Peanut Dipping Sauce
Healthy peanut sauce to serve as dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It's good every which way!
Updated by Kathryne Taylor on August 27, 2024
Since we’re entering the season of potlucks and barbecues, it’s time to share my go-to peanut sauce recipe. It’s creamy, savory, a little spicy and totally satisfying.
Bonus? This flavorful sauce is easy to make.
Make some peanut sauce and drizzle it on everything! This peanut sauce also makes a stellar veggie dip. Store-bought veggie dips are notoriously full of preservatives, but not this one.
Watch How to Make Peanut Sauce
Uses for Peanut Sauce
Veggie dip aside, this peanut sauce is wonderful over noodles and served with spring rolls. You can also drizzle it on steamed or roasted vegetables for some extra protein and tons of flavor. It’s great with mango, too!
Recipes Featuring Peanut Sauce
If you’re craving more of a complete meal or eager for more peanutty goodness, check out these recipes on Cookie and Kate.
- Peanut Slaw with Soba Noodles
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
- Summer Rolls with Spicy Peanut Sauce
- Crunchy Thai Peanut & Quinoa Salad
Peanut Sauce Tips & Variations
I love this sauce the way it’s written below, but feel free to play around with it.
- For a more traditional Thai peanut sauce, you can substitute coconut milk for the water. This will mellow the other flavors a bit.
- For an extra burst of fresh flavor, add a squeeze of lime juice and/or some chopped cilantro.
- If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.
Please let me know how you like this peanut sauce recipe in the comments! I always love to hear from you.
Peanut Dipping Sauce
You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It’s good every which way! Recipe yields about 1 ⅔ cup sauce.
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes, plus more for sprinkling
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
Instructions
- In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
- Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
- If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!
Notes
Recipe adapted from my broccoli rabe peanut soba noodles and peanut-sesame slaw.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.
Storage suggestions: Store this dip in the refrigerator, covered, for up to a week. You may need to whisk it again before serving or wake up the flavors with a little splash of vinegar.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe was way off with its measurements for soy sauce and rice vinegar. Way to bitter, would recommend halving the soy sauce and rice vinegar or add to taste.
Hi Kayleigh, I’m sorry you felt this way. I tested this several times and like it as written. I appreciate your feedback.
I apologize for being critical but I made this sauce exactly according to your recipe and it was inedible because the only flavor that came through was the reduced sodium tarmari. If I’d have shut my eyes I wouldn’t have known there was a peanut anywhere near the sauce. I ended up adding significantly more peanut butter along with added honey, coconut milk, ground peanuts, Korean hot sauce, and even some peanut butter powder to bring it to a sauce we were able to enjoy. I acknowledge everyone’s tastebuds are different so maybe this sauce just wasn’t for me.
Hi Anita, I’m sorry you didn’t enjoy this sauce, Anita. I appreciate you sharing.
This is, by far, my favorite peanut sauce recipe! I tried SO. MANY. recipes trying to find one as tasty as the Vietnamese-inspired restaurant near me. Turns out I like this recipe even better than I like theirs! (Bonus points because I can make adjustments to perfectly suit it to my family’s tastes.) I find I like this sauce better the next day, after all the flavors have melded together. This is the dreamiest addition to sriracha pulled pork rice bowls!
Hooray! I’m glad you like it.
Excellent. Thank you so much! We loved it!
That’s great to hear, Andrea! I appreciate your review.
Loved this sauce – on noodles & roasted veggies!!! Yum!!!
The amount of soy sauce is way too much. Not sure how to remedy it now.
Hi Sarah, I’m sorry you didn’t like this as written. You can try more peanut butter. What did you try to do?
I am having the same problem unfortunately. There is something about it that is either too salty or too something that makes it taste almost rancid. I’m wondering if it’s the rice vinegar? I also noticed I can barely taste the peanut butter. I used a brand of peanut butter called wild friends classic creamy peanut butter. I added more peanut butter but that didn’t work there is some clash between the vinegar and the soy sauce going on that really makes this go sour for me. I’ll have to toss it Sorry
Hi Elizabeth, I’m sorry to hear that. Are you using plain rice vinegar or seasoned rice vinegar?
I love many of your recipes and am trying to print them for a gift, but the option to not print photos/nutrition/etc, is not working. any advice?
Hi Amy, I’m sorry to hear that and for my delay. Are you still having issues? It appears to be working for me right now.
I really love the flavors – I eat it with my baked tofu but would love to have some other recommendations to pair with it.
Hi JP, Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce is a delicious combination!
I was very disappointed by this recipe! I thought it was by the worst I’ve ever eaten, and I’m a big fan of Thai Peanut Sauce! It was WAY too strong on soy sauce and vinegar!! I had to add a LOT more nut butter and honey to even out the flavors. I spent about 30minutes correcting my sauce to salvage it. I now have over a quart of sauce. It’s a good thing I can use it on vegetables and Spring Rolls, and I can also freeze the rest. I’ve never given a really bad review, and have hopes that others will consider carefully this recipe before choosing it.
Hi Diane, I’m sorry you didn’t love this recipe. I appreciate your feedback.
I really love this recipe and have used it many times! Recently I have changed my diet to a Heal Your Headache diet due to my migraines. But I can still use this recipe! Here are the substitutions I make: sunflower butter for peanut butter, distilled white vinegar for rice vinegar, and coconut aminos for tamari or soy sauce. I am so thankful that these substitutions were easy to make and I can keep on whipping this recipe up! Thank you for all your yummy recipes Kate!
You’re welcome, Andy! Thank you for your review.
This was awesome! Brought it to a girls night where we got together and made sushi and some made appetizers. Several people fell in love with it and asked for the recipe. It was a little thin when I finished and lacked the peanut flavor I craved so added a tad more peanut butter and that did the trick. Thanks!
Wonderful to hear, Julie! I appreciate your review.
Wowza! So freaking yummy!!
Thank you, Becky!
I love this with your Crispy Baked Tofu plus some green beans or broccoli or just over the vegetables. It’s great over pasta. I sometimes make a double batch to have some on hand.
I think this is a very good base recipe, but I would suggest that if it’s your first time, don’t make it as written. Instead, use less of the non peanut butter ingredients and add them slowly to taste. I didn’t add the honey at all and didn’t find that I needed it because the rice vinegar already has added sugar.
Loved it! Didn’t measure a thing and was delicious
That’s great to hear, T!
I made this subbing sunflower butter for the peanut butter and coconut aminos for the soy sauce due to food allergies in my household. Because of the runny nature of sunflower butter, I didn’t have to add very much water to achieve a desirable consistency. The final product turned out amazingly. Everyone loved it and we’ll definitely be making it again.
I really enjoyed this dipping sauce with my spring rolls earlier! Personally, I used a more natural peanut butter and found when I followed your recipe, it wasn’t that sweet. I added sugar to taste and it was perfect. A little watery for my taste but I plan on using less water next time. I just used 2 TBL so next time maybe one or none depending on thickness. The ginger and garlic really enhance the flavor! Thanks for the recipe!
I’m glad you loved it, Marta!
Kate, your peanut dip recipe is the absolute BEST! I make this twice a week for dipping carrots, celery and cucumber for the tastiest nosh ever! Even the Hubby loves it with sesame crackers. Thank you for sharing your remarkable recipes. Sending much LOVE, prayers and kisses to beautiful Cookie
I’m glad you love it, Janet! Thank you for your review and sending love our way.
Sorry I do really love all of your recipes normally but this one was so salty I couldn’t eat it. I wish I’d added a tiny bit of the vinegar and soy sauce to check first rather than measured it out. Sounds like it’s a matter of different taste buds from the comments… which I also didn’t read before making it!
I’m sorry you didn’t love it, Anna. I appreciate you taking the time to review.
Absolutely delish. I’ve had it with noodles in a stir fry and through a roast vege salad and it’s been a success for everyone. Thank you for making me look like I can cook haha
Thank you for your review, Tiki!
Are you sure you got your measurements right? It was soooo salty even with reduced sodium soy sauce. Took double the peanut butter to somewhat salvage this recipe.
Hi Rochelle, I’m sorry you didn’t love it. Yes, this recipe is correct. Be sure your peanut butter doesn’t have added salt as well.
Waaaaaay too much vinegar. Other than that It was good but I really had to had way more peanut butter to get rid of the vinegar taste.
Hi Joey, I’m sorry to hear you didn’t enjoy this recipe. I appreciate your feedback.
Hi
This was amazing!!!
I made butter lettuce wraps with lots of choices but the Star- Damn it was 10 star was the Thai peanut dip!!!!!
Thank you
Fool proof so good!!!!!
I had a party with a ton of appetizers the sauce was the hit
I’m so glad you loved it, Lisa! Thank you for your review.
Best peanut sauce I ever tasted! Thanks for the recipe
You’re welcome, Susan!
This is the best, easiest peanut sauce! I use lime or lemon juice when i don’t have the vinegar. it’s not too salty with reduced sodium soy sauce/tamari as directed! A total keeper!
The best! This has become a staple in my kitchen. I make a double batch to have on hand. I love it as a raw broccoli dip, over green beans, baked crispy tofu, noodles etc.
This is my go to recipe for peanut sauce. Delicious every time especially with the crispy tofu recipe! Thank you
You’re welcome, Susan!
Has anyone made this with a different nut butter? I’m not a fan of peanut butter and thinking of trying it with almond butter.
It should work well with another nut butter. Let me know what you think!
This was awful. I didn’t have enough low sodium soy so topped it up with regular. It was so salty & vinegary, the soy flavour was very overpowering. Tried to fix it with more peanut butter, honey and almost half a tin of coconut cream. I’d say definitely don’t use regular soy!
I’m sorry to hear that, Kate.
WOW this was the best home made peanut sauce I’ve tried!
I’m glad you love it, RJ!
Wonderful. Perfect blend of flavors. I used fresh grated ginger and opted for water.
Not bad, but if I were to make it again, I wouldn’t add 1/4 cup rice vinegar, which I found overpowering in this recipe. I’d cut back to 1 tablespoon.
This worked great! I was looking for something fairly simple that I could tweak, according to what I have on hand, and I always get mixed up with the proportions. But this worked like a charm. Thank you for posting a template I can truly work with without worrying about a laundry list of ingredients for a “authentic” taste.
I used chunky peanut butter and hot honey with coconut cream.
Turned out nomz!
why can it only be stored for a week – seems like all these ingredients are stable for much longer?
Hi Crystal, I recommend to use your best judgement.
Can you add a tablespoon of miso to the recipe?
You can try it. I haven’t tried it so I’m not sure of the results.
Since our only son left for college two years ago, I lost my enthusiasm for cooking. Then I found your recipes! Now, I read your recipes nearly hyperventilating with excitement! I am in love with vegetables!
Thank you from my heart for rekindling my lost relationship with veggies!!
You’re welcome, Carol! I’m happy you can enjoy them.
So perfect quick n easy made my day!
I’m allergic to peanuts so I replaced the peanut butter with tomato ketchup. Unfortunately it was awful.
Obviously I didn’t add the optional roasted peanuts at the end either but I imagine they would have made a huge difference.
5/5 for instruction clarity though
I’m sorry to hear that, Dillion. You could try another nut butter or sunflower seed butter possibly.
This sauce is lovely, much like the peanut coconut sauce our local Thai restaurant has!
I made it with maple syrup and coconut cream! Dreamy!
Thank you for your review, Kathleen!
We made this last night for our veggie rice paper wraps. Easy to whip together with ingredients I always have on hand anyway. Delish!
Great to hear you enjoyed it, Jennifer!
Was delicious, just a little too sweet, probably due to the peanut butter I used. Poured it over a tofu/vegetable sauté and was a nice change from my usual sauces.
Very tasty however should have used less soy sauce since I used the straight soy. Had to add extra honey and water.
This is quite possibly the worst thing that I have ever tasted and bears no resemblance to what it should taste like. Shame on you.
Made this recipe today ! I loosely followed the measurements, basically eye-balled everything, substituted red wine vinegar for the rice vinegar (and only used a tiny bit) and made the peanut butter from scratch in the food processor, as I didn’t have any. First time trying a peanut-based dip and my husband LOVED it. Serving it with celery sticks and crisps tomorrow. Thank you !
I’m so confused how people think the proportions are off – I think it’s delicious!! I did heat everything in a sauce pan for a few minutes because my peanut butter was very gloopy, and I got a very good peanut sauce. Perfect!
Great to hear, Kat! I appreciate your review.
Made this with water instead of coconut milk, and without garlic or red pepper, and served it as a dip for apples and celery. Delicious!
I’m Vietnamese and I really liked the sauce. I played with it a bit by adding a table spoon of hoisin sauce. The sauce was really thick when it cooled (I heated it up to soften the peanut butter) so I had to use a lot more than 4 table spoons of water to thin it out.
Thanks for the recipe!
Happy New Year to my favorite recipe author! Can you clarify if this recipe calls for unseasoned rice vinegar or regular (seasoned) rice vinegar? Thanks much and hope all is well Xo
Goodness – this is delish!