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
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 0 About 1 cup 1x
Description
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.
Be sure to also check out my other favorite salad dressings!
I omitted the sesame oil because I’m plant based… but this was fabulous!
Love this! Will be making it today✔️👍🏽
Thank yoi
Great recipe – I make it in the “empty” peanut butter jar and the quantities are perfect. No mess at all!!
Delicious dressing recipe! Thank you for sharing it!
Loved the recipe..made double….i used less rice vinegar…used it for a cucumber, carrot lettuce salad.
I tried this recipe because I love the Thai dressing from salad and go and didn’t want to go over there every time I craved that dressing for my salads. This recipe is better than that salad dress and super easy. Next time I will be doubling it. I highly recommend and will be making regularly from now on.
Absolutely perfect! I used fresh ginger but otherwise followed the recipe! (Which is very unusual for me haha)
This so good! Every single one of your recipes that I’ve made has been excellent. Thanks so much for creating and sharing them with us!
Great tasting salad dressing. Perfect for something like a mango salad, the lime gives it a very fresh taste. I was hoping it would work on cooked veggies/dipping sauce, but I think it’s a bit on the sweet side (lime and honey) for a generic dipping sauce or salad dressing. Seems like it would taste best with a completely raw salad.
So yummy! I hate working with peanut butter because it’s so messy, but this is so worth it! Thank you 😊