Made with pantry staples like peanut butter, soy sauce, maple syrup, and ginger, creamy peanut dipping sauce has so many uses. It’s great for dipping spring rolls or summer rolls, fresh vegetables, serving over noodles, or dipping your favorite grilled meats like chicken satay.

I love peanut dipping sauce so much that I’m devoting an entire post to this versatile condiment today. For years, I’ve used this Thai peanut sauce whenever I had a craving for peanut sauce. That recipe uses coconut milk and Thai curry paste and works well with any type of Thai food. The recipe you see here can be used in even more ways. It utilizes a few Asian pantry staples, but no coconut milk and no curry paste, giving it a flavor that fits right in with many recipes. Check out the list below for some ideas. It also makes a smaller batch, perfect for serving four to six people. 

And if you’re into all things peanut sauce as much as I am, you might also like Easy Chicken Satay, Ginger Shrimp Potstickers, Thai Chicken Peanut Noodles, and my Thai Noodle Mason Jar lunches.

There are so many ways to use peanut sauce, but here are just a few.

Uses for Peanut Sauce

• Dipping sauce for dumplings and potstickers
• Dressing for Asian-style noodles
• Dip for raw vegetables and rice crackers
• Salad dressing (like in Thai Chopped Chicken Salad)
• Chicken satay dipping sauce
• Finishing sauce for cooked protein (chicken, fish, pork, or beef)
• Sauce for a stir-fry
• Sauce for summer rolls, fresh spring rolls, or fried spring rolls
• Base for a Thai-style curry
• Topping for rice bowls and poke bowls

How to make peanut sauce

1. Whisk together all of the ingredients except the water – soy sauce, maple syrup, rice vinegar, mild curry powder, ginger, and hot sauce.
2. Whisk in boiling water until the sauce is smooth. It will seem thin but will thicken as it cools.
3. Taste and adjust – some people like their peanut sauce more savory and some like it more sweet.
4. Let cool slightly and enjoy!

Tips

• I make this recipe with standard emulsified peanut butter that includes some added sugar and salt. If you use unsweetened peanut butter, just be sure to taste the finished product and add more sweetener if needed.
• The sauce thickens as it cools, so it’s okay if it’s a little thin right after making it. When you take it right out of the fridge, warm it briefly in the microwave to loosen it up.
• Look for frozen cubes of pressed or grated ginger or pureed ginger in tubes to save time on grating fresh ginger.
• It’s optional, but adding some lime juice at the end will brighten the flavors!

Ingredients for peanut dipping sauce

• Creamy Peanut Butter – I use classic creamy, smooth peanut butter like JIF here. It adds some salt and sweetness and results in a rich, creamy sauce. However, any type of peanut butter will work. If you use a natural peanut butter, you may want to add a bit more soy sauce or sweetener at the end. 
• Soy Sauce or Tamari – Use Tamari for a gluten-free version.
• Maple Syrup – Any sweetener will work. Feel free to use honey, maple syrup, or agave. 
• Rice Vinegar – If you don’t keep rice vinegar in your pantry, try this with white wine vinegar, apple cider vinegar, or fresh lime juice.
• Curry Powder – This adds savory flavor. If you don’t want too much heat, be sure to use mild curry powder.
• Fresh Ginger – I really think this is the “magic” ingredient. Don’t skip it.
• Hot Sauce – I love Sriracha or Chili-Garlic Sauce, but red pepper flakes or any hot sauce will work. Feel free to skip it for a less spicy sauce.

FAQs