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Thai Peanut Dressing

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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!

The BEST Thai Peanut Dressing!! It's the perfect blend of sweet and savory, with accents of ginger, lime juice, garlic, sriracha, and of course, lots of peanut butter. Perfect for a salad, stir-fry, noodles, or even used as a dipping sauce. | (Vegetarian / Gluten-Free)

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

Enjoy, everyone!

(This post contains affiliate links.)

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Thai Peanut Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 0 About 1 cup 1x


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
  • 12 tablespoons water or coconut milk, if needed


  1. 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.
  2. 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.

Be sure to also check out my other favorite salad dressings!

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30 comments on “Thai Peanut Dressing”

  1. I know I’m going to LOVE this dressing-it sounds very close to what we put on our Asian Chicken Salad.
    Thanks so much for the time and effort you take in providing us with these fabulous recipes. You make our life tastier at the dinner table!

    • I added a little more honey and used crushed red pepper instead of Sriracha. Also added a bit more water than suggested. I made a salad with Thai-spiced chicken thighs, mandarin oranges, crushed peanuts, green onions, and spinach with this dressing poured over it and it was AMAZING!! So amazing that I’m making it again today. Thank you for this delicious recipe!

  2. Oh my, awesome recipe! Adding a satay or Thai dressing to a salad makes it so delicious, and makes me feel a lot happier about havimg to eat my salad!

  3. Yesterday, I made this sauce for my lunches this week and it’s really good (pairs well with my plain chicken breast for this week)!

  4. Made this today. Yum is an accurate description. I replaced agave/sweetener with two Medjool dates.

  5. I love mixing organic baby greens, cucumbers and spaghetti and then drizzling spicy Thai peanut dressing/vinaigrette on top. I usually purchase Trader Joe’s brand dressing, but recently moved to a small mountain town without a TJ’s. I found your recipe and can’t wait to try it! Thank you for sharing!

  6. This is sooo good. We had it on a soba noodle salad with fresh veggies and baked tofu. Yum!

    • Absolutely delicious ! I added a bit more water for a thinner consistency and woah ! Tossed it with some grilled chicken and veggies for a delicious salad ! Amazed !

  7. Thank you for your salad dressing recipes! This peanut dressing makes eating my daily two cups of leafy greens a happy experience.

  8. This is a delicious dressing with bold flavors. Thank you for sharing this recipe. It changed up my salad routine and the umami in it is incredible!

  9. How much does this make and what are the nutritional stats?

  10. So i made this tonight. It was good. I had to added about twice as much peanut butter, but the recipe is a good ratio because you can always add more if you need and different sauces / peanut butters offer different sweetness’s. I squeezed a half lime in to mine and it REALLY lightened it up a bunch and brought out some of the other flavors. So i’d definitely recommend that, as well as refrigerating before serving as it seems to bring it all together. Lots of stirring involved. Onions in the salad + thai peanut sauce = a good time. Great simple recipe! Thanks for the idea!!!

  11. I am completely obsessed with this recipe. I am using all of the self-control I have not to eat it as if it were a soup. I’m going to have to come up with some creative meals that I can use this sauce in as I seriously cannot eat enough of it.

  12. Perfect blend. I added more sriracha, but great recipe as-is.

  13. I tried this today, pretty good but not quite like the one from my favorite Thai restaurant. Theirs is sweeter and I wish I knew how they made it! Thanks for the recipe though. It was still a good lunch.

  14. Good! I added a bit of tahini and cayenne pepper. SO good.

  15. Delish!!


  17. Just found this recipe tonight and made it for a chopped salad, similar to one of the TJ’s salads. The dressing is FABULOUS! I think it’s going to be better than good on cooked broccoli as well. Can’t say enough good things about this perfect peanut dressing.
    Thank you so much.

  18. This dressing is fantastic. I made some grilled chicken thighs and cut it up in a salad with this dressing. Amazing. I think I’ll try as a slow next time!

  19. Divine! Add the coconut milk to thin. It’s amazing!

  20. Holy moly! This stuff is amazing!!!!

  21. First time making this. It was a little thick but I just added more water. I used my homemade peanut butter so maybe that’s why it was thick. Anyway it was super easy to make and delicious. 5*****

  22. This is absolutely delicious. Used 1 TBS of date paste in replacement of the honey/agave and upped the sriracha. This will be my go-to spicy peanut dressing – thanks!

  23. We made this tonight with a big fresh salad… Romaine, sweet onions, red bell peppers, carrots, and topped with walnuts. This dressing mixed into all that was heaven! Thank you so much for this wonderful recipe. It’s a wonder it even made it onto the salad.

  24. Do you recommend the .5 or .25 wreck jars? Do you need room to shake the dressings while in the jar?

  25. Can I freeze small quantities of this and the defrost them over a salad

  26. Obsessed! I added red pepper flakes because I love spicy, I used the coconut milk, water to thin it some along with a bit of olive oil. Oh and I only had chunky peanut butter…Oh my word! Amazing on my salad with chicken!! A keeper recipe for sure!!!

  27. Delicious and so easy! All pantry ingredients that I have on-hand at all times. This will be in our regular salad rotation.