Thai Peanut Dressing

This easy, delicious Thai Peanut Dressing is made from mostly pantry ingredients and is delicious on salads, grilled chicken, or for dipping your favorite appetizers.

Thai Peanut Sauce Recipe Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Peanut butter: I love Crazy Richard’s brand peanut butter because it is made with only peanuts (no added sugars or palm oil) and they support American peanut farmers, using only 100% US-grown peanuts. If you’re ambitious, you can certainly make homemade peanut butter which might be even better.
• Rice vinegar: Or substitute apple cider vinegar.
• Honey: For a vegan version, substitute agave nectar or maple syrup (the flavor will change).

How to Make Thai Peanut Sauce

1. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes.

2. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.

Recipe tips and variations

• Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
• Make the dressing your own: Substitute almond butter for the peanut butter, make it creamier with a splash of coconut milk, or dial up the heat with more red chili flakes.
• Rainbow Thai Salad: This Thai Peanut Dressing is divine on this Rainbow Thai Salad made with colorful vegetables, fresh herbs, sweet mango, and crunchy peanuts.
• Vietnamese Spring Rolls: Thai Peanut Dressing makes the most delicious dipping sauce for Vietnamese Spring Rolls. These fresh, summery rolls have lettuce, carrots, cucumber, cellophane noodles, tofu, bean sprouts, mint, and cilantro rolled inside paper-thin rice paper.
• How to make a vegan Thai peanut dressing: For a vegan version, substitute agave nectar or maple syrup for the honey (the flavor will change).
• Can I use a different nut butter instead of peanut butter: Feel free to substitute almond butter, cashew butter, or any other nut butter as you see fit. Just know the flavor will change.
• More homemade sauces: For more Asian-inspired sauces, discover my easy homemade Teriyaki glaze, Vietnamese Nuoc Cham, or Ginger Sauce.

Storage

Store covered in the refrigerator and use within 4 days.

Put your dressing to work

Salad Recipes

Chinese Chicken Salad

Salad Recipes

Baby Bok Choy Salad with Sesame Dressing

Salad Recipes

Easy Garden Salad

Salad Recipes

Crunchy Broccoli Slaw

Peanut Salad Dressing

By Meggan Hill

This easy, delicious Thai Peanut Dressing is made from mostly pantry ingredients and is delicious on salads, grilled chicken, or for dipping your favorite appetizers.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 8 servings (2 tbsp each)

Course Pantry, Salad

Cuisine Asian, Thai

Calories 74

4.99 from 269 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/4 cup creamy peanut butter (see note 1)
• ▢ 3 tablespoons rice vinegar (see note 2)
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons honey (see note 3)
• ▢ 2 tablespoons lime juice
• ▢ 1 tablespoon fresh ginger minced
• ▢ 1 teaspoon sesame oil
• ▢ 2 cloves garlic minced
• ▢ 1/4 teaspoon red chili flakes
• ▢ Salt and freshly ground black pepper

Cook ModePrevent your screen from going dark

Instructions 

• In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.

Recipe Video

Notes

1. Peanut butter: I love Crazy Richard’s brand peanut butter because it is made with only peanuts (no added sugars or palm oil) and they support American peanut farmers, using only 100% US-grown peanuts. If you’re ambitious, you can certainly make homemade peanut butter which might be even better.
2. Rice vinegar: Or substitute apple cider vinegar.
3. Honey: For a vegan version, substitute agave nectar or maple syrup (the flavor will change).
4. Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
5. Storage: Store covered in the refrigerator and use within 4 days.

Nutrition

Serving: 2 tbspCalories: 74kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 290mgPotassium: 77mgFiber: 1gSugar: 5gVitamin A: 20IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill