5 Ingredient Peanut Sauce

A creamy, yet drizzle-friendly Thai-inspired, 5 Ingredient Peanut Sauce. This heavenly sauce is perfectly salty and sweet with just the right amount of spice.

I have been making this peanut sauce recipe for years. I first started making it as a sauce to mix with Brussels sprouts before roasting them in the oven—a melt-in-your-mouth dish that will make even the most adamant veggie-hater fall in love with the cruciferous vegetable.

Then I started making it to stir in rice noodles for a simple cold Thai peanut salad that's easy to pack!

Needless to say, this peanut sauce has been my close companion for many years as a go-to sauce to take just about anything from meh to oh my gawd.

I use this 5 Ingredient Peanut Sauce in my Tempeh Buddha Bowl, Grilled Bok Choy and Tofu Stir Fried Rice, and my Thai Quinoa Salad. I use a variation of this recipe in my Tofu Lettuce Wraps.

What is Peanut Sauce?

While most people think of peanut sauce as originating from Thailand, it also has origins in Indonesian and Malay cuisine. Peanut sauce in Thailand is more commonly referred to as Satay sauce. Traditional peanut sauce is made from roasted or fried ground peanuts rather than peanut butter.

My 5 Ingredient Peanut Sauce is a simple variation that reflects more of a Thai peanut sauce.

Peanut Sauce Ingredients

Smooth peanut butter is essential here as it will help the sauce blend more easily. Peanut butter is where the bulk of the flavor will come from.

Tamari, a gluten-free soy sauce, helps to thin out the sauce while adding saltiness, as well as a rich, umami flavor.

Rice vinegar adds a tangy acidity that contrasts nicely with the other ingredients.

Maple syrup is essential! This sweetener balances out all of the flavors to ensure the sauce isn't too salty, acidic, or spicy.

Finally, sriracha adds a perfect touch of heat!

How to Make 5 Ingredient Peanut Sauce

This easy 5-ingredient recipe also takes less than 5 minutes to make. 🙂 Simply combine all of the ingredients together in a jar or measuring cup and whisk vigorously to combine until smooth.

I use a measuring cup to make it easy to measure out the peanut butter and tamari in the cup itself.

Ingredient Substitutions

• Peanut butter: If you have a peanut allergy, you can always make this Thai-inspired sauce with sunflower seed butter, almond butter, or tahini.
• Tamari: You can use coconut aminos or soy sauce instead of tamari if you wish.
• Rice vinegar: The only substitution I would make here is mirin. I would also add a small squeeze of lime to get that acidity.
• Maple syrup: Use your preferred sweetener here (brown sugar, coconut sugar, cane sugar, agave syrup, or honey), but I must confess I believe maple syrup makes the best sweetener in plant-based cooking.
• Sriracha: The amount of sriracha here won't make the sauce too spicy. It's integral to the balance of flavors in the sauce. If you are looking for more heat, I like to add ½ teaspoon of red pepper flakes. You can always add more sriracha too.

Chef Tips

• Thin the sauce with water: If you wish to create a peanut sauce dressing for a salad, or if you simply prefer a thinner texture, add a little water at a time to thin out the sauce.
• Use smooth peanut butter: You want creamy peanut butter that's easy to stir. I'm guilty of not stirring my peanut butter in the jar to get that super oily, drippy peanut butter. If yours is too thick, simply microwave for 15 seconds to soften.
• Adjust to your taste preference: Add more tamari if you want it saltier, add more rice vinegar if you want it to be more tangy, add more maple syrup if you want it sweeter, or add more sriracha if you want more spice.
• Add a burst of flavor: If I've got limes on hand I'll squeeze about half a lime into the sauce to boost it with some extra citrus tang—though it's not needed. 😉

Frequently Asked Questions

Is peanut sauce spicy?

This recipe is not spicy. A little sriracha adds a touch of heat, but the sweetness of the maple syrup balances it out. If you want more heat, simply add more sriracha or red pepper flakes.

Do I need to refrigerate peanut sauce?

Yes! Before using, let the sauce come to room temp as it will thicken in the fridge. You can also heat the sauce over a simmer if you prefer.

Is peanut sauce gluten-free?

It is if you use gluten-free soy sauce, like tamari. Be sure to read the label as most soy sauces do contain gluten.

How do I make the sauce thicker or thinner?

To thicken the sauce place it in the fridge or stir in a little extra peanut butter. To thin out the sauce, add a little water at a time or use lime juice.

Recipes that Use My 5 Ingredient Peanut Sauce

• Grilled Bok Choy and Tofu Stir Fried Rice
• Tempeh Buddha Bowl
• Thai Quinoa Salad
• Tofu Lettuce Wraps (I use a version of this peanut sauce, plus a few extra ingredients!)

Other Ways to Enjoy Peanut Sauce

Here are some of the other ways I use peanut sauce:

• For dipping vegetables like cucumber, red peppers, and carrots
• As a dipping sauce for rice paper rolls
• To drizzle on top of roasted vegetables
• As a sauce for cold rice or soba noodles
• On top of tofu or tempeh in any Asian dish

Storage

You can store this peanut sauce in the fridge for up to a week. I recommend making a double batch if you plan to use it again. After all, you've already got the ingredients out! Store in an air-tight jar.

I do not recommend freezing this sauce—it will not defrost well and will result in an odd texture.

Please let me know what you think! 🙂 How did you enjoy this recipe? Share in the comments below!

📖 Recipe

Have You Tried My Coconut Curry Noodles?

If you love Asian-inspired recipes, then you must check out my Coconut Curry Noodles! 🙂