Gluten Free Thai Peanut Sauce
Rich, nutty, and just the right amount of spicy, this Thai peanut sauce comes together in a single saucepan in under ten minutes and makes enough to serve six. The secret to its silky texture is whisking creamy peanut butter directly into full-fat coconut milk over gentle heat — no blender required, no gritty results. Tamari steps in where regular soy sauce would normally cause problems, delivering that deep, savory backbone without any wheat in the mix. Fresh lime juice and rice vinegar cut through the richness, while finely grated ginger and toasted sesame oil give it that unmistakably aromatic Thai character. A little honey rounds everything out, and the red pepper flakes add a slow, satisfying heat that builds with every bite. You control the final consistency with warm water — keep it thick for dipping spring rolls or satay, or thin it out to toss with noodles and vegetables. Finish it with a handful of chopped roasted peanuts for crunch and you have a sauce that tastes like it came from a restaurant kitchen.
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Learn more →Ingredients
6 servings
- ½ cup creamy peanut butter
- ⅓ cup full-fat coconut milk
- 2 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes
- 2–4 tbsp warm water
- 1 tbsp chopped roasted peanuts (optional)
Instructions
- 1
Combine the peanut butter, coconut milk, tamari, lime juice, rice vinegar, honey, sesame oil, ginger, and red pepper flakes in a small saucepan over medium-low heat.
- 2
Whisk constantly until the peanut butter melts into the coconut milk and the sauce is smooth and uniform, about 2–3 minutes.
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