I recently perfected a Creamy Peanut Sauce featuring rich peanut butter, tangy soy sauce and a touch of sriracha. With hints of maple syrup and fresh garlic and ginger, balanced by lime juice and rice vinegar, this blend transforms ordinary dishes into something special. Prepare to be intrigued by its vibrant complexity.

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I recently discovered the BEST Easy Thai Peanut Sauce recipe and I just had to share it with you all. This isn’t your typical peanut sauce, it’s a game changer that can be used as a dip, tossed with noodles, or even drizzled on salads.

I got excited mixing creamy peanut butter with soy sauce and a splash of lime juice to give it that tangy kick. I also threw in a bit of maple syrup and rice vinegar for a subtle sweetness balanced by a touch of sriracha and minced garlic.

And trust me, a little freshly grated ginger really amps it up. I like to think of this as my version of a Chinese food with peanut sauce twist, perfect for any finger food Friday or just a quick snack.

The process is super simple and it’s completely vegan. I can’t wait for you to try it and see what you think!

Why I Like this Recipe

I like this recipe because the flavors all hit the perfect balance. The creamy peanut butter mixed with soy sauce, maple syrup and sriracha gives it a sweet, tangy and spicy taste that I just can’t get enough of. I also appreciate how quick and easy it is to make – even on busy nights I can whip it up without hassle. Another thing is that I love how versatile it is; I can use it as a dip for veggies, toss it with noodles or drizzle it over a salad. Finally, the recipe makes the sauce super creamy and homemade, which always makes me feel proud of my cooking even if I mess up a little sometimes.

Ingredients

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Peanut Butter: Rich in protein and healthy fats, its creamy texture elevates the sauce’s flavor and thickness.
Soy Sauce: Smoky, salty and umami, it adds depth and seasoning, though it’s pretty high in sodium.
Maple Syrup: Brings natural sweetness and a slight caramel note that pairs well with spice and tang.
Rice Vinegar: Adds a bright, airy sourness that cuts through richness while balancing flavors beautifully.
Sriracha Sauce: Lends fiery heat and a garlicky kick, making the sauce send a spicy punch.
Lime Juice: Offers zesty acidity that brightens the overall taste, giving a refreshing finish.
Garlic and Ginger: These bring bold aromas and vibrant flavors; perfect for enhancing every bite.

Ingredient Quantities

1/2 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons maple syrup

2 tablespoons rice vinegar

1 to 2 tablespoons sriracha sauce

1 clove garlic, minced

1 teaspoon freshly grated ginger

2 tablespoons lime juice

1/4 cup water (or adjust to get your desired consistency)

How to Make this

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1. In a medium bowl, mix 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tablespoons maple syrup, and 2 tablespoons rice vinegar until smooth.

2. Stir in 1 to 2 tablespoons sriracha sauce, depending on how spicy you like it.

3. Add in 1 minced clove of garlic and 1 teaspoon freshly grated ginger.

4. Pour in 2 tablespoons lime juice and mix everything together.

5. Slowly add 1/4 cup water while whisking, so you get your desired creamy consistency.

6. Taste the sauce and adjust seasonings if needed, like adding a bit more lime juice or sriracha.

7. If the sauce is too thick, add a tad more water until it’s just right.

8. Once smooth, let it sit for a few minutes so all the flavors can meld.

9. Serve it as a dip, on noodles, over salads, or however you like.

10. Enjoy your BEST Easy Thai Peanut Sauce, knowing you’ve tossed every other recipe aside!

Equipment Needed

1. A medium mixing bowl to combine all the ingredients – this is where you blend the peanut butter, soy sauce, and the other liquids together.
2. Measuring cups for the peanut butter, soy sauce, and water so you get the portions right and keep track of the nutritional values.
3. Measuring spoons for the maple syrup, rice vinegar, sriracha, lime juice, and ginger to ensure you mix the exact amounts as stated in the recipe.
4. A whisk to stir the ingredients together and help get a smooth, uniform texture.
5. A knife to mince the garlic if its not already pre-minced.
6. A cutting board to use along with the knife when mincing the garlic.
7. A grater for freshly grating the ginger to get that zesty flavor in the sauce.

FAQ

How can I adjust the consistency of the sauce?
You can add a bit more water if you wanna thin it out or use less if you like it thicker.

Can I live without any of the ingredients?
Sure, if you dont have maple syrup or prefer a different sweetener, honey works too, and you can swap out soy sauce for tamari.

Is this sauce really spicy?
It all depends on how much sriracha you add. Start with one tablespoon if you're not sure and adjust to your taste.

What dishes can I serve this sauce with?
This sauce goes great with noodles, salads, grilled meats, or even as a dip for fresh veggies.

How should I store the leftover sauce?
Just pop it in an airtight container and keep it in the fridge. It should be good for about a week.

BEST Easy Thai Peanut Sauce Recipe Substitutions and Variations

Instead of creamy peanut butter, u can try almond butter or even cashew butter for a slightly different but still awesome nut flavor.
If you dont have soy sauce, tamari or coconut aminos works just as good especially if you’re watching the gluten.
No maple syrup? No prob, you can use honey or agave nectar to get that sweet kick.
Out of rice vinegar? Simply substituting with apple cider vinegar (maybe thinned with a bit of water) still gives you that tangy punch.

Pro Tips

1. Try warming up the peanut butter with a little water before mixing in the rest, this makes it blend smoother and stops it from being all clumpy.
2. If you can, let the sauce sit in the fridge for at least an hour so that all the flavors get a chance to mix really well, it’ll taste better later.
3. Add your sriracha and lime juice gradually while tasting along the way, so you avoid making it too spicy or sour by accident.
4. Use fresh garlic and ginger if you can, ’cause they give the sauce a much stronger, fresher flavor than the dried stuff.