Thai Peanut Dressing
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!
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
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Thai Peanut Dressing
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.
- 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
- 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.
*Use tamari if making this recipe gluten-free.
**The top photo in this post features a double batch of the recipe.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
Be sure to also check out my other favorite salad dressings!