This yummy Thai Peanut Dressing is SO flavorful, quick and easy to make, and it tastes delicious on everything from salads to stir-frys to saté and beyond!

I don’t know about you all, but I find a good Thai peanut dressing downright irresistible.
I mean, any good peanut dressing (or peanut sauce) for that matter is always a win in my book. But especially when it’s mixed Thai-style with some tangy lime juice, a hint of spicy sriracha, and a kick of ginger — I can’t get enough of the stuff. It’s the perfect way to kick your salads up a delicious notch. Or — bonus — it also tastes delicious paired with your favorite proteins, roasted veggies, stir-frys, you name it!
Such a delicious and versatile recipe. And it’s wonderfully simple to make as well. Here’s my favorite recipe!
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I generally just mix this recipe together by hand. But feel free to toss it in a blender or food processor too — whatever works! And as always, be sure to give it a good taste before serving, and season it with any extra ingredients that you might like. For example:
- If you’d like a spicier dressing, feel free to add extra sriracha. (Or omit the sriracha if you prefer less-spicy.)
- If you’d like an herbier dressing, feel free to add in 1/4 cup chopped fresh cilantro.
- If you’d like a thinner dressing, feel free to whisk in a few extra tablespoons of water or coconut milk.
I recommend using this Thai Peanut Dressing:
- drizzled on green salads or slaws
- tossed with pasta salads or warm noodle dishes
- as a finishing dressing on a stir-fry
- as a dipper for a veggie tray
Enjoy, everyone!
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Thai Peanut Dressing

Ingredients
- 1/2 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari*
- 1 tablespoon honey (or maple syrup or agave nectar)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1 clove garlic roughly chopped
- 1-2 tablespoons water or coconut milk, if needed
Instructions
- Whisk all ingredients together in a small bowl until evenly combined. (Or -- my favorite method -- shake them together in a sealed mason jar or salad dressing bottle until evenly combined.) If you would like to thin out the dressing, feel free to add in a few tablespoons of water or coconut milk until the dressing reaches your desired consistency.
- Serve immediately, or refrigerate in a sealed container for up to 1 week.
Notes
Be sure to also check out my other favorite salad dressings!





Made this today. Haven’t used it yet. It was really thick so I added more water and ended up adding even more coconut milk. Used sweet chili sauce instead of siracha (basically same thing) and a couple tbsp of ginger garlic paste instead of the separate ingredients. Spoon test was thumbs up though!
How many servings do we get out of this one recipe?
Delicious and so easy! All pantry ingredients that I have on-hand at all times. This will be in our regular salad rotation.
Obsessed! I added red pepper flakes because I love spicy, I used the coconut milk, water to thin it some along with a bit of olive oil. Oh and I only had chunky peanut butter…Oh my word! Amazing on my salad with chicken!! A keeper recipe for sure!!!
Can I freeze small quantities of this and the defrost them over a salad
Do you recommend the .5 or .25 wreck jars? Do you need room to shake the dressings while in the jar?
We made this tonight with a big fresh salad… Romaine, sweet onions, red bell peppers, carrots, and topped with walnuts. This dressing mixed into all that was heaven! Thank you so much for this wonderful recipe. It’s a wonder it even made it onto the salad.
This is absolutely delicious. Used 1 TBS of date paste in replacement of the honey/agave and upped the sriracha. This will be my go-to spicy peanut dressing – thanks!
First time making this. It was a little thick but I just added more water. I used my homemade peanut butter so maybe that’s why it was thick. Anyway it was super easy to make and delicious. 5*****
Holy moly! This stuff is amazing!!!!