Since creating this recipe 2 years ago, it’s become a staple at our house. It’s actually hanging on the side of the refrigerator. After making it hundreds of times, I have it memorized – the fridge-posted recipe is for my husband. If he’s willing to spend a whole 5-minutes making a sauce rather than simply hot saucing his veggies, you know it’s good!
As you may notice, this post is an update. Not NEW but IMPROVED. The original recipe was thickened with cornstarch. We’ve learned that this isn’t necessary and, without this step and extra ingredient, the sauce still has a wonderful texture. We’re all about avoiding unnecessary steps and are always working to improve our recipes!
We keep making this Thai Peanut Sauce because it has tons of flavor and leaves veggie haters going back for seconds. We recommend steamed broccoli and mushrooms over a layer of cooked brown rice, topped with a generous scoop of sauce. For more flavor and texture, garnish with green onions, peanuts and red pepper flakes.
The options are endless, though. Serve this Thai Peanut sauce over any whole grain (brown rice, quinoa, barley, buckwheat) and layer of cooked veggies, like the ones in the photo below. Even enjoy it on raw veggies, as a salad dressing, or as a veggie dip.
Notice this sauce includes fresh ginger root – a funny looking root found in the produce section. While you can use powdered ginger, it will never match up to fresh. Fresh ginger is affordable and keeps for up to a month in the refrigerator. Wrap it with a paper towel and place in an airtight container.
Ginger doesn’t only add flavor, it’s also known for fighting multiple types of pain. Learn more about ginger from Dr. Michael Greger on his website nutritionfacts.org.
Looking for other ways to use your ginger? Here’s a few of our favorites: Easy Tahini Sauce, One-Pot Lentil Curry, Sunflower Butter Dressing or just throw a small chunk in a fruit smoothie.
Store sauce in a sealed container in the refrigerator for up to 1 week.
Oil-Free Thai Peanut Sauce
- 1 cup peanut butter no sugar or oil added
- 1 cup water
- 1/4 cup tamari or soy sauce
- 1 lime, juiced or 2 Tbsp lime juice
- 4 garlic cloves or 4 tsp minced garlic
- 1 inch fresh ginger root or 1 Tbsp powdered ginger
- 1 Tbsp sriracha hot sauce
- red pepper flakes (optional) to taste
- Place all ingredients in a food processor or blender. Blend until smooth, stopping to scrape down sides as needed.
2 thoughts on “Thai Peanut Sauce”
This sauce looks so good! Anything with peanut butter is good in my book. How long would it keep covered in the refrigerator? Do you think it would freeze well. Thanks in advance!
It will keep for 2 weeks, covered in the refrigerator. It also freezes well. I have frozen a full batch in a freezer bag. Also, I’ve frozen it in an ice cube tray. Once frozen, I simply popped the “peanut sauce cubes” out of the tray and stored them in a freezer bag. For a quick meal, simply heat up a cube or two and enjoy over veggies and whole grains – or whatever else your heart desires!!