Name: Thai Peanut Sauce
Prep time: 2 min
Ingredients: ½ cup (68 g) peanuts, roasted, unsalted; 3 Tablespoons soy sauce; 1 Tablespoon rice wine vinegar; 1 garlic clove, peeled; 1 Tablespoon sriracha sauce; 1 (¼-inch thick) slice fresh ginger root (5g), peeled; 6 Tablespoons (90 ml) water; 1 (¼-inch thick) slice lime, peeled

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Thai Peanut Sauce
Recipe by Blending For GoodCourse: SaucesCuisine: AsianDifficulty: Easy
Servings
4
servings
Prep time
2
minutes
Calories
120
kcal
We didn’t originally intend to create one of our most beloved recipes. But this homemade Thai Peanut Sauce, a quick and flavorful condiment that elevates any dish it accompanies, definitely is. Crafted with whole food ingredients like roasted peanuts, fresh ginger, and lime, it offers a depth of flavor that surpasses store-bought alternatives. The recipe strikes a perfect balance between the richness of peanuts, the umami of soy sauce, and the tang of rice wine vinegar, with a hint of heat from sriracha. Ready in just three minutes, this versatile sauce is ideal for spring rolls, noodle dishes, or as a dip for vegetables. Its authentic taste and ease of preparation make it a standout addition to any Asian-inspired meal.
Ingredients
½ cup (68 g) peanuts, roasted, unsalted
3 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 garlic clove, peeled
1 Tablespoon sriracha sauce
1 (¼-inch thick) slice fresh ginger root (5g), peeled
6 Tablespoons (90 ml) water
1 (¼-inch thick) slice lime, peeled
Directions
Add all ingredients to the blender container in the order listed above.
Blend on high speed for 1-2 minutes.
Transfer to a serving bowl or storage container.
Recipe Video

22 responses to “Thai Peanut Sauce”

Christine

May 30, 2021

I haven’t had much success blending anything under 1 cup. Is this recipe made with the regular blender or emersion blender. And will it work in the low-profile 64-ounce container?

Reply
1. Christine
  
  May 30, 2021
  
  Ah, Just watched the video, and see the answer. Double the recipe for the low profile container, and use the small bowl for the 1/2 cup recipe. I’m going to
  have to get some of those cups.
Micah

February 4, 2021

Does this need anything in there to sweeten ? Sounds like it might

Reply
May

April 21, 2020

Hello there,

Thinking about Topping off a birthday present with this sauce to a friend who makes a lot of spring rolls at home, but find the sauce to be a bit of a hazzle to make. However, can you give me an idea of how long the sauce will hold if I give her a jar to have in the fridge? Can it (if she’d like to) be frozen down?

Reply
1. Lenny Gale
  
  April 21, 2020
  
  It’s good for a week in the fridge. And you can freeze it, no problem. 🙂
2. May
  
  April 22, 2020
  
  Great. Thanks, good to know. And my evening is now booked 🙂
Tilly

April 4, 2020

I have a vitamix Model Aspire VM0103 and the bottom wheel turning the blades is not working. Is there a repair option and if so where do I go?

Reply
Jason Boehlke

February 21, 2020

Dayum, that is tasty! I did use Thai True Hot Chili Oil vs sriracha, might use a tad less next time but it sings!

Reply
1. Lenny Gale
  
  February 25, 2020
  
  The best, right? What’d you put it on??
Lori Fenix

December 13, 2019

Hi Whole ginger or powdered?

Thanks

Reply
1. Lenny Gale
  
  December 13, 2019
  
  This recipe uses fresh, but powdered works, too. Just check the powdered conversion rate from fresh. Usually dried spices are must more potent and require less than the fresh stuff.
Paige

November 7, 2019

What do you marinate your tofu in?

Reply
1. Lenny Gale
  
  November 7, 2019
  
  I think we used a pre-mixed soyaki, but any combo of soy sauce and something sweet works great 👍
2. Jason Boehlke
  
  February 26, 2020
  
  Question, when using the 8 oz. container, this is my third batch because this sauce is insanely good…. does it spit at you when opening? I am blending for 60 seconds.
3. Lenny Gale
  
  February 26, 2020
  
  Sounds like there’s some air pressure being built up? Maybe blend for fewer seconds? Or just put on a raincoat? 😉
Pam Durant

July 7, 2019

Thank you for the inspiration on this one! Spring rolls are a side dish both my husband (an omnivore) and I (a vegan) love when we eat out at our favorite Thai restaurant. I never considered making them at home UNTIL I watched your video! Can’t wait to share this with our friends for a fun “build your own night,” SOOO much easier than sushi!!

And the peanut sauce recipe is (OMG) awesome- thinking of making a “deconstructed spring roll salad” for our next ‘potluck!’

Reply
1. Lenny Gale
  
  July 8, 2019
  
  BYO night! Love it.
  
  Good idea about the deconstructed spring roll salad, too. Quite chef-inspired of you
Emily

March 21, 2019

I can’t wait to try this – just got my ascent (and first ever time having a vitamix) yesterday. Can I make this in the small 8oz bowls?

Reply
1. Lenny Gale
  
  July 8, 2019
  
  yes you can! the standard recipe should fit perfectly, actually
Muzz

October 7, 2018

Hi there! Whole raw ginger or powder? I have both and am ready to rock 🙂
Muzz

Reply
Michelle Kwiatkowski

June 4, 2018

Did you use a full size Vitamix for this recipe or did you use a smaller container on the Ascent model. Seems like a small amount for the 64oz. container.

Reply
1. Lenny Gale
  
  June 11, 2018
  
  Hi Michelle,
  
  Yeah, you’ll want to triple the recipe if you’re using a 64 ounce container, like one that comes with the Ascent.

Thai Peanut Sauce

Ingredients

Directions

Recipe Video

22 responses to “Thai Peanut Sauce”

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