The Recipe · No.903 · Thai Peanut Sauce

Thai Peanut Sauce, and where to source it

Thin it with warm water or coconut milk a splash at a time. Peanut butter straight from the jar is gluey and won't coat — loosened warm, it turns into the silky sauce that clings to a noodle.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cooknone
Makesabout 1 1/4 cups
CuisineThai
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
GrillNo-cook
Suits
Vegan
Contains  gluten · peanuts · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Straight Answers
Can you freeze Thai Peanut Sauce? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Thai Peanut Sauce ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Thai Peanut Sauce gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).

Is Thai Peanut Sauce vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Part One
The Ingredients — and where to get them
Cook for 1 cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Peanut butter
The base — natural, just peanuts and salt, is best. Smooth for a silky sauce.
1/2 cuprecommended
Source it →
Soy sauce
The salt and savory. A naturally brewed soy sauce. To taste.
2 tbspto taste
Source it →
Lime juice
Fresh, to brighten and cut the richness. To taste.
1 tbspto taste
Local / market
Coconut milk or warm water
To thin to a pourable, clingy sauce. Add a splash at a time, to your texture.
1/4 cuprecommended
Source it →
Sweet chili sauce and ginger
Recommended to start; sweet chili for sweetness and heat, grated ginger for lift. To taste.
2 tbsp + 1 tspto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. WhiskWhisk the peanut butter, soy, lime, sweet chili, and ginger together — it will be thick and pasty.
  2. LoosenWhisk in the coconut milk or warm water a splash at a time until it pours in a smooth ribbon.
  3. BalanceTaste: more lime to brighten, more soy for salt, more sweet chili for heat and sweet.
Part Three
The Toolkit

Mixing bowl · Whisk

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