This Thai Peanut Sauce is ready in minutes and I give options to make it into a quick easy meal as well. Dip spring rolls, chicken, and vegetables into it and you’ll think you’re eating it from a Thai restaurant!
I am a sauce girl through and through and when I come upon one I like,
I will eat it on everything for a week to find out which things I like it best on.
It’s no different with Thai Peanut Sauce.
Believe me, you will want to eat it all week too!
I’ve made a few peanut sauces before, but none that I wanted to eat all week.
This one was a total game-changer for me!
This thick sauce is great for dipping spring rolls, and egg rolls, slathering on bread for a chicken sandwich, using it as a salad dressing, and more.
Below I’ll tell you how to thin it out and what to use a thinner sauce on as well.
And everyone else who tried it, I shared knowing I would be making another batch the next day.
Yes, it’s that yummy and I’m sharing TWO easy recipes to use the sauce with.
Take a look!
Sometimes a thick sauce is wanted and sometimes a thinner sauce is just what you’re looking for to use as a marinade, or to slather over pasta, to saute with for lettuce wraps and so much more.
I give you a thick version for dipping and a thinner sauce to make peanut noodles or lettuce wraps that are to die for!
I made some shrimp spring rolls and oh how trays of them DISAPPEARED!
I am new to working with rice paper, but getting the hang of it. I tried dipping them in hot water as suggested by some but found cold water was much easier to work with and they were less sticky.
I bought the rice noodles that are typically found in spring rolls and they only take 2 minutes to soak in hot water, love that!
I added lettuce, shrimp, mint, basil, carrot, jicama, and rice vermicelli noodles.
To prepare the spring rolls:
- place rice paper wraps in water until softened.
- Lay flat on the counter, add in the items you’re filling the spring rolls with,
- rice noodles, greens, carrots, shrimp, bean sprouts, mint
- roll them up and serve with the peanut sauce.
Now onto the sauce, it’s creamy and delicious and I love that Thai food often uses coconut milk, to give this sauce a smooth and creamy texture I used coconut milk to make it. It is by far the best peanut sauce I’ve had.
I store the sauce in a glass jar in the fridge to have at the ready when I find something else to put it on.
Now, this has become my go-to quick and delicious easy meal.
I stir fry a pound of ground chicken add a couple tablespoons of the thinner peanut sauce to it.
Place the mixture on some lettuce and top it with Julienned carrots and diced green onions.
It’s great to have a meal ready in minutes that is satisfying and this is just THAT!
Click here for my THAI PEANUT NOODLE POST, it’s a go-to dish around here!
Slather it all over pasta and top it with diced green onions, chopped peanuts, and sesame seeds. Eat hot or cold!
This Thai Peanut Sauce is great to marinade chicken and for dipping chicken into.
Perfectly delicious paired with shrimp and salmon, great over a salad, and get crazy and top your salad with salmon and peanut sauce! Great on a chicken or turkey burger and it is a really great sauce option for chicken or turkey meatballs too.
I also like it drizzled over a bowl of rice.
If you like sweet and savory, you may also enjoy it over vanilla ice cream!
OMG, I’m obsessed with salty-sweet desserts!
Looking for some other Asian dishes:
I thinned out the sauce with another 5 oz of coconut milk to pour over noodles, and meat for lettuce wraps, to pour over ice cream as well. So there are options in how thick or thin to make the sauce for what you’ll be putting it on.
This sauce is creamy and saucy… if you’re looking for a more traditional peanut sauce, the THICK type that you dip spring rolls into, just whisk:
- 5 oz coconut milk, add an additional 5-9 oz for a thinner sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 1/2 cup peanut butter
- 2 tablespoons brown sugar
- 1/4 teaspoon garlic powder or garlic paste
- 1/4 teaspoon dry ginger
- 1/2 teaspoon chili paste (sambal oelek)
- 1 teaspoon curry powder
- pinch crushed red pepper
There are TWO printable recipes, the first is THICK, the second THINNER, as I explained the uses for each above.
Thick-Thai Peanut Sauce, great for dipping
- 5 oz coconut milk (some stores sell tiny 5 oz cans, or use a portion from a larger can)
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 1/2 cup peanut butter
- 2 tablespoons brown sugar
- 1/4 teaspoon garlic powder or garlic paste
- 1/4 teaspoon dry ginger
- 1/2 teaspoon chili paste (sambal oelek)
- 1/2 teaspoon curry powder
- pinch crushed red pepper
- Add all the items to a 4-cup container and whisk slowly until the liquid items blend, then whisk fast until it's silky smooth.
- Serve or place in the fridge for a week.
- It's best at room temperature.
- Microwave on defrost for 20-second intervals to warm slightly. Don't overheat, it'll burn and get a grainy texture.
THINNER- Thai Peanut Sauce, great for pouring over pasta, ice cream, or over a skillet of cooked chicken.
- 1 14 oz can coconut milk (use 4 oz if you want a thick dipping sauce)
- 1/2 cup peanut butter
- 3T fresh lime juice (1 medium juicy lime)
- 1/4 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry ginger
- 1/2 teaspoon crushed red pepper
- Place all ingredients into a tall container (so that it will be easily blended with an immersion blender) or whisk.
- Blend until completely smooth and well-mixed.
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[…] when not feeling well, but if you are feeling well and just need soft foods for other reasons this Thai Peanut Sauce is fantastic over small pasta and fun on ice cream […]