
Add all ingredients to a blender or food processor.
Blend until smooth. If you want a thinner sauce, add more water, one tablespoon at a time. Use immediately or store leftover sauce in an airtight container for up to 5 days in the fridge. Enjoy!
How to use Thai Peanut Sauce
- Dipping sauce — Perfect for spring rolls, dumplings, crispy baked tofu recipe, and satay skewers.
- Drizzle over —glazed tofu bowls, buddha bowls, or roasted vegetables.
- Noodles & stir-fries — Toss with rice noodles or drizzle over stir-fried vegetables.
- Wraps & sandwiches — A game-changer for vegan banh mi or lettuce wraps.
- Peanut satay marinade — Use as a marinade for tofu, tempeh, or mushrooms.
- Best flavor pairings: This sauce is amazing with coconut rice, roasted sweet potatoes, or fresh crunchy cucumbers!
In the kitchen tips
- Use natural peanut butter — The only ingredients should be peanuts + salt. Aim for no added sugars or oils.
- No blender? No problem — A whisk and mixing bowl work fine! Just warm the peanut butter slightly for easier mixing.
- Make it nut-free — Swap peanut butter for sunflower seed butter.
- Adjust spice level — Start with one tablespoon chili sauce and increase if you like more heat.
- Want more depth? — Add ½ teaspoon white miso paste, hoison sauce, or a drizzle of hot sauce, like sriracha sauce.
Substitutions & additions
- For a salad dressing, thin it out with extra lime juice and water.
- No tamari? — Use coconut aminos for a soy-free option (reduce maple syrup slightly).
- No chili sauce? — Use sriracha or crushed red pepper flakes.
- For extra crunch: Top with sesame seeds or crushed peanuts.
Storage & freezing
- Refrigeration — Store in an airtight container for up to 5 days. Stir before using, as natural separation may occur.
- Freezing — Thai Peanut sauce freezes well! Store in a freezer-safe container for up to 2 months.
- Best Thawing Method — Let it thaw overnight in the fridge, then whisk in 1–2 tablespoon warm water or lime juice to restore creaminess.
FAQ
Yes, almond butter will give it a slightly milder, nuttier flavor.
It has a kick, but you can control the heat. Reduce the chili sauce for a milder version.
Traditional Thai peanut sauces often include fish sauce for umami, but this version is 100% plant-based.
Peanut butter naturally thickens when chilled. Just whisk in warm water or lime juice before serving.
📖 Recipe
Spicy Thai Peanut Sauce
Equipment
Ingredients
- ½ cup natural peanut butter, smooth or crunchy
- 3 tablespoons tamari, or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice
- 1 teaspoon rice vinegar
- 2 tablespoons chili garlic sauce, adjust to spice preference
- 2 cloves garlic, peeled
- 1 teaspoon ginger, skin removed (or ½ teaspoon powdered ginger for a milder option)
- ¼ cup warm water
Instructions
- Add all ingredients to a blender or food processor. Blend until smooth.
- Add more water, one tablespoon at a time, if you want a thinner sauce.
- Use immediately or store leftover sauce in an airtight container for up to 5 days in the fridge.
Notes
- Want it spicier? Add extra chili sauce.
- Need more umami? A splash of tamari.
- Sweeter? A drizzle of maple syrup.
- Brightness? A squeeze or two of lime.
- Too thick after chilling? Stir in warm water or lime juice before serving.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This sauce is creamy, bold, and has just the right amount of kick. I use it for dipping spring rolls, tossing with noodles, or drizzling over bowls. So simple and good!