The Best Thai Peanut Sauce

The Best Thai Peanut Sauce

Stephanie M. 0

"This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish."

Ingredients 15 m {{adjustedServings}} servings 160 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
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Reviews 189

  1. 238 Ratings


I used this sauce for a chicken and rice noodle dish. Excellent! Added a whole can of cocounut milk and reduced peanut butter to about 1/2 cup to 3/4 cup. Also added two tablespoons of sugar. Omitted the cilantro. Excellent. I will make this again and again. (This makes enough sauce for 1 pound of rice noodles, therefore a main dish for 4 people or two famished people. I also used two chicken breasts cut into long pieces and stir fried them in evoo before adding the sauce). For a vegetarian option: Steam some carrots and green beans in place of the chicken breast. Then in a skillet, saute 3 cloves of garlic with 1 tablespoon of grated ginger. When the ginger starts to turn pale brown on the bottom of the skillet, throw in the green beans and carrots with a splash of water to deglaze. After this step, throw in the cooked noodles and then work in the peanut sauce.


Excellent recipe. Having just returned from Indonesia was eager to eat some satay so gave this sauce a try! FANTATSIC. I did however add more coconut milk instead of water and used ground dried ginger (its all I had) Plus I added a heaped tablespoon of Sambal Olek (Chilli Jam) so omitted the lime and used a squeeze of lemon instead and it tastes fantastic. Just like it tasted last week when I was sitting in a resturant looking out over the ocean and listening to gamalen music!! :) Hmm Actually I kind of changed the recipe LMAO I also used Soy rather than fish sauce as Husband is alergic to seafood but it still worked perfectly. Thankyou for an excellent guidline to base my sauce on!


This is a wonderful Thai peanut sauce! I followed the recipe exactly. When i tasted it, I thought it was marginal (a little bit of a letdown). But...after sitting in the fridge for and hour and then being used with Thai Chicken Satay (recipe on this site - read my review), it was awesome! The various flavors in the sauce must have needed time to blend and accompanied by the taste of the marinated chicken, it was definitely 'The Best Thai Peanut Sauce"!