Homemade Thai Peanut Sauce: Easy Stir-Fry or Dipping Sauce

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A few months ago, I discovered Sister’s Pantry Peanut Sauce at Whole Foods while on the hunt for new ways to prepare vegetables. It put a great new twist on quick stir-fry meals with a nutty, tangy-sweet, spice that we love. Comparing their label to peanut sauce recipes on-hand, this homemade Thai Peanut Sauce is our favorite.

Bottled sauces and marinades have the advantage of convenience, but the cost can be prohibitive and the ingredients questionable. Though the ingredients were okay, the price was a bit steep for components I mostly had at home.

I passed some along to my friend for a second opinion since I had recommended the Sister’s Pantry brand to her, as well. The word she used to describe the new Thai Peanut Sauce recipe was incredible. She told me she was eating it on everything, hot or cold—morning toast, crackers, vegetables, chicken—whatever it would stick to, I suppose.

All of these ingredients can be found at Whole Foods or any oriental market. You can use peanut butter instead of peanuts, but I think it is better this way. Serve as a sauce over stir-fry, as a dip for vegetables or grilled meats, and if you love it that much, spread it on toast or crackers too. As shown in the photo, a mix of vegetables, chicken-basil sausage links are transformed into an “ooh, I’ll have that” lunch or dinner.

Print Recipe

Thai Peanut Sauce

Homemade Thai Peanut Sauce, Just add to any stir fry or simply serve as a dipping sauce.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Sauce

Cuisine: Thai

Servings: 2 cups

Author: Judy Purcell

Ingredients

Thai Peanut Sauce

• 1         cup  dry roasted peanuts1         cup  dry roasted peanuts
• 1/2     cup  coconut milk1/2     cup  coconut milk
• 3         cloves  garlic , chopped3         cloves  garlic , chopped
• 1         tablespoon  fresh ginger , grated1         tablespoon  fresh ginger , grated
• 1         teaspoon  Tamari soy sauce (gluten-free)1         teaspoon  Tamari soy sauce (gluten-free)
• 2         teaspoons  sesame oil2         teaspoons  sesame oil
• 1/3     cup  honey --  to taste1/3     cup  honey --  to taste
• 3          tablespoons  lime juice3          tablespoons  lime juice
• 1/2     teaspoon  tamarind paste1/2     teaspoon  tamarind paste
• 2          tablespoons  fish sauce2          tablespoons  fish sauce
• 1          teaspoon  Sriracha hot sauce1          teaspoon  Sriracha hot sauce
• 1/4     teaspoon  crushed chili peppers1/4     teaspoon  crushed chili peppers

US Customary - Metric

Instructions

• Process peanuts in a food processor until it forms a thick paste. Add the remaining ingredients and adjust for taste as desired—more soy or fish sauce for salt, honey for sweet, hot sauce for spice, or lime for more tang. To thin, add more coconut milk or water, as needed.

Nutrition

Calories: 994kcal | Carbohydrates: 64g | Protein: 30g | Fat: 76g | Saturated Fat: 20g | Sodium: 2178mg | Potassium: 997mg | Fiber: 9g | Sugar: 39g | Vitamin A: 165IU | Vitamin C: 9.6mg | Calcium: 81mg | Iron: 4.9mg

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Sausage & Vegetable Stir-fry w/ Thai Peanut Sauce

1. Stir-fry bite-size vegetables in 2 tablespoons of coconut oil over medium heat until tender, about 7-8 minutes.
2. Grill or brown chicken sausage of your choice in a skillet, slice on the bias to create 1/4″ discs.
3. Add sausage to the skillet with the vegetables.
4. Add enough peanut sauce to coat well.
5. Sprinkle with chopped cilantro and serve with a lime wedge.

Shared on the following Blog Hops:
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop
SS & GF Slightly Indulgent Tuesday
EKat’s Kitchen Friday Potluck

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