Thai Peanut sauce for spring rolls is easy to make and comes together very fast. Full of big peanut flavor, lightly sweet, a little sour, with a hint of spice, you’ll love dunking anything and everything into this Thai peanut sauce.
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Easy Peanut Sauce for Spring Rolls
Thai cuisine inspires our easy peanut sauces. Like many other classic Thai dishes do, it aims for a balance of sweet, sour, and heat.
While this is a great peanut sauce for spring rolls, you could even use it as a dressing for your favorite salads or topping for various meals.
Easy Peanut Sauce Recipe Video
Ingredients to make Thai Peanut Sauce at home
Easy peanut sauce starts with only a few ingredients. When you’re ready, make sure to get these ingredients on hand:
- Peanut butter - You can use either creamy or crunchy.
- Low-sodium tamari or soy sauce - You can use tamari for a gluten free sauce.
- Aromatics - We use both fresh ginger and garlic.
- Maple syrup - This gives the sauce a bit of sweetness.
- Rice vinegar - You could use white wine or other varieties of vinegar in a pinch.
- Red pepper flakes- These can add optional heat.
- Filtered water
How to make easy Thai peanut butter sauce
Here’s how to make peanut sauce:
- First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated.
- Next, add 2 tablespoon of filtered water to the bowl and gently mix. You’ll need to continue to add water in 1 tablespoon until you reach your desired thickness.
- Once it has a good consistency, let it sit for at least 5 minutes before serving to allow the flavors to combine.
- Finally, refrigerate leftovers in a sealed container for up to 10 days.You can use the sauce as a dipping sauce with your tofu or throw in the tofu to coat it with the sauce. Then, pair it with jasmine rice and garnish with sesame seeds and spring onions.
What to serve with Thai peanut sauce
We love a good peanut butter sauce! It goes great with jasmine rice , tofu, fresh veggies, or drizzled over salads.
They also go great as a dipping sauce for Vietnamese spring rolls or as a drizzle over buddha bowls.
Recipe variations
When you make this Thai peanut sauce recipe, you can make a few variations to add some extra flavor or heat. Some suggestions include:
- Add sriracha or other hot sauces for some heat
- Try it with chunky instead of creamy
- Mix in some seeds for added texture
Pro tips to make the best thai peanut sauce
When we make easy peanut sauce, we follow these simple tips and tricks:
- Add water a little at a time to avoid making the sauce too runny
- Mix in red pepper flakes slowly to avoid making it too hot
- Let sit for at least 5 minutes before serving or make it the night before for even better flavor
Is this peanut sauce vegetarian?
Our sauce is vegetarian and contains no animal products because we use maple syrup to give it some added sweetness.
How to make peanut sauce vegan?
Some peanut butter sauces use honey for a sweetener, which is not vegan. Our recipe substitutes the honey with maple syrup.
Storing peanut sauce
When you are done with the peanut sauce, you can store the sauce using an airtight container in the fridge for up to 10 days.
Other recipes to try
When you are hungry for more ideas, you can check out these other favorites:
- Chalupas
- Hakka Noodles
- Apple Chips
- Air Fryer Pickles
- Thai green curry
- Tom Kha
- Air Fryer Tofu
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind !
Ingredients
- peanut butter ½ cup (creamy or crunchy)*
- low-sodium tamari or soy sauce 2 tbsp
- ginger, finely grated ½ tbsp
- garlic, finely minced 2 cloves
- maple syrup ½ tbsp
- rice vinegar tbsp
- red pepper flakes (optional) ½ tsp
- filtered water 2-4 tbsp
Instructions
- First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated.
- Next, add 2 tablespoon of filtered water to the bowl and gently mix. You’ll need to continue to add water in 1 tablespoon until you reach your desired thickness.
- Once it has a good consistency, let it sit for at least 5 minutes before serving to allow the flavors to combine.
- Finally, refrigerate leftovers in a sealed container for up to 10 days. You can use the sauce as a dipping sauce with your tofu or throw in the tofu to coat it with the sauce. Then, pair it with jasmine rice and garnish with sesame seeds and spring onions.
Video
Notes
Nutrition
About Anvita
Hi! I’m Anvita, the founder of The Belly Rules The Mind. I was born and raised in India but now I reside in the United States.
I love to travel and experience different cultures and cuisines. Having lived in different countries across the globe like, India, Australia, Germany and United States has taught to enjoy and appreciate culinary experiences. I believe that food brings people together.
Ingredients
- peanut butter ½ cup (creamy or crunchy)*
- low-sodium tamari or soy sauce 2 tbsp
- ginger, finely grated ½ tbsp
- garlic, finely minced 2 cloves
- maple syrup ½ tbsp
- rice vinegar tbsp
- red pepper flakes (optional) ½ tsp
- filtered water 2–4 tbsp
Instructions
- First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated.
- Next, add 2 tablespoon of filtered water to the bowl and gently mix. You’ll need to continue to add water in 1 tablespoon until you reach your desired thickness.
- Once it has a good consistency, let it sit for at least 5 minutes before serving to allow the flavors to combine.
- Finally, refrigerate leftovers in a sealed container for up to 10 days. You can use the sauce as a dipping sauce with your tofu or throw in the tofu to coat it with the sauce. Then, pair it with jasmine rice and garnish with sesame seeds and spring onions.
