Thai Peanut Sauce

Who doesn’t love Thai food?  Being vegan, Thai restaurants are a godsend because there is almost always something vegan on their menu.  This Thai peanut sauce tastes just as good as the ones in the restaurants and it’s easy to make at home.  Without the refined sugars or additives. 🙂  If you like this, you may also like my Homemade Sriracha Sauce.

Thai Peanut Sauce - My Whole Food Life P

We use a similar sauce to make our peanut noodle stir fry.  It’s one of the most popular recipes on my blog. This Thai peanut sauce would also make a great dipping sauce for just about anything.

Thai Peanut Sauce

Yields 1 cup sauce

Thai Peanut Sauce

A homemade sauce that tastes just like the restaurants!

5 minPrep Time

5 minTotal Time

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  • 1/3 cup unsalted creamy peanut butter
  • 1/4 cup orange juice (I juiced an orange for this)
  • 1/4 cup soy sauce, tamari or coconut aminos (if gluten free)
  • 1 tsp red pepper flakes
  • 1 clove of garlic minced (optional)


  1. Whisk all ingredients in a bowl very well.
  2. Store in a covered glass jar in the fridge.
  3. I used a small mason jar for this.


This sauce should be kept in the fridge. It will last a couple of weeks. You may even be able to freeze it. Enjoy!

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61 thoughts on “Thai Peanut Sauce

      1. Where in the description did it say it was authentic?? It didn’t, it said it tastes as good. Perfect response, Melissa! If you don’t like it, don’t make it. No need for catty comments.

        I love your site! I’ve been verging on the edge of veganism for months, but couldn’t find recipes that didn’t include all the horrible stuff…till now! Thank you, thank you!!!

  1. I’m trying this tomorrow! I bought a bag of mixed greens at the local farmer’s market that include bok choy, mustard greens and something else I don’t remember and I didn’t know how to make them so I think I’ll just have them raw withthis dressing! 🙂

  2. I used natural PB & Braggs & it is too salty to eat 🙁
    Going to dump half out & add more PB & Orange. Bummed

    1. Did your PB have salt in it? You can always add more orange juice to balance out the saltiness. Sorry it turned out like that. 🙁

  3. I don’t know what I did wrong. Mine is very, let’s say, juicy. I was expecting something that looked more like the photograph. Could it be that there should be more peanut butter? I used 1/3 cup, with 1/4 cup juice and organic tamari, since it is wheat free.

    1. Did you use homemade or store bought peanut butter? Maybe if it was store bought, there was added oil to make it more soupy? You can probably add a little more peanut butter to make it thicker

  4. I put my PB bottle upside down so I scooped out just the top portion. Turns out it became too thick. Also my OJ was too sweet! I also used less Bragg’s liquid amino at the beginning because my PB was not unsalted. The whole thing came out tasting weird.So I started experimenting and added a little rice wine vinegar to a small portion but I didn’t like the taste. So I added apple cider vinegar and a little more Bragg’s liquid amino and chili flakes and I loved it. Anyway, I am now hooked. I love vinegar so may be it is not for everyone. My 8-yo daughter tasted it and ran straight to the sink and spit it out. LOL! Just want to share but hey it’s all about experimenting and making something for yourself that you like.

  5. Hi Melissa,

    After about a week in the fridge my sauce became quite a bit thicker. Did this happen to you to? I just used it in stir fly, it looks and smells okay, but it’s just not as creamy as it was when I made it fresh. Any ideas? I hope it’s still good.

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