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Peanut Sauce Recipe

Homemade Peanut Sauce

Wholesome Cove
This creamy, restaurant-quality peanut sauce comes together in just 15 minutes using simple pantry staples. With the perfect balance of nutty richness, tangy brightness, and a hint of heat, it transforms everything it touches — from noodles and spring rolls to grilled proteins and buddha bowls. Endlessly adaptable and infinitely better than store-bought, this is the one sauce recipe you'll keep on repeat all week long.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Sauce
Cuisine Thai
Servings 8 servings
Calories 160 kcal

Equipment

  • Mixing bowl - Medium-sized
  • Whisk - Small whisk works best
  • Measuring cups and spoons
  • Microplane or fine grater - For grating fresh ginger smoothly
  • Garlic press or chef's knife - For mincing garlic
  • Immersion blender - (optional) For ultra-smooth, emulsified texture
  • Storage container with lid - For refrigerating leftovers
  • Small saucepan - (optional) For gently warming the sauce

Ingredients
  

  • 1/2 cup creamy peanut butter - 130g; natural or regular — avoid ultra-chunky varieties; bring to room temperature before using
  • 3 tablespoons soy sauce - 45ml; low-sodium preferred; use tamari for a gluten-free alternative
  • 2 tablespoons rice vinegar - 30ml
  • 2 tablespoons honey - 30ml; maple syrup or agave work as substitutes
  • 1 tablespoon toasted sesame oil - 15ml; toasted sesame oil gives the deepest flavor
  • 1 tablespoon fresh ginger - 15g, peeled and grated; do not substitute with ground ginger
  • 2 cloves garlic - minced; garlic paste works in a pinch
  • 1 teaspoon sriracha - 5ml, or more to taste
  • 1 tablespoon fresh lime juice - 15ml; freshly squeezed preferred
  • 1/4 cup warm water - 60–80ml (¼ to ⅓ cup); add gradually to reach desired consistency

Optional

  • 1/4 teaspoon red pepper flakes - For extra heat

Instructions
 

  • Peel and grate the fresh ginger using a microplane, mince the garlic finely, and squeeze the lime juice. Measure and set out all remaining ingredients before starting.
  • Add peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, lime juice, and sriracha to a medium mixing bowl and begin whisking to combine.
  • Whisk vigorously for 1–2 minutes until the mixture is completely smooth and paste-like with no lumps; alternatively, blend with an immersion blender for 20–30 seconds.
  • Add warm water starting with ¼ cup, whisking well, then continue adding 1 tablespoon at a time until you reach your desired consistency — thicker for dipping, thinner for dressing or drizzling.
  • Taste the sauce and adjust as needed — more soy sauce for saltiness, honey for sweetness, sriracha or red pepper flakes for heat, or lime juice for brightness — whisking well after each addition.

Notes

  • Room temperature peanut butter: Cold peanut butter is harder to mix and can cause lumps — let it sit out for 20 minutes before starting or use it straight from the pantry.
  • Use warm water: Warm (not cold) water helps the peanut butter emulsify smoothly into a silky sauce.
  • Natural peanut butter tip: Stir thoroughly before measuring to redistribute the oils evenly.
  • Thin gradually: It's much easier to add more water than to fix an overly thin sauce — add liquid slowly, one tablespoon at a time.
  • Make it ahead: Flavors meld and improve after a few hours or overnight in the fridge — this sauce is perfect for meal prep.
  • Storage: Refrigerate in an airtight container for up to 7–10 days. Press plastic wrap directly onto the surface to prevent skin formation.
  • Reheating: If thickened in the fridge, thin with warm water and stir rather than microwaving on high — high heat can cause oils to separate.
  • Nut-free option: Substitute sunflower seed butter or tahini for a completely nut-free version.
  • Make it coconut peanut sauce: Replace half the water with coconut cream for a richer, tropical variation.
  • Freezer friendly: Pour into ice cube trays and freeze for up to 3 months; thaw overnight in the fridge or 30 minutes at room temperature.

Nutrition

Serving: 1Serving (about 3 tablespoons)Calories: 160kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 440mgPotassium: 150mgFiber: 2gSugar: 6gVitamin C: 4mgCalcium: 2mgIron: 4mg
Keyword easy dipping sauce, homemade peanut sauce, peanut butter sauce, peanut sauce, Thai peanut sauce
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