Peanut Sauce Thai Style

Thai-style peanut sauce is a culinary delight that brings a burst of flavor to any dish it accompanies. Whether you're dipping, marinating, or dressing, this sauce is sure to impress with its rich and complex taste.

(Source: USDA)

Why You’ll Love This

This peanut sauce is not only delicious but also versatile and easy to prepare. It pairs well with a variety of dishes and can be adjusted to suit different taste preferences, making it a staple in any kitchen.

Ingredients

• 1/2 cup (120 ml) creamy peanut butter
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) lime juice
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (30 ml) honey
• 1 tablespoon (15 ml) fish sauce
• 1 tablespoon (15 ml) sriracha
• 2 cloves garlic, minced
• 1 tablespoon (15 g) ginger, minced
• 1/4 cup (60 ml) coconut milk
• 1/4 cup (60 ml) water
• 1 tablespoon (15 g) brown sugar
• 1 teaspoon (5 g) red pepper flakes
• 1 tablespoon (15 ml) hoisin sauce
• 1 tablespoon (15 ml) oyster sauce
• 1 tablespoon (15 g) cornstarch
• 2 tablespoons (30 ml) vegetable oil

Ingredient Notes (What & Why)

• Creamy peanut butter creates a smooth texture, but chunky can be used for added texture. (Source: FDA)
• Soy sauce adds umami and saltiness; use low-sodium for a healthier option. (Source: BBC Good Food)
• Fresh lime juice brightens the flavor profile. (Source: Serious Eats)
• Rice vinegar adds a subtle tang; white vinegar can be a substitute. (Source: Bon Appétit)
• Sesame oil provides a nutty aroma and flavor.
• Adjust sriracha according to your spice tolerance.
• Fish sauce adds depth; omit for a vegetarian version.
• Coconut milk provides creaminess and a hint of sweetness.

Equipment

• Medium saucepan
• Whisk
• Measuring cups
• Measuring spoons
• Garlic press
• Microplane or ginger grater
• Small mixing bowl
• Rubber spatula
• Non-stick pan
• Airtight container

Timing & Temperature Guide

• Medium heat for initial mixing and flavor development.
• Low heat for simmering to meld flavors.
• Stir frequently to prevent sticking and burning.
• Allow sauce to cool slightly before serving.
• Reheat on low to maintain consistency.
• Simmer for at least 5 minutes for full flavor development.
• Avoid boiling to prevent separation.
• If thickening, ensure the cornstarch slurry is fully integrated.

Step-by-step Instructions

1. In a medium saucepan over medium heat, combine the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, and fish sauce. Stir until smooth.
2. Add sriracha, minced garlic, and ginger. Stir continuously to prevent sticking.
3. Pour in the coconut milk and water, mixing well to integrate all ingredients.
4. Stir in the brown sugar, red pepper flakes, hoisin sauce, and oyster sauce.
5. In a small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry.
6. Gradually add the slurry to the saucepan, stirring constantly until the sauce thickens.
7. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld.
8. Adjust seasoning to taste, adding more soy sauce or lime juice as needed.
9. Remove from heat and let cool slightly before serving.
10. If a thinner consistency is desired, add more coconut milk or water.
11. Serve warm or at room temperature.
12. Store leftovers in an airtight container in the refrigerator for up to a week.
13. Reheat gently in a saucepan over low heat, adding a little water if necessary.
14. For a spicier version, increase the amount of sriracha or red pepper flakes.

Culinary Science Notes

• Peanut butter acts as an emulsifier, creating a smooth texture.
• Cornstarch thickens the sauce by absorbing liquid and expanding.
• Soy sauce provides umami due to its glutamate content.
• Acidic components like lime juice and vinegar enhance flavor balance.
• Sugar balances acidity and adds depth to the sauce.
• Heat helps to blend flavors and release aromatic compounds.
• Oils carry flavor and prevent the sauce from being too sticky.
• The Maillard reaction enhances flavor when aromatics are sautéed.

Pro Tips

• Toast the sesame oil slightly for a more pronounced flavor.
• Use fresh garlic and ginger for the best flavor profile.
• Mix the cornstarch slurry thoroughly to avoid lumps.
• Simmering allows the flavors to develop fully, so don’t rush this step.
• Taste and adjust seasonings gradually to prevent overpowering flavors.
• For a smoother sauce, use a blender to combine all ingredients.
• If the sauce is too thick, thin it with a little more coconut milk.
• Add a touch of sugar if the sauce is too tangy.
• Use a non-stick saucepan to prevent the sauce from sticking.
• Keep stirring to prevent burning, especially when thickening.
• Make a double batch and freeze for future use.
• Allow the sauce to cool before storing to prevent condensation.

Variations

• Add chopped peanuts for a crunchy texture.
• Substitute almond butter for peanut butter for a different nutty flavor.
• Use tamari instead of soy sauce for a gluten-free version.
• Include a teaspoon of chili paste for extra heat.
• Mix in a tablespoon of fresh cilantro for a herbal note.
• Add a splash of pineapple juice for a sweet and tangy twist.
• Replace honey with maple syrup for a vegan version.
• Include a teaspoon of miso paste for added umami.
• Try adding a teaspoon of turmeric for color and health benefits.
• Use coconut aminos as a soy sauce alternative.
• Incorporate a dash of smoked paprika for a smoky flavor.
• Add a teaspoon of finely chopped lemongrass for an aromatic touch.

Substitutions

• Use sunflower seed butter for a nut-free option.
• Coconut sugar can replace brown sugar for a more natural sweetener.
• Replace oyster sauce with soy sauce for a vegetarian option.
• Swap lime juice with lemon juice if needed.
• Use apple cider vinegar in place of rice vinegar.
• Earth Balance can replace sesame oil for a less nutty flavor.
• For a thicker sauce, use less water.
• Replace vegetable oil with olive oil for a richer taste.
• Use agave nectar instead of honey for a vegan-friendly sweetener.
• For a spicier sauce, use cayenne pepper instead of red pepper flakes.
• Try using Greek yogurt instead of coconut milk for a tangy twist.
• Substitute white sugar for brown sugar if preferred.

Dietary Adaptations

• For gluten-free, use tamari instead of soy sauce.
• Omit fish sauce for a vegetarian version.
• Use maple syrup instead of honey for a vegan option.
• Choose coconut aminos over soy sauce for a soy-free version.
• Select sunflower seed butter for a nut-free adaptation.
• Reduce sriracha for a milder, kid-friendly sauce.
• Use low-sodium soy sauce for reduced salt intake.
• Ensure all sauces are gluten-free certified if required.

Serving Suggestions & Menu Ideas

• Serve as a dipping sauce for spring rolls or satay.
• Use as a marinade for chicken or tofu.
• Drizzle over salad for a Thai-inspired dressing.
• Pair with noodles for a quick, flavorful dish.
• Serve alongside grilled vegetables for a tasty accompaniment.
• Use as a condiment for burgers or wraps.
• Mix with coleslaw for a unique side dish.
• Serve with rice for a simple, satisfying meal.
• Use as a dipping sauce for shrimp or seafood.
• Add to stir-fries for an elevated flavor profile.

Menu Ideas

• Pair with chicken satay skewers and jasmine rice.
• Serve alongside Thai green curry and steamed vegetables.
• Include in a Thai-themed dinner with pad thai and tom yum soup.
• Use in lettuce wraps with ground chicken or turkey.
• Serve with a fresh cucumber salad for a refreshing contrast.
• Include in a bento box with sushi and edamame.
• Serve with Thai fish cakes and sweet chili sauce.
• Add to a Buddha bowl with quinoa and roasted vegetables.

Seasonal Variations

• In summer, serve with grilled meats and fresh salads.
• In winter, use as a warm sauce over roasted root vegetables.
• In spring, pair with fresh asparagus and peas.
• In autumn, serve with pumpkin or squash dishes.
• Add seasonal fruits like mango or pineapple for a tropical twist.
• Use in holiday appetizers like wontons or dumplings.
• Incorporate seasonal herbs like basil or mint for freshness.
• Adjust spice levels based on seasonal preferences.

Troubleshooting & Common Mistakes

• If the sauce is too thick, add more coconut milk or water.
• For a sauce that’s too thin, increase cornstarch or reduce liquid.
• Too spicy? Add more coconut milk or sweetener to balance.
• If the sauce separates, whisk it vigorously to recombine.
• Overly salty? Add a small amount of sugar or lime juice.
• Burnt flavor? Start over and monitor heat closely.
• Lumpy sauce? Use a blender to achieve a smooth consistency.
• Flavorless? Simmer longer or adjust seasonings.
• Oily top layer? Stir in more liquid or emulsify again.
• If too sweet, increase lime juice or vinegar for balance.
• If garlic flavor is too strong, reduce quantity or cook longer.
• Sauce too tangy? Add more peanut butter or a pinch of sugar.
• Overcooking the sauce, leading to separation.
• Not stirring regularly, causing burning at the bottom.
• Using too much salt without tasting first.
• Adding all liquids at once, preventing proper emulsification.
• Forgetting to adjust the spice level to taste.
• Neglecting to taste and adjust seasonings throughout cooking.
• Using expired or old peanut butter, affecting flavor.
• Skipping the simmering step, resulting in a raw taste.
• Improperly storing leftovers, leading to spoilage.
• Not cooling sauce before refrigeration, causing condensation.

Make-Ahead, Storage & Reheating

Prepare the peanut sauce up to three days in advance and store it in an airtight container in the refrigerator. This allows the flavors to develop even more, enhancing the taste when you're ready to serve.

Store the sauce in an airtight container in the refrigerator for up to one week. Ensure the container is well-sealed to maintain freshness and prevent absorption of other odors.

Reheat the sauce gently over low heat in a saucepan. Add a splash of water or coconut milk to loosen the consistency if necessary.

Stir frequently to prevent sticking and ensure even heating.

Freezing, Leftovers & Scaling

Freeze the sauce in portions using a silicone ice cube tray. Once frozen, transfer to a freezer-safe bag or container for up to three months.

Thaw in the refrigerator overnight before reheating.

Creative Leftover Ideas

• Use as a sandwich spread with grilled chicken.
• Mix into fried rice for added flavor.
• Add to scrambled eggs for a unique breakfast twist.
• Incorporate into a cheese platter as a dip.
• Serve with roasted sweet potatoes.
• Mix with sour cream for a tangy dip.
• Use as a pizza sauce for a Thai-inspired pie.
• Drizzle over popcorn for a savory snack.

This recipe can be easily doubled or halved. Adjust the cooking time slightly if making a larger batch, ensuring all ingredients are well incorporated.

Taste and adjust seasonings as necessary when scaling.

Budget Notes & Substitutions

Peanut sauce is relatively affordable to make, particularly when you buy ingredients in bulk. Using store brands or generic products can also help reduce costs without compromising flavor.

Nutrition Facts

• Calories: Approximately 200 per serving
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 500mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 6g
• Vitamin A: 2%
• Vitamin C: 8%
• Calcium: 2%
• Iron: 4%
• Potassium: 150mg
• Servings Per Recipe: 8

Background & Origins

Peanut sauce, while often associated with Thai cuisine, has roots in various Southeast Asian cultures. Its origins can be traced to Indonesia, where it is known as 'satay sauce.' The sauce has evolved over time, influenced by regional ingredients and tastes, becoming a beloved component of Thai and other Asian cuisines.

Glossary of Terms

Emulsification

The process of combining two liquids that typically don’t mix, such as oil and water.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Umami

One of the five basic tastes, often described as savory or meaty, and found in ingredients like soy sauce.

Slurry

A mixture of cornstarch and water used to thicken sauces.

Simmer

To cook a liquid just below boiling point, where small bubbles form gently.

Satay

A dish of seasoned, skewered, and grilled meat, served with sauce, often including peanut sauce.

Hoisin Sauce

A thick, fragrant sauce commonly used in Chinese cuisine, made from soybeans, vinegar, and garlic.

Fish Sauce

A liquid condiment made from fermented fish, used as a staple seasoning in Southeast Asian cooking.

FAQs

Can I make this sauce without coconut milk?

Yes, you can substitute coconut milk with a non-dairy milk like almond or soy, or use regular milk if dairy is not a concern.

Is peanut sauce gluten-free?

The sauce can be made gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are certified gluten-free.

Can I omit the fish sauce?

Yes, omitting fish sauce will make the sauce vegetarian-friendly. You can add a bit more soy sauce or tamari for umami.

How can I make the sauce less spicy?

Reduce the amount of sriracha and red pepper flakes. You can also add more coconut milk or sugar to counteract the heat.

What can I use instead of peanut butter?

Almond butter or sunflower seed butter are good substitutes for peanut butter, depending on dietary needs.

Is it possible to make this sauce sugar-free?

Yes, you can use sugar substitutes like stevia or monk fruit, but adjust the quantity to taste to maintain balance.

How long does this sauce last in the fridge?

Stored in an airtight container, the sauce can last up to one week in the refrigerator.

Can I freeze the sauce?

Yes, peanut sauce freezes well. Portion it and freeze for up to three months. Thaw in the refrigerator before use.

How do I prevent the sauce from separating?

Ensure you mix the ingredients thoroughly during cooking and avoid overheating, which can cause separation.

Can I use crunchy peanut butter?

Yes, using crunchy peanut butter will add texture to the sauce, which can be a pleasant variation.

What dishes pair well with peanut sauce?

Peanut sauce complements grilled meats, spring rolls, salads, and noodle dishes very well.

How can I adjust the sauce if it's too salty?

Add more lime juice or vinegar to balance the saltiness, or incorporate more peanut butter for a milder taste.

Peanut Sauce Thai Style

Print

Servings8

Prep10m

Cook10m

Total20m

Calories200

Ingredients

• 1/2 cup (120 ml) creamy peanut butter
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) lime juice
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (30 ml) honey
• 1 tablespoon (15 ml) fish sauce
• 1 tablespoon (15 ml) sriracha
• 2 cloves garlic, minced
• 1 tablespoon (15 g) ginger, minced
• 1/4 cup (60 ml) coconut milk
• 1/4 cup (60 ml) water
• 1 tablespoon (15 g) brown sugar
• 1 teaspoon (5 g) red pepper flakes
• 1 tablespoon (15 ml) hoisin sauce
• 1 tablespoon (15 ml) oyster sauce
• 1 tablespoon (15 g) cornstarch
• 2 tablespoons (30 ml) vegetable oil

Instructions

1. In a medium saucepan over medium heat, combine the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, and fish sauce. Stir until smooth.
2. Add sriracha, minced garlic, and ginger. Stir continuously to prevent sticking.
3. Pour in the coconut milk and water, mixing well to integrate all ingredients.
4. Stir in the brown sugar, red pepper flakes, hoisin sauce, and oyster sauce.
5. In a small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry.
6. Gradually add the slurry to the saucepan, stirring constantly until the sauce thickens.
7. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld.
8. Adjust seasoning to taste, adding more soy sauce or lime juice as needed.
9. Remove from heat and let cool slightly before serving.
10. If a thinner consistency is desired, add more coconut milk or water.
11. Serve warm or at room temperature.
12. Store leftovers in an airtight container in the refrigerator for up to a week.
13. Reheat gently in a saucepan over low heat, adding a little water if necessary.
14. For a spicier version, increase the amount of sriracha or red pepper flakes.

Notes:

• Toast the sesame oil slightly for a more pronounced flavor.
• Use fresh garlic and ginger for the best flavor profile.
• Mix the cornstarch slurry thoroughly to avoid lumps.
• Simmering allows the flavors to develop fully, so don’t rush this step.
• Taste and adjust seasonings gradually to prevent overpowering flavors.
• For a smoother sauce, use a blender to combine all ingredients.
• If the sauce is too thick, thin it with a little more coconut milk.
• Add a touch of sugar if the sauce is too tangy.
• Use a non-stick saucepan to prevent the sauce from sticking.
• Keep stirring to prevent burning, especially when thickening.
• Make a double batch and freeze for future use.
• Allow the sauce to cool before storing to prevent condensation.