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!

The BEST Thai Peanut Dressing!! It's the perfect blend of sweet and savory, with accents of ginger, lime juice, garlic, sriracha, and of course, lots of peanut butter. Perfect for a salad, stir-fry, noodles, or even used as a dipping sauce. | gimmesomeoven.com (Vegetarian / Gluten-Free)

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!

(This post contains affiliate links.)

Thai Peanut Dressing

4.97 from 32 votes
Prep Time: 10 minutes
Total Time: 10 minutes
This Thai Peanut Dressing recipe is quick and easy to make, it can be used in all sorts of dishes, and it's downright irresistible.

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

*Use tamari if making this recipe gluten-free.
**The top photo in this post features a double batch of the recipe.

Additional Info

Course: Sauce
Cuisine: Thai
Did you make this?Let me know how it turned out in the comments below!

Be sure to also check out my other favorite salad dressings!

About Ali

Hi, I'm Ali Martin! I created this site in 2009 to celebrate good food and gathering around the table. I live in Kansas City with my husband and two young boys and love creating simple, reliable, delicious recipes that anyone can make!

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4.97 from 32 votes

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Recipe Rating




42 Comments

  1. Wendy Fischer says:

    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!

  2. Eileen says:

    How many servings do we get out of this one recipe?

  3. Eileen says:

    5 stars
    Delicious and so easy! All pantry ingredients that I have on-hand at all times. This will be in our regular salad rotation.

  4. Cheryl says:

    5 stars
    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!!!

  5. Michael says:

    Can I freeze small quantities of this and the defrost them over a salad

  6. Cynthia says:

    Do you recommend the .5 or .25 wreck jars? Do you need room to shake the dressings while in the jar?

  7. Leslie says:

    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.

  8. Rhonda says:

    5 stars
    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!

  9. Chris says:

    5 stars
    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*****

  10. Jan says:

    5 stars
    Holy moly! This stuff is amazing!!!!