Thai Peanut Sauce
on Oct 05, 2026
This creamy, tangy sauce is perfect for noodle salads and stir-fries and even steamed broccoli!
Why I Love This Recipe
Hey there, sauce lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! This Thai Peanut Sauce is one of those recipes that makes everything taste amazing. It’s rich, a little sweet, a little spicy, and comes together in one saucepan in about 10 minutes. I use it on my Easy Pad Thai Noodle Salad, but it’s just as wonderful drizzled over steamed veggies.
Key Ingredients
- Unsweetened, Unsalted Peanut Butter: The creamy, nutty base of the sauce.
- Rice Vinegar: Adds the bright tang that balances the richness.
- California Balsamic Vinegar: Gilroy Garlic or Teriyaki flavor is my recommendation—or use low-sodium coconut aminos.
- Date Syrup: A touch of whole-food sweetness. Use code CHEFAJ for 10% off.
- Garlic, Ginger & Chili Flakes: Fresh aromatics and a little heat for that classic Thai flavor.
The Process
Combine the peanut butter, water, rice vinegar, coconut aminos (or balsamic), date syrup, garlic, ginger, and red chili flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes, or until thickened.
Chef’s Tips
- To lower the fat and calorie density, sub PB2 in the recipe.
- Members can also find my Thai Peanut-Free Sauce in the member’s center.
- The sauce thickens as it cools—whisk in a splash of water to thin it if needed.
How to Store
Store in an airtight container in the refrigerator for up to 5 days. Stir or whisk in a little water to loosen before using.
Frequently Asked Questions
Yes! Members can find my Thai Peanut-Free Sauce in the member’s center, or try raw almond butter for a raw version of the Pad Thai Noodle Salad.
With ½ teaspoon of red chili flakes it has a gentle kick. Add more or less to suit your taste.
It’s perfect for noodle salads, stir-fries, steamed broccoli, and as a dip for fresh veggies.
Serving Suggestion
Toss it with my Easy Pad Thai Noodle Salad, spoon it over a stir-fry, or drizzle it over a big plate of steamed broccoli.
Summary
Thai Peanut Sauce is a creamy, tangy, slightly spicy sauce that comes together in one pan in about 10 minutes—and makes noodles, stir-fries, and veggies irresistible.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Thai Peanut Sauce
Equipment
- Saucepan
- Whisk
Ingredients
- 3/4 cup unsweetened, unsalted peanut butter
- 3/4 cup water
- 1/4 cup rice vinegar
- 2 tablespoons California Balsamic Vinegar, Gilroy Garlic or Teriyaki flavor recommended, or low-sodium coconut aminos
- 2 tablespoons date syrup
- 2 cloves garlic, pressed
- 1/4 to 1/2 ounce piece fresh ginger, pressed
- 1/2 teaspoon red chili flakes
Instructions
- Combine the peanut butter, water, rice vinegar, coconut aminos, date syrup, garlic, ginger, and red chili flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes or until thickened.
