Thai Peanut Sauce

In just 5 minutes, you can whip up this super tasty Thai Peanut Sauce that’s creamy, nutty, and a little bit spicy. You won’t believe how delicious it is! This sauce is so versatile – you can toss it with some noodles for peanutty goodness, drizzle it over grilled veggies for an extra kick, stir-fry it with your favorite ingredients, or even use it as a spread in wraps. The possibilities are endless!

recipe tips:

I usually whip up this sauce using an immersion blender or tossing it in the food processor since it’s lightning fast. But hey, you can totally grate that ginger and finely chop that garlic, throw all the ingredients in a bowl, and give it a good mix until it becomes the epitome of creaminess.

I went with natural peanut butter, which is usually a bit more runny. If your sauce ends up too thick, just toss in a smidge more water, adding one tablespoon at a time, until it’s the consistency you’re aiming for!

One of our favorite ways to serve this amazing Thai Peanut Sauce is in these Thai “Chicken” Wraps. They’re super quick to whip up, especially if you’ve got some leftover rice. Oh, and guess what? These wraps are totally travel-friendly, so they’re perfect for work lunch or a fun day at the beach!

To make these tasty wraps, grab some cooked brown rice, crispy plant-based chicken patties or nuggets (I went with Impossible Nuggets), shredded cabbage, carrots, sliced red onion, scallions, and cilantro. Simply heap these ingredients onto a tortilla, generously drizzle the Thai Peanut Sauce over the veggies, roll it all up, and you’re good to go! No fuss, just deliciousness on the fly!

Thai “Chicken” Wraps

vegan Thai peanut sauce

Thai Peanut Sauce

Course: Sauces
Cuisine: Thai, Vegan
Keyword: easy, peanut, spicy
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 135kcal
Author: The Vegan Feast
In just 5 minutes, you can make this creamy, nutty, spicy and utterly delicious Thai Peanut Sauce.
Makes about ¾ cups
Print Recipe


  • 1 inch piece ginger peeled
  • 1 garlic clove
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • ¼ cup water If the sauce is still to thick, add more water one tablespoon at a time until it's the consistency you want.
  • 1 teaspoon Sriracha or your favorite hot sauce


  • Place the ginger, and garlic in the bowl of your food processor (or blender) and process until finely chopped.
  • Add the peanut butter, soy sauce, lime juice, maple syrup, hot sauce, and water and blend until smooth and creamy.
    If the sauce is too thick, add a bit more water, one tablespoon at a time, until it's the desired consistency.
  • Peanut sauce can be made 3 days ahead.
    Transfer to a small bowl, cover, and chill. Bring to room temperature before using.


Serving: 2tablespoons | Calories: 135kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 445mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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